Optimization of Extraction Method of Anthocyanins from Red Cabbage

Among the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food production and it is considered a suitable raw material for the extraction of natural dye. Therefore, the objective was to carry out the pro...

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Detalles Bibliográficos
Autores principales: de Araújo, Auryclennedy Calou, Gomes, Josivanda Palmeira, da Silva, Francilânia Batista, Nunes, Jarderlany Sousa, dos Santos, Francislaine Suelia, da Silva, Wilton Pereira, Ferreira, João Paulo de Lima, Queiroz, Alexandre José de Melo, de Figueirêdo, Rossana Maria Feitosa, de Lima, Geovani Soares, Soares, Lauriane Almeida dos Anjos, Rocha, Ana Paula Trindade, de Lima, Antonio Gilson Barbosa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10144143/
https://www.ncbi.nlm.nih.gov/pubmed/37110783
http://dx.doi.org/10.3390/molecules28083549

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10144143/
https://www.ncbi.nlm.nih.gov/pubmed/37110783
http://dx.doi.org/10.3390/molecules28083549

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