Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology

Food Chemistry

Volumn 265, Issue , 2018, Pages 86-95

  Favre, Leonardo Cristian ^a,b   dos Santos, Cristina ^a   López Fernández, María Paula ^a,b,c   Mazzobre, María Florencia ^a,b   Buera, María del Pilar ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c Universidad de Buenos Aires   (Argentina)

Author keywords

2,2 Diphenyl 1 picrylhydrazyl radical (DPPH rad ) (PubChem CDI: 2735032); 2,4,6 Tripyridyl s triazine (TPTZ) (PubChem CID: 77258); Anti glycation; Antioxidant activity; Bovine serum albumin (BSA) (PubChem CID: 16132389); Ferric chloride hexahydrate (PubChem CID: 6093258); Gallic acid (PubChem CID: 370); Glucose (PubChem CID: 5793); Maillard; Phosphate buffered saline (PBS) (PubChem CID: 24978514); Sodium carbonate trihydrate (PubChem CID: 10340); Thyme; Ultrasonic; Cyclodextrin; Cyclodextrin ( CD) (PubChem CID: 444041)

Indexed keywords

BODY FLUIDS; CHLORINATION; CHLORINE COMPOUNDS; CYCLODEXTRINS; EXTRACTION; FOOD PRODUCTS; GLYCOSYLATION; SODIUM BICARBONATE; SODIUM CARBONATE; SOLUTIONS; SURFACE PROPERTIES; ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; GLYCATION; MAILLARD; PUBCHEM; THYME;

ANTIOXIDANTS;

BETA CYCLODEXTRIN; POLYPHENOL DERIVATIVE; THYMUS VULGARIS EXTRACT;

ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; CHEMICAL REACTION KINETICS; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; GLYCATION; GREEN CHEMISTRY; PLANT LEAF; PROCESS OPTIMIZATION; RESPONSE SURFACE METHOD; TEMPERATURE; THYME; ULTRASOUND ASSISTED EXTRACTION; ULTRAVIOLET VISIBLE SPECTROSCOPY;

EID: 85048761750     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.05.078     Document Type: Article

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