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Chemical and Biological Technologies in Agriculture
Fig. 4 | Chemical and Biological Technologies in Agriculture

Fig. 4

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

Fig. 4

Comparison of total reducing sugar (a) and total polyphenol (b) contents in blackcurrant extracts obtained after enzyme-assisted extraction with Viscozyme® L and Rohapect® MC at a concentration of 0.01 and 0.05 mL/g DM. The extract without enzyme served as control. Experiments were performed at solid–liquid ratio of 1:10 g/mL. Experiment was conducted in duplicate

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