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Progress in Color, Colorants and Coatings، جلد ۸، شماره ۱، صفحات ۵۹-۶۷
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عنوان انگلیسی Extraction, Identification and Thermal Stability of Anthocyanins from Eggplant Peel as a Natural Colorant
چکیده انگلیسی مقاله In the present study, various mixtures of aqueous ethanol and acetone solutions were utilized to extract anthocyanins from eggplant peel by a discontinuous process to obtain a natural red-purple colorant. First, the most appropriate combination for extraction solvent was selected as ethanol 70 wt in water acidified with acetic acid 3 wt, which was determined by analysis of extraction yields and total anthocyanins content of extracts utilizing UV-Visible spectrophotometer. Then, the extracted anthocyanins were recognized and quantified by high performance liquid chromatography with diode array detector HPLC-DAD and characterized by high performance liquid chromatography equipped with tree-dimensional mass spectrometry HPLC-MS3 measurements. According to HPLC-DAD and HPLC-MS3 analyses the major anthocyanin in eggplant skin was delphinidin-3-rutinoside 91.43. Eventually, the thermal stability of extracted anthocyanins was estimated along 15 days using varied temperature values. Results demonstrated th
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نویسندگان مقاله Z. Bahreini |
Department of Chemical technologies, Iranian Research Organization for Science and Technology (IROST)

V. Heydari |
Department of Chemical technologies, Iranian Research Organization for Science and Technology (IROST)

B. Vahid |
Department of Chemical Engineering, Tabriz Branch, Islamic Azad University

M. Asadi |
Department of Chemistry, Shahre-e-Qods Branch, Islamic Azad University

نشانی اینترنتی http://pccc.icrc.ac.ir/article_75845_eb633ef1d9675180c1059f1757d93336.pdf
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