Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: A nutraceutical-oriented optimization study

Separation and Purification Technology

Volumn 164, Issue , 2016, Pages 114-124

  Pinela, José ^a,b   Prieto, M A ^a,c   Carvalho, Ana Maria ^a   Barreiro, Maria Filomena ^a   Oliveira, M Beatriz P P ^b   Barros, Lillian ^a   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF VIGO   (Spain)

Author keywords

Antioxidant activity; Central composite design; Lycopersicon esculentum; Microwave assisted extraction; Phenolic compounds

Indexed keywords

ANTIOXIDANTS; EXTRACTION; FLAVONOIDS; ORGANIC ACIDS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; CENTRAL COMPOSITE DESIGNS; LYCOPERSICON ESCULENTUM; MICROWAVE-ASSISTED EXTRACTION; PHENOLIC COMPOUNDS;

FRUITS;

EID: 84961827464     PISSN: 13835866     EISSN: 18733794     Source Type: Journal    
DOI: 10.1016/j.seppur.2016.03.030     Document Type: Article

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