Optimization of Extraction Conditions to Improve Chlorogenic Acid Content and Antioxidant Activity of Extracts from Forced Witloof Chicory Roots

Morad Chadni; Emilie Isidore; Etienne Diemer; Otmane Ouguir; Fanny Brunois; Régis Catteau; Laurent Cassan; Irina Ioannou

doi:10.3390/foods11091217

Journal articles

Optimization of Extraction Conditions to Improve Chlorogenic Acid Content and Antioxidant Activity of Extracts from Forced Witloof Chicory Roots

Morad Chadni ¹ Emilie Isidore ¹ Etienne Diemer ^{1, 2} Otmane Ouguir Fanny Brunois Régis Catteau ³ Laurent Cassan ³ Irina Ioannou ¹

1 ABI - Agro-Biotechnologies Industrielles

2 UTC - Université de Technologie de Compiègne

3 APEF - Association des Producteurs d'Endives de France

Keywords : forced witloof chicory roots Cichorium intybus L. chlorogenic acids 3 5-O-di-caffeoylquinic acid polyphenolic compounds extraction food by-products ultrasound-assisted extraction solid-liquid extraction kinetic modelling

Document type :

Journal articles

Domain :

Engineering Sciences [physics]

Complete list of metadata

https://hal-agroparistech.archives-ouvertes.fr/hal-03650379
Contributor : Irina IOANNOU Connect in order to contact the contributor
Submitted on : Monday, April 25, 2022 - 8:49:00 AM
Last modification on : Friday, August 5, 2022 - 2:38:11 PM
Long-term archiving on: : Tuesday, July 26, 2022 - 6:23:18 PM

2022_Endives Morad_Foods.pdf

Publisher files allowed on an open archive

Optimization of Extraction Conditions to Improve Chlorogenic Acid Content and Antioxidant Activity of Extracts from Forced Witloof Chicory Roots

File

Identifiers

Collections

Citation

Export

Metrics

23

11

Optimization of Extraction Conditions to Improve Chlorogenic Acid Content and Antioxidant Activity of Extracts from Forced Witloof Chicory Roots

File

Identifiers

Collections

Citation

Export

Share

Metrics

23

11