extraction of antioxidant pigments from dye sorghum leaf

extraction of antioxidant pigments from dye sorghum leaf

Extraction of antioxidant pigments from dye sorghum leaf

Extraction of antioxidant biocolorant pigments from leaf sheaths of dye sorghum was optimized. Effects of temperature and ethanol concentration of the extraction solvent on the concentrations of the 3-deoxyanthocyanidins, total phenolics and total anthocyanins, and the colour parameters of the biocolorant extract were evaluated using the response surface methodology.

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extraction of antioxidant pigments from dye sorghum leaf sheaths

Extraction of Antioxidant Pigments from Dye Sorghum Leaf Sheaths

Extraction of antioxidant biocolorant pigments from leaf sheaths of dye sorghum was optimized. Effects of temperature and ethanol concentration of the extraction solvent on the concentrations of the 3-deoxyanthocyanidins, total phenolics and total anthocyanins, and the colour parameters of the bio-colorant extract were evaluated using the

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extraction of antioxidant pigments from dye sorghum leaf

Extraction of antioxidant pigments from dye sorghum leaf

a b s t r a c t Extraction of antioxidant biocolorant pigments from leaf sheaths of dye sorghum was optimized. Effects of temperature and ethanol concentration of the extraction solvent on the

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extraction of antioxidant pigments from dye sorghum leaf

Extraction of antioxidant pigments from dye sorghum leaf

Extraction of antioxidant biocolorant pigments from leaf sheaths of dye sorghum was optimized. Effects of temperature and ethanol concentration of the extraction solvent on the concentrations of the 3-deoxyanthocyanidins, total phenolics and total anthocyanins, and the colour parameters of the biocolorant extract were evaluated using the response surface methodology.

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dyes (incl. food colorants)

DYES (incl. Food colorants)

Extraction of antioxidant biocolorant pigments from leaf sheaths of dye sorghum was optimized. Effects of temperature and ethanol concentration of the extraction solvent on the concentrations of the 3-deoxyanthocyanidins, total phenolics and total anthocyanins, and the colour parameters of the biocolorant extract were evaluated using the

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extraction of antioxidant pigments from dye sorghum leaf sheaths

Extraction of antioxidant pigments from dye sorghum leaf sheaths

Abstract. Extraction of antioxidant biocolorant pigments from leaf sheaths of dye sorghum was optimized. Effects of temperature and ethanol concentration of the extraction solvent on the concentrations of the 3-deoxyanthocyanidins, total phenolics and total anthocyanins, and the colour parameters of the biocolorant extract were evaluated using the response surface methodology.

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10.1016/j.lwt.2011.11.003 | 10.1016/j.lwt.2011.11.003 | deepdyve

10.1016/j.lwt.2011.11.003 | 10.1016/j.lwt.2011.11.003 | DeepDyve

However, not all sorghum is destined for food; in Benin, some farmers’ varieties, referred to as dye sorghums, are mainly grown for the pigments in the leaf sheaths adjacent to the stem of the plant ( Boon, Engels, Struik, & Cone,

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extraction methods and food uses of a natural red colorant

Extraction methods and food uses of a natural red colorant

A red pigment extracted from the leaf sheaths of a sorghum variety (Sorghum bicolor) with a high content of apigeninidin is widely used as a biocolorant in processed foods in West Africa. This study compared the colour and anthocyanin composition from traditional extraction methods to determine options for improvement and use of the red

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