Method optimization for the extraction of chlorogenic acids from coffee parchment: An ecofriendly alternative

Author:

Barcellos Silva Ian Gardel Carvalho,Antonio Ananda da Silva,Carvalho Erika Martins de,dos Santos Gustavo Ramalho Cardoso,Pereira Henrique Marcelo Gualberto,Veiga Junior Valdir Florêncio da

Funder

CNPq

FAPERJ

Publisher

Elsevier BV

Reference46 articles.

1. Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis;Aguilera;Food & Function,2019

2. Development of microwave-assisted dynamic extraction by combination with centrifugal force for polyphenols extraction from lettuce;Angoy;LWT,2018

3. Efficacy and sustainability of natural products in COVID-19 treatment development: Opportunities and challenges in using agro-industrial waste from Citrus and apple;Antonio,2021

4. Effect of temperatures on polyphenols during extraction;Antony,2022

5. Microwave chemistry: Effect of ions on dielectric heating in microwave ovens;Anwar;Arabian Journal of Chemistry,2015

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