Eggplant Peels as a Valuable Source of Anthocyanins: Extraction, Thermal Stability and Biological Activities

Eggplant Peels as a Valuable Source of Anthocyanins: Extraction, Thermal Stability and Biological Activities

This study aimed to use eggplant peels as a potential source of anthocyanins with biological activities. Two different extraction methods were tested in order to obtain extracts with a high anthocyanin content. The selected methods were the solid–liquid extraction (SLE) and ultrasound-assisted extra...

Full description

Bibliographic Details
Main Authors: Nina-Nicoleta Condurache (Lazăr), Constantin Croitoru, Elena Enachi, Gabriela-Elena Bahrim, Nicoleta Stănciuc, Gabriela Râpeanu
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Plants
Subjects:
eggplant peels
bioactive compounds
anthocyanins
extraction methods
thermal degradation
biological activity
Online Access:https://www.mdpi.com/2223-7747/10/3/577

Similar Items

Similar Items