Reutilization of mango byproducts: Study of the effect of extraction solvent and temperature on their antioxidant properties

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Dorta, Eva ^a   Lobo, M Gloria ^a   Gonzalez, Monica ^a  

^a INSTITUTO CANARIO DE INVESTIGACIONES AGRARIAS   (Spain)

Author keywords

Antioxidant activity; Extraction optimization; Free radicals scavenging; Mangifera indicaL. biowastes; Phenolic compounds

Indexed keywords

ACETONE; ALCOHOL; ANTIOXIDANT; FLAVONOID; PLANT EXTRACT; PROANTHOCYANIDIN; SOLVENT; TANNIN DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ECONOMICS; FOOD INDUSTRY; FRUIT; HEAT; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; MANGIFERA; PLANT SEED;

ACETONE; ANTIOXIDANTS; ETHANOL; FLAVONOIDS; FOOD-PROCESSING INDUSTRY; FRUIT; HOT TEMPERATURE; INDUSTRIAL WASTE; MANGIFERA; PLANT EXTRACTS; PROANTHOCYANIDINS; SEEDS; SOLVENTS; TANNINS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; WATER;

MANGIFERA;

EID: 84856025102     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02477.x     Document Type: Article

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