Effect of the extraction process on the phenolic compounds profile and the antioxidant and antimicrobial activity of extracts of pecan nut [Carya illinoinensis (Wangenh) C. Koch] shell

Industrial Crops and Products

Volumn 52, Issue , 2014, Pages 552-561

  do Prado, Ana Cristina Pinheiro ^a   da Silva, Helen Silvestre ^a   da Silveira, Sheila Mello ^b   Barreto, Pedro Luiz Manique ^a   Vieira, Cleide Rosana Werneck ^a   Maraschin, Marcelo ^a   Ferreira, Sandra Regina Salvador ^a   Block, Jane Mara ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b Docente Do Instituto Federal Catarinense   (Brazil)

Author keywords

Antimicrobial activity; Antioxidant activity; Pecan nut shell; Phenolic profile

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; MINIMUM BACTERICIDAL CONCENTRATIONS; MINIMUM INHIBITORY CONCENTRATION; PECAN NUT SHELLS; PHENOLIC PROFILES; SUPERCRITICAL EXTRACTION; TOTAL PHENOLIC COMPOUNDS;

ANTIOXIDANTS; ATOMIZATION; BACTERIA; DRYERS (EQUIPMENT); EXTRACTION; FLAVONOIDS; SUPERCRITICAL FLUID EXTRACTION;

PLANTS (BOTANY);

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT; BIOASSAY; CONCENTRATION (COMPOSITION); DECIDUOUS TREE; PHENOLIC COMPOUND; PLANT EXTRACT;

EID: 84890239033     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2013.11.031     Document Type: Review

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