Relationship analysis between flavonoids structure and subcritical water extraction (SWE)

Food Chemistry

Volumn 143, Issue , 2014, Pages 147-155

  Ko, Min Jung ^a   Cheigh, Chan Ick ^b   Chung, Myong Soo ^a  

^a Ewha Womans University   (South Korea)

^b Kyungpook National University   (South Korea)

Author keywords

Chemical structure; Flavonoids; Optimum conditions; Subcritical water extraction

Indexed keywords

CHAINS; CHEMICAL BONDS; FLAVONOIDS; STRUCTURE (COMPOSITION);

GLYCOSIDE FORMS; LOWER TEMPERATURES; OPTIMAL TEMPERATURE; OPTIMUM CONDITIONS; RELATIONSHIP ANALYSIS; SUB-CRITICAL WATER; SUBCRITICAL WATER EXTRACTION; TEMPERATURE DEPENDENT;

EXTRACTION;

AGLYCONE; APIGENIN; FLAVANONE; FLAVONE; FLAVONOID; FLAVONOL; ISOQUERCITRIN; ISORHAMNETIN; KAEMPFEROL; NARINGENIN; QUERCITRIN; SAURURUS CHINENSIS EXTRACT; SPIRAEOSIDE;

ARTICLE; CARROT; CHEMICAL STRUCTURE; DIELECTRIC CONSTANT; EXTRACTION; GRAPEFRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE; HIPPOPHAE RHAMNOIDES; HYDROGEN BOND; LEMON; LOW TEMPERATURE; MELTING POINT; MOLECULAR WEIGHT; NONHUMAN; ONION; ORANGE (FRUIT); PARSLEY; PHYSICAL CHEMISTRY; PLANT LEAF; SOLUBILITY; SUBCRITICAL WATER EXTRACTION; TEMPERATURE DEPENDENCE; TIME;

EID: 84881523246     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.104     Document Type: Article

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