Antioxidative phenolics obtained from spent coffee grounds (Coffea arabica L.) by subcritical water extraction

Industrial Crops and Products

Volumn 76, Issue , 2015, Pages 946-954

  Xu, Honggao ^a   Wang, Weiyou ^a   Liu, Xin ^a   Yuan, Fang ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant activity; Chlorogenic acids; Response surface methodology; Spent coffee grounds; Subcritical water extraction; Total phenolics

Indexed keywords

ANTIOXIDANTS; COFFEE; FREE RADICALS; SURFACE PROPERTIES;

ANTI-OXIDANT ACTIVITIES; CHLOROGENIC ACIDS; RESPONSE SURFACE METHODOLOGY; SPENT COFFEE GROUNDS; SUBCRITICAL WATER EXTRACTION; TOTAL PHENOLICS;

EXTRACTION;

ANTIOXIDANT; COFFEE; OPTIMIZATION; ORGANIC ACID; ORGANIC COMPOUND; PHYSIOLOGICAL RESPONSE;

COFFEA ARABICA;

EID: 84939621124     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2015.07.054     Document Type: Article

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