Effect of Microwave Hydrodiffusion and Gravity on the Extraction of Phenolic Compounds and Antioxidant Properties of Blackberries (Rubus spp.): Scale-Up Extraction

The phenolic compounds of blackberries extracted with organic solvents cause environmental damage. Therefore, the objective of the present study was to verify if microwave hydrodiffusion and gravity obtain a blackberry extract with a high concentration of phenolic compounds and antioxidant capacity without the addition of any solvent. The results showed that it was possible to reach the objective with 500 W and 10 min of extraction by employing...