Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation

Journal of Food Processing and Preservation

Volumn 42, Issue 5, 2018, Pages

  Boungo Teboukeu, Gires ^a   Tonfack Djikeng, Fabrice ^a,b   Klang, Mathilde Julie ^a   Houketchang Ndomou, Serge ^a   Karuna, Mallampalli Sri Lakshmi ^c   Womeni, Hilaire Macaire ^a  

^a UNIVERSITY OF DSCHANG   (Cameroon)

^b Catholic University Institute of Buea   (Cameroon)

^c INDIAN INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; COCOA; EXTRACTION; FLAVONOIDS; FOOD STORAGE; HARDWOODS; OXIDATION RESISTANCE;

DIODE ARRAY DETECTORS; EXTRACTION OPTIMIZATIONS; INDUSTRIAL EXTRACTION; PHENOLIC ANTIOXIDANT; RESPONSE SURFACE METHODOLOGY; SCAVENGING ACTIVITIES; SYNTHETIC ANTIOXIDANTS; THIOBARBITURIC ACID VALUES;

PALM OIL;

EID: 85041112382     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13592     Document Type: Article

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