Extraction optimisation and antioxidant activities in vitro of polysaccharides from Allium macrostemon Bunge

International Journal of Food Science and Technology

Volumn 47, Issue 4, 2012, Pages 723-730

  Zhang, Zhanjun ^a,b   Wang, Fuhua ^c   Wang, Mingchun ^a   Ma, Liping ^a   Zeng, Xiaoxiong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b Yangzhou Vocational College of Environment and Resources   (China)

^c YANGZHOU POLYTECHNIC INSTITUTE   (China)

Author keywords

Allium macrostemon Bunge; Antioxidant activity; Extraction; Polysaccharides; Response surface methodology

Indexed keywords

ALLIUM MACROSTEMON BUNGE; ANTIOXIDANT ACTIVITIES; BOX-BEHNKEN DESIGN; CHELATING ACTIVITY; ETHANOL PRECIPITATION; EXTRACTION TEMPERATURES; EXTRACTION TIME; HYDROXYL RADICALS; IN-VITRO; OPTIMAL CONDITIONS; OPTIMISATIONS; RESPONSE SURFACE METHODOLOGY; SCAVENGING ACTIVITIES; SUPEROXIDE RADICAL; THREE-LEVEL; URONIC ACIDS;

CARBOXYLIC ACIDS; ETHANOL; EXTRACTION; OPTIMIZATION; OXYGEN;

POLYSACCHARIDES;

ALLIUM; ALLIUM MACROSTEMON;

EID: 84862814733     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02899.x     Document Type: Article

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