Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers

This research was undertaken to investigate the influence of extraction parameters during microwave-assisted extraction on total phenolic content, total flavonoids, total hydroxycinnamic acids and total flavonols of blackthorn flowers as well as to evaluate the antioxidant capacity by two different...

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Bibliographic Details

Published in:	Food Technology and Biotechnology
Main Authors:	Vanja Lovrić, Predrag Putnik, Danijela Bursać Kovačević, Marijana Jukić, Verica Dragović-Uzelac
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
Subjects:	microwave-assisted extraction blackthorn (Prunus spinosa L.) flowers phenolic compounds antioxidant capacity
Online Access:	https://hrcak.srce.hr/file/269938