Kinetics of ultrasound-assisted extraction of anthocyanin from purple roselle calyces under different pH conditions

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dc.citation.epage528
dc.citation.issue4
dc.citation.journalTitleChemistry & Chemical Technology
dc.citation.spage523
dc.citation.volume12
dc.contributor.affiliationDiponegoro University
dc.contributor.authorAryanti, Nita
dc.contributor.authorNafiunisa, Aininu
dc.contributor.authorBella, Nayunda
dc.contributor.authorSanjaya, Rio
dc.contributor.authorWardhani, Dyah Hesti
dc.contributor.authorKumoro, Andri Cahyo
dc.coverage.placenameLviv
dc.date.accessioned2019-06-21T07:57:55Z
dc.date.available2019-06-21T07:57:55Z
dc.date.created2018-01-20
dc.date.issued2018-01-20
dc.description.abstractЕкспериментально 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
dc.description.abstract1This 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.
dc.format.extent523-528
dc.format.pages6
dc.identifier.citationKinetics 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.
dc.identifier.citationenKinetics 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.
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/45200
dc.language.isoen
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry & Chemical Technology, 4 (12), 2018
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dc.relation.referencesen[2] Thirugnanasambandhama K., Sivakumar V., J. Saudi Soc. Agric. Sci., 2017, 16, 41. https://doi.org/10.1016/j.jssas.2015.02.001
dc.relation.referencesen[3] Gandía-Herrero F., Jiménez-Atiénzar M., Cabanes J. et al., J. Agric. Food Chem., 2010, 58,10646.https://doi.org/10.1021/jf101695f
dc.relation.referencesen[4] Nipornram S., Tochampa W., Rattanatraiwong P., Singanusong R., Food Chem., 2018, 241, 338.https://doi.org/10.1016/j.foodchem.2017.08.114
dc.relation.referencesen[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
dc.relation.referencesen[6] Dai J., Mumper R.:Molecules, 2010, 15, 7313.https://doi.org/10.3390/molecules15107313
dc.relation.referencesen[7] Alighourchi H., Barzegar M., Sahari M., Abbasi S., Int. Food Res. J., 2013, 20, 1703.
dc.relation.referencesen[8] Zou T-B., WangM., Gan R-Y., Ling W-H., Int. J. Mol. Sci.,2011, 12, 3006. https://doi.org/10.3390/ijms12053006
dc.relation.referencesen[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
dc.relation.referencesen[10] Anna V., Marczak L., Tessaro I., Food Bioproc. Technol.,2012, 6, 3473. https://doi.org/10.1007/s11947-012-1016-1
dc.relation.referencesen[11] Stintzing F., Trichterborn J., Carle R., Food Chem., 2006, 94,296. https://doi.org/10.1016/j.foodchem.2005.01.018
dc.relation.referencesen[12]Mojica L., BerhowM., Gonzalez deMejia E., Food Chem.,2017, 229, 628. https://doi.org/10.1016/j.foodchem.2017.02.124
dc.relation.referencesen[13] ChenM., Zhao Y., Yu S., Food Chem., 2015, 172, 543.https://doi.org/10.1016/j.foodchem.2014.09.110
dc.relation.referencesen[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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dc.relation.referencesen[16] Cai Z., Qu Z., Lan Y. et al., Food Chem., 2016, 197, 266.https://doi.org/10.1016/j.foodchem.2015.10.110
dc.relation.referencesen[17] Rastogi N., Crit. Rev. Food Sci. Nutr., 2011, 51, 705.https://doi.org/10.1080/10408391003770583
dc.relation.referencesen[18] Charpe T., Rathod V., Brazilian J. Chem. Eng., 2016, 33, 1003.https://doi.org/10.1590/0104-6632.20160334s20140234
dc.relation.referencesen[19] Silveira S., Daroit D., Sant’Anna V., Brandelli A., Food Bioproc. Technol, 2011, 6, 1007. https://doi.org/10.1007/s11947-011-0710-8
dc.relation.referencesen[20] Cacace J., Mazza G., J. Food Eng., 2003, 59, 379.https://doi.org/10.1016/S0260-8774(02)00497-1
dc.relation.referencesen[21]Makris D., Resources, 2016, 5, 7.https://doi.org/10.3390/resources5010007
dc.relation.referencesen[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
dc.relation.referencesen[23] Sun J., Mei Z.,Tang T. et al.:Molecules, 2016, 21, 1109.https://doi:10.3390/molecules21091109
dc.relation.referencesen[24] Cevallos-Casals B., Cisneros-Zevallos L., Food Chem., 2004,86, 69. https://doi.org/10.1016/j.foodchem.2003.08.011
dc.relation.referencesen[25]Wei M., Yang Y., Sep. Purif. Technol., 2014, 130, 182.https://doi.org/10.1016/j.seppur.2014.04.029
dc.relation.referencesen[26] Lazar L., Talmaciu A., Volf I., Popa V., Ultrason. Sonochem.,2016, 32, 191. https://doi.org/10.1016/j.ultsonch.2016.03.009
dc.relation.referencesen[27] Lee J., Durst R., Wrolstad R., J AOAC Int., 2005, 88, 1269.
dc.relation.referencesen[28] Petigny L., Périno-Issartier S., Wajsman J., Chemat F., Int. J. Mol. Sci., 2013, 14, 5750. https://doi.org/10.3390/ijms14035750
dc.relation.referencesen[29] Xu D., Zhou Y., Zheng J. et al.:Molecules, 2015, 21, 18.https://doi.org/10.3390/molecules21010018
dc.relation.referencesen[30] Aishah B., NursabrinaM., Noriham A. et al., Int. Food Res. J.,2013, 20, 827.
dc.relation.referencesen[31] Prietto L., Pinto V., El Halal S. et al., J. Sci. Food Agric., 2017.https://doi.org/10.1002/jsfa.8769
dc.relation.referencesen[32] Olawale A., Agric. Eng. Int. CIGR J., 2013, 15, 253.
dc.relation.referencesen[33] Alupului A., Calinescu, I., Lavric, V., AIDIC Conf. Ser., 2009,9, 8.
dc.relation.referencesen[34]Martynenko A., Chen Y., J. Food Eng., 2016, 171, 44.https://doi.org/10.1016/j.jfoodeng.2015.10.008
dc.relation.referencesen[35] Buckow R., Kastell A., Terefe N., Versteeg C., J. Agric. Food Chem., 2010, 58, 10076. https://doi.org/10.1021/jf1015347
dc.relation.referencesen[36] Qu W., Pan Z., Ma H., J. Food Eng., 2010, 99, 16.https://doi.org/10.1016/j.jfoodeng.2010.01.020
dc.relation.referencesen[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
dc.relation.urihttps://doi.org/10.1016/j.biortech.2015.09.020
dc.relation.urihttps://doi.org/10.1016/j.jssas.2015.02.001
dc.relation.urihttps://doi.org/10.1021/jf101695f
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2017.08.114
dc.relation.urihttps://doi.org/10.1016/j.indcrop.2015.01.002
dc.relation.urihttps://doi.org/10.3390/molecules15107313
dc.relation.urihttps://doi.org/10.3390/ijms12053006
dc.relation.urihttps://doi.org/10.1080/10408398.2015.1087963
dc.relation.urihttps://doi.org/10.1007/s11947-012-1016-1
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2005.01.018
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2017.02.124
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2014.09.110
dc.relation.urihttps://doi.org/10.1016/j.jfoodeng.2010.06.005
dc.relation.urihttps://doi.org/10.1016/j.cherd.2013.11.020
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2015.10.110
dc.relation.urihttps://doi.org/10.1080/10408391003770583
dc.relation.urihttps://doi.org/10.1590/0104-6632.20160334s20140234
dc.relation.urihttps://doi.org/10.1007/s11947-011-0710-8
dc.relation.urihttps://doi.org/10.1016/S0260-8774(02)00497-1
dc.relation.urihttps://doi.org/10.3390/resources5010007
dc.relation.urihttps://doi.org/10.1016/j.ultsonch.2013.09.005
dc.relation.urihttps://doi:10.3390/molecules21091109
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2003.08.011
dc.relation.urihttps://doi.org/10.1016/j.seppur.2014.04.029
dc.relation.urihttps://doi.org/10.1016/j.ultsonch.2016.03.009
dc.relation.urihttps://doi.org/10.3390/ijms14035750
dc.relation.urihttps://doi.org/10.3390/molecules21010018
dc.relation.urihttps://doi.org/10.1002/jsfa.8769
dc.relation.urihttps://doi.org/10.1016/j.jfoodeng.2015.10.008
dc.relation.urihttps://doi.org/10.1021/jf1015347
dc.relation.urihttps://doi.org/10.1016/j.jfoodeng.2010.01.020
dc.relation.urihttps://doi.org/10.1016/j.ultsonch.2014.05.027
dc.rights.holder© Національний університет „Львівська політехніка“, 2018
dc.rights.holder©Aryanti N., Nafiunisa A., Bella N., Sanjaya R., Wardhani D.,Kumoro A., 2018
dc.subjectрозелла
dc.subjectантоціан
dc.subjectекстракція
dc.subjectультра- звук
dc.subjectкінетика
dc.subjectroselle
dc.subjectanthocyanin
dc.subjectextraction
dc.subjectultrasound
dc.subjectkinetics
dc.titleKinetics of ultrasound-assisted extraction of anthocyanin from purple roselle calyces under different pH conditions
dc.title.alternativeКінетика ультразвукової екстракції антоціану з пурпурової розелли за різного рН середовища
dc.typeArticle

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Chemistry & Chemical Technology. – 2018. – Vol. 12, No. 4