Kinetics of Ultrasound-Assisted Flavonoid Extraction from Agri-Food Solid Wastes Using Water/Glycerol Mixtures

Dimitris P. Makris
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Dimitris P. Makris: Department of Food Science & Nutrition, School of Environment, University of the Aegean, Myrina, Lemnos 81400, Greece

Resources, 2016, vol. 5, issue 1, 1-10

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 ( D e ) values were 4.01 × 10 −11 and 2.35 × 10 −11 m 2 ·s −1 , for RGP and OSW extraction, respectively, while the corresponding activation energies ( E a ) were 14.00 and 15.23 kJ·mol −1 .

Keywords: extraction kinetics; flavonoids; glycerol; onion solid wastes; red grape pomace (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2016
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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