Optimization of extraction process and antioxidant activity of total flavonoids from Aloe vera stir-fry products

Optimization of extraction process and antioxidant activity of total flavonoids from Aloe vera stir-fry products

<b>Objective:</b> To optimize the extraction process of total flavonoids from <i>Aloe vera</i> stir-fry products and investigate its antioxidant activity. <b>Methods:</b> Single factor test and response surface method were used to optimize the extraction process,...

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Bibliographic Details
Main Authors: ZENG Lingqin, GUO Jiangtao, LIU Jie, CHEN Zhengyuan, XU Jiahong
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2023-12-01
Series:Shipin yu jixie
Subjects:
aloe vera
fried products
total flavonoids
extraction process
response surface optimization
antioxidant activity
Online Access:http://www.ifoodmm.com/spyjxen/article/abstract/20231027
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http://www.ifoodmm.com/spyjxen/article/abstract/20231027

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