The present study investigates the potential applicability of the extracted pectin from sour orange pomace as adsorbent for Ni (II) removal from aqueous solution. Pectin extraction from the pomace was carried out using HCl and the highest pectin extraction yield of 26.75% was obtained. The Fourier transform infrared (FTIR) spectroscopy analysis confirmed that the structure of the extracted pect...

Abstract Tomato cultivation and industrial processing produce a considerable amount of tomato pomace, peels, seeds, which are difficult to handle. These by-products contain variety minerals bioactive substances, may thus be further valorised, generating additional revenue for plants while also decreasing environmental issues caused by their buildup. The inclusion pomace in poultry feed has been...

A new triterpenoid saponin, oleiferasaponin A₁, was isolated from tea seed pomace (Camellia oleifera Abel). The structure of oleiferasaponin A₁ was elucidated on the basis of chemical and physicochemical evidence and was found to be 22-O-cis-2-hexenoyl-A₁-barrigenol 3-O-[β-D-galactopyranosyl(1→2)] [β-D-glucopyranosyl(1→2)-α-L-arabinopyranosyl(1→3)]-β-D-glucopyranosiduronic acid. PC12 cells inju...

The winery and distillery industry generates an increasing amount of wastes, whose management and disposal constitute an environmental concern due to their seasonal character and some polluting characteristics. The main solid by-products and residues generated are grape stalk, grape pomace or marc, wine lee, exhausted grape marc and winery sludge, while the main effluents are winery wastewater ...