Optimized ultrasonic-assisted extraction of flavonoids from Prunella vulgaris L. and evaluation of antioxidant activities in vitro

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 1, 2011, Pages 18-25

  Zhang, Guowen ^a   He, Li ^a   Hu, Mingming ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

Antioxidant activity; Flavonoids; Prunella vulgaris L.; Response surface methodology; Ultrasonic assisted extraction

Indexed keywords

ANTI-HYPERGLYCEMIC ACTIVITY; ANTIBACTERIAL EFFECTS; ANTIOXIDANT ACTIVITIES; BOX-BEHNKEN DESIGN; CRUDE EXTRACT; ECONOMIC DEVELOPMENT; ETHANOL CONCENTRATIONS; EXTRACTION YIELD; FUNCTIONAL FOODS; HYDROXYL FREE RADICALS; IN-VITRO; LIQUID TO SOLID RATIO; MACROPOROUS ADSORPTION RESINS; MODEL EQUATIONS; NATURAL PLANTS; OPTIMAL CONDITIONS; PERENNIAL PLANTS; PHENOLIC ACIDS; PRUNELLA VULGARIS L.; REDUCING POWER; RESPONSE SURFACE METHODOLOGY; SORE THROAT; THREE-LEVEL; TRITERPENES; VULGARIS; WATER EXTRACTS; WOUND HEALING;

ADSORPTION; BLEACHING; CLEANING; ETHANOL; FREE RADICALS; LIQUIDS; METHANOL; OPTIMIZATION; ORGANIC ACIDS; ORGANIC SOLVENTS; PHENOLS; PLANTS (BOTANY); PURIFICATION; RATING; RESINS; SURFACE PROPERTIES; ULTRASONICS;

SOLVENT EXTRACTION;

PRUNELLA VULGARIS;

EID: 79951671920     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.12.003     Document Type: Article

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