Sub-critical fluid extraction of antioxidant phenolic compounds from pistachio (Pistacia vera L.) nuts: experiments, modelling and optimization

BODOIRA ROMINA; VELEZ ALEXIS; ROVETTO LAURA; RIBOTTA PABLO; DAMIÁN MAESTRI; MARTINEZ MARCELA

JOURNAL OF FOOD SCIENCE

Wiley-Blackwell

Año: 2019

0022-1147

p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify; line-height: 200%;">A process to obtain phenolic compounds withantioxidant properties from pistachio nuts was designed by using water andethanol at high pressure and temperature conditions. Theoretical models werescanned against experimental data in order to optimize extraction conditionsand antioxidant activity of target compounds. Phenolic profile was dominated by several flavonoids and gallic acid derivatives. A fitted model forphenolic compounds recovery showed a maximum predicted value similar to thehighest experimental value under the following conditions: