Influence of microwave-assisted extraction methods on stability of butterfly pea anthocyanin

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Influence of microwave-assisted extraction methods on stability of butterfly pea anthocyanin

and antioxidant activity. During stability test for 15 days - Personal Name;

Anthocyanins are important dietary components with diverse positive functions in human health. This study investigates the best parameters of microwave-assisted extraction (MAE) yielding the highest anthocyanin content from butterfly pea flower in comparison with the commonly used solvent extraction (CSE) and evaluates the effect of microwave irradiation on stability of colour and anthocyanin content of butterfly pea flower in given various pH buffer solution. Extracted anthocyanin by MAE were analyzed in regard to total anthocyanin content

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B02302 2302 (Rack Thesis) Available

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Series Title: -
Call Number: 2302
Publisher: mou : Swiss German University., 2016
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): total anthocyanin content
Specific Detail Info: -
Statement of Responsibility: total phenolic content

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