Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese Carissa Carandas L. Fruits

In this study, the extraction of anthocyanin colorant from karanda fruit (Carissa carandas L.) was carried out and optimized with multiple single factor assays. Selected conditions for yield maximization consisted of ripen fruits with black-purple color, material size of thin slices (1.0–1.5 mm), so...

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Veröffentlicht in:	Processes 2019-07, Vol.7 (7), p.468
Hauptverfasser:	Le, Xuan Tien, Huynh, Minh Thuan, Pham, Tri Nhut, Than, Van Thai, Toan, Tran Quoc, Bach, Long Giang, Trung, Nguyen Quang
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Antioxidants Aqueous solutions Ascorbic acid Carissa carandas Citric acid Color Degree of polymerization Ethanol Fruits Optimization Pigments Room temperature Scavenging Solvents Stability analysis Vitamin C
Online-Zugang:	Volltext
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