Influence of Polar Solutions on the Extraction of Phenolic Compounds from Capulín Fruits (Prunus serotina)
DOI:
https://doi.org/10.29356/jmcs.v60i2.76Keywords:
Taguchi method, Folin-Ciocalteu, antioxidants, American black cherry, RosaceaeAbstract
The phenolic compounds extraction of Prunus serotina Erhr with different ratios of acetone:water, methanol:water and ethanol:wa-ter was optimized using the Taguchi method. The factors evaluated were the solvent mixture and stirring time. The total phenolic content in extracts was assessed by the Folin-Ciocalteu method using gallic acid (GA) as the standard. The maximum value was 20.3 ± 0.86 mg
GAE g–1db using acetone:water (7:3, v/v) and 30 min of stirring time.
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