The Influence of pH to the Visible Absorption of Cyanidin from the Black Cherry and Betanin from Beetroot

Home » Scientifical Researches. Agroalimentary Processes and Technologies, 2005, 11(2)

Authors:
Ramona Cristina Biron, G. Hegheduş – Mîndru, Nicoleta Gabriela Hădărugă, I. Jianu

Abstract:

The goal of this study is the extraction and the characterization of the anthocyanic pigments from the black cherry and beetroot (cyanidin is the main aglycon from the black cherry and betanin form beet root) at different pH values.

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