Application of ultrasonication or high-pressure extraction of flavonoids from litchi fruit pericarp

Journal of Food Process Engineering

Volumn 32, Issue 6, 2009, Pages 828-843

  Prasad, K Nagendra ^a   Yang, Bao ^a   Zhao, Mouming ^b   Ruenroengklin, Neungnapa ^a   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT ACTIVITIES; CONVENTIONAL EXTRACTION; CRUDE EXTRACT; DRY WEIGHT; EPICATECHIN; EXTRACTION EFFICIENCIES; EXTRACTION TIME; FLAVONOID CONTENT; FLAVONOIDS; GALLATE; HIGH-PRESSURE EXTRACTION; HIGHER EFFICIENCY; LITCHI CHINENSIS; LITCHI FRUIT; NATURAL ANTIOXIDANTS; PHENOLICS; PROCYANIDINS; RADICAL SCAVENGING ACTIVITY; SCAVENGING ABILITY; SUPEROXIDE ANIONS; TOTAL PHENOLIC CONTENT; ULTRA-SONICATION; ULTRASONIC EXTRACTION;

FRUITS; ORGANIC COMPOUNDS; OXYGEN; PHENOLS; ULTRASONIC APPLICATIONS;

EXTRACTION;

LITCHI CHINENSIS;

EID: 68349102482     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00247.x     Document Type: Article

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