Response surface optimisation of antioxidant extraction from kinema, a Bacillus-fermented soybean food

► Deploying RSM, three parameters were optimised for antioxidant extraction. ► Total phenol content and DPPH-scavenging activity were checked using kinema extract. ► The optimum conditions for antioxidant extraction were 100% MeOH, 50°C and 30min. ► Multi-response optimisation of the parameters conf...

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Veröffentlicht in:	Food chemistry 2011-11, Vol.129 (2), p.507-513
Hauptverfasser:	Saha, Jayati, Biswas, Anup, Chhetri, Abhijit, Sarkar, Prabir K.
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant extraction Antioxidants Biological and medical sciences Central composite design DPPH[rad]-scavenging activity Food engineering Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Kinema Total phenol content
Online-Zugang:	Volltext
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