Enhanced recovery of antioxidant compounds from avocado pomace using ultrasound-assisted extraction systems

Sustainable Food Technology 2026 Open access

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Authors: Dayvison Mendes Moreira, Jailton Ribeiro dos Santos Junior, Luiz Carlos Corrêa-Filho, Lourdes Maria Corrêa Cabral, Renata Valeriano Tonon
DOI: 10.1039/d5fb00837a
Cited by: 3
References: 22

Abstract

Avocado oil production generates large amounts of residues, including peels, seeds, and exhausted pulp, which are rich sources of phenolic compounds with antioxidant activity.

Fields of Study & Subjects

Phytochemicals and Antioxidant Activities Food Drying and Modeling Ginkgo biloba and Cashew Applications

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
2
Pages
1813–1820
Publication date
1 January 2026
Language
EN