Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber
Guanyi Peng, Jiapan Gan, Ruihong Dong, Yi Chen, Jianhua Xie, Ziyan Huang, Yue Gu, Danfei Huang, Qiang Yu
Topics & Concepts
ChemistryFerulic acidGallic acidProtocatechuic acidABTSDPPHAntioxidantEnzymatic hydrolysisChromatographyExtraction (chemistry)High-performance liquid chromatographyHydrolysisFood scienceOrganic chemistryPhytochemicals and Antioxidant ActivitiesGinkgo biloba and Cashew ApplicationsBioactive Compounds in Plants