| ชื่อเรื่อง: | Khuwijitjaru, P., Chalooddong, K. and Adachi, S. 2008. Phenolic content and radical scavenging capacity of kaffir lime fruit peel extract obtained by pressurized hot water extraction. Food Science and Technology Research 14(1) 1-4. Free Full Text from J-Stage |
| บทคัดย่อ: |
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| The effects of the pressurized hot water extraction (PHWE) parameters
(extraction temperature: 100, 150 and 200°C and extraction time: 5, 10
and 15 min) on the total phenolic content and DPPH radical scavenging
capacity of the kaffir lime (Citrus hystrix) fruit peel extracts
were investigated. Both indices increased as the extraction temperature
increased. The extraction time only slightly affected the values. This
study also demonstrated that the PHWE produced extracts with a higher
phenolic content and radical scavenging capacity than that obtained by
a conventional extraction method (water and 60% methanol at 50°C, 1 h). |
| ผู้จัดทำ: | รองศาสตราจารย์ ดร.ปราโมทย์ คูวิจิตรจารุ |