A process to obtain phenolic compounds with antioxidant properties from pistachio nuts
using water/ethanol mixture under high temperature and pressure conditions was carried …

Bioactive compounds from passion fruit industry by-products (rinds) were obtained using
ethanolic-water pressurized liquid extraction (PLE), a green and intensified extraction …

Pistachio hulls, important by-products of pistachio processing, were extracted using an
environmentally friendly process with subcritical water (SCW) at a pressure of 6.9 MPa in the …

The processing of pistachios results in the generation of a substantial byproduct in the form
of underutilized pistachio green hulls. This study aims to identify the most effective strategies …

Pressurized liquid extraction (PLE) is a green extraction technique that can enhance
extraction rates of bioactive compounds. PLE was used to extract antioxidants and …

Apple pomace, a by-product of apple juice and cider production is considered a potential
source of pectin, citric acid and bioethanol and polyphenolic compounds. Polyphenolic …

Flavonoids present in freeze-dried sunbelt (Vitis labrusca L.) grape pomace were extracted
at a pressure of 10.3 MPa and temperatures between 60 and 140 c using pressurized …

Citrus industry residues are sources of phenolic compounds, which may be extracted by
pressurized liquid extraction (PLE) and volatile compounds, extractable by supercritical fluid …

Few investigations have been conducted to evaluate pressurized liquid extraction (PLE)
technology as a sustainable method for the recovery of phenolic compounds of grape seed …

Polyphenols were extracted from grape skins and defatted grape seeds (cultivar: Pinot Nero)
by using subcritical water in a semi-continuous mode. Extractions were performed at a …