Effect of solvent type on the extractability of bioactive compounds, antioxidant capacity and colour properties of natural annatto extracts
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02693.x/fullpdf
Reference23 articles.
1. Stability of bixin in annatto oleoresin and dye powder during storage;Balaswamy;LWT - Food Science and Technology,2006
2. Characterization of different annatto extracts based on antioxidant and colour properties;Cardarelli;LWT - Food Science and Technology,2008
3. Simultaneous extraction and analysis by high performance liquid chromatography coupled to diode array and mass spectrometric detectors of bixin and phenolic compounds from annatto seeds;Chisté;Journal of Chromatography A,2011a
4. In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen species;Chisté;Food Chemistry,2011b
5. Color as a factor in food choice;Clydesdale;Critical Reviews in Food Science and Nutrition,1993
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