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Silva, E.M., Souza, J.N.S., Rogez, H., Rees, J.F. and Larondelle, Y. (2007) Antioxidant Activities and Polyphenolic Contents of Fifteen Selected Plant Species from the Amazonian Region. Food Chemistry, 101, 1012-1018.
https://doi.org/10.1016/j.foodchem.2006.02.055

has been cited by the following article:

• TITLE: Optimization of Extraction Conditions for Total Phenolics and Total Flavonoids from Kaempferia parviflora Rhizomes

  AUTHORS: Zuraida Ab Rahman, Shazwan Abd Shukor, Hartinee Abbas, Chandradevan A. L. Machap, Mohd Suhaimi Bin Alias, Razali Mirad, Syairah Sofiyanand, Ayu Nazreena Othman

  KEYWORDS: Phenolics, Flavonoids, Kaempferia parviflora, Extraction

  JOURNAL NAME: Advances in Bioscience and Biotechnology, Vol.9 No.5, May 18, 2018

  ABSTRACT: Kaempferia parviflora plants derived from in vitro culture were grown in the glasshouse. A comparison of the yield of total phenolics and total flavonoids under varying extraction conditions from rhizomes harvested from plants of different ages was undertaken. The results showed that phenolic and flavonoid contents in the rhizomes were highest 8 months after planting. Another study found that 2 g rhizomes extracted in 50 ml of water at 90°C for 120 minutes gave the best yield of phenolics and flavonoids. Under these conditions, an average of 210 mg GAE/g dry weight of total phenolics and 81 μg QCE/g dry weight of total flavonoids were obtained.