1 results match your criteria: "Laboratory of Chemistry and Biochemistry School of Agronomy[Affiliation]"
Impact of extraction techniques on antioxidant capacities and phytochemical composition of polyphenol-rich extracts.
Food Chem
December 2017
Autonomous University of Nuevo Leon, Laboratory of Chemistry and Biochemistry School of Agronomy, 66050 General Escobedo, Nuevo León, Mexico. Electronic address:
Article Synopsis
- This study explored how different extraction methods (maceration, decoction, MAE, and UAE) affect total phenolic content (TPC) and antioxidant activity in various plant extracts including Punica granatum, Juglans regia, Moringa oleifera, and Cassia fistula.
- Results indicated that MAE consistently yielded the highest TPC values across all samples, showcasing its effectiveness in extracting potent antioxidants.
- LC-MS analysis revealed a diverse range of phenolic compounds, confirming that the choice of extraction method significantly influences the phytochemical profile of the plants.