Exploració per autor "Peiró Sánchez, Sara"
Ara es mostren els items 1-4 de 4
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Avocado seeds: extraction optimization and possible use as antioxidant in food
Segovia Gómez, Francisco José; Peiró Sánchez, Sara; Gallego Iradi, María Gabriela; Mohd Azman, Nurul Aini; Almajano Pablos, María Pilar (2014-06)
Article
Accés obertConsumption of avocado (Persea americana Mill) has increased worldwide in recent years. Part of this food (skin and seed) is lost during processing. However, a high proportion of bioactive substances, such as polyphenols, ... -
Extraction of antioxidants from borage (Borago officinalis L.) leaves—Optimization by response surface method and application in oil-in-water emulsions
Segovia Gómez, Francisco José; Lupo, Bryshila; Peiró Sánchez, Sara; Gordon, Michael H.; Almajano Pablos, María Pilar (2014-05)
Article
Accés obertBorage (Borago officinalis L.) is a typical Spanish plant. During processing, 60% are leaves. The aim of this work is to model and optimize the extraction of polyphenol from borage leaves using the response surface method ... -
Modelling extraction of white tea polyphenols: the influence of temperature and ethanol concentration
Peiró Sánchez, Sara; Gordon, Michael H.; Blanco Abellán, Mónica; Pérez Llamas, Francisca; Segovia Gómez, Francisco José; Almajano Pablos, María Pilar (2014)
Article
Accés obertThe optimization of the extraction of natural antioxidants from white tea has fostered intensive research. This study has investigated the effects of ethanol-water mixtures, temperature and time on the extraction of ... -
Radical Scavenging of White Tea and Its Flavonoid Constituents by 2 Electron Paramagnetic Resonance (EPR) Spectroscopy
Azman, Nurul Aini Binti Mohd; Peiró Sánchez, Sara; Fajarí, Lluís; Julià, Luis; Almajano Pablos, María Pilar (2014-06)
Article
Accés restringit per política de l'editorialWhite tea (WT) presents high levels of catechins, which are known to reduce oxidative stress. WT is the least processed tea, unfermented and prepared only from very young tea leaves. The subject of this paper is the use ...