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Extraction of Anthocyanins from Garcinia indica Choisy

Ganesh, G Sompur (2009) Extraction of Anthocyanins from Garcinia indica Choisy. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: A food color is any substance that is added to food or drink to change it’s color. Color is the first notable characteristic of any food and often predetermeines our expectations. Experiments were performed for concentrating kokum (Garcinia indica Choisy) extract containing a large amount of anthocyanin pigments like cyanidin -3-sambubioside and cyanindin-3-glucoside which gives a red coloration to the fruit. Ultrasonication and pectinase enzyme treatment were performed for the extraction of anthocyanins. In the case of ultrasonication , the concentration of anthocyanins was found to be higher at all time intervals for the sonicated sample when compared to the control sample. In the case of enzyme extraction, the concentration of anthocyanins was found to increase almost linearly till it reached the maximum point, but it subsequently decreased to reach minimum concentration for the final sample. Tests were also performed to measure color values for the samples collected during the ultrasonication experiment.
Uncontrolled Keywords: Anthocyanin , Ultrasonication , Pectinase , Kokum
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
500 Natural Sciences and Mathematics > 10 Plants
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Oct 2009 10:15
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.com/id/eprint/9257

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