Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-01-31 DOI:10.1080/10942912.2024.2304274

Humaira Ashraf, Iahtisham-Ul-Haq, Masood Sadiq Butt, Gulzar Ahmad Nayik, Seema Ramniwas, Teferi Damto, Sulaiman Ali Alharbi, Mohammad Javed Ansari

引用次数: 0

Abstract

The citrus processing industry generates around 50% fruit waste, encompassing peels, pulp, seeds, and other residues. Citrus peel, among these by-products, contains significant amounts of bioactive...

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柑橘皮提取物的植物化学成分和抗氧化剂概况与不同提取参数的关系

柑橘加工业会产生约 50% 的水果废料，包括果皮、果肉、种子和其他残留物。在这些副产品中，柑橘皮含有大量的生物活性物质...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.