Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese <i>Carissa Carandas</i> L. Fruits

Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese <i>Carissa Carandas</i> L. Fruits

In this study, the extraction of anthocyanin colorant from karanda fruit (<i>Carissa</i> <i>carandas</i> L.) was carried out and optimized with multiple single factor assays. Selected conditions for yield maximization consisted of ripen fruits with black-purple color, materia...

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Bibliographic Details
Main Authors: Xuan Tien Le, Minh Thuan Huynh, Tri Nhut Pham, Van Thai Than, Tran Quoc Toan, Long Giang Bach, Nguyen Quang Trung
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Processes
Subjects:
anthocyanin
<i>Carissa carandas</i> L.
extract conditions
stability
antioxidant properties
Online Access:https://www.mdpi.com/2227-9717/7/7/468

Internet

https://www.mdpi.com/2227-9717/7/7/468

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