Ontology highlight
ABSTRACT:
SUBMITTER: Aires A
PROVIDER: S-EPMC7520500 | biostudies-literature | 2020 Nov
REPOSITORIES: biostudies-literature
Aires Alfredo A Carvalho Rosa R
Journal of food science and technology 20200428 11
A response surface methodology was used to study the conditions for a maximum recovery of phenolics from processing kiwi fruit residues. Ethanolic extracts were prepared with different conditions of pH (2, 5, 10), temperature (30, 50 and 70 ºC) and time (10, 20, 30 min). Total phenolics, total flavonoids content and antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl scavenging capacity and ferric reducing antioxidant power were determined. Samples from optimal extraction condition were inje ...[more]