Show simple item record

dc.contributor.authorSanz Llorens, Vanesa 
dc.contributor.authorFlórez Fernández, Noelia 
dc.contributor.authorDomínguez González, Herminia 
dc.contributor.authorTorres Pérez, María Dolores 
dc.date.accessioned2022-09-28T09:50:09Z
dc.date.available2022-09-28T09:50:09Z
dc.date.issued2020-06
dc.identifier.citationCurrent Research in Nutrition and Food Science Journal, 2, 20-24 (2020)spa
dc.identifier.issn2347467X
dc.identifier.issn23220007
dc.identifier.urihttp://hdl.handle.net/11093/3892
dc.description.abstractThis work deals with the study of tea stalks from pruning debris using environmental friendly extraction technology to offer new healthy properties. In the manufacturing tea industry, tea trees require to be pruned every year and most of their remains are discarded as a waste with no economic value. Microwave aqueous extraction and pressurized hot water extraction process (autohydrolysis) were used to recover bioactive compounds from the tea branches. Operating at a fixed solid: liquid ratio (1:15), the effect of the maximum heating temperatures from 140 to 220 °C was studied. Liquid extracts were analysed for total phenolic, oligosaccharides, protein, mineral and heavy metals content, as well as for antioxidant capacity. The antitumoral possibilities were also determined for selected samples. The obtained results indicated that both processes could be used as an alternative to recover bioactive compounds from tea wastes, although microwave-assisted extraction allowed saving time when compared with autohydrolysis processing. The temperature exhibited a relevant effect on the total phenolic content and antioxidant capacity, decreasing with the microwave treatment and increasing with the autohydrolysis temperature. The obtained extracts could be adequate for incorporation in food and non-food fields.spa
dc.description.sponsorshipMinisterio de Economía y Competitividad | Ref. IJCI-2016-27535spa
dc.description.sponsorshipMinisterio de Ciencia, Innovación y Universidades | Ref. RYC2018- 024454-Ispa
dc.language.isoengspa
dc.publisherCurrent Research in Nutrition and Food Science Journalspa
dc.relationinfo_eu-repo/grantAgreement/MICINN/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/IJCI-2016-27535/ES
dc.relationinfo:eu-repo/grantAgreement/MICINN//RYC2018-024454-I/ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.titleValorisation of Camellia sinensis branches as a raw product with green technology extraction methodsen
dc.typearticlespa
dc.rights.accessRightsopenAccessspa
dc.identifier.doi10.1016/j.crfs.2019.11.006
dc.identifier.editorhttps://linkinghub.elsevier.com/retrieve/pii/S2665927119300140spa
dc.publisher.departamentoEnxeñaría químicaspa
dc.publisher.grupoinvestigacionEnxeñería Químicaspa
dc.subject.unesco3303 Ingeniería y Tecnología Químicasspa
dc.subject.unesco3309 Tecnología de Los Alimentosspa
dc.date.updated2022-09-28T08:05:52Z
dc.computerCitationpub_title=Current Research in Nutrition and Food Science Journal|volume=2|journal_number=|start_pag=20|end_pag=24spa


Files in this item

[PDF]

    Show simple item record

    Attribution-NonCommercial-NoDerivatives 4.0 International
    Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International