{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T16:25:59Z","timestamp":1791908759595,"version":"4.3.4"},"reference-count":56,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2025,8,7]],"date-time":"2025-08-07T00:00:00Z","timestamp":1754524800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["BioTech"],"abstract":"<jats:p>This study evaluated the effect of ultrasonic pulse-assisted extraction on the yield and antioxidant activity of essential oils from grapefruit (Citrus paradisi) by-products using hydrodistillation and Soxhlet solvent extraction (hexane, acetone, ethanol). Ultrasound was applied at 40% amplitude for 20 min before extraction. Results showed that ultrasound significantly increased extraction yield with hexane (from 2.6 \u00b1 0.58% to 7.6 \u00b1 1.5%) and acetone (from 8.6 \u00b1 0.96% to 12 \u00b1 1.4%), while ultrasound-assisted hydrodistillation nearly doubled the yield (from 0.7 \u00b1 0.03% to 1.5 \u00b1 0.49%). In contrast, ultrasound decreased yield with ethanol by 3%. Antioxidant activity measured by TEAC assay was highest in acetone extracts without ultrasound (13,366.5 \u00b1 7.66 mmol TE\/g) and ethanol extracts (12,606.8 \u00b1 0.51 mmol TE\/g). However, ultrasound combined with ethanol increased DPPH scavenging activity from 1073.5 \u00b1 1.07 \u00b5g\/mL to 4933.3 \u00b1 0.71 \u00b5g\/mL and maintained high flavonoid content (9.41 \u00b1 0.15 mg\/mL) and phenolics (5.33 \u00b1 0.09 mg\/mL). Ultrasound-assisted hydrodistillation also enhanced antioxidant capacity, with DPPH values rising from 51.82 \u00b1 5.56 \u00b5g\/mL to 2413.03 \u00b1 3.17 \u00b5g\/mL. These findings demonstrate that ultrasound effectively enhances essential oil extraction and antioxidant activity depending on the solvent used, underscoring the potential of this clean technology for valorizing citrus by-products.<\/jats:p>","DOI":"10.3390\/biotech14030059","type":"journal-article","created":{"date-parts":[[2025,8,7]],"date-time":"2025-08-07T10:07:38Z","timestamp":1754561258000},"page":"59","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Effect of Ultrasonic Pretreatment on the Extraction Process of Essential Oils from Grapefruit (Citrus paradisi) By-Products"],"prefix":"10.3390","volume":"14","author":[{"given":"Francisco","family":"Cadena-Cadena","sequence":"first","affiliation":[{"name":"Departamento de Ingenier\u00eda, Instituto Tecnol\u00f3gico del Valle del Yaqui, Ciudad Obreg\u00f3n CP 85150, Sonora, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2548-4625","authenticated-orcid":false,"given":"Joe Luis","family":"Arias-Moscoso","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda, Instituto Tecnol\u00f3gico del Valle del Yaqui, Ciudad Obreg\u00f3n CP 85150, Sonora, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0353-2251","authenticated-orcid":false,"given":"Leandris","family":"Argentel-Mart\u00ednez","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda, Instituto Tecnol\u00f3gico del Valle del Yaqui, Ciudad Obreg\u00f3n CP 85150, Sonora, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jony R.","family":"Torres Velazquez","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda, Instituto Tecnol\u00f3gico del Valle del Yaqui, Ciudad Obreg\u00f3n CP 85150, Sonora, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6831-9523","authenticated-orcid":false,"given":"Dulce Alondra","family":"Cuevas-Acu\u00f1a","sequence":"additional","affiliation":[{"name":"Departamento de Ciencias de la Salud, Universidad de Sonora, Ciudad Obreg\u00f3n CP 85150, Sonora, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nydia Estrellita","family":"Buitimea Cantua","sequence":"additional","affiliation":[{"name":"Departamento de Investigaci\u00f3n y Posgrado en Alimentos, Universidad de Sonora, Hermosillo CP 83000, Sonora, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bartolo","family":"Concha-Fr\u00edas","sequence":"additional","affiliation":[{"name":"Laboratory of Nutrigenomics and Toxicology of Native Fish, Division of Basic Sciences and Engineering, Universidad Popular de la Chontalpa, C\u00e1rdenas CP 86529, Tabasco, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.jclepro.2013.10.051","article-title":"Current options for valorization of food manufacturing waste","volume":"65","author":"Mirabella","year":"2014","journal-title":"J. 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