OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF ANTHOCYANINS IN BARRBERY

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

PEDRAMNIA A.; SHARIFI A.; TAVAKOLIPOUR H.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:2 | Issue:1 (4) Page(s): 53-64

Download Full-Text

Persian Verion

View:

2,243

Download:

Cites:

Information Journal Paper

Title

OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF ANTHOCYANINS IN BARRBERY

Author(s)

PEDRAMNIA A. | SHARIFI A. | TAVAKOLIPOUR H. | Issue Writer Certificate

Keywords

BARBERRYQ2

ANTHOCYANINSQ1

EXTRACTIONQ2

ULTRASOUNDQ3

Abstract

Anthocyanins are natural and colourful compounds in fruit and vegetables. In this study, ANTHOCYANINS EXTRACTION from BARBERRY (Berberis vulgaris) by ULTRASOUND process at the selected temperatures (30, 40 and 50°C) and EXTRACTION times (10, 20 and 30 minuets) with two solvents (1.5 M HCl–95% ethanol) was done. Then, the concentration of the main anthocyanin in BARBERRY Cyanidin-3-glycoside was measured through pH differential method. Results showed that the most amount of extracted ANTHOCYANINS by ULTRASOUND EXTRACTION are at 50°C with EXTRACTION time 20 minutes. Under these conditions 188.58 mg of antocyanins from 100 ml of extract could be obtained. Natural colour was obtained from BARBERRY EXTRACTION with the brix of 60 and could be used in products, such as sweats, confectionary cream, ice cream and those product which must not further be exposed to high temperatures in their production. The outlook for the use of these colours in food sciences and technology seems to be promising due to the advances in non-heating processes, the importance of using natural colours in food product, and the positive effects of ANTHOCYANINS on health.

Cites

No record.

References

Cite

APA: Copy

PEDRAMNIA, A., SHARIFI, A., & TAVAKOLIPOUR, H.. (2010). OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF ANTHOCYANINS IN BARRBERY. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 2(1 (4)), 53-64. SID. https://sid.ir/paper/356987/en

Vancouver: Copy

PEDRAMNIA A., SHARIFI A., TAVAKOLIPOUR H.. OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF ANTHOCYANINS IN BARRBERY. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2010;2(1 (4)):53-64. Available from: https://sid.ir/paper/356987/en

IEEE: Copy

A. PEDRAMNIA, A. SHARIFI, and H. TAVAKOLIPOUR, “OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF ANTHOCYANINS IN BARRBERY,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 2, no. 1 (4), pp. 53–64, 2010, [Online]. Available: https://sid.ir/paper/356987/en

Related Journal Papers