Anthocyanin is a water soluble natural pigmen, which could be extracted from Red Rose. Color is an important factor to determine the quality of foods, so that the pigments isolation must be selected type of solvent fo...Anthocyanin is a water soluble natural pigmen, which could be extracted from Red Rose. Color is an important factor to determine the quality of foods, so that the pigments isolation must be selected type of solvent for extraction process. Besides functioning as dyes, anthocyanins have a role as a good antioxidant, so it can be used to protect the fat content of fermented milk such as yoghurt. This experiment was to find out the effect of different solvent type on extraction pigment （aquadest： sitrat acid/lactic acid/sulfate acid/chloride acid） and to determine the effect of the addition of anthocyanins in protecting the fat content of yogurt on several levels addition. The research result showed that anthocyanin＇s pigment of red rose from petal flower＇s could be effective solvent extracted using lactic acid 0.02 M and increased fat stability of yoghurt. The anthocyanin pigment showed with HPLC analysis that pigment resulted TLC analysis at rite time 13.10 （as Cyanidin glucoside） and 22.61 （as Malvidin glucoside）. Yoghurt that given anthocyanin pigment has proven that fat content can be maintained its 86.7% （fat content with 2% pigment as such as 0.117% and without pigment 0.087%） after being stored for 6 days at cold and room temperature.展开更多
The aim of the present work was to investigate the synergetic effect of microwave and ultrasound treatment on the production, chemical composition and antioxidant activity of rose essential oil. The rose essential oil...The aim of the present work was to investigate the synergetic effect of microwave and ultrasound treatment on the production, chemical composition and antioxidant activity of rose essential oil. The rose essential oil was extracted from fresh Rosa x damciscena Mill. petals by four methods, hydrodistillation, steam distillation, organic solvent extraction and ultrasounds followed by microwave hydrodistillation. The chemical composition of the extracts was analysed by GC-MS, and the antioxidant capacity by DPPH. It was found that both chemical composition and the antioxidant activity of the extracts depend on the extraction method. Overall it was found that microwaves coupled with ultrasonic treatment can be used effectively for the intensification of the extraction of monoterpenes and sesquiterpenes--fragrance bearing molecules--and equally, for increased antioxidant activity while using about 4 time shorter extraction time. The scale-up of the method was also evaluated. The results obtained in this research support the possible use of the US/MW method for the extraction of rose essential oil for the pharmaceutical and fragrance industry.展开更多
文摘Anthocyanin is a water soluble natural pigmen, which could be extracted from Red Rose. Color is an important factor to determine the quality of foods, so that the pigments isolation must be selected type of solvent for extraction process. Besides functioning as dyes, anthocyanins have a role as a good antioxidant, so it can be used to protect the fat content of fermented milk such as yoghurt. This experiment was to find out the effect of different solvent type on extraction pigment （aquadest： sitrat acid/lactic acid/sulfate acid/chloride acid） and to determine the effect of the addition of anthocyanins in protecting the fat content of yogurt on several levels addition. The research result showed that anthocyanin＇s pigment of red rose from petal flower＇s could be effective solvent extracted using lactic acid 0.02 M and increased fat stability of yoghurt. The anthocyanin pigment showed with HPLC analysis that pigment resulted TLC analysis at rite time 13.10 （as Cyanidin glucoside） and 22.61 （as Malvidin glucoside）. Yoghurt that given anthocyanin pigment has proven that fat content can be maintained its 86.7% （fat content with 2% pigment as such as 0.117% and without pigment 0.087%） after being stored for 6 days at cold and room temperature.
文摘The aim of the present work was to investigate the synergetic effect of microwave and ultrasound treatment on the production, chemical composition and antioxidant activity of rose essential oil. The rose essential oil was extracted from fresh Rosa x damciscena Mill. petals by four methods, hydrodistillation, steam distillation, organic solvent extraction and ultrasounds followed by microwave hydrodistillation. The chemical composition of the extracts was analysed by GC-MS, and the antioxidant capacity by DPPH. It was found that both chemical composition and the antioxidant activity of the extracts depend on the extraction method. Overall it was found that microwaves coupled with ultrasonic treatment can be used effectively for the intensification of the extraction of monoterpenes and sesquiterpenes--fragrance bearing molecules--and equally, for increased antioxidant activity while using about 4 time shorter extraction time. The scale-up of the method was also evaluated. The results obtained in this research support the possible use of the US/MW method for the extraction of rose essential oil for the pharmaceutical and fragrance industry.
