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...
Main Authors: | , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-07-01
|
Series: | Processes |
Subjects: | |
Online Access: | https://www.mdpi.com/2227-9717/7/7/468 |