Study of the Selectivity and Bioactivity of Polyphenols Using Infrared Assisted Extraction from Apricot Pomace Compared to Conventional Methods

Study of the Selectivity and Bioactivity of Polyphenols Using Infrared Assisted Extraction from Apricot Pomace Compared to Conventional Methods

The valorization of industrial food byproducts by means of environment-friendly extraction methods is becoming a major interest because of its environmental and economic values. In this study, the efficiency of many technologies, such as ultrasounds (US), microwaves (MW), and infrared (IR), was comp...

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Bibliographic Details
Main Authors: Dina Cheaib, Nada El Darra, Hiba N. Rajha, Iman El-Ghazzawi, Youssef Mouneimne, Adla Jammoul, Richard G. Maroun, Nicolas Louka
Format: Article
Language:English
Published: MDPI AG 2018-11-01
Series:Antioxidants
Subjects:
apricot pomace
polyphenols
infrared
microwaves
ultrasounds
Online Access:https://www.mdpi.com/2076-3921/7/12/174

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