Effect of processing of black currant press-residue on polyphenol composition and cell proliferation.

@article{Holtung2011EffectOP,
  title={Effect of processing of black currant press-residue on polyphenol composition and cell proliferation.},
  author={Linda Holtung and Stine Grimmer and Kjersti Aaby},
  journal={Journal of agricultural and food chemistry},
  year={2011},
  volume={59 8},
  pages={3632-40}
}
The press-residue of black currants provides a good source of phenolic antioxidants. The purpose of this study was to optimize the extraction of phenolic compounds from the press-residue by use of extraction conditions compatible with food use. The effects of temperature, extraction duration, and use of ultrasound-assisted extraction on the juice yield, total phenolics (TP), and anthocyanin content of aqueous extracts were studied. Within the variables and response factors tested, the optimal… CONTINUE READING

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