Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability.
Alexandro Escobar-OrtizEduardo Castaño-TostadoNuria Elizabeth Rocha-GuzmánJosé Alberto Gallegos-InfanteRosalia Reynoso-CamachoPublished in: Journal of the science of food and agriculture (2020)
H. sabdariffa extract with increased color stability was extracted with a higher proportion of ethanol and the improvement in the color stability was attributed to the co-extraction of phenolic compounds, principally flavonoids that could interact with anthocyanins and stabilize them. © 2020 Society of Chemical Industry.
Keyphrases