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Optimization of Extraction Conditions of Total Phenolics, Antioxidant Activities, and Anthocyanin of Oregano, Thyme, Terebinth, and Pomegranate

✍ Scribed by Taha M. Rababah; Fawzi Banat; Anfal Rababah; Khalil Ereifej; Wade Yang

Book ID
111406501
Publisher
Institute of Food Technologists
Year
2010
Tongue
English
Weight
155 KB
Volume
75
Category
Article
ISSN
0022-1147

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Optimization of Extraction Conditions of
Optimization of Extraction Conditions of Total Phenolics, Antioxidant Activities, and Anthocyanin of Oregano, Thyme, Terebinth, and Pomegranate
✍ Taha M. Rababah; Fawzi Banat; Anfal Rababah; Khalil Ereifej; Wade Yang πŸ“‚ Article πŸ“… 2010 πŸ› Institute of Food Technologists 🌐 English βš– 155 KB

**Abstract:** The purpose of this study was to evaluate the total phenolic extracts and antioxidant activity and anthocyanins of varieties of the investigated plants. These plants include oregano, thyme, terebinth, and pomegranate. The optimum extraction conditions including temperature and solvent