Optimization of the microwave-assisted extraction and antioxidant activities of anthocyanins from blackberry using a response surface methodology
Author:
Affiliation:
1. Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
2. Guizhou Normal University
3. Guiyang
4. P. R. China
5. Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
Abstract
Blackberry contains high amounts of anthocyanins, whose extraction method is closely related with anthocyanin content and antioxidant activity.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2015/RA/C4RA16396F
Reference44 articles.
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3. Blackberry Juice and Wine: Processing and Storage Effects on Anthocyanin Composition, Color and Appearance
4. Extraction of antioxidant compounds from blackberry (Rubus sp.) bagasse using supercritical CO2 assisted by ultrasound
5. Scientific Validation of the Antidiabetic Effects of Syzygium jambolanum DC (Black Plum), a Traditional Medicinal Plant of India
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