Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel

Enzyme-assisted extraction (EAE) of total yield (TY), total anthocyanin content (TA), antioxidant activity (AOA) and total phenolic content (TPC) from eggplant peel was optimized using response surface methodology. Enzyme concentration (5–15 %), extraction temperature (35–60 °C) and maceration time...

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Detalles Bibliográficos
Autores principales: Amulya, PR., ul Islam, Rayees
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10031348/
https://www.ncbi.nlm.nih.gov/pubmed/36968313
http://dx.doi.org/10.1016/j.fochx.2023.100643

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10031348/
https://www.ncbi.nlm.nih.gov/pubmed/36968313
http://dx.doi.org/10.1016/j.fochx.2023.100643

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