Optimization of green extraction of high‐value components from Eugenia uniflora leaves: Thermal stability and in‐vitro biological activity
Author:
Affiliation:
1. Department of Chemical Engineering Federal University of Paraná (UFPR), Polytechnic Center Curitiba Brazil
2. Latin American Institute of Life and Nature Sciences Federal University of Latin American Integration (UNILA) Foz do Iguaçu Brazil
Funder
CNPq
CAPES
Publisher
Wiley
Subject
General Chemical Engineering
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cjce.24614
Reference54 articles.
1. Extraction of bioactives from fruit and vegetables: State of the art and perspectives
2. Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits
3. Characterization and Antioxidant Potential of Brazilian Fruits from the Myrtaceae Family
4. Extracts from pitanga (Eugenia uniflora L.) leaves: Influence of extraction process on antioxidant properties and yield of phenolic compounds
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