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Pectin was obtained with citric acid and subcritical water extraction from cacao pod husk with or without a previous step consisting of a supercritical fluid extraction of phenols. By subcritical conditions a higher yield (10.9%) was attained in a time 3-fold shorter than that obtained by conventional extraction (~8%) and a greater effectiveness in the recovery of pectin with higher molecular weight (750 kDa) was also found. Regarding pectin structure, galacturonic acid and degree of methyl esterification content were similar (~55 and ~36%, respectively) in both methods. Moreover, pectin recovered by citric acid presented 2-fold higher amount of impurities as compared to subcritical water extraction. Hardly any effects of a previous supercritical treatment were observed in the structure and composition of pectin, indicating the efficiency of the integrated supercritical carbon dioxide and subcritical water extraction as green processes for the obtainment of phenol and pectin from cacao pod husk.

The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: ovendrying (OD) and microwave drying (MD), on the water activity, color, phenolic compound content and antioxidant activity of coconut husk. The OD was performed at 60°C for 12 h and MD was performed at 900 W for 10 min. The total phenolic content (TPC) in fresh coconut husk was 64.2 mg GAE/g dry wt and significant higher than observed after OD and MD of 35.8 and 45.5 mg GAE/ g dry wt, respectively. Ten phenols were identified in fresh and dehydrated coconut husks. The husk MD showed an increase in the content of gallic, 4-hydroxybenzoic, ferulic and syringic acids and epicatechin compared with the fresh; while coconut husk OD and MD, showed a decrease in the content of vanillic acid, vanillin, catequin and kaempferol. The antioxidant activity decreased after both OD and MD. However, MD resulted in a better antioxidant activity in husk than OD. MD of husk resulted into better retention of preserved color, TPC and TFC than OD.

Opuntia genus belongs to the Cactaceae family, Mexico is the major producer in the world. Due to Opuntia's phytochemical content and their health-related benefits, was proposed the elaboration of liquor using Opuntia fruit. Phenolic content, volatile aromatic profile, antioxidant activity, and sensory evaluation were carried out to characterize the liquor. Sensorial evaluation results showed that L-2D (2 day-macerated liquor) has the higher consumers' acceptance. Moreover, L-2D had the highest content of volatile compounds (348 mg/L), and the highest antioxidant activity (1.29, 1.63 and 2.05 mmol Trolox/L, according to ABTS, DPPH and FRAP methods, respectively). We could identify and quantify 29 volatile compounds, being ethyl acetate and D-limonene those with the highest content. Quercitrin was the most abundant phenolic compound in the liquor. The findings of this study demonstrate that Opuntia liquor is a rich source of phenolics and aromatic compounds that would be a drink with the probability of being commercialize.Evaluación de la variación de la composición de compuestos volátiles y la actividad antioxidante en licores de frutos de Opuntia durante el proceso de maceración RESUMEN El género Opuntia pertenece a la familia Cactaceae, México es el mayor productor del mundo. Debido al contenido fitoquímico de Opuntia y sus beneficios relacionados con la salud, se propuso la elaboración de un licor utilizando la fruta de Opuntia. El contenido fenólico, el perfil fenólico, el perfil aromático volátil, la actividad antioxidante y la evaluación sensorial se llevaron a cabo para caracterizar el licor. Los resultados de la evaluación sensorial mostraron que L-2D (licor de 2 días macerado) tuvo la mayor aceptación de los consumidores. Además, L-2D tuvo el mayor contenido de compuestos volátiles (348 mg/L) y la mayor actividad antioxidante (1.29, 1.63 y 2.05 mmol de Trolox/L, según los métodos ABTS, DPPH y FRAP, respectivamente). Con respecto a los compuestos volátiles aromáticos, pudimos identificar y cuantificar 29 de ellos, siendo el acetato de etilo y el D-limoneno los que tuvieron el mayor contenido. La quercitrina fue el compuesto fenólico más abundante en el licor. Los hallazgos de este estudio demuestran que el licor de Opuntia es una fuente rica de compuestos fenólicos y aromáticos, siendo una bebida con probabilidad de ser comercializada. ARTICLE HISTORY