Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology

Journal of Food Science and Technology

Volumn 50, Issue 2, 2013, Pages 275-283

  Yim, Hip Seng ^a,b   Chye, Fook Yee ^b   Rao, Vigneswara ^a   Low, Jia Yin ^a   Matanjun, Patricia ^b   How, Siew Eng ^b   Ho, Chun Wai ^a  

^a UCSI UNIVERSITY   (Malaysia)

^b UNIVERSITI MALAYSIA SABAH   (Malaysia)

Author keywords

Antioxidant activity; Extraction time; Response surface methodology; Schizophyllum commune; Temperature; Total phenolic content

Indexed keywords

EXTRACTION; SURFACE PROPERTIES; TEMPERATURE;

ANTI-OXIDANT ACTIVITIES; EXTRACTION TIME; RESPONSE SURFACE METHODOLOGY; SCHIZOPHYLLUM COMMUNE; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS;

SCHIZOPHYLLUM COMMUNE;

EID: 84878486129     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0349-5     Document Type: Article

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