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Extraction, dealcoholization and concentration of anthocyanin from red radish

Patil, Ganapathi and Madhusudhan, M. C. and Ravindra Babu, B. and Raghavarao, K. S. M. S. (2009) Extraction, dealcoholization and concentration of anthocyanin from red radish. Chemical Engineering and Processing: Process Intensification, 48 (1). pp. 364-369. ISSN 0255-2701

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Abstract

The extraction procedure is of great importance for the extraction of natural colorants. In the present study, an alternate process is reported for anthocyanin from the peels of red radish (Raphanus sativus L.). Different extracting mediums are used and the mixture of 50% ethanol and acidified water resulted in maximum anthocyanin content (37.26mg/100ml) with better chroma (69.03) and hue angle (44.54). Membrane pertraction is used for the first time to dealcoholize and concentrate the anthocyanin extract (from 37.26mg/100ml to 62.58mg/100ml). The extract is further concentrated using osmotic membrane distillation (485mg/100ml) at ambient temperature and atmospheric pressure.

Item Type: Article
Uncontrolled Keywords: Anthocyanin Dealcoholization Extraction Membrane pertraction OMD Red radish Natural color
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2009 06:10
Last Modified: 28 Dec 2011 10:09
URI: http://ir.cftri.com/id/eprint/9059

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