The Response Surface BBD Method was Used to Optimize the Ultrasonic-Assisted Extraction of Anthocyanins from the Fruits of <i>Eleutherococcus brachypus</i> and Its Storage Stability and Antioxidant Properties

<div>Effects of different extraction factors on the yield of anthocyanins; (a) liquid-to-solid ratio, (b) ethanol concentration; (c) extraction time; and (d) ultrasonic irradiation power.</div>

Journal of Food Biochemistry

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Figure 1

Figure 1: The Response Surface BBD Method was Used to Optimize the Ultrasonic-Assisted Extraction of Anthocyanins from the Fruits of <i>Eleutherococcus brachypus</i> and Its Storage Stability and Antioxidant Properties 

Figure 1 | The Response Surface BBD Method was Used to Optimize the Ultrasonic-Assisted Extraction of Anthocyanins from the Fruits of Eleutherococcus brachypus and Its Storage Stability and Antioxidant Properties 