Comunidad Universidad Politécnica de Cartagena (UPCT)

There is a newer version of the record available.

Published August 15, 2023 | Version v2
Dataset Open

Dataset for the publication entitled "Ultrasound-assisted ethanolic extraction of punicalagin from pomegranate by-products as influenced by cultivar, pre-drying treatment, particle size, and temperature"

Creators

  • 1. ROR icon Universidad Politécnica de Cartagena
  • 2. ROR icon Universitat de Miguel Hernández d'Elx

Contributors

  • 1. ROR icon Universitat de Miguel Hernández d'Elx
  • 2. ROR icon Universidad Politécnica de Cartagena

Description

Study the effect of different ultrasound-assisted extraction operating conditions on the punicalagin (∑Pn) and total phenolic content (TPC) yield of pomegranate peel of two cultivars: Wonderful (W) and Mollar de Elche (ME). Besides cultivar, drying method (convective and freeze drying), particle size (<56 and 56–101 μm), extraction temperature (25 and 45 °C) and time (0–60 min) were categorical variables included in the experimental design to optimize the process using a polynomial regression model. 

Files

README.txt

Files (5.8 kB)

Name Size Download all
md5:5d101fb9a30bd69b938d2daac47b47e4
5.8 kB Preview Download

Additional details

Related works

Is supplement to
Journal article: 10.1016/j.lwt.2023.115236 (DOI)
Journal article: 10317/18317 (Handle)

Funding

Ministerio de Ciencia, Innovación y Universidades
Revalorización sostenible de subproductos hortofrutícolas con tecnologías verdes para suplementar nuevos elaborados de frutas y hortalizas con biocompuestos clave extraídos. PID2021-123857OB-I00
Comunidad Autónoma de la Región de Murcia
PLAN COMPLEMENTARIO EN AGROALIMENTACIÓN AGROALNEXT

Dates

Collected
2022-02-01
Collected
2022-07-02
Submitted
2023-06-01
Accepted
2023-08-15

References

  • M Cano-Lamadrid; L Martínez-Zamora; N Castillejo; MC Bueso; M Kessler; F Artés-Hernández. Ultrasound-assisted ethanolic extraction of punicalagin from pomegranate by-products as influenced by cultivar, pre-drying treatment, particle size, and temperature. LWT- Food Science and Technology 186, 115236. 2023. https://doi.org/10.1016/j.lwt.2023.115236