The Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers - Lovrić, Vanja; Putnik, Predrag; Bursać Kovačević, Danijela; Jukić, Marijana; Dragović-Uzelac, Verica (Food technology and biotechnology, 2017)
Keywords: Acids; Alcohols; Analysis; antioxidant capacity; Antioxidants; Aqueous solutions; Assaying; Biphenyl (Compound); Blackthorn; blackthorn (Prunus spinosa L.) flowers; Concentration (composition); Confidence intervals; Efficiency; Ethanol; Extraction; Extraction processes; Flavonoids; Flavonols; Flowers; Food; Free radicals; High temperature; Hydroxycinnamic acid; Investigations; Methanol; Methods; microwave-assisted extraction; Microwaves; Multivariate analysis; Phenolic compounds; Phenols; Physiological aspects; Preliminary Communications; Properties; Scavenging; Solvents; Temperature effects; Variance analysis; Croatia; phenolic compounds; antioxidant capacity; microwave-assisted extraction; blackthorn (Prunus spinosa L.) flowers