Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

Journal of Food Science and Technology

Volumn 52, Issue 5, 2015, Pages 2851-2859

  Yılmaz, Fatih Mehmet ^a   Karaaslan, Mehmet ^b   Vardin, Hasan ^b  

^a ADNAN MENDERES UNIVERSITY   (Turkey)

^b HARRAN UNIVERSITY   (Turkey)

Author keywords

Food byproducts; HPLC; Optimization; Phenolic compound; Purification; Sour cherry pomace

Indexed keywords

BYPRODUCTS; ETHANOL; EXTRACTION; FLAVONOIDS; FRUITS; OPTIMIZATION; ORGANIC COMPOUNDS; ORGANIC SOLVENTS; PHENOLS; PURIFICATION;

EQUILIBRIUM CONCENTRATION; ETHANOL CONCENTRATIONS; FOOD BY-PRODUCTS; HPLC; OPTIMUM EXTRACTION CONDITIONS; PHENOLIC COMPOUNDS; SOUR CHERRY POMACES; TOTAL ANTHOCYANIN CONTENTS;

ANTHOCYANINS;

PRUNUS CERASUS;

EID: 84939414859     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1345-3     Document Type: Article

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