Evaluation of different extraction methods on the polyphenols yield, flavonoids yield, and antioxidant activity of the pomelo flavedo extract from Da Xanh (Citrus maxima [burm] merr.) variety-Reference-Cited by-同舟云学术

Evaluation of different extraction methods on the polyphenols yield, flavonoids yield, and antioxidant activity of the pomelo flavedo extract from Da Xanh (Citrus maxima [burm] merr.) variety

Published:2021-12-17 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

TRAN Nhi Yen Thi¹^ORCID,LE Truong Dang²,DAO Phat Tan²,BACH Giang Long²,HUYNH Phong Xuan³,TRAN Quyen Ngoc⁴

Affiliation:

1. Graduate University of Science and Technology, Vietnam; Nguyen Tat Thanh University, Vietnam; Nguyen Tat Thanh University, Vietnam

2. Nguyen Tat Thanh University, Vietnam; Nguyen Tat Thanh University, Vietnam

3. Can Tho University, Vietnam

4. Institute of applied materials, Vietnam

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst97021.pdf

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3. Optimized conditions for flavonoid extraction from pomelo peel byproducts under enzyme- and ultrasound-assisted extraction using response surface methodology;Anh M. N. T.;Journal of Food Quality,2021

4. Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit;Bagherian H.;Chemical Engineering and Processing: Process Intensification,2011

5. Comparative phytochemical analysis of Rutaceae family (Citrus Species) extracts;Balamurugan P.;International Journal of Sciences,2014

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