Optimization of microwave-assisted extraction process by response surface methodology of natural anthocyanins from rhodomyrtus tomentosa (Ait.) hassk

被引：0
|
作者：
Pham, Tri Nhut [1 ,2 ]
Linh, Huynh Thi Kieu [3 ]
Ngo, Anh Quoc [4 ]
Anh, Hoang Le Tuan [5 ]
Lam, Tri Duc [1 ,2 ]
Toan, Tran Quoc [6 ]
机构：
[1] NTT Institute of High Technology, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam
[2] Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam
[3] BKU Institute of Advanced Applied Science and Technology (BKIST), Ho Chi Minh City, Viet Nam
[4] Institute of Chemistry, Vietnam Academy of Science and Technology, Viet Nam
[5] Mientrung Institute for Scientific Research, Vietnam Academy of Science and Technology, Viet Nam
[6] Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Ha Noi, Viet Nam
来源：
Solid State Phenomena | 2019年 / 298卷
关键词：
13;
D O I：
10.4028/www.scientific.net/SSP.298.94
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：94 / 99
相关论文
共 50 条
  • [1] Effects of process parameters in microwave-assisted extraction on the anthocyanin-enriched extract from Rhodomyrtus tomentosa (Ait.) Hassk and its storage conditions on the kinetic degradation of anthocyanins in the extract
    Pham, Tri Nhut
    Le, Xuan Tien
    Pham, Van Thinh
    Le, Hoang Thien
    [J]. HELIYON, 2022, 8 (06)
  • [2] A new triterpenoid from the leaves of Rhodomyrtus tomentosa (Ait.) Hassk
    Mo, Qinghu
    Zhou, Xianli
    Huang, Sixin
    Zhou, Yun
    Mou, Junfei
    Luo, Qin
    Huang, Xiao
    Yang, Xinping
    Chen, Xu
    Liang, Chengqin
    [J]. NATURAL PRODUCT RESEARCH, 2021, 35 (14) : 2289 - 2294
  • [3] Optimization of microwave assisted extraction from Rhodomyrtus tomentosa fruits using response surface methodology
    Ridlo, M.
    Kumalaningsih, S.
    Pranowo, D.
    [J]. INTERNATIONAL CONFERENCE ON GREEN AGRO-INDUSTRY AND BIOECONOMY, 2019, 230
  • [4] Antioxidant capacity of anthocyanins from Rhodomyrtus tomentosa (Ait.) and identification of the major anthocyanins
    Cui, Chun
    Zhang, Shaomin
    You, Lijun
    Ren, Jiaoyan
    Luo, Wei
    Chen, Wenfen
    Zhao, Mouming
    [J]. FOOD CHEMISTRY, 2013, 139 (1-4) : 1 - 8
  • [5] Optimization of microwave-assisted extraction of anthocyanins in red cabbage by response surface methodology
    Yigit, Unzile
    Yolacaner, Elif Turabi
    Hamzalioglu, Aytul
    Gokmen, Vural
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (01)
  • [6] Optimization of the microwave-assisted extraction and antioxidant activities of anthocyanins from blackberry using a response surface methodology
    Wen, Yao
    Chen, Huaguo
    Zhou, Xin
    Deng, Qingfang
    Zhao, Yang
    Zhao, Chao
    Gong, Xiaojian
    [J]. RSC ADVANCES, 2015, 5 (25) : 19686 - 19695
  • [7] Optimization of Microwave-assisted Extraction Conditions of anthocyanins from Black corn hull using response surface methodology
    Jiang, Yihua
    Jiang, Xinlong
    Ma, Qinghua
    [J]. ENVIRONMENTAL ENGINEERING, PTS 1-4, 2014, 864-867 : 536 - +
  • [8] Investigation of in vitro and in vivo antioxidant activities of flavonoids rich extract from the berries of Rhodomyrtus tomentosa(Ait.) Hassk
    Wu, Pingping
    Ma, Guangzhi
    Li, Nianghui
    Deng, Qian
    Yin, Yanyan
    Huang, Ruqiang
    [J]. FOOD CHEMISTRY, 2015, 173 : 194 - 202
  • [9] In vitro antimicrobial property of Rhodomyrtus tomentosa (Ait.) Hassk. against Streptococcus agalactiae isolated from cultured tilapia
    Na-Phatthalung, P.
    Suanyuk, N.
    Voravuthikunchai, S. P.
    [J]. INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS, 2013, 42 : S73 - S73
  • [10] Optimization of the Extraction of Anthocyanins from the Fruit Skin of Rhodomyrtus tomentosa (Ait.) Hassk and Identification of Anthocyanins in the Extract Using High-Performance Liquid Chromatography-Electrospray Ionization-Mass Spectrometry (HPLC-ESI-MS)
    Liu, Guo-Ling
    Guo, Hong-Hui
    Sun, Yuan-Ming
    [J]. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2012, 13 (05) : 6292 - 6302
12345