{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T17:20:44Z","timestamp":1791220844505,"version":"4.1.0"},"reference-count":28,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2013,3,8]],"date-time":"2013-03-08T00:00:00Z","timestamp":1362700800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>In the work described here, two techniques for the recovery of anthocyanins from potato peel were studied and compared. One of the techniques employed was supercritical fluid extraction (SFE) with pure CO2 or with CO2 and ethanol as cosolvent and the other technique was pressurized liquid extraction (PLE), where the solvent used was ethanol in water acidified to pH 2.6. The effects of pressure and temperature were studied and the anthocyanin contents obtained were statistically analyzed. In SFE the use of low pressure (100 bar) and high temperature (65 \u00b0C) was desirable for the anthocyanin extraction. With PLE the anthocyanin contents are increased considerably, and the best yields were obtained at 100 bar and 80 \u00b0C. This result is in correspondence with antioxidant activity index values (1.66) obtained in a DPPH antioxidant activity assay. In the extracts obtained with PLE the phenolic compounds were also determined, but the main compounds presented in the extract are anthocyanins.<\/jats:p>","DOI":"10.3390\/molecules18033137","type":"journal-article","created":{"date-parts":[[2013,3,8]],"date-time":"2013-03-08T11:22:13Z","timestamp":1362741733000},"page":"3137-3151","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":36,"title":["High Pressure Extraction of Antioxidants from  Solanum stenotomun Peel"],"prefix":"10.3390","volume":"18","author":[{"given":"Lourdes","family":"Cardoso","sequence":"first","affiliation":[{"name":"Department of Chemical Engineering and Food Technology, Faculty of Science,  University of Cadiz, Campus de Excelencia International Agroalimentario ceiA3, Box 40,  11510 Puerto Real, Cadiz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3521-0628","authenticated-orcid":false,"given":"Casimiro","family":"Serrano","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Food Technology, Faculty of Science,  University of Cadiz, Campus de Excelencia International Agroalimentario ceiA3, Box 40,  11510 Puerto Real, Cadiz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Edwin","family":"Quintero","sequence":"additional","affiliation":[{"name":"Food and Natural Products Center, Faculty of Sciences and Technology, University of San Simon, Cochabamba 4737, Bolivia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Clara","family":"L\u00f3pez","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Food Technology, Faculty of Science,  University of Cadiz, Campus de Excelencia International Agroalimentario ceiA3, Box 40,  11510 Puerto Real, Cadiz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruder","family":"Antezana","sequence":"additional","affiliation":[{"name":"Food and Natural Products Center, Faculty of Sciences and Technology, University of San Simon, Cochabamba 4737, Bolivia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Enrique","family":"Mart\u00ednez de la Ossa","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Food Technology, Faculty of Science,  University of Cadiz, Campus de Excelencia International Agroalimentario ceiA3, Box 40,  11510 Puerto Real, Cadiz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2013,3,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1007\/s00217-006-0295-z","article-title":"Antioxidant and antibacterial activities of polyphenolic compounds from bitter cumin (Cumium nigrum L.)","volume":"224","author":"Ani","year":"2006","journal-title":"Eur. 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