Ultrasonic-assisted extraction and antioxidant capacities of flavonoids from Camellia fascicularis leaves
Ultrasonic-assisted extraction of flavonoids from Camellia fascicularis leaves was optimized using response surface methodology. The optimal extracting conditions of flavonoids were determined to be the ratio of liquid to raw material of 60 mL/g, ethanol concentration of 40%, extraction temperature...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2017.1343867 |