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Chemical and Biological Technologies in Agriculture
Fig. 1 | Chemical and Biological Technologies in Agriculture

Fig. 1

From: In vitro evaluation of enzymatically derived blackcurrant extract as prebiotic cosmetic ingredient: extraction conditions optimization and effect on cutaneous microbiota representatives

Fig. 1

Total reducing sugars (a), polyphenol (b), and flavonoid (c) contents and antioxidant activity (d) of blackcurrant extract obtained without enzyme and with four different enzyme preparations: Pectinex® Ultra SP-L, Viscozyme® L, Cellic® CTec3 HS and Rohapect® MC. Enzyme-assisted extraction was performed at 0.4 mL/g DM enzyme concentration. Experiment was conducted in duplicate

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