Integrated green-based processes using supercritical CO2 and pressurized ethanol applied to recover antioxidant compouds from cocoa (Theobroma cacao) bean hulls-Reference-Cited by-同舟云学术

Integrated green-based processes using supercritical CO2 and pressurized ethanol applied to recover antioxidant compouds from cocoa (Theobroma cacao) bean hulls

Published:2018-05 Issue: Volume:135 Page:52-59
ISSN:0896-8446
Container-title:The Journal of Supercritical Fluids
language:en
Short-container-title:The Journal of Supercritical Fluids

Author:

Mazzutti Simone,Rodrigues Luiz Gustavo Gonçalves,Mezzomo Natália,Venturi Valentina,Ferreira Sandra Regina Salvador

Funder

CNPq

Capes, Brazilian funding agencies

PIQ-IFC program

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,General Chemical Engineering

Reference49 articles.

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2. Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI–MS/MS and probing their antioxidant properties;Ali;J. Food Sci. Technol.,2015

3. Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L;Liendo;Food Res. Int.,1997

4. Proximate composition and effects of solvents and extraction parameters on pigment yield from cacao pod shell (Theobroma cacao L.);Nguyen;J. Food Process. Preserv.,2015

5. Characterization of pectins and some secondary compounds from Theobroma cacao hulls;Arlorio;Food Chem. Toxicol.,2001

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