Green valorization of avocado pits waste via intermittent pressurized liquid extraction: Phenolic profiling, antioxidant activity, and pH-dependent color stability of six Brazilian cultivars. (PubMed, Food Chem) - Aug 25, 2026 - "Multivariate analysis demonstrated stronger correlations between antioxidant capacity and specific phenolic compounds (apigenin, catechin, and chlorogenic acid). Additionally, pH-dependent color stability highlighted the potential application of the extracts as natural colorants."
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Alessandra Lopes de Oliveira; Caroline West; Diego Fernando García-Ramón; Emilie Destandau; João Pedro Fernandes de Sant'Ana; Laëtitia Fougère
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