Optimization of a green extraction method for the recovery of polyphenols from olive leaf using cyclodextrins and glycerin as co-solvents
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2381-y.pdf
Reference32 articles.
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3. Apostolakis Α, Grigorakis S, Makris DP (2014) Optimisation and comparative kinetics study of polyphenol extraction from olive leaves (Olea europaea) using heated water/glycerol mixtures. Sep Purif Technol 128:89–95
4. Attya M, Benabdelkamel H, Perri E, Russo A, Sindona G (2010) Effects of conventional heating on the stability of major olive oil phenolic compounds by tandem mass spectrometry and isotope dilution assay. Molecules 15:8734–8746
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