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Article

Kinetics of Ultrasound-Assisted Flavonoid Extraction from Agri-Food Solid Wastes Using Water/Glycerol Mixtures

Department of Food Science & Nutrition, School of Environment, University of the Aegean, Myrina, Lemnos 81400, Greece
Academic Editor: Filippo Sgroi
Received: 26 November 2015 / Revised: 14 January 2016 / Accepted: 18 January 2016 / Published: 26 January 2016
Red grape pomace (RGP) and onion solid wastes (OSW) were used as raw material to produce flavonoid-enriched extracts, using ultrasound-assisted solid-liquid extraction. The extraction medium used was composed of water and glycerol and under the conditions used the extraction of flavonoids from both materials was shown to obey first-order kinetics. Maximum diffusivities (De) values were 4.01 × 10−11 and 2.35 × 10−11 m2·s−1, for RGP and OSW extraction, respectively, while the corresponding activation energies (Ea) were 14.00 and 15.23 kJ·mol−1. View Full-Text
Keywords: extraction kinetics; flavonoids; glycerol; onion solid wastes; red grape pomace extraction kinetics; flavonoids; glycerol; onion solid wastes; red grape pomace
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MDPI and ACS Style

Makris, D.P. Kinetics of Ultrasound-Assisted Flavonoid Extraction from Agri-Food Solid Wastes Using Water/Glycerol Mixtures. Resources 2016, 5, 7. https://0-doi-org.brum.beds.ac.uk/10.3390/resources5010007

AMA Style

Makris DP. Kinetics of Ultrasound-Assisted Flavonoid Extraction from Agri-Food Solid Wastes Using Water/Glycerol Mixtures. Resources. 2016; 5(1):7. https://0-doi-org.brum.beds.ac.uk/10.3390/resources5010007

Chicago/Turabian Style

Makris, Dimitris P. 2016. "Kinetics of Ultrasound-Assisted Flavonoid Extraction from Agri-Food Solid Wastes Using Water/Glycerol Mixtures" Resources 5, no. 1: 7. https://0-doi-org.brum.beds.ac.uk/10.3390/resources5010007

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