Full Length Research Paper
References
Aguirre J, De La Garza H, Zugasti A, Belmares R, Aguilar N (2013). The optimization of phenolic compounds extraction from cactus pear (Opuntia ficus-indica) skin in a reflux system using response surface methodology. Asian Pac. J. Trop. Biomed. 3(6):436-442. Crossref |
||||
Arabshahi S, Vishalakshi D, Urooj A (2007). Evaluation of antioxidant activity of some plant extracts and their heat, pH and storage stability. Food Chem. 100(3):1100-1105. Crossref |
||||
Bachir M, Meziant L, Benchikh Y, Louaileche H (2014). Deployment of response surface methodology to optimize recovery of dark fresh fig (Ficus carica L., var. Azenjar) total phenolic compounds and antioxidant activity. Food Chem. 162:277-282. Crossref |
||||
Balasundram N, Sundram K, Samman S (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chem. 99(1):191-203. Crossref |
||||
Chan C, Yusoff R, Ngoh G (2014). Modeling and kinetics study of conventional and assisted batch solvent extraction. Chem. Eng. Res. Des. 92(6):1169-1186. Crossref |
||||
Chen Y, Kao W, Lin K (2008). Effects of pH on the total phenolic compound, antioxidative ability and the stability of dioscorin of various yam cultivars. Food Chem. 107(1):250-257. Crossref |
||||
Do Prado ACP, da Silva HS, da Silveira SM, Barreto PLM, Vieira CRW, Maraschin M, Block JM (2014). Effect of the extraction process on the phenolic compounds profile and the antioxidant and antimicrobial activity of extracts of pecan nut Carya illinoinensis (Wangenh) C. Koch shell. Ind. Crop Prod. 52:552-561. Crossref |
||||
Fleischer TC, Ameade EPK, Mensah MLK, Sawer IK (2003). Antimicrobial activity of the leaves and seeds of Bixa orellana. Fitoterapia 74(1-2):136-138. Crossref |
||||
Kırca A, Özkan M, CemeroÄŸlu B (2007). Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chem. 101(1):212-218. Crossref |
||||
Kunyanga CN, Imungi JK, Okoth MW, Biesalski HK, Vadivel V (2012). Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients. LWT - Food Sci. Technol. 45(2):269-276. | ||||
Liu S, Sun J, Yu L, Zhang C, Bi J, Zhu F, Yang Q (2012). Antioxidant activity and phenolic compounds of Holotrichia parallela Motschulsky extracts. Food Chem. 134(4):1885-1891. Crossref |
||||
Mathenjwa SA, Hugo CJ, Bothma C, Hugo A (2012). Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors. Meat Sci. 91(2):165-172. Crossref |
||||
Pulido R, Bravo L, Saura F (2000). Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J. Agric. Food Chem. 48(8):3396-3402. Crossref |
||||
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 26(9-10):1231-1237. Crossref |
||||
Rice-Evans C, Miller N, Paganga G (1997). Antioxidant properties of phenolic compounds. Trends Plant Sci. 2(4):152-159. Crossref |
||||
Rockenbach II, Gonzaga LV, Rizelio VM, Gonçalves AESS, Genovese MI, Fett R (2011). Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking. Food Res. Int. 44(4):897-901. Crossref |
||||
Savic I, Nikolic V, Savic I, Nikolic L, Stankovic M, Moder K (2013). Optimization of total flavonoid compound extraction from Camellia sinensis using the artificial neural network and response surface methodology. Hem. Ind. 67(2):249-259. Crossref |
||||
Silva RB, Almeida CR, Chavasco JM, Chavasco JK (2010). Antimycobacterial activity evaluation and MIC determination of liophilizated hydroalcoholic extracts of Bixa orellana L., Bixaceae. Rev. Bras. Farmacogn. 20:171-174. Crossref |
||||
Singleton VL, Rossi J (1965). Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. Am. J. Enol. Viticult. 16(3):144-158. | ||||
Sinha K, Chowdhury S, Saha PD, Datta S (2013). Modeling of microwave-assisted extraction of natural dye from seeds of Bixa orellana (Annatto) using response surface methodology (RSM) and artificial neural network (ANN). Ind. Crop Prod. 41(0):165-171. Crossref |
||||
Soobrattee MA, Neergheen VS, Luximon A, Aruoma OI, Bahorun T (2005). Phenolics as potential antioxidant therapeutic agents: Mechanism and actions. Mutat. Res-Fund. Mol. M. 579(1-2):200-213. | ||||
Venugopalan A, Giridhar P (2012). Bacterial growth inhibition potential of annatto plant parts. Asian Pac. J. Trop. Biomed. 2(3):1879-1882. Crossref |
||||
Viuda M, Ciro GL, Ruiz Y, Zapata JE, Sendra E, Pérez JA, Fernández J (2012). In vitro Antioxidant and Antibacterial Activities of Extracts from Annatto (Bixa orellana L.) Leaves and Seeds. J. Food Saf. 32(4):399-406. Crossref |
||||
Williams RJ, Spencer JPE, Rice-Evans C (2004). Flavonoids: antioxidants or signalling molecules? Free Radic. Bio Med. 36(7):838-849. Crossref |
||||
Wong J, Mu-iz DB, Martínez GCG, Belmares RE, Aguilar CN (2015). Ultrasound-assisted extraction of polyphenols from native plants in the Mexican desert. Ultrason. Sonochem. 22:474-81. Crossref |
||||
Xu W, Qu W, Huang K, Guo F, Yang J, Zhao H, Luo Y (2007). Antibacterial effect of Grapefruit Seed Extract on food-borne pathogens and its application in the preservation of minimally processed vegetables. Postharvest Biol. Tec. 45(1):126-133. Crossref |
||||
Yang B, Liu X, Gao Y (2009). Extraction optimization of bioactive compounds (crocin, geniposide and total phenolic compounds) from Gardenia (Gardenia jasminoides Ellis) fruits with response surface methodology. Innov. Food Sci. Emerg. 10(4):610-615. Crossref |
||||
Yolmeh M, Habibi Najafi MB, Farhoosh R (2014). Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM). Food Chem. 155:319-324. Crossref |
||||
Zhang XL, Guo YS, Wang CH, Li GQ, Xu JJ, Chung HY, Wang GC (2014). Phenolic compounds from Origanum vulgare and their antioxidant and antiviral activities. Food Chem. 152:300-306. Crossref |
||||
Žugić A, ÄorÄ‘ević S, Arsić I, Marković G, Živković J, Jovanović S, Tadić V (2014). Antioxidant activity and phenolic compounds in 10 selected herbs from Vrujci Spa, Serbia. Ind. Crop Prod. 52:519-527. Crossref |
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0