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A characterization of the phenolic profile of 25 cocoa genotypes established in a Mexican gene bank was carried out. From five different extraction methods commonly used for phenols, extraction with acidified methanol–water was chosen as the best to quantify the concentrations of theobromine and individual phenols in cocoa beans. High concentrations of individual and total phenols were found for genotypes...
The application of an industrial process based on the hydrothermal treatment of 160°C/60min of alperujo, a by-product of olive oil extraction, allows the formation of a liquid phase containing a high concentration of phenolic and secoiridoid compounds. Ethyl acetate was used to extract these phenolic compounds from the aqueous matrix. In this study, the isolation with polyamide and XAD resin allowed...
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