Valorisation of grape pomace by the extraction of phenolic antioxidants: Application of high voltage electrical discharges

Emerging technologies for the recovery of isothiocyanates, protein and phenolic compounds from rapeseed and rapeseed press-cake: Effect of high voltage electrical discharges

“…These results were in close agreement to those previously reported by other authors when they applied HVED treatments to recover phenolic compounds from plant food material suspensions (Boussetta et al, 2011;Boussetta et al, 2012;Boussetta et al, 2012).…”

Gas phase plasma impact on phenolic compounds in pomegranate juice

“…Investigations regarding changes of food-related substances have been carried out with isolated compounds. Substance losses were perceived depending on the plasma system and exposure time (Boussetta et al, 2011). The impact on the chemical composition of plant systems has been studied with lamb's lettuce where increased flavonoid content after plasma treatment was reported (Grzegorzewski et al, 2011).…”

Kinetics of Ultrasound-Assisted Flavonoid Extraction from Agri-Food Solid Wastes Using Water/Glycerol Mixtures

“…These values are almost 3-3.5 times higher than 4.6 kJ·mol −1 , determined for the UAE of TP (total polyphenols) from RGP [25], employing 50% ethanol and almost 2.2 times higher than 6.34 kJ·mol −1 found for the UAE of orange peel polyphenols with 75% ethanol [26]. It should be emphasized that Ea determined for the extraction of polyphenols from various plant sources varied from 0.5 kJ·mol −1 [18] to as high as 97.1 kJ·mol −1 [27], depending on the solvent system and the conditions used. In general, the sufficient amount of Ea for polyphenol extraction lies from 14.54 [28] to 56.00 kJ·mol −1 [15].…”

“…Raising the temperature from 50 to 80˝C had a positive effect on Y TFn(s) for the extraction from both materials, although for RGP a slight decrease was recorded by increasing temperature from 45 to 60˝C. The effect of temperature on the extraction of RGP in several instances is positive [16,17], since higher temperatures facilitate both polyphenol diffusion and increase solubility in polar solvents [18,19]. By contrast, total polyphenol extraction from OSW has been shown to decline at temperatures higher than 40˝C [20].…”