Optimisation of pressurised water extraction of polysaccharides from blackcurrant and its antioxidant activity

Food Chemistry

Volumn 194, Issue , 2016, Pages 650-658

  Xu, Yaqin ^a   Cai, Fei ^a   Yu, Zeyuan ^a   Zhang, Ling ^a   Li, Xingguo ^a   Yang, Yu ^a   Liu, Gaijie ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant activity; Blackcurrant; Chemical characterisation; Polysaccharides; Pressurised water extraction; Response surface methodology

Indexed keywords

ANTIOXIDANTS; ASSAYS; FREE RADICALS; IODINE; OXYGEN; POLYSACCHARIDES; SURFACE PROPERTIES;

ANTI-OXIDANT ACTIVITIES; BLACKCURRANT; FREE RADICAL SCAVENGING; OPTIMAL CONDITIONS; REDUCING POWER ASSAYS; RESPONSE SURFACE METHODOLOGY; SUPEROXIDE RADICAL; WATER EXTRACTION;

EXTRACTION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ARABINOSE; BLACK CURRANT EXTRACT; GALACTOSE; GLUCOSE; HYDROXYL RADICAL; MANNOSE; MONOSACCHARIDE; POLYSACCHARIDE; RHAMNOSE; SUPEROXIDE; XYLOSE; PLANT EXTRACT; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BLACK CURRANT; CONTROLLED STUDY; FREE RADICAL SCAVENGING ASSAY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; INFRARED SPECTROSCOPY; MASS FRAGMENTOGRAPHY; MOLECULAR WEIGHT; RESPONSE SURFACE METHOD; CHEMISTRY; GAS CHROMATOGRAPHY; INFRARED SPECTROPHOTOMETRY; OXIDATION REDUCTION REACTION; PRESSURE; RIBES; TEMPERATURE;

RIBES NIGRUM;

CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; MOLECULAR WEIGHT; MONOSACCHARIDES; OXIDATION-REDUCTION; PLANT EXTRACTS; POLYSACCHARIDES; PRESSURE; RIBES; SPECTROPHOTOMETRY, INFRARED; TEMPERATURE; WATER;

EID: 84940093769     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.061     Document Type: Article

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