Enhancement of bioactive compounds content and antioxidant activity of aqueous extract of mate (Ilex paraguariensis A. St. Hil.) through freeze concentration technology

Food Research International

Volumn 53, Issue 2, 2013, Pages 686-692

  Boaventura, Brunna Cristina Bremer ^a   Murakami, Aureanna Nairne Negrão ^a   Prudêncio, Elane Schwinden ^a   Maraschin, Marcelo ^a   Murakami, Fábio Seigi ^b   Amante, Edna Regina ^a   Amboni, Renata Dias de Mello Castanho ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Antioxidant potential; Cryoconcentration; Methylxanthines; Phenolic compounds; Tea; Yerba mate

Indexed keywords

ANTIOXIDANT POTENTIAL; CRYOCONCENTRATION; METHYLXANTHINES; PHENOLIC COMPOUNDS; TEA; YERBA MATE;

ASSAYS; PLANTS (BOTANY);

CONCENTRATION (PROCESS);

CROTON OVALIFOLIUS; ILEX PARAGUARIENSIS;

EID: 84882863741     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.042     Document Type: Article

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