ArticleMolecules (Basel, Switzerland)2018
Optimization of the Steam Explosion Pretreatment Effect on Total Flavonoids Content and Antioxidative Activity of Seabuckthom Pomace by Response Surface Methodology.
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Comprehensive analysis of changes in the quality, functional properties, flavor, and metabolome of blueberry pomace by different drying methods.Food chemistry: X · 2026Article
- Integrating network pharmacology, molecular docking, machine learning, and experimental validation: puerarin improves sepsis-induced acute kidney injury via the Sirt1-Nrf2-HO-1 pathway.Naunyn-Schmiedeberg's archives of pharmacology · 2026Article
- Effects of Steam Explosion on Curcumin Extraction from Fresh Turmeric Chips.Plants (Basel, Switzerland) · 2024Article
- Steam Explosion-Assisted Extraction of Polysaccharides fromFoods (Basel, Switzerland) · 2024Article
- The phenolics, antioxidant activity andFrontiers in nutrition · 2023Article
- Effects of Extraction Technique on the Content and Antioxidant Activity of Flavonoids from GossypiumMolecules (Basel, Switzerland) · 2022Article
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5 authors.
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Abstract
Steam explosion pretreatment was conducted on seabuckthom pomace. Response surface methodology was used to optimize the treatment conditions of steam explosion, including steam pressure, duration and particle size. After this, the content of total flavonoids and the antioxidant capacity of total flavonoids were investigated. Results showed that when the steam pressure was 2.0 MPa, duration was 88 s and a sieving mesh size was 60, the total flavonoids content in seabuckthorm reached a maximum of 24.74 ± 0.71 mg CAE/g, an increase of 246% compared with that without steam explosion treatment (7.14 ± 0.42 mg CAE/g). Also, DPPH and ·OH free radical scavenging ability showed significant improvement, with an IC
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