Phytochemical profile and antioxidant potential of coffee leaves influenced by green extraction techniques and in vitro bio-accessibility of its functional compounds

被引：0

作者：

Siddhi Patil

Vedashree M

Pushpa S. Murthy

机构：

[1] CSIR-Central Food Technological Research Institute,Department of Spice and Flavour Science

[2] Academy of Scientific and Innovative Research (AcSIR),undefined

来源：

Journal of Food Measurement and Characterization | 2022年 / 16卷

关键词：

Coffee leaves; Green extraction techniques; Phytochemicals; Antioxidant activity; Bio-accessibility; Principal component analysis;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：2335 / 2346

页数：11

共 27 条

[1] Phytochemical profile and antioxidant potential of coffee leaves influenced by green extraction techniques and in vitro bio-accessibility of its functional compounds
Patil, Siddhi
Vedashree, M.
Murthy, Pushpa S.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2022, 16 (03) : 2335 - 2346
[2] Correction: Phytochemical profile and antioxidant potential of coffee leaves influenced by green extraction techniques and in vitro bio-accessibility of its functional compounds
Siddhi Patil
Vedashree M
Pushpa S. Murthy
Journal of Food Measurement and Characterization, 2022, 16 : 4602 - 4602
[3] Phytochemical profile and antioxidant potential of coffee leaves influenced by green extraction techniques and in vitro bio-accessibility of its functional compounds (vol 16, pg 2335, 2022)
Patil, Siddhi
Vedashree, M.
Murthy, Pushpa S.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2022, 16 (06) : 4602 - 4602
[4] Influence of green extraction techniques on green coffee: Nutraceutical compositions, antioxidant potential and in vitro bio-accessibility of phenolics
Pimpley, Vaibhavi A.
Murthy, Pushpa S.
FOOD BIOSCIENCE, 2021, 43
[5] Influence of green extraction techniques on green coffee: Nutraceutical compositions, antioxidant potential and in vitro bio-accessibility of phenolics (vol 43, 101284, 2021)
Pimpley, Vaibhavi A.
Murthy, Pushpa S.
FOOD BIOSCIENCE, 2022, 50
[6] High pressure extraction increases the antioxidant potential and in vitro bio-accessibility of bioactive compounds from discarded blueberries
Briones-Labarca, Vilbett
Giovagnoli-Vicuna, Claudia
Chacana-Ojeda, Marcelo
CYTA-JOURNAL OF FOOD, 2019, 17 (01) : 622 - 631
[7] In-vitro bio-accessibility and antioxidant activity of commercial standard and enriched whole egg compounds influenced by production and domestic cooking practices
Nolasco, Emerson
Baraka, Eugene
Yang, Junsi
Ciftci, Ozan N.
Majumder, Kaustav
FOOD CHEMISTRY, 2024, 430
[8] Effect of extraction methods and simulated in vitro gastrointestinal digestion on phenolic compound profile, bio-accessibility, and antioxidant activity of Meghalayan cherry (Prunus nepalensis) pomace extracts
Kashyap, Piyush
Riar, Charanjit Singh
Jindal, Navdeep
LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 153
[9] Effect of extraction methods and simulated in vitro gastrointestinal digestion on phenolic compound profile, bio-accessibility, and antioxidant activity of Meghalayan cherry (Prunus nepalensis) pomace extracts
Kashyap, Piyush
Riar, Charanjit Singh
Jindal, Navdeep
LWT, 2022, 153
[10] EXTRACTION AND EVALUATION OF BIOACTIVE COMPOUNDS WITH ANTIOXIDANT POTENTIAL FROM GREEN ARABICA COFFEE EXTRACT
Patriche, Simona
Boboc, Marinela
Leah, Victoria
Dinica, Rodica-Mihaela
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY, 2015, 39 (02) : 88 - 95

← 1 2 3 →