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Cited by 58 publications
(36 citation statements)
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“…At 100 • C, the temperature at which the highest total phenolics content was obtained, catechin derivatives were also identified: namely, (−)-epigallo catechin gallate (EGCG), (−)-gallocatechin gallate (GCG) and (−)-epicatechin (EC), with a matching of 97% for catechins derivatives and 99.6% for gallic acid. The same components have been previously identified by Corsi et al (2002), who analyzed an infusion of carob pods with boiling water, and more recently, in the aqueous decoction of carob kibbles (Roseiro et al, 2013). Electropherograms of the other operating conditions (data not shown) showed that gallic acid could be detected in all conditions, regardless of the extraction time; while catechin derivatives could be identified only at higher temperatures, i.e., 82.5 • C and 100 • C. The amount and type of the identified components clearly vary with the extraction temperature and extraction time.…”
Section: Identification Of Phenolic Compounds In One-step Water Extractssupporting
confidence: 67%
See 3 more Smart Citations
“…At 100 • C, the temperature at which the highest total phenolics content was obtained, catechin derivatives were also identified: namely, (−)-epigallo catechin gallate (EGCG), (−)-gallocatechin gallate (GCG) and (−)-epicatechin (EC), with a matching of 97% for catechins derivatives and 99.6% for gallic acid. The same components have been previously identified by Corsi et al (2002), who analyzed an infusion of carob pods with boiling water, and more recently, in the aqueous decoction of carob kibbles (Roseiro et al, 2013). Electropherograms of the other operating conditions (data not shown) showed that gallic acid could be detected in all conditions, regardless of the extraction time; while catechin derivatives could be identified only at higher temperatures, i.e., 82.5 • C and 100 • C. The amount and type of the identified components clearly vary with the extraction temperature and extraction time.…”
Section: Identification Of Phenolic Compounds In One-step Water Extractssupporting
confidence: 67%
“…Several studies on carob residues have shown the same trend (e.g., Turhan et al, 2006). At higher extraction temperatures, the plant tissue is "softened" more than at lower temperatures and, therefore, the interaction between polyphenols and protein or polysaccharides diminishes, leading to improvement in their solubility and diffusivity (Roseiro et al, 2013). The highest yield of phenolic compounds was 0.55 g GAE /100 g dry carob kibbles, obtained at 100 • C for 150 min.…”
Section: Optimization Of the Temperature And Time Of One-step Water Ementioning
confidence: 69%
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“…Carob has been used for over 4000 years as feed and food, especially in times of food shortage, mainly due to its sugary pulp [11][12][13]. Carob kibbles are traditionally used to make a boiled juice product, named "pekmez," which is mainly consumed in Turkey [14][15][16][17].…”
Section: Introductionmentioning
confidence: 99%