High-intensity ultrasound-assisted recovery of anthocyanins from jabuticaba by-products using green solvents: Effects of ultrasound intensity and solvent composition on the extraction of phenolic compounds
Adriana Gadioli Tarone, Eric Keven Silva, Helena Dias de Freitas Queiroz Barros, Cínthia Baú Betim Cazarin, Mário Roberto Maróstica
Topics & Concepts
ChemistryAnthocyaninExtraction (chemistry)SolventPectinChromatographyUltrasoundFood scienceComposition (language)EthanolOrganic chemistryPhilosophyPhysicsAcousticsLinguisticsPhytochemicals and Antioxidant ActivitiesBotanical Research and ApplicationsAntioxidant Activity and Oxidative Stress