RT Journal Article
T1 Exploring the potential of antioxidants from fruits and vegetables and strategies for their recovery
A1 Arias Calvo, Ana
A1 Feijoo Costa, Gumersindo
A1 Moreira Vilar, María Teresa
K1 Natural antioxidants
K1 Food science
K1 Vitamins
K1 Flavonoids
K1 Fruits and vegetables
K1 Green extraction technologies
AB A balanced and nutritious diet is the cornerstone of good health. The nutritional pyramid advises eating 5 servings of fruit and vegetables a day as a basic principle of a healthy diet, as they provide essential nutrients such as vitamins and minerals, as well as fiber and antioxidants. Consuming them in adequate quantities improves the immune system and helps prevent diseases such as diabetes, obesity, heart disease and even certain types of cancer. Among the most nutrient-dense nutrients in fruit and vegetables are antioxidants. This is the context for this review, in which an exhaustive analysis has been carried out of the bioactive compounds with antioxidant capacity available in the most widely produced fruit and vegetables in Spain, considering not only the studies that identify these types of compounds, but also those that analyze their effects on human health. Furthermore, it is worth highlighting the interest of the extraction of antioxidant compounds in by-product streams from fruit and vegetable processing in the context of the circular economy. Therefore, this review also includes examples of green technologies for the extraction of antioxidants from waste fractions. In this field, microwave and ultrasound-assisted extraction technologies have been found to be the most efficient, both in terms of extraction yields, which are similar to those of conventional technologies, and in terms of the operating conditions required for the process. However, enzyme cocktails or pulsed electric fields also show promising results
PB Elsevier
YR 2022
FD 2022
LK http://hdl.handle.net/10347/29043
UL http://hdl.handle.net/10347/29043
LA eng
NO Innovative Food Science & Emerging Technologies 77 (2022) 102974
NO This research has been financially supported by the European project iFermenter (Grant Agreement 79057. iFermenter is a project funded under the “Bio-Based Industries Joint Undertaking under the European Union's Horizon 2020 research and innovation programme”. The authors belong to the Galician Competitive Research Group (GRC ED431C 2017/29) and to the Cross-disciplinary Research in Environmental Technologies (CRETUS Research Center, ED431E 2018/01)
DS Minerva
RD 29 abr 2026