Ultrasonic-assisted extraction and antioxidant capacities of flavonoids from Camellia fascicularis leaves

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...

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Bibliographic Details
Main Authors:	Yun Liu, Xulu Luo, Zengquan Lan, Junrong Tang, Ping Zhao, Huan Kan
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2018-01-01
Series:	CyTA - Journal of Food
Subjects:	Camellia fascicularis Hung T. Chang flavonoids ultrasonic-assisted extraction RSM antioxidant capacity
Online Access:	http://dx.doi.org/10.1080/19476337.2017.1343867

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