Optimization of microwave-assisted extraction for anthocyanins, polyphenols, and antioxidants from raspberry (Rubus Coreanus Miq.) using response surface methodology-Reference-Cited by-同舟云学术

Optimization of microwave-assisted extraction for anthocyanins, polyphenols, and antioxidants from raspberry (Rubus Coreanus Miq.) using response surface methodology

Published:2013-08-06 Issue:18 Volume:36 Page:3107-3114
ISSN:1615-9306
Container-title:Journal of Separation Science
language:en
Short-container-title:J. Sep. Science

Author:

Teng Hui¹,Lee Won Young¹²,Choi Yong Hee¹²

Affiliation:

1. School of Food Science and Biotechnology; Kyungpook National University; Daegu Republic of Korea

2. Food and Bio-Industry Research Institute; Kyungpook National University; Daegu Republic of Korea

Funder

Kyungpook National University Research Fund

Publisher

Wiley

Subject

Filtration and Separation,Analytical Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jssc.201300303/fullpdf

Reference24 articles.

1. Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins after Fresh Storage of Small Fruits

2. Protective Effects of Dietary Cyanidin 3-O-β-d-Glucoside on Liver Ischemia–Reperfusion Injury in Rats

3. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries

4. Antioxidant activity of polyphenol and anthocyanin extracts from fruits of Kadsura coccinea (Lem.) A.C. Smith

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