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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2023
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| 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 |