6533b827fe1ef96bd1285bc0

RESEARCH PRODUCT

Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products

Yara Cantavella-ferreroDanijela Bursać KovačevićJosé M. LorenzoFrancisco J. BarbaPredrag PutnikElena Roselló-soto

subject

Health (social science)Antioxidantmedicine.medical_treatmentantioxidant capacityphenolic compoundsPlant ScienceRaw materiallcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)MicrobiologyArticletiger nutschemistry.chemical_compound0404 agricultural biotechnologyCyperusmedicinelcsh:TP1-1185Dry matterFood scienceby-products2. Zero hungerbiologyhorchata de chufa ; tiger nuts ; by-products ; antioxidant capacity ; flavonoids ; phenolic compounds010401 analytical chemistryExtraction (chemistry)horchata de chufa04 agricultural and veterinary sciencesbiology.organism_classification040401 food science6. Clean water0104 chemical sciencesSolventchemistryPolyphenolflavonoidsTroloxFood Science

description

During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa,” a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence, there is a need to report their extraction conditions for further use in food production as raw materials. Therefore, the objective of this study was to evaluate and improve the conventional extraction process, applied for recovery of phenolic compounds, total flavonoids, and total antioxidant capacity from the by-products. Independent variables for extraction were: (i) Solvent type (mixtures of ethanol-water (v/v) at 0%, 25% and 50%)

10.3390/foods7100161https://doi.org/10.3390/foods7100161