Please use this identifier to cite or link to this item: http://ena.lp.edu.ua:8080/handle/ntb/45200
Title: Kinetics of ultrasound-assisted extraction of anthocyanin from purple roselle calyces under different pH conditions
Other Titles: Кінетика ультразвукової екстракції антоціану з пурпурової розелли за різного рН середовища
Authors: Aryanti, Nita
Nafiunisa, Aininu
Bella, Nayunda
Sanjaya, Rio
Wardhani, Dyah Hesti
Kumoro, Andri Cahyo
Affiliation: Diponegoro University
Bibliographic description (Ukraine): Kinetics of ultrasound-assisted extraction of anthocyanin from purple roselle calyces under different pH conditions / Nita Aryanti, Aininu Nafiunisa, Nayunda Bella, Rio Sanjaya, Dyah Hesti Wardhani, Andri Cahyo Kumoro // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2018. — Vol 12. — No 4. — P. 523–528.
Bibliographic description (International): Kinetics of ultrasound-assisted extraction of anthocyanin from purple roselle calyces under different pH conditions / Nita Aryanti, Aininu Nafiunisa, Nayunda Bella, Rio Sanjaya, Dyah Hesti Wardhani, Andri Cahyo Kumoro // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2018. — Vol 12. — No 4. — P. 523–528.
Is part of: Chemistry & Chemical Technology, 4 (12), 2018
Journal/Collection: Chemistry & Chemical Technology
Issue: 4
Volume: 12
Issue Date: 20-Jan-2018
Publisher: Lviv Politechnic Publishing House
Place of the edition/event: Lviv
Keywords: розелла
антоціан
екстракція
ультра- звук
кінетика
roselle
anthocyanin
extraction
ultrasound
kinetics
Number of pages: 6
Page range: 523-528
Start page: 523
End page: 528
Abstract: Експериментально доведено, що антоціан краще екстрагується за вищих температур. Встановлено, що найбільший вміст антоціану досягається за рівня рН = 2. Застосовано модель кінетики другого порядку, яка добре узгоджується з експериментальними даними
1This research presents that the higher temperature results on higher extracted anthocyanin. In addition, it was found that pH 2 was preferable for obtaining greater anthocyanin content. Employing the second order kinetics model in this research confirmed the good fitting of the model and experimental data.
URI: http://ena.lp.edu.ua:8080/handle/ntb/45200
Copyright owner: © Національний університет „Львівська політехніка“, 2018
©Aryanti N., Nafiunisa A., Bella N., Sanjaya R., Wardhani D.,Kumoro A., 2018
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[2] Thirugnanasambandhama K., Sivakumar V., J. Saudi Soc. Agric. Sci., 2017, 16, 41. https://doi.org/10.1016/j.jssas.2015.02.001
[3] Gandía-Herrero F., Jiménez-Atiénzar M., Cabanes J. et al., J. Agric. Food Chem., 2010, 58,10646.https://doi.org/10.1021/jf101695f
[4] Nipornram S., Tochampa W., Rattanatraiwong P., Singanusong R., Food Chem., 2018, 241, 338.https://doi.org/10.1016/j.foodchem.2017.08.114
[5] Rodríguez-Pérez C., Quirantes-Piné R., Fernández-Gutiérrez A., Segura-Carretero A., Ind. Crops Prod., 2015, 66, 246.https://doi.org/10.1016/j.indcrop.2015.01.002
[6] Dai J., Mumper R.:Molecules, 2010, 15, 7313.https://doi.org/10.3390/molecules15107313
[7] Alighourchi H., Barzegar M., Sahari M., Abbasi S., Int. Food Res. J., 2013, 20, 1703.
[8] Zou T-B., WangM., Gan R-Y., Ling W-H., Int. J. Mol. Sci.,2011, 12, 3006. https://doi.org/10.3390/ijms12053006
[9] Silva S., Costa E., Calhau C. et al., Crit. Rev. Food Sci. Nutr.,2017, 57, 3072. https://doi.org/10.1080/10408398.2015.1087963
[10] Anna V., Marczak L., Tessaro I., Food Bioproc. Technol.,2012, 6, 3473. https://doi.org/10.1007/s11947-012-1016-1
[11] Stintzing F., Trichterborn J., Carle R., Food Chem., 2006, 94,296. https://doi.org/10.1016/j.foodchem.2005.01.018
[12]Mojica L., BerhowM., Gonzalez deMejia E., Food Chem.,2017, 229, 628. https://doi.org/10.1016/j.foodchem.2017.02.124
[13] ChenM., Zhao Y., Yu S., Food Chem., 2015, 172, 543.https://doi.org/10.1016/j.foodchem.2014.09.110
[14] Santos D., Veggi P., MeirelesM., J. Food Eng., 2010, 101, 23.https://doi.org/10.1016/j.jfoodeng.2010.06.005 [14] Oancea S., Grosu C., Ketney O., StoiaM., Acta Chim. Slov.,2013, 60, 383.
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[17] Rastogi N., Crit. Rev. Food Sci. Nutr., 2011, 51, 705.https://doi.org/10.1080/10408391003770583
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[22] Tao Y., Wu D., Zhang Q-A., Sun D-W., Ultrason. Sonochem.,2014, 21, 706. https://doi.org/10.1016/j.ultsonch.2013.09.005
[23] Sun J., Mei Z.,Tang T. et al.:Molecules, 2016, 21, 1109.https://doi:10.3390/molecules21091109
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[30] Aishah B., NursabrinaM., Noriham A. et al., Int. Food Res. J.,2013, 20, 827.
[31] Prietto L., Pinto V., El Halal S. et al., J. Sci. Food Agric., 2017.https://doi.org/10.1002/jsfa.8769
[32] Olawale A., Agric. Eng. Int. CIGR J., 2013, 15, 253.
[33] Alupului A., Calinescu, I., Lavric, V., AIDIC Conf. Ser., 2009,9, 8.
[34]Martynenko A., Chen Y., J. Food Eng., 2016, 171, 44.https://doi.org/10.1016/j.jfoodeng.2015.10.008
[35] Buckow R., Kastell A., Terefe N., Versteeg C., J. Agric. Food Chem., 2010, 58, 10076. https://doi.org/10.1021/jf1015347
[36] Qu W., Pan Z., Ma H., J. Food Eng., 2010, 99, 16.https://doi.org/10.1016/j.jfoodeng.2010.01.020
[37] González-CentenoM., Comas-Serra F., Femenia A. et al., Ultrason. Sonochem., 2015, 22, 506.https://doi.org/10.1016/j.ultsonch.2014.05.027
Content type: Article
Appears in Collections:Chemistry & Chemical Technology. – 2018. – Vol. 12, No. 4



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