Optimization of low power ultrasound-assisted extraction of phenolic compounds from mandarin (Citrus reticulata Blanco cv. Sainampueng) peel

Food Chemistry

Volumn 241, Issue , 2018, Pages 338-345

  Nipornram, Suriyaporn ^a,b   Tochampa, Worasit ^a   Rattanatraiwong, Puntarika ^a   Singanusong, Riantong ^a  

^a NARESUAN UNIVERSITY   (Thailand)

^b RAJAMANGALA UNIVERSITY OF TECHNOLOGY LANNA   (Thailand)

Author keywords

Mandarin peel; Phenolic compounds; Ultrasound assisted extraction

Indexed keywords

FLAVONOIDS; PHENOLS; PYRENE; ULTRASONICS;

CITRUS RETICULATA BLANCO; EXTRACTION EFFICIENCIES; EXTRACTION TEMPERATURES; EXTRACTION YIELD; PHENOLIC COMPOUNDS; RESPONSE SURFACE METHOD; TOTAL PHENOLIC CONTENT; ULTRASOUND-ASSISTED EXTRACTION;

EXTRACTION;

HESPERIDIN; MANDARIN PEEL EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; UNCLASSIFIED DRUG; FLAVONOID;

ARTICLE; BIODEGRADATION; CHEMICAL COMPOSITION; EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MANDARIN; NONHUMAN; RESPONSE SURFACE METHOD; SOLVENT EXTRACTION; TEMPERATURE; ULTRASOUND ASSISTED EXTRACTION; CITRUS;

CITRUS; FLAVONOIDS; HESPERIDIN; PHENOLS; PLANT EXTRACTS;

EID: 85028707440     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.08.114     Document Type: Article

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