Effects of ultrahigh pressure extraction conditions on yields and antioxidant activities of flavonoid from Laoying tea

International Journal of Food Engineering

Volumn 7, Issue 5, 2011, Pages

  Ji, Hongfang ^a   Zhang, Lingwen ^a,b   Du, Ailin ^c   Yang, Mingduo ^b   Wang, Qing ^a  

^a HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

^b HARBIN UNIVERSITY OF COMMERCE   (China)

^c XINXIANG MEDICAL UNIVERSITY   (China)

Author keywords

antioxidant activity; flavonoids; Laoying tea; orthogonal design; ultrahigh pressure extraction

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT ACTIVITIES; DRY WEIGHT; ETHANOL CONCENTRATIONS; EXTRACTION CONDITIONS; EXTRACTION PRESSURE; EXTRACTION TECHNIQUES; EXTRACTION TIME; EXTRACTION YIELD; FREE RADICAL SCAVENGING ACTIVITY; LAOYING TEA; MODEL SYSTEM; OPTIMAL CONDITIONS; ORTHOGONAL DESIGN; PRESSURE HOLDING; REDUCING POWER; ULTRAHIGH PRESSURE; WATER BATHS;

ETHANOL; FATTY ACIDS; FLAVONOIDS; FREE RADICALS; ORGANIC SOLVENTS; PHENOLS; PLANTS (BOTANY);

SOLVENT EXTRACTION;

EID: 80052619021     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.2320     Document Type: Article

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