Green recovery of phenolic compounds from almond hull waste using ultrasound-assisted extraction: phenolics characterization and antimicrobial investigation
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13197-024-05969-3.pdf
Reference27 articles.
1. Chen M, Zhao Y, Yu S (2015) Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses. Food Chem 172:543–550. https://doi.org/10.1016/J.FOODCHEM.2014.09.110
2. Deng J, Xu Z, Xiang C et al (2017) Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives. Ultrason Sonochem 37:328–334. https://doi.org/10.1016/J.ULTSONCH.2017.01.023
3. DePeters EJ, Swanson KL, Bill HM et al (2020) Nutritional composition of almond hulls. Appl Anim Sci 36:761–770. https://doi.org/10.15232/AAS.2020-02035
4. Elahi MY, Kargar H, Dindarlou MS et al (2017) The chemical composition and in vitro digestibility evaluation of almond tree (Prunus dulcis D. A. Webb syn. Prunus amygdalus; var. Shokoufeh) leaves versus hulls and green versus dry leaves as feed for ruminants. Agrofor Syst 91:773–780. https://doi.org/10.1007/S10457-016-9964-5/METRICS
5. Fabroni S, Trovato A, Ballistreri G et al (2023) Almond [Prunus dulcis (Mill.) DA Webb] processing residual hull as a new source of bioactive compounds: phytochemical composition, radical scavenging and antimicrobial activities of extracts from italian cultivars (‘Tuono’, ‘Pizzuta’, ‘Romana’). Molecules 28:605. https://doi.org/10.3390/MOLECULES28020605
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