The extraction of yellow gentian root (Gentiana lutea L .)

@article{Ario1997TheEO,
  title={The extraction of yellow gentian root (Gentiana lutea L .)},
  author={Amaia Ari{\~n}o and In{\'e}s Arberas and M. Jes{\'u}s Leiton and Mertxe de Renobales and Juan B. Dominguez},
  journal={Zeitschrift f{\"u}r Lebensmitteluntersuchung und -Forschung A},
  year={1997},
  volume={205},
  pages={295-299}
}
Abstract Several solvents have been investigated for the preparation of bitter compounds of gentian roots (Gentiana lutea L.) for food applications. The highest concentrations of the bitter compounds, amarogentin and gentiopicroside, were obtained with ethanol : water 55 : 45 (v/v), propylene glycol: water 30 : 70 (v/v) and ethanol: propylene glycol: water 20 : 20 : 60 (v/v/v). Enzyme treatment prior to solvent extraction gave a greater extract yield (3.5%) but the amarogentin and… CONTINUE READING

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