Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese Carissa Carandas L. Fruits
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and the Extraction Method
2.2. Determination of the Moisture Content of Fresh Fruits or Crude Extracts
2.3. Determination of Total Anthocyanin Content
2.4. Evaluation of Colorants
2.5. Determination of the Antioxidant Capacity
3. Results and Discussion
3.1. Maximum Absorption Wavelength of the Carissa Carandas Extract
3.2. Moisture of Carissa Carandas Fruit
3.3. The Effect of Extraction Conditions on Total Anthocyanin Content
3.3.1. Effect of Solvent Concentration
3.3.2. Effect of Solid:Liquid Ratio
3.3.3. Effect of Temperature of Extraction
3.3.4. Effect of Time in Extraction Process
3.3.5. Effect of fruit ripeness
3.3.6. Effect of Extraction Cycle and Material Size
3.4. Stability Evaluation of Aqueous Solutions of Extract from Carissa Carandas Fruit
3.5. Stability and Antioxidant Evaluation of the Dried Extract from Carissa Carandas Fruit
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample | Sample 0 | Sample 1 | Sample 2 | Sample 3 | Sample 4 | Sample 5 |
---|---|---|---|---|---|---|
m Citric acid (g/L) | 0 | 1 | 2 | 3 | 4 | 5 |
pH | 3.25 | 2.83 | 2.66 | 2.57 | 2.44 | 2.39 |
Sample | Sample 0 | Sample 1 | Sample 2 | Sample 3 | Sample 4 | Sample 5 |
---|---|---|---|---|---|---|
m Citric acid (g/L) | 0 | 1 | 2 | 3 | 4 | 5 |
pH | 3.91 | 3.71 | 3.6 | 3.52 | 3.4 | 3.31 |
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Le, X.T.; Huynh, M.T.; Pham, T.N.; Than, V.T.; Toan, T.Q.; Bach, L.G.; Trung, N.Q. Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese Carissa Carandas L. Fruits. Processes 2019, 7, 468. https://doi.org/10.3390/pr7070468
Le XT, Huynh MT, Pham TN, Than VT, Toan TQ, Bach LG, Trung NQ. Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese Carissa Carandas L. Fruits. Processes. 2019; 7(7):468. https://doi.org/10.3390/pr7070468
Chicago/Turabian StyleLe, Xuan Tien, Minh Thuan Huynh, Tri Nhut Pham, Van Thai Than, Tran Quoc Toan, Long Giang Bach, and Nguyen Quang Trung. 2019. "Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese Carissa Carandas L. Fruits" Processes 7, no. 7: 468. https://doi.org/10.3390/pr7070468