Simultaneous optimization of the acidified water extraction for total anthocyanin content, total phenolic content, and antioxidant activity of blue honeysuckle berries (<i>Lonicera caerulea</i> L.) using response surface methodology.

Food Sci Nutr · 2019 · PMC6766558 · PMID 31572590

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3.4 Total phenolic content As shown in Table 2 , the liquid–solid ratio ( X 2 ) and extraction temperature ( X 3 ) had a significant positive effect on TPC, while the quadratic ( X 1 2 , X 3 2 ) and the interaction( X 1 X 3 ) displayed a highly significant negative effect on TPC.

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