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. 2021 Dec 1;26(23):7292. doi: 10.3390/molecules26237292

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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The total flavonoid content (mg QE/g FW) variability explained the 93.79% by the first principal component, PC1, related to the enzymatic cocktail (78.31%) and other factors level (21.69%). Lines represent linear regression of data dispersion within each enzymatic treatment. In order, two commercial cocktails: Ultraflo© (Ultraflo) and Viscozyme© (Visco); three formulated cocktails with laccase, cellulase, and pectinase at proportions of 1:1:1 (LCP), 1:1:2 (LCPP), and 0:1:2 (CPP); and the control without added enzymes (No).