Optimisation of ethanol modified supercritical carbon dioxide on the extract yield and antioxidant activity from Garcinia mangostana L.

Food Chemistry

Volumn 130, Issue 1, 2012, Pages 203-208

  Zarena, A S ^a   Sachindra, N M ^a   Udaya Sankar, K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant activity; Mangosteen; Response surface methodology; Supercritical extraction; UV Vis spectra; Xanthones

Indexed keywords

ANTIOXIDANT ACTIVITIES; MANGOSTEEN; RESPONSE SURFACE METHODOLOGY; SUPERCRITICAL EXTRACTION; UV-VIS SPECTRA; XANTHONES;

CARBON DIOXIDE; EFFLUENT TREATMENT; ETHANOL; FREE RADICALS; METABOLITES; ORGANIC SOLVENTS; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS; SURFACE PROPERTIES;

EXTRACTION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; CARBON DIOXIDE; GARCINIA MANGOSTANA EXTRACT; PLANT EXTRACT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; GARCINIA MANGOSTANA; NONHUMAN; PERICARP; PRESSURE; PROCESS OPTIMIZATION; SUPERCRITICAL FLUID EXTRACTION; TEMPERATURE;

GARCINIA MANGOSTANA;

EID: 80051789818     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.007     Document Type: Article

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