Figures index

From

Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Walnut Shells and Characterization of Their Antioxidant Activities

Shusheng Wang, Wenyi Fu, Hannah Han, Milan Rakita, Qingyou Han, Qin Xu

Journal of Food and Nutrition Research. 2020, 8(1), 50-57 doi:10.12691/jfnr-8-1-7
  • Figure 1. Effect of extraction parameters (a) time, (b) temperature, (c) amplitude, and (d) ethanol concentration on TPC yields from walnut shells
  • Figure 2. Response surface plots (a–f) showing the effects of the extraction time, temperatures, amplitude, and concentration of solvent on the yields of the total phenolic content (TPC) from walnut shells
  • Figure 3. Comparison of the antioxidant activity of the phenolic extract from walnut shells with BHA, and TBHQ by DPPH assay
  • Figure 4. Comparison of the antioxidant activity of the phenolic extract from walnut shells with BHA, and TBHQ by FRAP assay