Extraction methods and food uses of a natural red colorant from dye sorghum.
Folachodé Ug AkogouAp Polycarpe KayodéHeidy Mw den BestenAnita R LinnemannPublished in: Journal of the science of food and agriculture (2017)
Cool and hot alkaline extractions at pH 8-9 were the most efficient methods for extracting apigeninidin from dye sorghum leaf sheaths. Broader use of the sorghum biocolorant in foods requires further research on its effects on nutrient bioavailability and antioxidant activity. © 2017 Society of Chemical Industry.
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