Skip to main content
. 2021 Dec 1;26(23):7292. doi: 10.3390/molecules26237292

Figure 5.

Figure 5

The total phenolic content (mg GAE/g FW) in the ethanolic extracts plotted as a function of the different enzymatic cocktails and; (a) pH (4–6), (b) temperature (30–50 °C), and (c) time (0.5–2.5 h). In order; two commercial cocktails: Ultraflo© (Ultraflo) and Viscozyme© (Visco); three formulated cocktails with laccase, cellulase, and pectinase in proportion 1:1:1 (LCP), 1:1:2 (LCPP), and 0:1:2 (CPP); and the control without enzymes added (No). The color scale indicates the significance of the analysis of variance for the Taguchi method (n = 3, p > 0.05).