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...
Main Authors: | Mioara Gabriela Slavu Ursu, Ștefania Adelina Milea, Bogdan Păcularu-Burada, Loredana Dumitrașcu, Gabriela Râpeanu, Silvius Stanciu, Nicoleta Stănciuc |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2023-03-01
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Series: | Food Chemistry: X |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522003194 |
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