ArticleFood science & nutrition2020
Optimization in continuous phase-transition extraction of crude flavonoids from finger citron fruit and evaluation on their antiaging activities.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Process Optimization and Aroma Composition Study of Wine from Buddha's Hand, Citron, Galangal.Foods (Basel, Switzerland) · 2025Article
- Quantitative Analysis of Flavonoids and Coumarins from Fingered Citron in Different Growth Periods and Their Regulatory Effects on Oxidative Stress.Foods (Basel, Switzerland) · 2025Article
- Anti-Aging Effects of Flavonoids from Plant Extracts.Foods (Basel, Switzerland) · 2024Review
- Structural Characterization and Anti-inflammatory Activity of a Galactorhamnan Polysaccharide FromFrontiers in nutrition · 2022Article
- Ultrasonic-Assisted Enzymolysis Extraction and Protective Effect on Injured Cardiomyocytes in Mice of Flavonoids fromMolecules (Basel, Switzerland) · 2021Article
- Application of graphene oxide in the adsorption and extraction of bioactive compounds from lemon peel.Food science & nutrition · 2021Article
- Microwave-Assisted Enzymatic Extraction of Flavonoids fromMolecules (Basel, Switzerland) · 2021Article
- Optimization in continuous phase-transition extraction of crude flavonoids from finger citron fruit and evaluation on their antiaging activities.Food science & nutrition · 2020Article
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Authors and funding
8 authors.
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Abstract
The development of antiaging functional products is a hot topic in the field of functional foods. However, the efficient extraction of functional ingredients is the limiting step for the functional food industry. Continuous phase-transition extraction (CPE) is a new extraction technique that combines the advantages of Soxhlet extraction and supercritical extraction, which may have a distinct advantage over traditional methods in the extraction of flavonoids. In our study, the Box-Behnken design combined with response surface methodology was used to optimize CPE of crude flavonoids from finger citron fruit. The antiaging activities of finger citron crude flavonoids (FCCF) were evaluated by
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