Extraction of Antioxidants from Blackberry (<i>Rubus ulmifolius</i> L.): Comparison between Ultrasound- and Microwave-Assisted Extraction Techniques

Extraction of Antioxidants from Blackberry (<i>Rubus ulmifolius</i> L.): Comparison between Ultrasound- and Microwave-Assisted Extraction Techniques

Berries are considered functional food because of their potential health benefits to consumers due to their high concentrations in bioactive compounds. The extraction process of their antioxidant compounds is a crucial step. In this work, ultrasound (UAE) and microwave (MAE) assisted extraction have...

Full description

Bibliographic Details
Main Authors: Estrella Espada-Bellido, Marta Ferreiro-González, Ceferino Carrera, Miguel Palma, José A. Álvarez, Gerardo F. Barbero, Jesús Ayuso
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Agronomy
Subjects:
anthocyanins
antioxidants
blackberry
microwave-assisted extraction
phenolic compounds
<i>rubus ulmifolius</i> l.
ultrasound-assisted extraction
Online Access:https://www.mdpi.com/2073-4395/9/11/745

Internet

https://www.mdpi.com/2073-4395/9/11/745

Similar Items