AIMC Topic: Quinic Acid
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Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds.
Food research international (Ottawa, Ont.)
Dec 2, 2019
Microwave-assisted extraction (MAE) allows to quickly achieve soluble compounds from solid matrices due to the promotion of temperatures higher than the solvent (atmospheric) boiling point, once a closed-vessel system is used for operating at high pr...
What kind of coffee do you drink? An investigation on effects of eight different extraction methods.
Food research international (Ottawa, Ont.)
Oct 9, 2018
The chemical composition of brewed coffee depends on numerous factors: the beans, post-harvest processing and, finally, the extraction method. In recent decades, numerous coffee-based beverages, obtained using different extraction techniques have ent...
4-O-Caffeoylquinic acid as an antioxidant marker for mulberry leaves rich in phenolic compounds.
Journal of food and drug analysis
Dec 19, 2017
Mulberry (Morus alba L.) leaves are widely used as herbal tea to prevent heat stroke. Potential chemical markers of the antioxidant properties and its correlation with harvesting times and leaf location were explored in this study. A 2,2-diphenyl-1-p...
Caffeoylquinic Acids Rich versus Poor Fractions of Gynura procumbens: Their Comparative Antihyperlipidemic and Antioxidant Potential.
Current pharmaceutical biotechnology
Jan 1, 2017
BACKGROUND: Ethanolic extract of G. procumbens leaves has been previously shown to possess antihyperlipidemic effects.
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