Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity.

Antioxidants (Basel) · 2021 · PMC8614849 · PMID 34829670

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an increasing trendno p-value reported

According to data reported in Table 2 (Series I), the study of the effect of the temperature and time on the TPC from spinach residue, shown an increasing trend on the TPC from 25 to 50 °C, while at higher temperatures (70 and 90 °C) a decrease was found, indicating a possible degradation of some phenolic compounds with temperature.

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