Capacity of solutions involving organic acids in the extraction of the anthocyanins present in jabuticaba skins (Myrciaria cauliflora) and red cabbage leaves (Brassica oleracea)-Reference-Cited by-同舟云学术

Capacity of solutions involving organic acids in the extraction of the anthocyanins present in jabuticaba skins (Myrciaria cauliflora) and red cabbage leaves (Brassica oleracea)

Published:2020-04-15 Issue:11 Volume:57 Page:3995-4002
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Galvão Alessandro C.,Souza Priscila P.,Robazza Weber S.,França Caroline A. L.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04430-5.pdf

Reference35 articles.

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2. Cacace JE, Mazza G (2002) Extration of anthocyanins and other phenolics from black currants with sulfured water. J Agr Food Chem 50:5939–5946. https://doi.org/10.1021/jf025614x

3. Cacace JE, Mazza G (2003) Optimization of extraction of anthocyanins from black currants with aqueous ethanol. J Food Sci 68:240–248. https://doi.org/10.1111/j.1365-2621.2003.tb14146.x

4. Cai Z, Qu Z, Lan Y, Zhao S, Ma X, Wan Q, Jing P, Li P (2016) Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes. Food Chem 197:266–272. https://doi.org/10.1016/j.foodchem.2015.10.110

5. Chandrasekhar J, Madhusudhan MC, Raghavarao KSMS (2012) Extraction of anthocyanins from red cabbage and purification using adsorption. Food Bioprod Process 9:615–623. https://doi.org/10.1016/j.fbp.2012.07.004

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