Author details

Beatriz Hernández-Carlos\*, Norma Francenia Santos-Sánchez, Raúl Salas-Coronado, Claudia Villanueva-Cañongo and Paula Cecilia Guadarrama-Mendoza Technological University of Mixteca, Huajuapan de León, Oaxaca, México

References

2014.01.006

[1] Costa AS, Alves RC, Vinha AF, Barreira SV, Nunes MA, Cunha LM, et al. Optimization of antioxidants extraction from coffee silver skin, a roasting by-product, having in view a

Antioxidant Compounds from Agro-Industrial Residue DOI: http://dx.doi.org/10.5772/intechopen.85184

> [7] Frémont L. Biological effects of resveratrol. Life Sciences. 2000;66: 663-673. DOI: 10.1016/S0024-3205(99)

activities of anthocyanins.

S0031-9422(00)80428-8

BMBRep.2012.45.5.265

Wesley; 1995. p. 455

Biological activities of lignin

[8] Kong JM, Chia LS, Goh NK, Chia TF, Brouillard R. Analysis and biological

Phytochemistry. 2003;64:923-933. DOI: 10.1016/S0031-9422(03)00438-2

[9] Macrae WD, Towers GN. Biological activities of lignans. Phytochemistry. 1984;23:1207-1220. DOI: 10.1016/

[10] Lee S, Monnappa AK, Mitchell RJ.

hydrolysate-related compounds. BMB Reports. 2012;45:265-274. DOI: 10.5483/

[11] Mann J, Davison RS, Hobbs JB, Benthorpe DV, Harbone JB. Natural Products. 1st ed. Longman: Addison

[12] Rezende Marques T, Aparecida Caetano A, Avelar Rodrigues LM, Assaid Simão A, Andrade Machado GH, Duarte Corrêa A. Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour. Acta Scientiarum. Technology. 2017;39:143-148. DOI: 10.4025/actascitechnol.v39i2.28410

[13] Duangjai A, Suphrom N, Wungrath J, Ontawong A, Nuengchamnong N, Yosboonruang A. Comparison of antioxidant, antimicrobial activities and chemical profiles of three coffee (Coffea arabica L.) pulp aqueous extracts. Integrative Medicine Research. 2016;5:

[14] Ma YQ, Chen JC, Liu DH, Ye XQ. Simultaneous extraction of phenolic compounds of citrus peel extracts: Effect of ultrasound. Ultrasonics

324-331. DOI: 10.1016/j.

imr.2016.09.001

00410-5

sustainable process. Industrial Crops and Products. 2014;53: 350-357. DOI: 10.1016/j.indcrop.

DOI: 10.1021/jf302896m

[3] Delpino-Rius A, Eras J, Vilaró F, Cubero MÁ, Balcells M, Canela-Garayoa

compounds in processed fibers from the juice industry. Food Chemistry. 2015;

R. Characterization of phenolic

172:575-584. DOI: 10.1016/j. foodchem.2014.09.071

foragecellwall.c6

v5i6.183

81

[4] Lapierre C. Application of new methods for the investigation of lignin structure. In: Forage Cell Wall Structure and Digestibility, (Forage Cell Walls). Madison, WI: ASA, CSSA, SSSA; 1993. pp. 133-166. DOI: 10.2134/1993.

[5] Pérez-Jiménez J, Saura-Calixto F. Fruit peels as sources of non-extractable

International. 2018;111:148-152. DOI: 10.1016/j.foodres.2018.05.023

[6] Martirosyan DM, Singh J. A new definition of functional food by FFC: What makes a new definition unique? Functional Foods in Health and Disease. 2015;5:209-223. DOI: 10.31989/ffhd.

polyphenols or macromolecular antioxidants: Analysis and nutritional

implications. Food Research

[2] Peralbo-Molina A, Priego-Capote F, Luque de Castro MD. Tentative

identification of phenolic compounds in olive pomace extracts using liquid chromatography-tandem mass spectrometry with a quadrupolequadrupole-time-of-flight mass detector. Journal of Agricultural and Food Chemistry. 2012;60:11542-11550.

\*Address all correspondence to: bhcarlos@mixteco.utm.mx

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Antioxidant Compounds from Agro-Industrial Residue DOI: http://dx.doi.org/10.5772/intechopen.85184
