Response surface methodology was performed to optimize the microwave-assisted extraction of red cabbage anthocyanins. Influence of solid:solvent ratio (1:10, 1:20, and 1:30, w:w), extraction time (5, 10, and 15 min), and microwave power (200, 400, and 600 W) on total monomeric anthocyanin (TMA) content was investigated.
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