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Resources 2016, 5(1), 7; doi:10.3390/resources5010007

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
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Abstract

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
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Makris, D.P. Kinetics of Ultrasound-Assisted Flavonoid Extraction from Agri-Food Solid Wastes Using Water/Glycerol Mixtures. Resources 2016, 5, 7.

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