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Anthocyanin Extracts (anthocyanin + extract)
Selected AbstractsExtraction of alcohol using emulsion liquid membrane consisting of paraffin oil as an organic phase and lecithin as a surfactantJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 2 2010B.S. Chanukya Abstract BACKGROUND: This paper reports on the use of a liquid emulsion membrane involving paraffin light oil as membrane phase and lecithin as surfactant for the extraction of alcohol from anthocyanin extract and simulated pineapple wine. RESULTS: The extraction of alcohol was found to depend on the many factors such as surfactant concentration, contact time, stirring speed, stirring time, and ratio of membrane emulsion to feed volume. Results showed that optimum conditions for maximum alcohol extraction (25%) were lecithin concentration 3%, contact time 20 min, stirring speed 250 rpm and ratio of membrane emulsion to feed volume 1:2. Multistage extraction using this liquid emulsion membrane was found to completely remove alcohol from anthocyanin extract and from simulated pineapple wine in seven stages and five stages, respectively. CONCLUSION: This liquid emulsion membrane was found to be a useful method for the extraction of alcohol from aqueous feed. Copyright © 2009 Society of Chemical Industry [source] Original article: Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2010Renan C. Chisté Summary The stability and half-life time of anthocyanin extracts from mangosteen peel were studied under controlled oxygen supply, undergoing the influence of light source (fluorescent, incandescent, infrared and ultraviolet) and storage temperature (5, 28, 40 and 50 °C). The kinetic parameters for anthocyanin degradation, under different illumination conditions fit the first-order reaction model, and the exposition under fluorescent light resulted in a higher half-life time (597 h), followed by incandescent (306 h), ultraviolet (177 h) and infrared (100 h). The kinetic behaviour for the storage in different temperatures also fit the first order, and at 5 °C the highest half-life time (4006 h) was found, followed by 28 °C (370 h), 40 °C (125 h) and 50 °C (93 h). The activation energy was 14.7 Kcal.mol,1, and Q10 values showed that at 5 °C the anthocyanin extracts were more sensitive to storage temperature changes compared to the other tested temperatures. [source] Anthocyanins in berries of Maqui [Aristotelia chilensis (Mol.) Stuntz]PHYTOCHEMICAL ANALYSIS, Issue 1 2006María Teresa Escribano-Bailón Abstract The anthocyanin composition of berries of Maqui [Aristotelia chilensis (Mol.) Stuntz] was determined by HPLC with photodiode array and MS detection. Eight pigments corresponding to the 3-glucosides, 3,5-diglucosides, 3-sambubiosides and 3-sambubioside-5-glucosides of delphinidin and cyanidin were identified, the principal anthocyanin being delphinidin 3-sambubioside-5-glucoside (34% of total anthocyanins). The average total anthocyanin content was 137.6 ± 0.4 mg/100 g of fresh fruit (211.9 ± 0.6 mg/100 g of dry fruit). The relative high anthocyanin content and the important presence of polar polyglycosylated derivatives makes the fruits of A. chilensis an interesting source of anthocyanin extracts for food and pharmaceutical uses. Copyright © 2005 John Wiley & Sons, Ltd. [source] | ||||||||||