Ultrasound-assisted extraction of resveratrol from grape leaves and its purification on mesoporous carbon-Reference-Cited by-同舟云学术

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Ultrasound-assisted extraction of resveratrol from grape leaves and its purification on mesoporous carbon

Published:2018-06-21 Issue:5 Volume:27 Page:1353-1359
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Sun Hui,Lin Qiang,Wei Wei,Qin Guotong

Funder

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s10068-018-0385-2/fulltext.html

Reference26 articles.

1. Beres C, Gns C, Cabezudo I, Da SJN, Asc T, Apg C, Mellinger-Silva C, Tonon RV, Lmc C, Freitas SP. Towards integral utilization of grape pomace from winemaking process: a review. Waste Manag. 68: 581–594 (2017)

2. Cacace JE, Mazza G. Mass transfer process during extraction of phenolic compounds from milled berries. J. Food Eng. 59:379–389 (2003a)

3. Cacace JE, Mazza G. Optimization of extraction of anthocyanins from black currants with aqueous ethanol. J. Food Sci. 68:240–248 (2003b)

4. Fan E, Zhang K, Jiang S, Yan C, Bai Y. Analysis of trans-resveratrol in grapes by micro-high performance liquid chromatography. Anal. Sci. 24:1019–1023 (2008)

5. Fathordoobady F, Mirhosseini H, Selamat J, Manap MY. Effect of solvent type and ratio on betacyanins and antioxidant activity of extracts from Hylocereus polyrhizus flesh and peel by supercritical fluid extraction and solvent extraction. Food Chem. 202:70–80 (2016)

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