Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product

Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product

Pink guava puree industry produces huge amount of by-products that have potential as sources for polyphenols. Response surface methodology was implemented to optimise the extraction conditions for phenolics (Y1) and flavonoids (Y2) from a by-product of the guava industry. A three-factor inscribed ce...

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Bibliographic Details
Main Authors: Kong, Kin Weng, Ismail, Abdul Razak, Tan, Seok Tyug, Prasad, Krishna Murthy Nagendra, Ismail, Amin
Format: Article
Language:English
Published: Institute of Food Science and Technology 2010
Online Access:http://psasir.upm.edu.my/id/eprint/16539/
http://psasir.upm.edu.my/id/eprint/16539/1/Response%20surface%20optimisation%20for%20the%20extraction%20of%20phenolics%20and%20flavonoids%20from%20a%20pink%20guava%20puree%20industrial%20by.pdf

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