Optimization of natural red colorant production from Roselle using ultrasound-assisted extraction

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Optimization of natural red colorant production from Roselle using ultrasound-assisted extraction

Roselle (Hibiscus sabdariffa L.) contains high level of anthocyanin and it gains a great consideration as natural red food colorant. Previous study showed several extraction methods have been used to extract natural colorant from plant but no study on the extraction of colorant from Roselle using ul...

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Bibliographic Details
Main Authors:	Mokhtar, N., Pak Dek, Mohd Sabri, Hamid, A. A., Mohd Johar, A. H. H., Jaafar, A. H.
Format:	Conference or Workshop Item
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/60332/ http://psasir.upm.edu.my/id/eprint/60332/1/46-13.pdf

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