{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,25]],"date-time":"2026-06-25T18:19:17Z","timestamp":1782411557322,"version":"3.54.5"},"reference-count":27,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2019,10,1]],"date-time":"2019-10-01T00:00:00Z","timestamp":1569888000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"funder":[{"name":"Community of Madrid","award":["S2013\/ABI-3028"],"award-info":[{"award-number":["S2013\/ABI-3028"]}]},{"DOI":"10.13039\/501100002924","name":"FEDER","doi-asserted-by":"publisher","award":["AVANSECAL-CM"],"award-info":[{"award-number":["AVANSECAL-CM"]}],"id":[{"id":"10.13039\/501100002924","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003329","name":"Ministry of Economy and Competitiveness","doi-asserted-by":"publisher","award":["CTQ 2017-83569-C2-1-R"],"award-info":[{"award-number":["CTQ 2017-83569-C2-1-R"]}],"id":[{"id":"10.13039\/501100003329","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Complutense University","award":["CT17\/17-CT18\/17"],"award-info":[{"award-number":["CT17\/17-CT18\/17"]}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry"],"published-print":{"date-parts":[[2019,10]]},"DOI":"10.1016\/j.foodchem.2019.05.136","type":"journal-article","created":{"date-parts":[[2019,5,21]],"date-time":"2019-05-21T11:57:11Z","timestamp":1558439831000},"page":"289-299","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":263,"special_numbering":"C","title":["Citrus peels waste as a source of value-added compounds: Extraction and quantification of bioactive polyphenols"],"prefix":"10.1016","volume":"295","author":[{"given":"Esther","family":"G\u00f3mez-Mej\u00eda","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7984-8340","authenticated-orcid":false,"given":"Noelia","family":"Rosales-Conrado","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Eugenia","family":"Le\u00f3n-Gonz\u00e1lez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yolanda","family":"Madrid","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.foodchem.2019.05.136_b0005","unstructured":"AIJN. European Fruit Juice Association Market report. (2016). http:\/\/www.aijn.org. Accessed 1 April 2019."},{"key":"10.1016\/j.foodchem.2019.05.136_b0010","unstructured":"AOAC. (1980). Standard Methods 20.013. Official Methods of Analysis. (13th ed.). Washington."},{"key":"10.1016\/j.foodchem.2019.05.136_b0015","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.indcrop.2013.07.013","article-title":"Valorization of Citrus lemon residues for the recovery of antioxidants: Evaluation and optimization of microwave and ultrasonic application to solvent extraction","volume":"50","author":"Dahmoune","year":"2013","journal-title":"Industrial Crops and Products"},{"key":"10.1016\/j.foodchem.2019.05.136_b0020","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/S0003-2670(00)01188-0","article-title":"Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods","volume":"427","author":"Escarpa","year":"2001","journal-title":"Analytica Chimica Acta"},{"key":"10.1016\/j.foodchem.2019.05.136_b0025","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.indcrop.2017.10.009","article-title":"Citrus reticulata Blanco peels as a source of antioxidant and anti-proliferative phenolic compounds","volume":"111","author":"Ferreira","year":"2018","journal-title":"Industrial Crops and Products"},{"key":"10.1016\/j.foodchem.2019.05.136_b0030","doi-asserted-by":"crossref","first-page":"1114","DOI":"10.1016\/j.lwt.2015.07.024","article-title":"Optimization of conventional and ultrasound assisted extraction of flavonoids from grapefruit (Citrus paradisi L.) solid wastes","volume":"64","author":"Garc\u00eda-Castello","year":"2015","journal-title":"LWT \u2013 Food Science and Technology"},{"key":"10.1016\/j.foodchem.2019.05.136_b0035","unstructured":"ICH. (2005). Harmonised tripartite guideline: validation of analytical procedures: text and methodology, Q2 (R1). http:\/\/www.ich.org\/fileadmin\/Public_Web_Site\/ICH_Products\/Guidelines\/Quality\/Q2_R1\/Step4\/Q2_R1__Guideline.pdf. Accessed 18 October 2018."},{"key":"10.1016\/j.foodchem.2019.05.136_b0040","doi-asserted-by":"crossref","first-page":"1821","DOI":"10.1016\/j.foodchem.2010.12.026","article-title":"A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables","volume":"126","author":"Ignat","year":"2011","journal-title":"Food Chemistry Review"},{"key":"10.1016\/j.foodchem.2019.05.136_b0045","doi-asserted-by":"crossref","first-page":"246","DOI":"10.1016\/j.foodchem.2017.06.141","article-title":"Residual brewing yeast as a source of polyphenols: Extraction, identification and quantification by chromatographic and chemometric tools","volume":"267","author":"Le\u00f3n-Gonz\u00e1lez","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2019.05.136_b0050","doi-asserted-by":"crossref","DOI":"10.7717\/peerj.5331","article-title":"Phytochemical composition and in vitro antioxidant activities of Citrus sinensis peel extracts","volume":"6","author":"Liew","year":"2018","journal-title":"Peer J"},{"key":"10.1016\/j.foodchem.2019.05.136_b0055","doi-asserted-by":"crossref","first-page":"507","DOI":"10.1016\/j.foodchem.2015.04.081","article-title":"Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels","volume":"187","author":"Nayak","year":"2015","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2019.05.136_b0060","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/S0021-9673(04)01409-8","article-title":"Extraction and analysis of phenolics in food","volume":"1054","author":"Nazck","year":"2004","journal-title":"Journal of Chromatography"},{"key":"10.1016\/j.foodchem.2019.05.136_b0065","doi-asserted-by":"crossref","first-page":"338","DOI":"10.1016\/j.foodchem.2017.08.114","article-title":"Optimization of low power ultrasound-assisted extraction of phenolic compounds from mandarin (Citrus reticulata Blanco cv. Sainampueng) peel","volume":"241","author":"Nipornrama","year":"2018","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/j.foodchem.2019.05.136_b0070","doi-asserted-by":"crossref","first-page":"729","DOI":"10.1007\/s13197-010-0222-y","article-title":"Characterization of the antioxidant properties of phenolic extracts from some citrus peels","volume":"49","author":"Oboh","year":"2012","journal-title":"Journal of Food Science and Technology"},{"issue":"4","key":"10.1016\/j.foodchem.2019.05.136_b0075","doi-asserted-by":"crossref","first-page":"971","DOI":"10.1007\/s10068-016-0158-8","article-title":"Impact of different solvents on the recovery of bioactive compounds and antioxidant properties from lemon (Citrus limon L.) pomace waste","volume":"25","author":"Papoutsis","year":"2016","journal-title":"Food Science and Biotechnology"},{"key":"10.1016\/j.foodchem.2019.05.136_b0080","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.fbio.2017.11.001","article-title":"Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts","volume":"21","author":"Papoutsis","year":"2018","journal-title":"Food Bioscience"},{"key":"10.1016\/j.foodchem.2019.05.136_b0085","doi-asserted-by":"crossref","first-page":"1353","DOI":"10.1007\/s00217-018-3049-9","article-title":"Optimizing a sustainable ultrasound-assisted extraction method for the recovery of polyphenols from lemon by-products: Comparison with hot water and organic solvent extractions","volume":"244","author":"Papoutsis","year":"2018","journal-title":"European Food Research and Technology"},{"key":"10.1016\/j.foodchem.2019.05.136_b0090","article-title":"Citrus peel as a source of functional ingredient: A review","author":"Rafiq","year":"2016","journal-title":"Journal of the Saudi Society of Agricultural Sciences"},{"key":"10.1016\/j.foodchem.2019.05.136_b0095","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.chroma.2011.10.050","article-title":"Is it really necessary to validate an analytical method or not? That is the question","volume":"1232","author":"Rambla-Alegre","year":"2012","journal-title":"Journal of Chromatography A"},{"key":"10.1016\/j.foodchem.2019.05.136_b0100","doi-asserted-by":"crossref","first-page":"488","DOI":"10.1016\/j.jfda.2016.07.010","article-title":"Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques","volume":"25","author":"Safdar","year":"2017","journal-title":"Journal of Food and Drug Analysis"},{"key":"10.1016\/j.foodchem.2019.05.136_b0105","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/j.nut.2016.09.006","article-title":"Converting citrus wastes into value-added products: Economic and environmently friendly approaches","volume":"34","author":"Sharma","year":"2017","journal-title":"Nutrition"},{"issue":"1","key":"10.1016\/j.foodchem.2019.05.136_b0110","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1007\/s13197-013-0993-z","article-title":"Resveratrol content and antioxidant properties of underutilized fruits","volume":"52","author":"Shrikanta","year":"2015","journal-title":"Journal of Food Science and Technology"},{"issue":"5","key":"10.1016\/j.foodchem.2019.05.136_b0115","doi-asserted-by":"crossref","first-page":"2761","DOI":"10.1007\/s13197-014-1295-9","article-title":"Polyphenols from different agricultural residues: Extraction, identification and their antioxidant properties","volume":"52","author":"Vijayalaxmi","year":"2015","journal-title":"Journal of Food Science and Technology"},{"issue":"1","key":"10.1016\/j.foodchem.2019.05.136_b0120","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1016\/j.talanta.2006.03.050","article-title":"Radical scavenging ability of polyphenolic compounds towards DPPH free radical","volume":"71","author":"Villa\u00f1o","year":"2007","journal-title":"Talanta"},{"key":"10.1016\/j.foodchem.2019.05.136_b0125","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1016\/j.fbio.2018.07.001","article-title":"HPLC\u2013DAD\u2013ESI\u2013MS2 analysis of phytochemicals from Sichuan red orange peel using ultrasound-assisted extraction","volume":"25","author":"Wang","year":"2018","journal-title":"Food Bioscience"},{"key":"10.1016\/j.foodchem.2019.05.136_b0130","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1016\/j.foodchem.2014.04.001","article-title":"Flavonoid composition and antioxidant activities of Chinese local pummelo (Citrus grandis Osbeck.) varieties","volume":"161","author":"Xi","year":"2014","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2019.05.136_b0135","doi-asserted-by":"crossref","first-page":"220","DOI":"10.1016\/j.jpba.2017.01.024","article-title":"Rapid determination of 30 bioactive constituents in XueBiJing injection using ultra high performance liquid chromatography-high resolution hybrid quadrupole-orbitrap mass spectrometry coupled with principal component analysis","volume":"137","author":"Zuo","year":"2017","journal-title":"Journal of Pharmaceutical and Biomedical Analysis"}],"container-title":["Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814619309410?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814619309410?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2019,8,6]],"date-time":"2019-08-06T18:37:11Z","timestamp":1565116631000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0308814619309410"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,10]]},"references-count":27,"alternative-id":["S0308814619309410"],"URL":"https:\/\/doi.org\/10.1016\/j.foodchem.2019.05.136","relation":{},"ISSN":["0308-8146"],"issn-type":[{"value":"0308-8146","type":"print"}],"subject":[],"published":{"date-parts":[[2019,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Citrus peels waste as a source of value-added compounds: Extraction and quantification of bioactive polyphenols","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.foodchem.2019.05.136","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2019 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}