Polyphenols from fresh frozen tea leaves (Camellia assamica L.,) by supercritical carbon dioxide extraction with ethanol entrainer - application of response surface methodology

Journal of Food Science and Technology

Volumn 52, Issue 2, 2015, Pages 720-730

  Gadkari, Pravin Vasantrao ^a,b   Balarman, Manohar ^a,b   Kadimi, Udaya Sankar ^a,b  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b ACADEMY OF SCIENTIFIC AND INNOVATIVE RESEARCH ACSIR   (India)

Author keywords

Camellia assamica L; HPLC; Response surface methodology (RSM); Supercritical carbon dioxide extraction (SC CO2)

Indexed keywords

CARBON DIOXIDE; ETHANOL; SUPERCRITICAL FLUID EXTRACTION; SURFACE PROPERTIES; TEA;

CAMELLIA ASSAMICA L; CHEMICAL COMPOSITIONS; CONVENTIONAL EXTRACTION; EXTRACTION PARAMETERS; HPLC; RESPONSE SURFACE METHODOLOGY; SC-CO2 EXTRACTION; SUPERCRITICAL CARBON DIOXIDE EXTRACTION;

ORGANIC SOLVENTS;

EID: 84922835211     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1085-9     Document Type: Article

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