Optimization of Extraction Method of Anthocyanins from Red Cabbage

Optimization of Extraction Method of Anthocyanins from Red Cabbage

Among the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food production and it is considered a suitable raw material for the extraction of natural dye. Therefore, the objective was to carry out the pro...

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Bibliographic Details
Main Authors: Auryclennedy Calou de Araújo, Josivanda Palmeira Gomes, Francilânia Batista da Silva, Jarderlany Sousa Nunes, Francislaine Suelia dos Santos, Wilton Pereira da Silva, João Paulo de Lima Ferreira, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Geovani Soares de Lima, Lauriane Almeida dos Anjos Soares, Ana Paula Trindade Rocha, Antonio Gilson Barbosa de Lima
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Molecules
Subjects:
<i>Brassica oleracea</i>
pigments
natural dyes
bioactive compounds
Online Access:https://www.mdpi.com/1420-3049/28/8/3549

Internet

https://www.mdpi.com/1420-3049/28/8/3549

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