| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6488599 | Food and Bioproducts Processing | 2012 | 9 Pages |
Abstract
⺠Extraction and purification of anthocyanin from red cabbage have been attempted. ⺠Aqueous acidified ethanol (50% v/v) resulted in maximum anthocyanin extraction. ⺠Non-ionic acrylic ester adsorbent Amberlite XAD-7HP showed the highest adsorption and elution capacities. ⺠The HPLC analysis confirmed the retention of the anthocyanin after purification with adsorbent.
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Authors
J. Chandrasekhar, M.C. Madhusudhan, K.S.M.S. Raghavarao,