Pigment from Aronia melanocarpa var. Nero and optimum extraction conditions
1996
Fuchs, H. | Kraemer-Schafhalter, A. | Pfannhauser, W. (Graz Technical Univ., Graz (Austria)) | Silhar, S. | Mariassyova, M. | Kintlerova, A. | Kovac, M.
Aronia melanocarpa var. Nero (black chokeberry) has been shown to be a good source of an anthocyanin colourant. HPLC analysis of anthocyanins reveals the ratio between the four components (cyandie-3-0-galactoside, cyanide-3-0-arabinoside, cyanide-3-0-glucoside and cyanide-3-0-xyloside) to be almost constant during processing. Investigations into changes in the anthocyanin, polyphenol, acid and sugar contents of chokecherry during ripening allow the optimal status of maturity for anthocyanin extraction to be determined. In order to optimise the extraction process, variables such as ethanol concentration in the extraction solvent, extraction temperature, size of extracted particles, kind of acid used, pH value and SO2 concentration were investigated. Extraction kinetics were recorded and optimal extraction conditions for practical purposes defined
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