UV-A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity.

Background: The unintended co-extraction of chlorophylls during the recovery of polyphenols from plant sources yields green-coloured phenolic extracts with limited use in colour-sensitive foods. This study aimed at decolourizing the ethanolic extracts of sugar beet leaves using a UV-A treatment (390 nm).

Results: Exposure of the phenolic extracts to 30 UV-A LEDs at 8.