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Anthocyanin Extraction from Purple Corn by Hong Yee Yong is a document available to read on EtoBox.
This study investigated the extraction of anthocyanins from purple corn using ethanol and hydrochloric acid. A Box-Behnken experimental design was used to evaluate the effects of extraction temperature, time, and solid-liquid ratio on anthocyanin yield and color attributes. The highest anthocyanin yield of 6.02 mg/g was obtained at 70°C, 73 minutes, and a 1:25 solid-liquid ratio. Three non-acylated anthocyanins - cyanidin-3-glucoside, pelargonidin-3-glucoside, and peonidin-3-glucoside - were identified in t
- Author
- Hong Yee Yong
- Language
- EN