ArticleFood science & nutrition2019
Simultaneous optimization of the acidified water extraction for total anthocyanin content, total phenolic content, and antioxidant activity of blue honeysuckle berries (
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Comparative Effects of Fruit-Derived Pectins on the Stability and Antioxidant Activity of Bilberry Anthocyanin-Pectin Complexes.Foods (Basel, Switzerland) · 2026Article
- Optimization of Xiaoer Lingyin granule formulation using single-factor and response surface methodology.RSC advances · 2026Article
- Green ultrasound-assisted extraction, purification, characterization and stability kinetics of anthocyanins fromFood chemistry: X · 2026Article
- Superiority of Organic Calcium Fertilizers over Inorganic Counterparts in Enhancing Fruit Firmness and Quality of Blue Honeysuckle (Foods (Basel, Switzerland) · 2026Article
- Effects of Growth Stages on Leaf Nutrients, Metabolites, and Polyphenols of Three Varieties of Haskap.Foods (Basel, Switzerland) · 2024Article
- Comprehensive structural analysis of anthocyanins in blue honeysuckle (Food chemistry: X · 2024Article
- Effects of Drought Stress on Photosynthesis and Chlorophyll Fluorescence in Blue Honeysuckle.Plants (Basel, Switzerland) · 2024Article
- Effects of Haskap (Preventive nutrition and food science · 2024Article
- Hot Air Convective Drying of Ginger Slices: Drying Behaviour, Quality Characteristics, Optimisation of Parameters, and Volatile Fingerprints Analysis.Foods (Basel, Switzerland) · 2023Article
- From Foxtail Millet Husk (Waste) to Bioactive Phenolic Extracts Using Deep Eutectic Solvent Extraction and Evaluation of Antioxidant, Acetylcholinesterase, and α-Glucosidase Inhibitory Activities.Foods (Basel, Switzerland) · 2023Article
- Article
- Haskap Berry Leaves (Nutrients · 2022Article
- Dietary Plant Polyphenols as the Potential Drugs in Neurodegenerative Diseases: Current Evidence, Advances, and Opportunities.Oxidative medicine and cellular longevity · 2022Review
- Bioactive metabolites ofFood science & nutrition · 2021Article
- Optimization Ultrasound-Assisted Deep Eutectic Solvent Extraction of Anthocyanins from Raspberry Using Response Surface Methodology Coupled with Genetic Algorithm.Foods (Basel, Switzerland) · 2020Article
- Simultaneous optimization of the acidified water extraction for total anthocyanin content, total phenolic content, and antioxidant activity of blue honeysuckle berries (Food science & nutrition · 2019Article
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8 authors.
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Abstract
The purpose of this study was to optimize the total anthocyanin content (TAC), total phenolic content (TPC), and antioxidant activity of acidified water extract from blue honeysuckle berries by response surface methodology (RSM). The optimized conditions were HCl concentration of 0.35%, liquid-solid ratio of 49.42 ml/g, and extraction temperature of 41.56°C for total anthocyanin content (24.01 ± 0.37 mg/g), total phenolic content (207.03 ± 3.31 mg/g), DPPH radical scavenging activity (68.24 ± 1.13%), and ABTS radical scavenging activity (70.05 ± 0.84%). The experimental results are consistent with the predicted values. The results showed that acidified water extraction was an effective, simple, and green technique for the extraction of total anthocyanins, total phenol, and antioxidant activity from blue honeysuckle berries.
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