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3.1. Single factor analysis of total anthocyanin extraction<br>Experiments were designed to evaluate the effects of each single<br>factor on the extraction yield of the total anthocyanins (Fig. 1). In the<br>first single-factor analysis, total anthocyanin yield increased gradually<br>with increasing extraction temperatures from 30 °C to 50 °C (Fig. 1A);<br>however, further increase in temperature decreased the yield. The decrease<br>in yield is attributed to poor heat-resistance of the anthocyanins<br>(Mustafa et al., 2013), which underwent degradation at high temperature.<br>Hence, the extraction temperature was set at 50 °C
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