Supercritical carbon dioxide extraction of lutein from yellow maize (Zea mays) kernels: process optimization based on lutein content, antioxidant activity, and ω-6/ω-3 fatty acid ratio

Food Science and Biotechnology

Volumn 26, Issue 6, 2017, Pages 1511-1521

  Pal, Sayani ^a   Bhattacharjee, Paramita ^a  

^a JADAVPUR UNIVERSITY   (India)

Author keywords

Antioxidant activity; Lutein; Supercritical carbon dioxide extraction; Yellow maize; 6 3 fatty acid

Indexed keywords

ANTIOXIDANTS; CARBON DIOXIDE; DESIGN OF EXPERIMENTS; DIETARY SUPPLEMENTS; FATTY ACIDS; GRAIN (AGRICULTURAL PRODUCT); OPTIMIZATION; PLANTS (BOTANY); SUPERCRITICAL FLUID EXTRACTION;

ANTI-OXIDANT ACTIVITIES; EXTRACTION CONDITIONS; LUTEIN; PRESSURE AND TEMPERATURE; RESPONSE SURFACE METHODOLOGY; SUPERCRITICAL CARBON DIOXIDE EXTRACTION; SUPERCRITICAL CARBON DIOXIDES; YELLOW MAIZE;

EXTRACTION;

EID: 85039981580     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-017-0215-y     Document Type: Article

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