Qualitative composition of anthocyanin dye obtained from black currant berries in various methods
Identification of anthocyanidins was carried out in five samples of anthocyanins obtained under different extraction conditions. It has been shown that anthocyanins are most fully extracted from black currant by an aqueous solution at temperatures of 70°С for 30 minutes and 100°C for 5 minutes, trea...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
|
| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/99/e3sconf_afe23_02046.pdf |