Extraction of Lipophilic Antioxidants from Native Tomato Using Green Technologies

Food Technology and Biotechnology

José Alberto Mendoza-Espinoza¹  Darío R. Gómez-Linton²  Laura J. Pérez-Flores³  Angélica Román-Guerrero³  Juan Manuel Villa-Hernández³  Silvestre Alavez⁴  Ricardo Lobato-Ortiz⁴  Arturo Navarro-Ocaña⁵ 

[1] Autonomous University of Mexico City, Liberty House Campus, Ermita Iztapalapa Road 4163, 09620, Iztapalapa, Mexico City, Mexico;Biotechnology Ph.D. Program, Metropolitan Autonomous University, Iztapalapa Campus, F.F. C.C. St. Rafael Atlixco Ave. 186, 09310, Mexico City, Mexico;Metropolitan Autonomous University, Iztapalapa Campus, F.F. C.C. St. Rafael Atlixco Ave. 186, 09310, Iztapalapa, Mexico City, Mexico;Metropolitan Autonomous University, Lerma Unit, Herons Ave. 10, 52005, Lerma de Villeda, Mexico State, Mexico;National Autonomous University of Mexico, Outer Circuit, Coyoacan, 04510, Mexico City, Mexico;

关键词: lipophilic antioxidants;    native tomato genotype;    enzyme-assisted extraction;    sonication;    green solvents;   

DOI  :  

来源: DOAJ

【 授权许可】

Unknown