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|Título:||Effect of particle size upon the extent of extraction of antioxidant power from the plants Agrimonia eupatoria, Salvia sp. and Satureja montana|
|Autor:||Gião, Maria S.|
Pereira, Cláudia I.
Fonseca, Susana C.
Pintado, Manuela E.
Malcata, F. Xavier
|Citação:||"Food Chemistry". ISSN 0308-8146. 117: 3 (2009) 412–416|
|Resumo:||The dependence of the extent of aqueous extraction of antioxidant compounds on particle size and contact time was studied for three important medicinal plants, that are commonly used in infusions: agrimony, sage and savoury. The effect of extraction time was dependent on the plant considered; however, ca. 5 min can be taken as the minimum period required to assure an acceptable degree of extraction of those compounds. As expected, a smaller particle size led to a higher extraction extents; a typical value of 0.2 mmis accordingly recommended. Chlorogenic acid was the dominant phenolic compound extracted from agrimony, whereas caffeic acid dominated in the case of sage or savoury. A mathematical model based on Fick’s law was developed from first principles, and its two parameters were suitably fitted to the experimental data generated – in attempts to predict the evolution of antioxidant capacity extracted during contact time, for each plant and each particle size.|
|Versão do Editor:||http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4W2NDVW-7&_user=2460358&_coverDate=12%2F01%2F2009&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_searchStrId=1480116373&_rerunOrigin=google&_acct=C000057417&_version=1&_urlVersion=0&_userid=2460358&md5=08f1d8a21b5b3baf0cd32e5a2279b79b&searchtype=a|
|Aparece nas colecções:||ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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