Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins: a three-functioned Taguchi-based grey relational grading-Reference-Cited by-同舟云学术

Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins: a three-functioned Taguchi-based grey relational grading

Published:2023-04-26 Issue:4 Volume:17 Page:4140-4148
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Olalere Olusegun Abayomi^ORCID,Gan Chee-Yuen,Taiwo Abiola Ezekiel,Nour Abdurahman Hamid,Dominguez Bernardo Castro,Adeyi Oladayo,Fadimu Gbemisola J.,Fawale Samson Olumide,Adiamo Oladipupo Q.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-023-01951-3.pdf

Reference23 articles.

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3. T.D. Ashokkumar, K. Murugan, M. Dhanya, M.K. Pandian, A. Warkentin, Phytochemistry and therapeutic potential of black pepper [Piper nigrum (L.)] essential oil and piperine: a review. Clin. Phytosci. 7(1), 1–11 (2021)

4. V. Poompavai, S. GowriSree, Synergy of electrical pulses and black pepper (Piper nigrum) extracts for effective breast cancer treatment: an in vitro model study. IETE J. Res. (2021). https://doi.org/10.1080/03772063.2021.1896977

5. M. Mohan, S. Khanam, B.G. Shivananda, Optimization of microwave assisted extraction of andrographolide from andrographis paniculata and its comparison with refluxation extraction method. J. Pharmacogn. Phytochem. 2(1), 342–348 (2013)