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International Journal of Food Properties Volume 24, 2021 - Issue 1
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Original Article

Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques

Ali Imrana Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
,
Muhammad Umair Arshada Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
,
Hafsah Sherwanib women medical officer, RHC (Rural Health Centre) Mustafabad, Kasur, Pakistan
,
Rabia Shabir Ahmada Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
,
Muhammad Sajid Arshada Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
,
Farhan Saeeda Institute of Home and Food Sciences, Government College University, Faisalabad, PakistanCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-5340-4015
ORCID Icon,
Ghulam Hussainc Neurochemicalbiology and Genetics Laboratory (NGL), Department of Physiology, Faculty of Life Sciences, Government College University, Faisalabad, PakistanORCID Iconhttps://orcid.org/0000-0001-9090-7789
ORCID Icon,
Muhammad Afzaala Institute of Home and Food Sciences, Government College University, Faisalabad, PakistanORCID Iconhttps://orcid.org/0000-0001-9047-9075
ORCID Icon,
Muhammad Imrand University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
,
Usman Naeema Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
,
Ali Ikrama Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
&
Faqir M. Anjume University of the Gambia, Serekunda, GambiaCorrespondence[email protected]
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Pages 1097-1116 | Received 13 Jan 2021, Accepted 05 Jul 2021, Published online: 25 Jul 2021

Citations (5)

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Muhammad Aamir, Arfa Arshad, Muhammad Afzaal, Allah Rakha, Nooralhuda Jalel Mahsen Oda, Muhammad Nadeem, Farhan Saeed, Aftab Ahmed, Ali Imran, Huda Ateeq, Rimsha Farooq, Fakhar Islam, Salim Manoharadas, Asad Nawaz & Mohd Asif Shah. (2023) Physicochemical and sensory profile of spiced yogurt as affected by ginger supplementation. International Journal of Food Properties 26:2, pages 2732-2741.
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Articles from other publishers (4)

Hongli Cai, Zhuoheng Zhong, Yiran Chen, Shuyao Zhang, Hao Ling, Hongwei Fu & Lin Zhang. (2023) Genes cloning, sequencing and function identification of recombinant polyphenol oxidase isozymes for production of monomeric theaflavins from Camellia sinensis. International Journal of Biological Macromolecules 240, pages 124353.
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Sonali Raghunath, Sravanthi Budaraju, Seyed Mohammad Taghi Gharibzahedi, Mohamed Koubaa, Shahin Roohinejad & Kumar Mallikarjunan. (2023) Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea. Food Engineering Reviews.
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Dong Thi Anh Dao, Nguyen Thi Ngoc Lan, Ly Thi Minh Hien & Do Viet Ha. (2022) Research on microwave‐assisted extraction with blanching pretreatment effect on bioactive compounds of green tea leaves ( Camellia sinensis ) powder . Journal of Food Processing and Preservation 46:7.
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Neetu Singh & Surender Singh Yadav. (2022) A review on health benefits of phenolics derived from dietary spices. Current Research in Food Science 5, pages 1508-1523.
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