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UniversidaddeCádiz
Instituto de Investigación Vitivinícola y Agroalimentaria IVAGRO

UniversidaddeCádiz

Instituto de Investigación Vitivinícola y Agroalimentaria IVAGRO
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Box-Behnken (2)

 

Extraction of Antioxidant Compounds from Onion Bulb (Allium cepa L.) Using Individual and Simultaneous Microwave-Assisted Extraction Methods

Extraction of Antioxidant Compounds from Onion Bulb (Allium cepa L.) Using Individual and Simultaneous Microwave-Assisted Extraction Methods

Posted May 18, 2022

DOI 10.3390/antiox11050846 KEYWORDS Allium cepa L.; anthocyanins; box-Behnken; HPLC; microwave-assisted extraction; onion; phenolic compounds ABSTRACT Despite the excellent beneficial properties that anthocyanins and total phenolic compounds give to the red onion bulbs, few articles have investigated modern extraction techniques or experimental designs in this field. For this reason, the present study proposes the development and optimization of alternative methods for the […]

A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)

A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)

Posted May 18, 2022

DOI 10.1016/j.fochx.2021.100192 KEYWORDS Anthocyanins; ultrasound–assisted extraction; enzyme–assisted extraction; blackcurrant; ribes nigrum; Plackett–Burman; box-Behnken; comparison   ABSTRACT Blackcurrant (Ribes nigrum L.) is a fruit rich in vitamins, fatty acids, minerals, essential oils and phenolic compounds, including anthocyanins. In the present work, two anthocyanin extraction methods from blackcurrant samples based on Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE) have been developed. A Plackett–Burman design […]