LikeSNU-서울대 중앙도서관 빅데이터 지식 플랫폼

반응표면분석을 이용한 오가자, 오디, 복분자 및 녹차의 항산화 활성 추출 최적화

Author

이지혜, 김양, 이수용, 유상호

Journal Title

한국식품과학회지

Publication Year

2014

Topics

#Dpph
#Chemistry

Summary

This study utilized response surface methodology to optimize the extraction conditions for maximizing the total phenolic content and antioxidant activities of berry and green tea extracts. Both ethanol concentration and extraction temperature significantly affected the total phenolic content and DPPH, ABTS radical scavenging activities, with optimal conditions varying for each berry and green tea type.

Go Source Add to Selection