The antioxidant capacity of polysaccharide fromLaminaria japonicaby citric acid extraction

2013 ◽  
Vol 48 (7) ◽  
pp. 1352-1358 ◽  
Author(s):  
Jianghong Lu ◽  
Lijun You ◽  
Zongyi Lin ◽  
Mouming Zhao ◽  
Chun Cui
Keyword(s):  
Citric Acid ◽  
Antioxidant Capacity ◽  
Acid Extraction

Ultrasound-Assisted Citric Acid Extraction of Zinc in Plateau Red Soil and Tessier Speciation Study

2013 ◽  
Vol 726-731 ◽  
pp. 4464-4467
Author(s):  
Wei Wei ◽  
Xue Jin Zhou ◽  
Yun Tao Gao
Keyword(s):  
Heavy Metal ◽  
Citric Acid ◽  
Manganese Oxides ◽  
Red Soil ◽  
Extraction Rate ◽  
Acid Extraction ◽  
Speciation Study ◽  
Ultrasonic Assisted ◽  
Ultrasound Assisted ◽  
Iron And Manganese

Taking plateau red soil as research object, using the ultrasonic-assisted organic acid extraction the heavy metal zinc in it, and analyze the form of zinc. Results showed that the extraction rate can reach 68%, with the increase of time, the extraction effect of zinc is obviously enhanced in this method. Ultrasonic-assisted citric acid extraction soil can increase the extraction rate of exchangeable, bound to carbonates and bound to iron and manganese oxides relatively.

CITRIC ACID EXTRACTION WITH MICROPOROUS BOLLOW FIBERS

1992 ◽  
Vol 10 (1) ◽  
pp. 119-143 ◽  
Author(s):  
R. Basu ◽  
K.K. Sirkar
Keyword(s):  
Citric Acid ◽  
Acid Extraction

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

2017 ◽  
Vol 24 (3) ◽  
pp. 223-231 ◽  
Author(s):  
Mariana Rodríguez-Arzuaga ◽  
Andrea M Piagentini
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Instrumental Color ◽  
Fresh Cut ◽  
Natural Additive

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate  + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

scholarly journals The effect of citric acid and enzyme inactivation treatment on C3G stability and antioxidant capacity of mulberry fruit alcoholic drink

2013 ◽  
Vol 51 (1) ◽  
pp. 36-40
Author(s):  
Hyun-Bok Kim ◽  
Jung-Bong Kim ◽  
Hui-Yeon Koo ◽  
Young-Seek Seok ◽  
Sang-Deok Seo ◽  
...  
Keyword(s):  
Citric Acid ◽  
Antioxidant Capacity ◽  
Enzyme Inactivation ◽  
Alcoholic Drink ◽  
Mulberry Fruit

Intensification of Citric Acid Extraction by a Mixture of Trioctylamine and Tridodecylamine in Different Diluents

2015 ◽  
Vol 60 (3) ◽  
pp. 960-965 ◽  
Author(s):  
Dipaloy Datta ◽  
Yavuz Selim Aşçı ◽  
Amaç Fatih Tuyun
Keyword(s):  
Citric Acid ◽  
Acid Extraction

scholarly journals Citric acid extraction-An underestimated method in forest nutrition?

2019 ◽  
Vol 182 (5) ◽  
pp. 691-693
Author(s):  
Julian Fäth ◽  
Karl Mellert ◽  
Uwe Blum ◽  
Axel Göttlein
Keyword(s):  
Citric Acid ◽  
Acid Extraction ◽  
Forest Nutrition

The Colorimetric Determination of Phosphoric Acid in Hydrochloric Acid and Citric Acid Extracts of Soils

1930 ◽  
Vol 20 (4) ◽  
pp. 532-540 ◽  
Author(s):  
R. G. Warren ◽  
A. J. Pugh
Keyword(s):  
Citric Acid ◽  
Phosphoric Acid ◽  
Gravimetric Method ◽  
Potassium Ferrocyanide ◽  
Clay Soils ◽  
Acid Extraction ◽  
Colorimetric Determination ◽  
Colour Development ◽  
Good Agreement

1. The colorimetric determination of phosphoric acid in hydrochloric and citric acid extracts of soils by a method involving the evaporation of the extract, ignition and acid extraction of the residuewith either the Denigès and Fiske-Subbarow methods of colour development was satisfactory only with light soils. Clay soils gave low results owing to the presence of larger amounts of iron.2. A method is given in which the organic matter and iron are removed by treatment with sodium permanganate and potassium ferrocyanide. The results are in good agreement with the gravimetric method.

Sign in / Sign up

Export Citation Format

Share Document