Influence of the extraction solvent on antioxidant capacity and total phenolic in currant fruits
In black and red currant fruits the phenolic content and antioxidant capacity were determined. Two solvent systems (methanol and ethanol) at different concentrations and two methods of extraction were used. The study was conducted using fruits of black currant and red currant for determinations. The...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Julius Kühn-Institut
2014-08-01
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| Series: | Journal of Applied Botany and Food Quality |
| Subjects: | |
| Online Access: | https://ojs.openagrar.de/index.php/JABFQ/article/view/3018 |