Optimizing the Extraction of Bioactive Compounds (Polyphenols, Lipids, and Alpha-Tocopherol) from Almond Okara to Unlock Its Potential as Functional Food.
almond milk by-product
alpha-tocopherol
antioxidant activity
bioactive compounds
polyphenols
solid-liquid extraction
triglycerides
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
05 Sep 2024
05 Sep 2024
Historique:
received:
30
07
2024
revised:
27
08
2024
accepted:
30
08
2024
medline:
14
9
2024
pubmed:
14
9
2024
entrez:
14
9
2024
Statut:
epublish
Résumé
Almond okara, a by-product of almond milk production, is rich in bioactive components, such as polyphenols, lipids, and alpha-tocopherol, making it a valuable functional food ingredient. This work aimed to investigate its composition while exploring two main aspects: (i) the impact of extraction time, solid-to-solvent ratio, ethanol concentration, and temperature on polyphenol recovery, and (ii) the quantification of okara's triglycerides (TG) and alpha-tocopherol contents. The polyphenols' optimal extraction conditions were 90 min, a 1:30 solid-to-solvent ratio (
Identifiants
pubmed: 39272593
pii: foods13172828
doi: 10.3390/foods13172828
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Région Hauts-de-France, STaRS - Appel à projets "Accueil de jeunes chercheurs d'avenir"