Effect of solvent type on the extractability of bioactive compounds, antioxidant capacity and colour properties of natural annatto extracts

International Journal of Food Science and Technology

Volumn 46, Issue 9, 2011, Pages 1863-1870

  Chisté, Renan C ^a   Benassi, Marta T ^b   Mercadante, Adriana Z ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Bixa orellana; Bixin; Colour; Hierarchical cluster analysis; Phenolic compounds; Principal components analysis

Indexed keywords

BIXA ORELLANA; BIXIN; HIERARCHICAL CLUSTER ANALYSIS; PHENOLIC COMPOUNDS; PRINCIPAL COMPONENTS ANALYSIS;

AGENTS; AMINO ACIDS; CLUSTER ANALYSIS; COLOR; ETHANOL; HIERARCHICAL SYSTEMS; MULTIVARIANT ANALYSIS; ORGANIC SOLVENTS; PHENOLS; SOLVENTS; VOLATILE FATTY ACIDS;

SOLVENT EXTRACTION;

BIXA ORELLANA;

EID: 79960697909     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02693.x     Document Type: Article

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