Extraction and neoformation of antioxidant compounds by pressurized hot water extraction from apple byproducts

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 23, 2013, Pages 5500-5510

  Plaza, Merichel ^a   Abrahamsson, Victor ^a   Turner, Charlotta ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

antioxidant capacity; apple byproduct; caramelization; desirability function; flavonols; Maillard reaction; PHWE; polyphenols; response surface methodology

Indexed keywords

ANTIOXIDANT CAPACITY; CARAMELIZATION; DESIRABILITY FUNCTION; FLAVONOLS; MAILLARD REACTION; PHWE; POLYPHENOLS; RESPONSE SURFACE METHODOLOGY;

AGENTS; EXTRACTION; FLAVONOIDS; FRUITS; OPTIMIZATION; SURFACE PROPERTIES;

BYPRODUCTS;

ANTIOXIDANT; PLANT EXTRACT;

ARTICLE; CHEMISTRY; EQUIPMENT; EVALUATION STUDY; FRACTIONATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; MALUS; METHODOLOGY; PRESSURE; WASTE;

ANTIOXIDANTS; CHEMICAL FRACTIONATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HOT TEMPERATURE; INDUSTRIAL WASTE; MALUS; PLANT EXTRACTS; PRESSURE; WASTE PRODUCTS;

MALUS X DOMESTICA;

EID: 84879010037     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400584f     Document Type: Article

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