Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract

Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract

In this study, the Response Surface Methodology was used to optimize the extraction conditions for anthocyanins from purple corn flour (PCF), whereas the optimized extract was characterized in terms of phytochemicals content, inhibitory activity against metabolic associated enzymes and the potential...

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Bibliographic Details
Main Authors: Mioara Gabriela Slavu Ursu, Ștefania Adelina Milea, Bogdan Păcularu-Burada, Loredana Dumitrașcu, Gabriela Râpeanu, Silvius Stanciu, Nicoleta Stănciuc
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Food Chemistry: X
Subjects:
Purple corn flour
Anthocyanin’s extraction
Response surface methodology
Yeast
Inhibitory activities for tyrosinase
α-Amylase and α-glucosidase inhibitory activity
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522003194

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http://www.sciencedirect.com/science/article/pii/S2590157522003194

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