Effects of impregnate temperature on extraction of caffeoylquinic acid derivatives from Moringa oleifera leaves and evaluation of inhibitory activity on digestive enzyme, antioxidant, anti‐proliferative and antibacterial activities of the extract-Reference-Cited by-同舟云学术

Effects of impregnate temperature on extraction of caffeoylquinic acid derivatives from Moringa oleifera leaves and evaluation of inhibitory activity on digestive enzyme, antioxidant, anti‐proliferative and antibacterial activities of the extract

Published:2020-03-31 Issue:9 Volume:55 Page:3082-3090
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hamed Yahya Saud¹²,Abdin Mohamed¹,Chen Guijie¹^ORCID,Akhtar Hafiz Muhammad Saleem¹,Zeng Xiaoxiong¹^ORCID

Affiliation:

1. College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 China

2. Food Technology Department Faculty of Agriculture Suez Canal University Ismailia 41522 Egypt

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14572

Reference42 articles.

1. Physicochemical, functional, structural, thermal characterization and α-amylase inhibition of polysaccharides from chickpea (Cicer arietinum L.) hulls

2. Impact of Moringa aqueous extract on pathogenic bacteria and fungi in vitro

3. Antiproliferative and cytotoxic effects of green coffee and yerba mate extracts, their main hydroxycinnamic acids, methylxanthine and metabolites in different human cell lines

4. Evaluation of the Polyphenol Content and Antioxidant Properties of Methanol Extracts of the Leaves, Stem, and Root Barks ofMoringa oleiferaLam.

5. 5-O-Caffeoylquinic acid: A spectroscopic study and biological screening for antimicrobial activity

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