Extraction of Valuable Compounds from Ginja Cherry By-Products: Effect of the Solvent and Antioxidant Properties
Academic Article
Publication Date:
2011
abstract:
Purpose To study the composition of extracts of Ginja cherries stems and leaves obtained after extraction using different solvents and to evaluate their antioxidant activities. Stems and leaves are by-products of the Ginjinha cherry liquor production; extracting valuable compounds with the most appropriate solvent would valorise these wastes.
Iris type:
01.01 Articolo in rivista
Keywords:
Cherry by-products; High added-value compounds extraction; Polyphenols; Antioxidant activity
List of contributors:
Piccirillo, Clara
Published in: