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Conditions for Pigment Extraction from Bokbunja (Rubus coreanus Miquel) Byproducts  

Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd)
Seo, Ji-Hyung (Division of Food, Beverage & Culinary Arts, Yeungnam College of Science & Technology)
Publication Information
Food Science and Preservation / v.16, no.3, 2009 , pp. 400-404 More about this Journal
Abstract
With the aim of using Bokbunja byproducts as natural pigments, characteristics of extracts were investigated after application of different extraction conditions. Total optical density (TOD) of pigment extracts was greatest (9.51 units) when 80% (v/v) ethanol was used as solvent. The polyphenol content was greatest when 40% (v/v) ethanol was used and tended to decrease with higher concentrations of ethanol. The TOD values were increased when citric or lactic acid was added to extracting solvents. Polyphenols were effectively extracted by solvent containing ascorbic acid. As the level of byproducts increased with different extraction procedures, TOD and polyphenol content of byproducts tended to decrease. More than 90% of anthocyanin pigments and polyphenols could be obtained using two extractions with 40% (v/v) ethanol.
Keywords
Bokbunja; Rubus coreanus Miquel; natural food colorant; anthocyanin;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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