The extraction of yellow gentian root (Gentiana lutea L.)

European Food Research and Technology

Volumn 205, Issue 4, 1997, Pages 295-299

  Ariño, Amaia ^a,b   Arberas, Inés ^a   Leiton, M Jesús ^a   De Renobales, Mertxe ^c   Dominguez, Juan B ^a,b  

^a PEPSICO INC   (United States)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Bitter secoiridoids; Enzyme treatment; Gentian root; Solvent extraction; Volatile fraction

Indexed keywords

EID: 53249115358     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. Dominguez JB (1993) Empleo de enzimas en la extracción de compuestos amargos y aromáticos en plantas. V Jornadas de aplicaciones industriales de las enzimas. AIQS, Barcelona, pp 31-34
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4. Arberas I, Leiton MJ, Dominguez JB, Bueno JM, Ariño A, de Diego E, Renobales G, Renobales M (1995) The volatile flavor of fresh Gentiana lutea L. roots. In: Charalambous G (ed) Food flavours: generation, analysis and process influence. Developments in food science 37 A, Elsevier, Amsterdam, pp 207-234
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7. Leiton MJ (1996) Compuestos amargos y aromáticos de Gentiana lutea L. PhD thesis, Facultad de Ciencias, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Spain
8. Agrawal KML, Bahl OM P (1968) α-Galactosidase, β-galactosidase, β-glucosidase, β-N-acetylglucosaminidase, and α-mannosidase from pinto beans (Phaseolus vulgaris). Methods Enzymol 28: 720-728
9. Meier B (1978) Einsatz der Hochleistungsflüssigkeitschromatographie zur qualitativen und quantitativen Bestimmung sowie zur Isolierung von Iridoid- und Secoiridoidglucosiden. PhD thesis, Eidgenössischen Technischen Hochschule, Zürich, Switzerland