Influence of extraction conditions on antioxidant properties of passion fruit (Passiflora Edulis) peel

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 13, Issue 3, 2014, Pages 257-265

  Wong, Yuh Shan ^a   Sia, Chiaw Mei ^a   Khoo, Hock Eng ^a,b   Ang, Yee Kwang ^c   Chang, Sui Kiat ^b   Yim, Hip Seng ^a  

^a UCSI UNIVERSITY   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^c PERDANA UNIVERSITY   (Malaysia)

Author keywords

Antioxidant capacity; Extraction temperature; Extraction time; Passion fruit; Total phenolic content

Indexed keywords

AGENTS; ANTIOXIDANTS; ASSAYS; ETHANOL; FREE RADICALS; FRUIT JUICES; FRUITS; FUNCTIONAL FOOD;

ANTIOXIDANT CAPACITY; EXTRACTION TEMPERATURES; EXTRACTION TIME; PASSION FRUITS; TOTAL PHENOLIC CONTENT;

EXTRACTION;

2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; BETA CAROTENE; PHENOL DERIVATIVE; PLANT EXTRACT; SCAVENGER; SULFONIC ACID DERIVATIVE;

ANIMAL; CHEMISTRY; FRUIT; PASSIFLORA; PLANT EPIDERMIS;

ANIMALS; ANTIOXIDANTS; BENZOTHIAZOLES; BETA CAROTENE; FREE RADICAL SCAVENGERS; FRUIT; PASSIFLORA; PHENOLS; PLANT EPIDERMIS; PLANT EXTRACTS; SULFONIC ACIDS;

EID: 84901819252     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: 10.17306/J.AFS.2014.3.4     Document Type: Article

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