Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants

calyces. The extraction variables, time (t), ethanol proportion (S), and temperature (T) or ultrasonic power (P), were combined in a 5-level experimental design and analysed by response surface methodology for process optimization. The delphinidin-3-O-sambubioside (C1) and cyanidin-3-O-sambubioside...

Full description

Bibliographic Details
Main Author: Pinela, José (author)
Other Authors: Prieto Lage, Miguel A. (author), Pereira, Eliana (author), Jabeur, Inès (author), Barreiro, M.F. (author), Barros, Lillian (author), Ferreira, Isabel C.F.R. (author)
Format: article
Language:eng
Published: 2018
Subjects:
Cyanidin-3-O-sambubioside
Delphinidin-3-O-sambubioside
Heat-/ultrasound-assisted extraction
Hibiscus sabdariffa L. calyces
Natural colorants
Process optimization
Online Access:http://hdl.handle.net/10198/18113
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/18113

Internet

http://hdl.handle.net/10198/18113

Similar Items