Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC
Authors
Keywords
Sour cherry pomace, High hydrostatic pressure (HHP), Ultrasonic-assisted extraction (UAE), Microwave-assisted extraction (MAE), Fourier transform infrared spectrometry (FTIR), High performance liquid chromatography (HPLC)
Journal
Waste and Biomass Valorization
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-07-26
DOI
10.1007/s12649-019-00771-1
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- FTIR spectroscopy for prediction of quality parameters and antimicrobial activity of commercial vinegars with chemometrics
- (2018) Pınar Kadiroğlu JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization
- (2018) José Pinela et al. SEPARATION AND PURIFICATION TECHNOLOGY
- Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopy
- (2017) Julio Nogales-Bueno et al. FOOD CHEMISTRY
- Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin
- (2017) Julio Nogales-Bueno et al. TALANTA
- Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace
- (2016) Bo He et al. FOOD CHEMISTRY
- Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins
- (2016) Ammar Altemimi et al. PLoS One
- Application of Fourier Transform Infrared (FTIR) Spectroscopy in the Characterization of Tannins
- (2015) Arianna Ricci et al. APPLIED SPECTROSCOPY REVIEWS
- Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation stability
- (2015) Shadi Samaram et al. FOOD CHEMISTRY
- Ultrasound assisted production of a fibrinolytic enzyme in a bioreactor
- (2015) Devchand N. Avhad et al. ULTRASONICS SONOCHEMISTRY
- Development and validation of an efficient ultrasound assisted extraction of phenolic compounds from flax ( Linum usitatissimum L.) seeds
- (2015) Cyrielle Corbin et al. ULTRASONICS SONOCHEMISTRY
- Pistacia lentiscus leaves as a source of phenolic compounds: Microwave-assisted extraction optimized and compared with ultrasound-assisted and conventional solvent extraction
- (2014) Farid Dahmoune et al. INDUSTRIAL CROPS AND PRODUCTS
- Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace
- (2014) Fatih Mehmet Yılmaz et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Energy efficiency technologies for sustainable food processing
- (2014) Lijun Wang Energy Efficiency
- Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation
- (2013) E. Agcam et al. FOOD CHEMISTRY
- Application of FTIR-ATR to Moscatel dessert wines for prediction of total phenolic and flavonoid contents and antioxidant capacity
- (2013) Sandra D. Silva et al. FOOD CHEMISTRY
- Polyphenol composition, antioxidant capacity, and antimicrobial activity of the extracts obtained from industrial sour cherry pomace
- (2013) Krzysztof Kołodziejczyk et al. INDUSTRIAL CROPS AND PRODUCTS
- Advances in the extraction of natural ingredients by high pressure extraction technology
- (2013) Hsiao-Wen Huang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Ultrasound-assisted extraction of phenolics from wine lees: Modeling, optimization and stability of extracts during storage
- (2013) Yang Tao et al. ULTRASONICS SONOCHEMISTRY
- Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice
- (2012) İrem Damar et al. FOOD CHEMISTRY
- Microwave Assisted Extraction of Phenolic Compounds from Sour Cherry Pomace
- (2012) Meric Simsek et al. SEPARATION SCIENCE AND TECHNOLOGY
- Comparison of ultrasound-assisted extraction with conventional extraction methods of oil and polyphenols from grape (Vitis vinifera L.) seeds
- (2012) Carla Da Porto et al. ULTRASONICS SONOCHEMISTRY
- Ultrasound assisted extraction of phenolic compounds from grapes
- (2011) Ceferino Carrera et al. ANALYTICA CHIMICA ACTA
- High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods
- (2011) Hugo Mújica-Paz et al. Food and Bioprocess Technology
- Microwave-Assisted Extraction of Flavonoids: A Review
- (2011) Winny Routray et al. Food and Bioprocess Technology
- Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy
- (2011) Xiaonan Lu et al. FOOD CHEMISTRY
- Optimization of microwave-assisted extraction of phenolics from potato and its downstream waste using orthogonal array design
- (2011) Tao Wu et al. FOOD CHEMISTRY
- Phenolics content and antioxidant capacity of commercial red fruit juices
- (2011) Milan Mitic et al. Hemijska Industrija
- Comparison of Three Extraction Methods Used To Evaluate Phenolic Ripening in Red Grapes
- (2010) Sandra Fragoso et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel
- (2009) Muhammad Kamran Khan et al. FOOD CHEMISTRY
- Antioxidant and anticancer activities of high pressure-assisted extract of longan (Dimocarpus longan Lour.) fruit pericarp
- (2009) K. Nagendra Prasad et al. Innovative Food Science & Emerging Technologies
- Separation of major catechins from green tea by ultrahigh pressure extraction
- (2009) Xi Jun et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Anthocyanin Content, Lipid Peroxidation and Cyclooxygenase Enzyme Inhibitory Activities of Sweet and Sour Cherries
- (2009) Vanisree Mulabagal et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Laboratory and clinical studies of cancer chemoprevention by antioxidants in berries
- (2008) G. D. Stoner et al. CARCINOGENESIS
- Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp
- (2008) K. Nagendra Prasad et al. Innovative Food Science & Emerging Technologies
- Ultrasound-assisted extraction of oil from flaxseed
- (2008) Zhen-Shan Zhang et al. SEPARATION AND PURIFICATION TECHNOLOGY
- Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison
- (2007) M. Corrales et al. Innovative Food Science & Emerging Technologies
- Application of microwave-assisted extraction to the fast extraction of plant phenolic compounds
- (2007) Charalampos Proestos et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search