Thermal-assisted recovery of antioxidant compounds from Bauhinia forficata leaves: Effect of operational conditions

Eliane P. Jung, Gabriele F. Conrado Thomaz, Matheus O. de Brito,Natalia G. de Figueiredo,Claudete N. Kunigami,Leilson de Oliveira Ribeiro,Ricardo F. Alves Moreira

Journal of Applied Research on Medicinal and Aromatic Plants（2021）

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摘要

•Antioxidant extracts were obtained from Bauhinia forficata Link leaves.•At 73.5 °C, 51 % ethanol and a solid/liquid ratio of 1:40 are the optimal conditions.•The optimized extract mainly comprised flavonoid O-glycosides.

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关键词

Pata-de-vaca,Brazilian orchid tree,Phenolic compound,Flavonoid,Antioxidant capacity,Optimization

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