Effect of Low-temperature Aqueous Extraction on Flavor, Functional Ingredients and in Vitro Bioactivities of Penthorum chinense Pursh Leaf Extracts

Effect of Low-temperature Aqueous Extraction on Flavor, Functional Ingredients and in Vitro Bioactivities of Penthorum chinense Pursh Leaf Extracts

Penthorum chinense Pursh (PCP) leaf was a new food material for botanical beverage production, with bioactivities of antioxidant, hepatoprotective and anti-alcoholism but showing unpleasant flavors, especially for the high-temperature aqueous extracts. Accordingly, to reduce its unfavorable flavor w...

Full description

Saved in:
Bibliographic Details
Main Authors: Yijun LIU, Wei XU, Xue TIAN, Xinyu LIU, Yongqing TANG, Xuan LIU, Qian LAI, Li ZENG, Gang LI, Feixia DUAN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-08-01
Series:Shipin gongye ke-ji
Subjects:
penthorum chinense pursh leaves
low-temperature aqueous extraction
flavor components
antioxidant activity
anti-alcoholism capability in vitro
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080225
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items