Extraction of Anthocyanins and Total Phenolic Compounds from Açai (<i>Euterpe oleracea</i> Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (<i>Euterpe oleracea</i> Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction

In this work, two methods based on microwave-assisted extraction techniques for the extraction of both anthocyanins and total phenolic compounds from a&#231;ai have been developed. For that, a full factorial design (Box-Behnken design) has been used to optimize the following four variables: solv...

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Bibliographic Details
Main Authors: María José Aliaño-González, Marta Ferreiro-González, Estrella Espada-Bellido, Ceferino Carrera, Miguel Palma, Jesús Ayuso, Gerardo F. Barbero, José Á. Álvarez
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Agronomy
Subjects:
açai
anthocyanins
box-behnken design
microwave-assisted extraction
phenolic compounds
uhplc
Online Access:https://www.mdpi.com/2073-4395/10/2/179

Internet

https://www.mdpi.com/2073-4395/10/2/179

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