Reutilization of mango byproducts: study of the effect of extraction solvent and temperature on their antioxidant properties.

  title={Reutilization of mango byproducts: study of the effect of extraction solvent and temperature on their antioxidant properties.},
  author={Eva Dorta and M Gloria Lobo and M{\'o}nica Gonz{\'a}lez},
  journal={Journal of food science},
  volume={77 1},
UNLABELLED Mango biowastes, obtained after processing, contain large amounts of compounds with antioxidant activity that can be reused to reduce their environmental impact. The present study evaluates the effect of solvent (methanol, ethanol, acetone, water, methanol:water [1:1], ethanol:water [1:1], and acetone:water [1:1]), and temperature (25, 50, and 75 °C) on the efficiency of the extraction of antioxidants from mango peel and seed. Among the factors optimized, extraction solvent was the… CONTINUE READING
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