Extraction of flavonoids from black mulberry wine residues and their antioxidant and anticancer activity <i>in vitro</i>.

Referring to Table 1 , several pairs of variables exhibited display highly significant synergistic relationships, including the PC concentrations and enzymatic hydrolysis temperature ( AB ), the PC concentrations and enzymatic hydrolysis time ( AC ), the PC concentrations and ultrasonic time ( AD ), enzymatic hydrolysis temperature and enzymatic hydrolysis time ( BC ), enzymatic hydrolysis time and ultrasonic time ( CD ). 3.3.3 Verify the extraction process As each factor increased, the flavonoid yield extracted from BMWR fluctuated accordingly, ultimately reaching a peak value on each response surface ( Fig. 2 ).

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