Enzyme-assisted extraction (EAE) of total yield (TY), total anthocyanin content (TA),
antioxidant activity (AOA) and total phenolic content (TPC) from eggplant peel was optimized …

A central composite design was employed to obtain the optimal conditions for enzyme
assisted extraction (EAE) of anthocyanins from Prunus nepalensis L. using cellulase …

Several investigations have proven the presence of anthocyanins in different parts of açai
plants. These compounds are responsible for the notable therapeutic properties of açai such …

The present study compares three methods viz. microwave-assisted extraction (MAE),
enzyme-assisted extraction (EAE) and conventional solvent extraction (CSE) for extraction of …

Anthocyanins are biologically active compounds with high antioxidant capacity, found in
many fruits and vegetables. In this study, optimizations of total anthocyanin (TA) and total …

The study was designed to investigate the effect of enzyme assisted extraction of
anthocyanins from Sohiong fruit (Prunus nepalensis) under varied time, temperature and …

Tartaric and malic acid solutions were tested to extract anthocyanins from eggplant peel by a
discontinuous process to obtain a natural red colorant. Extraction optimization was carried …

Anthocyanin-rich extracts from black carrots are being considered as a candidate replacer
for the red colour in processed foods. The present investigation optimizes the extraction of …

Blueberry anthocyanins are the major active ingredients of blueberry with a variety of
biological activities. The scale extraction and separation of blueberry anthocyanins could …

This study aimed to use eggplant peels as a potential source of anthocyanins with biological
activities. Two different extraction methods were tested in order to obtain extracts with a high …