Extraction of phenolic compounds from Citrus hystrix leaves and their antioxidative effects on oil and minced meat of sardine (Sardinella lemuru bleeker)

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Extraction of phenolic compounds from Citrus hystrix leaves and their antioxidative effects on oil and minced meat of sardine (Sardinella lemuru bleeker)

Optimization of extraction methods for extracting antioxidant and phenolic rich compounds from Citrus hystrix leaves was carried out by supercritical carbon dioxide (SC-CO2) using response surface methodology (RSM). The conventional EtOH extraction was used as the control. The effects of CO2 flow ra...

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Bibliographic Details
Main Author:	Abdulkadir Gedi, Mohamed
Format:	Thesis
Language:	English English
Published:	2011
Subjects:	Antioxidants Sardines Sardinella lemuru
Online Access:	http://psasir.upm.edu.my/id/eprint/26993/ http://psasir.upm.edu.my/id/eprint/26993/1/FSTM%202011%2023R.pdf

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