Abstract
AbstractThe objective of this study was to analyze the factors affecting the ethanol extraction of Chilean hazelnut (Gevuina avellana) hulls to obtain antioxidant compounds. The effects of temperature on the kinetics of polyphenolics extraction and on the antioxidant activities of the extracts were assessed. The radical‐scavenging activities of the extracts were comparable with that of BHA when used at the same concentration. The optimal temperature for the antioxidant activities of the extracts was 40°C. A four‐stage cross‐flow extraction was carried out and a four‐stage countercurrent extraction was simulated, where each stage lasted 30 min. Best results were obtained with countercurrent extraction, which produced an extract that showed 94.4% α,α‐diphenyl‐β‐picrylhydazyl radical inhibition, compared with 86.2% obtained in the first stage of cross‐flow extraction and 92.62% in a batch extraction that lasted 100 h. UV‐vis and NIR spectra of extracts from cross‐flow and from the simulated countercurrent extraction revealed that the composition of extracts varied along the stages and was affected by the operational strategy.
Published Version
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