Comment on the level of experimental detail provided. Would you be easily able t
ID: 229124 • Letter: C
Question
Comment on the level of experimental detail provided. Would you be easily able to reproduce this experiment in our labs? Is there any additional experimental information that you would like or need to know?
2.6.2.1. Extraction. The extraction of breads was performed as described by Martinez-Villaluenga et al. (2009). One gram of sample was added to 10 ml of 80% methanol and shaken for 2 h at 37 °C. The mixture was centrifuged at 4000 × g for 10 min at 20 °C and the supernatant was filtered and stored at 20 °C in the dark until analysis for total phenolic content (TPC) and antioxidant capacity (TAC).
Explanation / Answer
Yes you can easily proceed in your lab.
https://www.researchgate.net/publication/226461811_Effect_of_flour_extraction_rate_and_baking_process_on_vitamin_B1_and_B2_contents_and_antioxidant_activity_of_ginger-based_products
https://www.sciencedirect.com/science/article/pii/S1658365514001046
Check these two site for details.