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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 : 3 Cichorium intybus L. chlorogenic acids forced witloof chicory roots 5-O-di-caffeoylquinic acid polyphenolic compounds extraction food by-products ultrasound-assisted extraction solid-liquid extraction kinetic modelling
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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 : Thursday, April 28, 2022 - 3:36:01 AM

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AGROPARISTECH | UNIV-COMPIEGNE

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Morad Chadni, Emilie Isidore, Etienne Diemer, Otmane Ouguir, Fanny Brunois, et al.. Optimization of Extraction Conditions to Improve Chlorogenic Acid Content and Antioxidant Activity of Extracts from Forced Witloof Chicory Roots. Foods, MDPI, 2022, ⟨10.3390/foods11091217⟩. ⟨hal-03650379⟩

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