000			02034nam a2200169 4500
003			OSt
005			20241210164122.0
008			241210b |||||||| |||| 00| 0 eng d
100			_aAhmadreza Kiani
245			_aGreen recovery of phenolic compounds from almond hull waste using ultrasound-assisted extraction: phenolics characterization and antimicrobial investigation
300			_ap 1930–1942
520			_aThis research aims to maximize the extraction of phenolic compounds (PCs) from almond hull waste (AHW) using an ultrasound-assisted extraction (UAE) method, detect the PCs, and investigate the antimicrobial activity of the extracts against pathogens and interactions with a probiotic bacterium. The impact of various parameters including sonication amplitude, solvent/AHW ratio (mL/g), and extraction time on the total phenolic content (TPC) was investigated and the optimized extraction conditions were determined. The AHW extracts' minimum bacterial concentration (MBC) and minimum inhibitory concentration (MIC) against Staphylococcus aureus, Escherichia coli, and Lactobacillus plantarum were assessed. In optimal UAE conditions total PCs of 47.37 ± 0.24 mg gallic acid equivalent (GAE)/g dry weight (DW) were extracted. The HPLC analysis revealed that the flavonoid rutin, as well as p-coumaric acid and rosmarinic acid, were only seen in the extracts obtained by UAE. Furthermore, p-coumaric acid emerged as the most prevalent PC in the UAE extract. Antimicrobial activity analysis showed that UAE extracts exhibited higher effects in inhibiting the growth of E. coli, S. aureus, and L. plantarum. The use of UAE treatment resulted in the extraction of a diverse range of PCs with increased antioxidant capacity and antimicrobial activity.
654			_aAlmond hull waste _aPhenolic compounds _aUltrasound-assisted extraction _aAntimicrobial activity _aOptimization
773	0		_080310 _9110681 _dGermany Springer _oJP393 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c130542 _d130542