V. Heydari

[ 1 ] - Extraction, Identification and Thermal Stability of Anthocyanins from Eggplant Peel as a Natural Colorant

In the present study, various mixtures of aqueous ethanol and acetone solutions were utilized to extract anthocyanins from eggplant peel by a discontinuous process to obtain a natural red-purple colorant. First, the most appropriate combination for extraction solvent was selected as ethanol 70 wt in water acidified with acetic acid 3 wt, which was determined by analysis of extraction yields and...