Quantification and Purification of Mulberry Anthocyanins with Macroporous Resins
Total anthocyanins in different cultivars of mulberry were measured and a process for the industrial preparation of mulberry anthocyanins as a natural food colorant was studied. In 31 cultivars of mulberry, the total anthocyanins, calculated as cyanidin 3-glucoside, ranged from $147.68$ to $2725.46$...
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Published in | BioMed research international Vol. 2004; no. 5; pp. 326 - 331 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
United States
Hindawi Publishing Corporation
2004
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Subjects | |
Online Access | Get full text |
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Summary: | Total anthocyanins in different cultivars of mulberry were measured and a process for the industrial preparation of mulberry anthocyanins as a natural food colorant was studied. In 31 cultivars of mulberry, the total anthocyanins, calculated as cyanidin 3-glucoside, ranged from $147.68$ to $2725.46$ mg/L juice. Extracting and purifying with macroporous resins was found to be an efficient potential method for the industrial production of mulberry anthocyanins as a food colorant. Of six resins tested, X-5 demonstrated the best adsorbent capability for mulberry anthocyanins (91 mg/mL resin). The adsorption capacity of resins increased with the surface area and the pore radius. Residual mulberry fruit juice after extraction of pigment retained most of its nutrients, except for anthocyanins, and may provide a substrate for further processing. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 ObjectType-Article-2 ObjectType-Feature-1 |
ISSN: | 2314-6133 1110-7243 1110-7251 2314-6141 |
DOI: | 10.1155/S1110724304403052 |