Extraction of phenolic compounds from Citrus hystrix leaves and their antioxidative effects on oil and minced meat of sardine (Sardinella lemuru bleeker)
Optimization of extraction methods for extracting antioxidant and phenolic rich compounds from Citrus hystrix leaves was carried out by supercritical carbon dioxide (SC-CO2) using response surface methodology (RSM). The conventional EtOH extraction was used as the control. The effects of CO2 flow ra...
Saved in:
Main Author: | Abdulkadir Gedi, Mohamed |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
2011
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/26993/1/FSTM%202011%2023R.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
EXTRACTION AND CHARACTERIZATION OF GELATIN FROM FRINGESCALE SARDINELLA (Sardinella fimbriata) BONES
by: NURAINNI BINTI MOHD ARSHAD -
Determination of heavy metals in canned sardines from local supermarket using inductively coupled plasma-mass spectrometry (ICP-MS) /
by: Nurlyana Ishak
Published: (2014) -
Total phenolic content, antioxidant and cytotoxic activities of citrus hystrix leaf extracts
by: Sivaraj, Pushpalatha
Published: (2015) -
Phytochemical profiles and bioactivities from hystrix brachyura bezoar extracts using maceration and ultrasonication /
by: Faizah Abdullah Asuhaimi
Published: (2021) -
Antioxidant activity, phenolics, polyphenols and flavonoids in the rhizomes and leaves of Zingiber officinale var. Rubrum
by: Muhammad, Abdullahi
Published: (2015)