Corpus ID: 81369666

Isolation of Red Rose Anthocyanin Pigment and Its Application to Inhibit Lipid Oxidation in Yoghurt

@article{Saati2011IsolationOR,
  title={Isolation of Red Rose Anthocyanin Pigment and Its Application to Inhibit Lipid Oxidation in Yoghurt},
  author={Elfi Anis Saati and Blanka Simon and Yunianta},
  journal={Journal of Agricultural Science and Technology: B},
  year={2011},
  volume={1},
  pages={95-98}
}
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… Expand
6 Citations
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