Bioactive Compounds from Jambolan (Syzygium cumini (L.)) Extract Concentrated by Ultra- and Nanofiltration: a Potential Natural Antioxidant for Food
Betina Luiza Koop, Mateus Antônio Knapp, Marco Di Luccio, Vânia Zanella Pinto, Luciano Tormen, Germán Ayala Valencia, Alcilene Rodrigues Monteiro
Topics & Concepts
ChemistryGallic acidAnthocyaninPolyphenolChromatographyNanofiltrationCatechinPetunidinChlorogenic acidFood scienceMalvidinAnthocyanidinEllagic acidFerulic acidAntioxidantCyanidinOrganic chemistryBiochemistryMembraneEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant ActivitiesNatural Antidiabetic Agents Studies