A Comparative Analysis of Phenolic Content, Antioxidant Activity, Antimicrobial Activity, and Chemical Profile of Coffea robusta Extracts Using Subcritical Fluid Extraction and Supercritical Carbon Dioxide Extraction

In this study, extracts of Robusta-roasted coffee were obtained using various extraction techniques, including subcritical fluid extractions using HFC-134a and HCFC-22 under room-temperature batch extraction, frozen-temperature batch extraction, and continuous extraction conditions. Additionally, su...

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Detalles Bibliográficos
Autores principales: Supanivatin, Pattarin, Thipayarat, Aluck, Siriwattanayotin, Suwit, Ekkaphan, Paweena, Deepatana, Anat, Wongwiwat, Jakrapop
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528456/
https://www.ncbi.nlm.nih.gov/pubmed/37761151
http://dx.doi.org/10.3390/foods12183443

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528456/
https://www.ncbi.nlm.nih.gov/pubmed/37761151
http://dx.doi.org/10.3390/foods12183443

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