Comparing profiles and antioxidant properties of soluble and insoluble phenolics in Perilla frutescens seed flour extracts obtained by different extraction/hydrolysis methods-Reference-Cited by-同舟云学术

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Comparing profiles and antioxidant properties of soluble and insoluble phenolics in Perilla frutescens seed flour extracts obtained by different extraction/hydrolysis methods

Published:2017-07-12 Issue:11 Volume:52 Page:2497-2504
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Yan Linlin¹^ORCID,Zheng Guangyao¹

Affiliation:

1. National Engineering and Technology Research Center of Forest Chemical Industry; Institute of Chemical Industry of Forest Products, CAF; Nanjing Jiangsu 210042 China

Funder

Prospective Joint Research Project of Production-study-research Cooperation in Jiangsu Province, China

Chinese Academy of Forestry

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13535/fullpdf

Reference27 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2013

2. Mango peel dietary fibre: composition and associated bound phenolics;Ajila;Journal of Functional Foods,2013

3. High contents of nonextractable polyphenols in fruits suggest that polyphenol contents of plant foods have been underestimated;Arranz;Journal of Agricultural and Food Chemistry,2009

4. Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds;Bonoli;Journal of Agricultural and Food Chemistry,2004

5. The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs;Chan;International Journal of Food Science & Technology,2016

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1. Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing;Food Chemistry;2024-10

2. Phenolic compounds, antioxidant capacity, and α‐amylase and α‐glucosidase inhibitory activity of ethanol extracts of perilla seed meal;Food Science & Nutrition;2023-07-05

3. By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds;Antioxidants;2023-02-08

4. Non‐Extractable Polyphenols Should be Systematically Included in Polyphenol Analysis;Recent Advances in Polyphenol Research;2023-02-03

5. Inhibition of nitrite in prepared dish of Brassica chinensis L. during storage via non-extractable phenols in hawthorn pomace: A comparison of different extraction methods;Food Chemistry;2022-11

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