Green accelerated solvent extraction (ASE) with solvent and temperature effect and green UHPLC-DAD analysis of phenolics in pepper fruit (Capsicum annum L.)-Reference-Cited by-同舟云学术

Green accelerated solvent extraction (ASE) with solvent and temperature effect and green UHPLC-DAD analysis of phenolics in pepper fruit (Capsicum annum L.)

Published:2021-04 Issue: Volume:97 Page:103766
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Ahmad Rizwan^ORCID,Ahmad Niyaz,Alkhars Sadeq,Alkhars Ali,Alyousif Mohammed,Bukhamseen Ali,Abuthayn Saad,Aqeel Mohammed,Aljamea Ahmed

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Solvent and temperature effects of accelerated solvent extraction (ASE) with Ultra-high pressure liquid chromatography (UHPLC-PDA) technique for determination of Piperine and its ICP-MS analysis;Ahmad;Ind. Crops Prod.,2019

2. Solvent and temperature effects of accelerated solvent extraction (ASE) coupled with ultra-high pressure liquid chromatography (UHPLC-DAD) technique for determination of thymoquinone in commercial food samples of black seeds (Nigella sativa);Ahmad;Food Chem.,2020

3. Solvent and temperature effect of accelerated solvent extraction (ASE) coupled with ultra-high-pressure liquid chromatography (UHPLC-PDA) for the determination of methyl xanthine. In commercial tea and coffee;Ahmad;Food Chem.,2020

4. Tools and techniques for solvent selection: green solvent selection guides;Byrne;Sustain. Chem. Process.,2016

5. Color for life: biosynthesis and distribution of phenolic compounds in pepper (Capsicum annuum);Carvalho Lemos;Agriculture,2019

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