Modeling the Influence of Extraction Temperature on the Ellagitannin and Antioxidant Profiles of “Wonderful” Pomegranate Peel Using Advanced Chemometrics Analysis-Reference-Cited by-同舟云学术

Modeling the Influence of Extraction Temperature on the Ellagitannin and Antioxidant Profiles of “Wonderful” Pomegranate Peel Using Advanced Chemometrics Analysis

Published:2023-05-21 Issue:1 Volume:17 Page:83-99
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Setlhodi Reaotshepa,Mashile Boitumelo,Izu Gloria O.,Gbashi Sefater,Mashele Samson S.,Bonnet Susanna L.,Makhafola Tshepiso J.,Chukwuma Chika I.^ORCID

Funder

National Research Foundation, South Africa

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-023-03104-2.pdf

Reference33 articles.

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2. Alexandre, E. M., Araújo, P., de Duarte, M. F., Freitas, V., Pintado, M., & Saraiva, J. A. (2017). Experimental design, modeling, and optimization of high-pressure-assisted extraction of bioactive compounds from pomegranate peel. Food and Bioprocess Technology, 10, 886–900. https://doi.org/10.1007/s11947-017-1867-6

3. Altieri, F., Cairone, F., Giamogante, F., Carradori, S., Locatelli, M., Chichiarelli, S., & Cesa, S. (2019). Influence of ellagitannins extracted by pomegranate fruit on disulfide isomerase PDIA3 activity. Nutrients, 11(1), 186. https://doi.org/10.3390/nu11010186

4. Antony, A., & Farid, M. (2022). Effect of temperatures on polyphenols during extraction. Applied Sciences, 12(4), 2107. https://doi.org/10.3390/app12042107

5. Calín-Sánchez, Á., Figiel, A., Hernández, F., Melgarejo, P., Lech, K., & Carbonell-Barrachina, A. A. (2013). Chemical composition, antioxidant capacity, and sensory quality of pomegranate (Punica granatum L.) arils and rind as affected by drying method. Food and Bioprocess Technology, 6, 1644–1654. https://doi.org/10.1007/s11947-012-0790-0

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