Microwave-assisted subcritical water extraction of antioxidant phenolic compounds from pistachio (Pistacia vera L.) industry waste: Optimization, modeling, and comparison

Food Chemistry 2026 Open access

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Authors: Imed Eddine Benmebarek, Diego J. González-Serrano, Manuel Salgado-Ramos, Alberto Moreno Sanroma, Francisco J. Barba, Waseem Khalid, Andrés Moreno, Tuba Esatbeyoglu
DOI: 10.1016/j.foodchem.2026.148024
Cited by: 0
References: 33

Abstract

), and an extraction yield of 45.8%, outperforming conventional methods. The extract's composition was analyzed using LC-MS, identifying anacardic acid and galloylquinic acid as major components, with some flavonoids present. The MASWE method effectively produced extracts with considerable antioxidant activity, and its environmental impact, measured by green metrics, validates its sustainability and efficiency, highlighting its enormous potential for environmentally friendly industrial use in the food industry.

Fields of Study & Subjects

Phytochemicals and Antioxidant Activities Agricultural and Biological Research Subcritical and Supercritical Water Processes

Publication details

Journal / source
Food Chemistry
Volume
514
Pages
148024–148024
Publication date
18 January 2026
Language
EN