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Optimization of ultrasound-assisted extraction of procyanidins from perilla seed hull and their antioxidant activities in vitro
2018
Food Science and Technology
Ultrasound-assisted extraction (UAE) was used to extract procyanidins (PC) from the perilla seed hull. Four independent variables, namely, liquid-to-solid ratio, ethanol concentration, UAE time, and UAE temperature were investigated. Response surface methodology was performed on the basis of results of single-factor tests. The optimal conditions for PC extraction were as followsI: a liquid-to-solid ratio of 15I:1, an ethanol concentration of 62%, a UAE time of 29 min, and a UAE temperature of
doi:10.1590/fst.30417
fatcat:wz4mcxinp5d4dp3ashbqy3wmoa