A one-pot ultrasound-assisted water extraction/cyclodextrin encapsulation of resveratrol from Polygonum cuspidatum
Open Access
- 1 February 2012
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 130 (3), 746-750
- https://doi.org/10.1016/j.foodchem.2011.07.038
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Applications of ultrasound in food technology: Processing, preservation and extractionUltrasonics Sonochemistry, 2010
- Complexation of Pinosylvin, an Analogue of Resveratrol with High Antifungal and Antimicrobial Activity, by Different Types of CyclodextrinsJournal of Agricultural and Food Chemistry, 2009
- Complexation of resveratrol with cyclodextrins: Solubility and antioxidant activityFood Chemistry, 2009
- Effect of frequency and duration of ultrasonication on the extraction efficiency of selected isoflavones and trans-resveratrol from peanuts (Arachis hypogaea)Ultrasonics Sonochemistry, 2009
- Systematic purification of polydatin, resveratrol and anthraglycoside B from Polygonum cuspidatum Sieb. et Zucc.Separation and Purification Technology, 2008
- Microwave-assisted aqueous two-phase extraction of piceid, resveratrol and emodin from Polygonum cuspidatum by ethanol/ammonium sulphate systemsBiotechnology Letters, 2008
- Cyclodextrins as resveratrol carrier systemFood Chemistry, 2007
- Supercritical CO2 extraction of resveratrol and its glycoside piceid from Chinese traditional medicinal herb Polygonum cuspidatumJournal of the Science of Food and Agriculture, 2004
- δ-Viniferin, a Resveratrol Dehydrodimer: One of the Major Stilbenes Synthesized by Stressed Grapevine LeavesJournal of Agricultural and Food Chemistry, 2003
- Isolation and Identification of Stilbenes in Two Varieties ofPolygonumcuspidatumJournal of Agricultural and Food Chemistry, 2000