Profile of Phenolic Compounds and Antioxidant Activity of Celery (<i>Apium graveolens</i>) Juices Obtained from Pulp after α-Amylase Treatment from <i>Aspergillus oryzae</i>

Profile of Phenolic Compounds and Antioxidant Activity of Celery (<i>Apium graveolens</i>) Juices Obtained from Pulp after α-Amylase Treatment from <i>Aspergillus oryzae</i>

The purpose of this study was to determine the content of certain phenolic compounds, antioxidant activity, pressing efficiency, extract content, and sugars in celeriac juices obtained from the pulp after α-amylase treatment from <i>Aspergillus oryzae</i>. The test material consisted of...

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Bibliographic Details
Main Authors: Natalia Szarek, Grażyna Jaworska, Paweł Hanus
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Molecules
Subjects:
enzymatic maceration
pressing yield
phenolic compounds
sugar content
Online Access:https://www.mdpi.com/1420-3049/29/7/1438

Internet

https://www.mdpi.com/1420-3049/29/7/1438

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