Optimizing the extraction of phenolics and antioxidants from feijoa (Feijoa sellowiana, Myrtaceae)

@article{Tuncel2013OptimizingTE,
  title={Optimizing the extraction of phenolics and antioxidants from feijoa (Feijoa sellowiana, Myrtaceae)},
  author={Necati Barış Tuncel and Neşe Yılmaz},
  journal={Journal of Food Science and Technology},
  year={2013},
  volume={52},
  pages={141-150}
}
This study was aimed to optimize the extraction of phenolic compounds and antioxidants in feijoa fruit by investigating the variables of solvent to sample ratio, type of solvent, extraction time and temperature with respect to the extraction efficiency. The selected optimum conditions (60 : 1 as solvent to sample ratio, 40 °C temperature and 3 h extraction time) for extraction were used to extract feijoas with different solvent systems. Acetone : water (80 : 20) was chosen as the most effective… CONTINUE READING

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