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

Principais autores:	PR. Amulya, Rayees ul Islam
Formato:	Artigo
Idioma:	Inglês
Publicado:	Elsevier 2023-06-01
Series:	Food Chemistry: X
Assuntos:	Enzyme- assisted extraction Eggplant peel Cellulase Total anthocyanin content Total phenolic content Antioxidant activity
Acceso en liña:	http://www.sciencedirect.com/science/article/pii/S2590157523000858
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