Extraction of phytochemicals from saffron by supercritical carbon dioxide with water and methanol as entrainer

Author:

Nerome Hazuki,Ito Mika,Machmudah Siti,Wahyudiono ,Kanda Hideki,Goto Motonobu

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,General Chemical Engineering

Reference28 articles.

1. Synergic effect of water-soluble components on the coloring strength of saffron spice;Serrano-Díaz;J. Food Compos. Anal.,2011

2. Crocus sativus L. (saffron) extract and its active constituents (crocin and safranal) on ischemia-reperfusion in rat skeletal muscle;Hosseinzadeh;Evid. Based Complement Altern. Med.,2009

3. Flavonols from saffron flower: tyrosinase inhibitory activity and inhibition mechanism †;Kubo;J. Agric. Food Chem.,1999

4. Quality assessment of the saffron samples using second-order spectrophotometric data assisted by three way chemometric methods via quantitative analysis of synthetic colorants in adulterated saffron;Masoum;Spectrochim. Acta A Mol. Biomol. Spectrosc.,2011

5. Crocus sativus L. (saffron) for cancer chemoprevention: a mini review;Bhandari;J. Tradit. Complement Med.,2015

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