@article{aa64c6eb1e2f4cf6885d56ebec079e98,
title = "Bioactive compounds, pigments, antioxidant activity and antimicrobial activity of yellow prickly pear peels",
abstract = "The main goal of this research was to study the effects of pressure, extraction time and ethanol concentration on antioxidant activity, total phenolics, flavonoids, anthocyanins, carotenoids and betalains compounds extraction from yellow prickly pear peels. A Box–Behnken design and Response Surface Methodology were used to evaluate the effects and estimate the optimum extraction conditions. Antimicrobial activity was evaluated against Escherichia coli and Listeria innocua. Ethanol concentration was the variable that showed the highest effect on extraction yields but high-pressure increased extraction yields between 6% and 17%. Models showed good fitting and adequacy to the experimental data and the high correlation of models indicated that it can be employed to optimise extraction conditions. The experimental and predicted values differed",
keywords = "Antibacterial activity, Antioxidant activity, Bioactive compounds, High-pressure extraction, Prickly pear peels",
author = "Castro, {Lu{\'i}s M. G.} and Alexandre, {Elisabete M. C.} and Manuela Pintado and Saraiva, {Jorge A.}",
note = "Funding Information: This work was supported by National Funds from FCT – Funda{\textcopyright}c{\~a}o para a Ci{\^e}ncia e a Tecnologia through CBQF (FCT UID/Multi/50016/2013) and QOPNA research Unit (FCT UID/QUI/00062/2013), through national funds and where applicable cofinanced by the FEDER, within the PT2020 Partnership Agreement. Author Elisabete Alexandre also is grateful for the financial support of this work from FCT through the Post-doctoral Grant SFRH/BPD/ 95795/2013. Funding Information: This work was supported by National Funds from FCT ? Funda??o para a Ci?ncia e a Tecnologia through CBQF (FCT UID/Multi/50016/2013) and QOPNA research Unit (FCT UID/QUI/00062/2013), through national funds and where applicable co-financed by the FEDER, within the PT2020 Partnership Agreement. Author Elisabete Alexandre also is grateful for the financial support of this work from FCT through the Post-doctoral Grant SFRH/BPD/95795/2013. Publisher Copyright: {\textcopyright} 2019 Institute of Food Science and Technology",
year = "2019",
month = jan,
day = "4",
doi = "10.1111/ijfs.14075",
language = "English",
volume = "54",
pages = "1225--1231",
journal = "International Journal of Food Science and Technology",
issn = "0950-5423",
publisher = "Oxford University Press",
number = "4",
}