Physicochemical and Phytochemical Properties of Cold and Hot Water Extraction from Hibiscus sabdariffa

: Hibiscus cold (25 °C) and hot (90 °C) water extracts were prepared in various time–temperature combinations to determine equivalent extraction conditions regarding their physicochemical and phytochemical properties. Equivalent anthocyanins concentration was obtained at 25 °C for 240 min and 90 °C...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science 2011-04, Vol.76 (3), p.C428-C435
Hauptverfasser:	Ramirez-Rodrigues, Milena M., Plaza, Maria L., Azeredo, Alberto, Balaban, Murat O., Marshall, Maurice R.
Format:	Artikel
Sprache:	eng
Schlagworte:	anthocyanins Anthocyanins - analysis Anthocyanins - chemistry Antioxidants Antioxidants - analysis Antioxidants - chemistry Beverages - analysis Biological and medical sciences Chemical Phenomena Chromatography, High Pressure Liquid Citrates - analysis Citrates - chemistry extraction Extraction processes Flavonoids - analysis Flavonoids - chemistry Flowers & plants Flowers - chemistry Food engineering Food Handling - methods Food industries Food science Fundamental and applied biological sciences. Psychology General aspects Hibiscus - chemistry Hibiscus sabdariffa Hydrogen-Ion Concentration Molecular Structure Phenols - analysis Phenols - chemistry Phytochemicals Pigmentation Plant Extracts - chemistry Plant Extracts - isolation & purification Polyphenols Spectrometry, Mass, Electrospray Ionization Tandem Mass Spectrometry Temperature Time Factors water
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!