Enhancement of polyphenolic content extraction rate with maximal antioxidant activity from green tea leaves by cold plasma.

Keshavarzi, Maryam; Najafi, Gholamhassan; Ahmadi Gavlighi, Hassan; Seyfi, Pourya; Ghomi, Hamid

Keshavarzi, Maryam; Najafi, Gholamhassan; Ahmadi Gavlighi, Hassan; Seyfi, Pourya; Ghomi, Hamid.

Afiliação

Keshavarzi M; Department of Mechanical and Biosystems Engineering, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
Najafi G; Department of Mechanical and Biosystems Engineering, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
Ahmadi Gavlighi H; Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
Seyfi P; Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, Iran.
Ghomi H; Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, Iran.

J Food Sci ; 85(10): 3415-3422, 2020 Oct.

Article em En | MEDLINE | ID: mdl-32984963

Assuntos

Antioxidantes/química; Camellia sinensis/química; Extratos Vegetais/química; Folhas de Planta/química; Chá/química; Catequina/análise; Fenóis/análise; Gases em Plasma

Palavras-chave

antioxidant; dielectric barrier discharge; non-thermal plasma; phenolics; plant extract

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Chá / Extratos Vegetais / Folhas de Planta / Camellia sinensis / Antioxidantes Idioma: En Revista: J Food Sci Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Irã

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