Effect of Extraction Methods on Chemical Composition, Angiotensin I-Converting Enzyme Inhibitory and Antioxidant Activity of Coffee Residue-Reference-Cited by-同舟云学术

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Effect of Extraction Methods on Chemical Composition, Angiotensin I-Converting Enzyme Inhibitory and Antioxidant Activity of Coffee Residue

Published:2016-04-29 Issue:2 Volume:41 Page:e12768
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Ben Romdhane Molka¹,Krichen Fatma¹,Ghazala Imen¹,Ellouz-Chaabouni Semia¹,Haddar Anissa¹

Affiliation:

1. Enzymes and Bioconversion Unit; National School of Engineers; PB 1173 3038 Sfax Tunisia

Funder

Ministry of Higher Education, Scientific Research and Technology, Tunisia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12768/fullpdf

Reference56 articles.

1. Antioxidant activity of the extracts from Dillenia indica fruits;Abdille;Food Chem.,2005

2. Antioxidant potentials and anticholinesterase activities of methanolic and aqueous extracts of three endemic Centaurea L. species;Aktumsek;Food Chem. Toxicol.,2013

3. Immunostimulating activity of the hot water-soluble polysaccharide extracts of Anacyclus pyrethrum, Alpinia galangal and Citrullus colocynthis;Bendjeddou;J. Ethnopharmacol.,2003

4. A modified uronic acid carbazole reaction;Bitter;Anal. Biochem.,1962

5. Ultrasound: A clean, green extraction technology;Brijesh;Trends Anal. Chem.,2015

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1. Advances in bioconversion of spent tea leaves to value-added products;Bioresource Technology;2022-02

2. Quality properties and bioactivities of American cookies with coffee extract residues;LWT;2021-11

3. Potential of green and roasted coffee beans and spent coffee grounds to provide bioactive peptides;Food Chemistry;2021-06

4. Comparative study on the physicochemical and functional properties of the mucilage in the carpel of Nymphaea odorata using ultrasonic and classical heating extractions;International Journal of Biological Macromolecules;2018-10

5. Estimation of Phenolic and Flavonoid Compounds and Antioxidant Activity of Spent Coffee and Black Tea (Processing) Waste for Potential Recovery and Reuse in Sudan;Recycling;2018-06-12

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