Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia)

Yin Yin Thoo, Swee Ho, Jia Yun Liang, +2

Food Chemistry

Food ChemistrySolvent ExtractionPolyphenolicsEngineeringEnvironmental Engineering +9

Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Orthosiphon stamineus extracts

K.K. Chew, M.Z. Khoo, Shiow‐Fern Ng, +3

International Food Research Journal

Solvent ExtractionPolyphenolicsEthanol ConcentrationMedicineExtraction Time +5

Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Centella asiatica extracts

K.K. Chew, Shiow‐Fern Ng, Yin Yin Thoo, +3

International Food Research Journal

PolyphenolicsFood PreservativesFood Bioactive CompoundEthanol ConcentrationMedicine +9

Effects of extraction solvent system, time and temperature on total phenolic content of henna (Lawsonia inermis) stems.

Mun Chieng Tan, Chin Ping Tan, Chun Wai Ho

Universiti Putra Malaysia Institutional Repository (Universiti Putra Malaysia)

Optimisation of extraction conditions for phenolic compounds from limau purut (Citrus hystrix) peels

Sook Wah Chan, C. Y. Lee, C. F. Yap, +2

International Food Research Journal

Food ChemistryPhenolic CompoundsChemical EngineeringPolyphenolicsEngineering +11

Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar

Chun Wai Ho, Wan Aida Wan Mustapha, Mohamad Yusof Maskat, +1

Food Chemistry

Food ChemistryVolatile CompoundsBotanyFood AnalysisAgricultural Economics +5

Optimization of extraction parameters of total phenolic compounds from henna (Lawsonia inermis) leaves

Divya Uma, Chun Wai Ho, Wan Aida Wan Mustapha

Solvent ExtractionChemical EngineeringPolyphenolicsFood PackagingEngineering +13

Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology

Hip Seng Yim, Fook Yee Chye, V. K. M. Rao, +4

Journal of Food Science and Technology

Solvent ExtractionChemical EngineeringEngineeringEnvironmental EngineeringResponse Surface Methodology +5

Optimization of extraction time and temperature for antioxidant activity of edible wild mushroom, Pleurotus porrigens

Hip Seng Yim, Fook Yee Chye, Sze May Koo, +3

Food and Bioproducts Processing

Food ChemistryEdible Wild MushroomAgricultural ChemistryEnvironmental EngineeringFood Analysis +3

Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compound in palm sugar (Arenga pinnata)

Chun Wai Ho, Wan Aida Wan Mustapha, Mohamad Yusof Maskat, +1

Journal of Food Composition and Analysis

Food ChemistryFood AuthenticationBiochemistryGas ChromatographyMedicine +11