Optimisation and validation of the microwave-assisted extraction of phenolic compounds from rice grains

Food Chemistry

Volumn 169, Issue , 2015, Pages 141-149

  Setyaningsih, W ^a,b   Saputro, I E ^b   Palma, M ^b   Barroso, C G ^b  

^a GADJAH MADA UNIVERSITY   (Indonesia)

^b UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

HPLC PDA; Microwave assisted extraction; Phenolic compounds; Rice grains

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION; PHENOLS; SOLVENTS;

EXPERIMENTAL CONDITIONS; EXTRACTION TEMPERATURES; EXTRACTION TIME; HPLC-PDA; MICROWAVE-ASSISTED EXTRACTION; PHENOLIC COMPOUNDS; RESPONSE SURFACE METHODOLOGY; RICE GRAINS;

EXTRACTION;

ACETIC ACID ETHYL ESTER; METHANOL; PHENOL DERIVATIVE; SOLVENT; PLANT EXTRACT;

ACCURACY; ARTICLE; EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROWAVE ASSISTED EXTRACTION; NONHUMAN; RESPONSE SURFACE METHOD; RICE; TEMPERATURE; TIME; CHEMISTRY; DEVICES; FRACTIONATION; ISOLATION AND PURIFICATION; MICROWAVE RADIATION; ORYZA; PLANT SEED; PROCEDURES; VALIDATION STUDY;

CHEMICAL FRACTIONATION; MICROWAVES; ORYZA; PHENOLS; PLANT EXTRACTS; SEEDS;

EID: 84906221694     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.128     Document Type: Article

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