Optimization of Volatile Compounds Extraction from Industrial Celery (<i>Apium graveolens</i>) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources.

Beltrán Sanahuja, Ana; Ponce Landete, Mercedes; Domingo Martínez, María Isabel; Prats Moya, María Soledad; Valdés García, Arantzazu

Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources.

Beltrán Sanahuja, Ana; Ponce Landete, Mercedes; Domingo Martínez, María Isabel; Prats Moya, María Soledad; Valdés García, Arantzazu.

Afiliação

Beltrán Sanahuja A; Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, P.O. Box 99, E-03080 Alicante, Spain.
Ponce Landete M; Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, P.O. Box 99, E-03080 Alicante, Spain.
Domingo Martínez MI; Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, P.O. Box 99, E-03080 Alicante, Spain.
Prats Moya MS; Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, P.O. Box 99, E-03080 Alicante, Spain.
Valdés García A; Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, P.O. Box 99, E-03080 Alicante, Spain.

Foods ; 10(11)2021 Nov 02.

Article em En | MEDLINE | ID: mdl-34828944

Palavras-chave

ABTS; BoxBehnken; FRAP; HS-SPME; agricultural by-products; antioxidant activity; celery root and stalk; phenolic content; volatile compounds

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article