COMPARISON OF THE EFFECT OF TIME AND EXTRACTION METHODS ON THE PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF WALNUT GREEN HUSK OF DIFFERENT REGIONS OF NORTHERN IRAN

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DOLATABADI M.; RAFTANI AMIRI Z.; ESMAILZADE KENARI R.

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Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:2 (42) Page(s): 273-281

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Title

COMPARISON OF THE EFFECT OF TIME AND EXTRACTION METHODS ON THE PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF WALNUT GREEN HUSK OF DIFFERENT REGIONS OF NORTHERN IRAN

Author(s)

DOLATABADI M. | RAFTANI AMIRI Z. | ESMAILZADE KENARI R. | Issue Writer Certificate

Keywords

ANTIOXIDANT PROPERTYQ1

IMMERSIONQ1

MICROWAVEQ1

PHENOLIC COMPOUNDSQ2

ULTRASOUNDQ1

WALNUT GREEN HUSKSQ1

Abstract

Introduction: In recent years, much attention has been focused on agricultural wastes especially those containing PHENOLIC COMPOUNDS with natural antioxidant properties. One of these sources is the green husks of walnuts. The contents of PHENOLIC COMPOUNDS of plants are influenced under various factors including genetic factors, agricultural varieties and the species, climate and extraction procedures. Extraction is the first step for researchers who work on plants. Traditional extraction techniques with solvent such as water have disadvantages such as time consuming process, solvent consumption and high labor work. …

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APA: Copy

DOLATABADI, M., RAFTANI AMIRI, Z., & ESMAILZADE KENARI, R.. (2017). COMPARISON OF THE EFFECT OF TIME AND EXTRACTION METHODS ON THE PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF WALNUT GREEN HUSK OF DIFFERENT REGIONS OF NORTHERN IRAN. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(2 (42)), 273-281. SID. https://sid.ir/paper/143574/en

Vancouver: Copy

DOLATABADI M., RAFTANI AMIRI Z., ESMAILZADE KENARI R.. COMPARISON OF THE EFFECT OF TIME AND EXTRACTION METHODS ON THE PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF WALNUT GREEN HUSK OF DIFFERENT REGIONS OF NORTHERN IRAN. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(2 (42)):273-281. Available from: https://sid.ir/paper/143574/en

IEEE: Copy

M. DOLATABADI, Z. RAFTANI AMIRI, and R. ESMAILZADE KENARI, “COMPARISON OF THE EFFECT OF TIME AND EXTRACTION METHODS ON THE PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF WALNUT GREEN HUSK OF DIFFERENT REGIONS OF NORTHERN IRAN,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 2 (42), pp. 273–281, 2017, [Online]. Available: https://sid.ir/paper/143574/en

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