Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts

The objective of this work was to develop a sustainable process for the extraction of anthocyanins from red cabbage byproducts using, for the first time, apple vinegar in extractant composition. Our results showed that the mixture 50% (v/v) ethanol–water, acidified with apple vinegar, used in the pr...

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Detalles Bibliográficos
Autores principales: Stoica, Rusăndica, Ganciarov, Mihaela, Constantinescu-Aruxandei, Diana, Capră, Luiza, Șuică-Bunghez, Ioana-Raluca, Senin, Raluca-Mădălina, Pricope, Georgiana Diana, Ivan, Georgeta-Ramona, Călin, Costin, Oancea, Florin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10669996/
https://www.ncbi.nlm.nih.gov/pubmed/38002214
http://dx.doi.org/10.3390/foods12224157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10669996/
https://www.ncbi.nlm.nih.gov/pubmed/38002214
http://dx.doi.org/10.3390/foods12224157

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