Evaluation of the Organic Acids Ability for Extraction of Anthocyanins and Phenolic Compounds from Different Sources and Their Degradation Kinetics During Cold Storage

Evaluation of the Organic Acids Ability for Extraction of Anthocyanins and Phenolic Compounds from Different Sources and Their Degradation Kinetics During Cold Storage

The study of anthocyanin and phenolic acids has always received much attention due to their extensive range of colors and potential beneficial health effects. In this study extraction of anthocyanins from barberry, eggplant peel and red cabbage was investigated by using different organic solvents. S...

Full description

Saved in:
Bibliographic Details
Main Authors: Hosseini Sepideh, Gharachorloo Maryam, Ghiassi-Tarzi Babak, Ghavami Mehrdad
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2016-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
anthocyanin
degradation kinetic
organic acids
phenolic compound
extraction
cold storage
Online Access:http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0057/pjfns-2015-0057.xml?format=INT
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items