Improving the Efficiency of Antioxidant Extraction from Mango Peel by Using Microwave-assisted Extraction

Plant Foods for Human Nutrition

Volumn 68, Issue 2, 2013, Pages 190-199

  Dorta, Eva ^a   Lobo, M Gloria ^a   González, Mónica ^b  

^a INSTITUTO CANARIO DE INVESTIGACIONES AGRARIAS   (Spain)

^b INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

Author keywords

Antioxidant capacity; Mangifera indica L. bio wastes; Microwave assisted extraction; Phenolic compounds; Solvent extraction

Indexed keywords

ALCOHOL; ANTIOXIDANT; PLANT EXTRACT; SCAVENGER; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECT; FRACTIONATION; FRUIT; ISOLATION AND PURIFICATION; LIPID PEROXIDATION; MANGIFERA; METHODOLOGY; MICROWAVE RADIATION;

ANTIOXIDANTS; CHEMICAL FRACTIONATION; ETHANOL; FREE RADICAL SCAVENGERS; FRUIT; LIPID PEROXIDATION; MANGIFERA; MICROWAVES; PLANT EXTRACTS; WATER;

EID: 84877962979     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-013-0350-4     Document Type: Article

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