The optimisation of extraction of antioxidants from potato peel by pressurised liquids

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1123-1130

  Wijngaard, Hilde Henny ^a   Ballay, Mélanie ^b   Brunton, Nigel ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b ENITA de Clermont Ferrand   (France)

Author keywords

Antioxidants; Caffeic acid; Extraction; Optimisation; Potato peel; Response Surface Methodology

Indexed keywords

ANTIOXIDANTS; CAFFEIC ACIDS; OPTIMISATIONS; POTATO PEEL; RESPONSE SURFACE METHODOLOGY;

AGENTS; ETHANOL; EXTRACTION; METHANOL; OPTIMIZATION; ORGANIC SOLVENTS; PHENOLS; SURFACE PROPERTIES;

SOLVENT EXTRACTION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; ANTIOXIDANT; CAFFEIC ACID; METHANOL; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION (PARAMETERS); HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; LIQUID LIQUID EXTRACTION; POTATO; PROCESS OPTIMIZATION; RESPONSE SURFACE METHOD; SOLID PHASE EXTRACTION; TEMPERATURE;

SOLANUM TUBEROSUM;

EID: 84859798864     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.136     Document Type: Article

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