Extraction and evaluation of antioxidant potential of the extracts obtained from tamarind seeds (Tamarindus indica), sweet variety

Journal of Food Engineering

Volumn 173, Issue , 2016, Pages 116-123

  Cardoso Lima Reis, Páulia Maria ^a   Dariva, Claudio ^b   Barroso Vieira, Gizelle Ângela ^c   Hense, Haiko ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b TIRADENTES UNIVERSITY   (Brazil)

^c Department of Chemical IF SERTÃO PE ^*  (Brazil)

Author keywords

Antioxidant; Supercritical CO2; Sweet brazilian tamarind seed

Indexed keywords

AGENTS; ANTIOXIDANTS; ETHANOL; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; ETHANOLIC EXTRACTS; NATURAL ANTIOXIDANTS; POTENTIAL SOURCES; SUPERCRITICAL CO; SYNTHETIC ANTIOXIDANTS; TAMARINDUS INDICA;

CARBON DIOXIDE;

EID: 84948808312     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.11.001     Document Type: Article

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