Optimisation of the extraction of phenolic compounds from apples using response surface methodology

Food Chemistry

Volumn 149, Issue , 2014, Pages 151-158

  Alberti, Aline ^a   Zielinski, Acácio Antonio Ferreira ^a   Zardo, Danianni Marinho ^b   Demiate, Ivo Mottin ^b   Nogueira, Alessandro ^b   Mafra, Luciana Igarashi ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

Antioxidant capacity; Box Behnken experimental design; HPLC; Phenolic profile; Solvent extraction

Indexed keywords

ANTIOXIDANT CAPACITY; BOX-BEHNKEN EXPERIMENTAL DESIGN; EXTRACTION CONDITIONS; HPLC; PHENOLIC PROFILES; RESPONSE SURFACE METHODOLOGY; SOLVENT CONCENTRATION; TOTAL PHENOLIC CONTENT;

ACETONE; METHANOL; OPTIMIZATION; ORGANIC SOLVENTS; SOLVENT EXTRACTION; SURFACE PROPERTIES;

FRUITS;

ACETONE; ANTIOXIDANT; APPLE EXTRACT; CHLOROGENIC ACID; FLAVONOID; METHANOL; PHENOL DERIVATIVE; PHLORIZIN; PLANT EXTRACT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; EXPERIMENTAL DESIGN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; RESPONSE SURFACE METHOD; SOLVENT EXTRACTION; TEMPERATURE;

ANTIOXIDANT CAPACITY; BOX-BEHNKEN EXPERIMENTAL DESIGN; HPLC; PHENOLIC PROFILE; SOLVENT EXTRACTION;

ANTIOXIDANTS; CHEMICAL FRACTIONATION; FLAVONOIDS; MALUS; PHENOLS;

EID: 84887579428     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.086     Document Type: Article

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