Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols

Food Chemistry

Volumn 168, Issue , 2015, Pages 21-26

  Cheigh, Chan Ick ^a   Yoo, Seo Yeon ^b   Ko, Min Jung ^b   Chang, Pahn Shick ^c   Chung, Myong Soo ^b  

^a Kyungpook National University   (South Korea)

^b Ewha Womans University   (South Korea)

^c Seoul National University   (South Korea)

Author keywords

Hydroxyl group; Kaempferol; Myricetin; Quercetin; Subcritical water extraction

Indexed keywords

FLAVONOIDS; PHENOLS; PLANTS (BOTANY);

HYDROXYL GROUPS; KAEMPFEROL; MYRICETIN; QUERCETIN; SUBCRITICAL WATER EXTRACTION;

EXTRACTION;

ALCOHOL; FLAVONOL DERIVATIVE; HOT WATER; HYDROXYL GROUP; KAEMPFEROL; METHANOL; MYRICETIN; ORGANIC SOLVENT; QUERCETIN; SUBCRITICAL WATER; UNCLASSIFIED DRUG; WATER; PLANT EXTRACT; BLACK TEA EXTRACT; CELERY EXTRACT; GINSENG LEAF EXTRACT;

ARTICLE; CELERY; CHEMICAL STRUCTURE; COMPARATIVE STUDY; DIELECTRIC CONSTANT; GINSENG; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE; HYDROGEN BOND; NONHUMAN; PLANT LEAF; QUANTITATIVE ANALYSIS; SURFACE TENSION; TEA; VISCOSITY; WATER TEMPERATURE; CAMELLIA SINENSIS; CHEMISTRY; FRACTIONATION; ISOLATION AND PURIFICATION; PANAX; PROCEDURES; DRUG STRUCTURE; EXTRACTION; QUALITATIVE ANALYSIS; SUBCRITICAL WATER EXTRACTION;

APIUM GRAVEOLENS; CAMELLIA SINENSIS; CHEMICAL FRACTIONATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOLS; MOLECULAR STRUCTURE; PANAX; PLANT EXTRACTS; QUERCETIN; WATER;

APIUM GRAVEOLENS VAR. DULCE; CAMELLIA SINENSIS; PANAX GINSENG;

EID: 84905055247     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.047     Document Type: Article

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