Assessment of Maceration, Ultrasonic and Microwave Assisted Extraction for Total Phenolic Content, Total Flavonoid Content and Kaempferol Yield from Cassia alata via Microstructures Analysis

Assessment of Maceration, Ultrasonic and Microwave Assisted Extraction for Total Phenolic Content, Total Flavonoid Content and Kaempferol Yield from Cassia alata via Microstructures Analysis

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This paper presents the effect of different extraction methods on total phenolic content (TPC), total flavonoid content (TFC) and kaempferol yield from Cassia alata via microstructure analysis. TPC and TFC of C. alata were measured spectrophotometrically by using Folin Ciocalteu assay and aluminium...

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Chi tiết về thư mục
Những tác giả chính: Yeong, Yi Ling, Pang, Sook Fun, Afiqah, Yeop, M. M., Yusoff, Jolius, Gimbun
Định dạng: Bài viết
Ngôn ngữ:English
Được phát hành: Elsevier Ltd 2019
Những chủ đề:
TP Chemical technology
Truy cập trực tuyến:http://umpir.ump.edu.my/id/eprint/27507/7/Assessment%20Of%20Maceration1.pdf

Internet

http://umpir.ump.edu.my/id/eprint/27507/7/Assessment%20Of%20Maceration1.pdf

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