Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique

Food Chemistry

Volumn 194, Issue , 2016, Pages 135-142

  Ćujić, Nada ^a   Šavikin, Katarina ^a   Janković, Teodora ^a   Pljevljakušić, Dejan ^a   Zdunić, Gordana ^a   Ibrić, Svetlana ^b  

^a Institute for Medicinal Plant Research Dr Josif Pan i   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Aronia melanocarpa; Extraction; Factorial design; HPLC; Maceration; Polyphenols

Indexed keywords

EXTRACTION; FRUITS; ORGANIC SOLVENTS; PARTICLE SIZE; SOLVENTS;

ARONIA MELANOCARPA; FACTORIAL DESIGN; HPLC; MACERATION; POLYPHENOLS;

ANTHOCYANINS;

ALCOHOL; ANTHOCYANIN; POLYPHENOL; PHENOL DERIVATIVE;

ARONIA MELANOCARPA; ARTICLE; CHEMICAL PROCEDURES; EXTRACTION; EXTRACTION TIME; FACTORIAL DESIGN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MACERATION METHOD; NONHUMAN; PARTICLE SIZE; PHYSICAL PARAMETERS; QUANTITATIVE ANALYSIS; SOLID SOLVENT RATIO; TIME; CHEMISTRY; FRUIT; PHOTINIA; PROCEDURES;

PHOTINIA; PHOTINIA MELANOCARPA;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; PHENOLS; PHOTINIA; POLYPHENOLS;

EID: 84939451491     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.008     Document Type: Article

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