Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity

Separation and Purification Technology

Volumn 73, Issue 3, 2010, Pages 371-376

  Hayat, Khizar ^a,b   Zhang, Xiaoming ^a   Chen, Hanqing ^c   Xia, Shuqin ^a   Jia, Chengsheng ^a   Zhong, Fang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b QUAID I AZAM UNIVERSITY   (Pakistan)

^c HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Citrus mandarin peels; Kinnow; Microwave treatment; Phenolic acids

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CITRUS PEEL; EFFICIENT PROCESS; FREE FRACTION; HYDROXYL RADICALS; IRRADIATION TIME; METHANOL EXTRACT; MICROWAVE TREATMENT; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; RADICAL SCAVENGING; REDUCING POWER; ANTI-OXIDANT ACTIVITIES; KINNOW;

METHANOL; MICROWAVES; ORGANIC ACIDS; PHENOLS; FLAVONOIDS; MICROWAVE HEATING;

MICROWAVE HEATING; AGENTS;

CITRUS;

EID: 77955315032     PISSN: 13835866     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.seppur.2010.04.026     Document Type: Article

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