Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology

Food Chemistry

Volumn 242, Issue , 2018, Pages 1-8

  Chen, Shasha ^a,b,c   Zeng, Zhi ^a,b,c   Hu, Na ^a,b   Bai, Bo ^a   Wang, Honglun ^a   Suo, Yourui ^a,b  

^a NORTHWEST INSTITUTE OF PLATEAU BIOLOGY   (China)

^b QINGHAI UNIVERSITY   (China)

^c UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

Author keywords

Antioxidant activity; Lycium ruthenicum Murr.; Phenolic compounds; Response surface methodology; Ultrasound assisted extraction

Indexed keywords

ABLATION; ANALYSIS OF VARIANCE (ANOVA); ANTIOXIDANTS; INDUSTRIAL RESEARCH; PHENOLS; PYRENE; SOLVENTS; SURFACE PROPERTIES; ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; LYCIUM RUTHENICUM; PHENOLIC COMPOUNDS; RESPONSE SURFACE METHODOLOGY; ULTRASOUND-ASSISTED EXTRACTION;

EXTRACTION;

CAFFEIC ACID; CHLOROGENIC ACID; FERULIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; SYRINGIC ACID; ANTIOXIDANT; FLAVONOID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT; SOLVENT;

ANTIOXIDANT ACTIVITY; ARTICLE; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LYCIUM; LYCIUM RUTHENICUM; RESPONSE SURFACE METHOD; SOLVENT EXTRACTION; ULTRASOUND; CHEMISTRY; ISOLATION AND PURIFICATION; PROCEDURES;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FRUIT; HYDROXYBENZOATES; LYCIUM; PHENOLS; PLANT EXTRACTS; SOLVENTS; SONICATION;

EID: 85029168669     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.08.105     Document Type: Article

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