Tag: Polyphenol extraction

According to the Food and Agricultural Organization (FAO), 1.3 billion tons of food are wasted annually, with agri-food by-products being a rich source of polyphenols. Determining the best way to extract polyphenols from these materials is crucial for minimizing waste and creating valuable compounds for the food, cosmetic, and pharmaceutical industries.

Strawberries are rich in phenolic compounds, with research showing significant antioxidant activity, particularly in extracts produced with specific solvent mixtures. Learning how to extract polyphenols from strawberries allows you to concentrate these beneficial compounds for nutritional or research purposes. Different techniques, from simple maceration to more advanced ultrasonic methods, can be employed depending on the desired yield and purity.