| DC Field | Value | Language |
|---|
| dc.contributor.author | Aryanti, Nita | |
| dc.contributor.author | Nafiunisa, Aininu | |
| dc.contributor.author | Bella, Nayunda | |
| dc.contributor.author | Sanjaya, Rio | |
| dc.contributor.author | Wardhani, Dyah Hesti | |
| dc.contributor.author | Kumoro, Andri Cahyo | |
| dc.date.accessioned | 2019-06-21T07:57:55Z | - |
| dc.date.available | 2019-06-21T07:57:55Z | - |
| dc.date.created | 2018-01-20 | |
| dc.date.issued | 2018-01-20 | |
| dc.identifier.citation | Kinetics of ultrasound-assisted extraction of anthocyanin from purple roselle calyces under different pH conditions / Nita Aryanti, Aininu Nafiunisa, Nayunda Bella, Rio Sanjaya, Dyah Hesti Wardhani, Andri Cahyo Kumoro // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2018. — Vol 12. — No 4. — P. 523–528. | |
| dc.identifier.uri | https://ena.lpnu.ua/handle/ntb/45200 | - |
| dc.description.abstract | Експериментально доведено, що антоціан
краще екстрагується за вищих температур. Встановлено, що
найбільший вміст антоціану досягається за рівня рН = 2.
Застосовано модель кінетики другого порядку, яка добре
узгоджується з експериментальними даними | |
| dc.description.abstract | 1This research presents that the higher
temperature results on higher extracted anthocyanin. In
addition, it was found that pH 2 was preferable for
obtaining greater anthocyanin content. Employing the
second order kinetics model in this research confirmed the
good fitting of the model and experimental data. | |
| dc.format.extent | 523-528 | |
| dc.language.iso | en | |
| dc.publisher | Lviv Politechnic Publishing House | |
| dc.relation.ispartof | Chemistry & Chemical Technology, 4 (12), 2018 | |
| dc.relation.uri | https://doi.org/10.1016/j.biortech.2015.09.020 | |
| dc.relation.uri | https://doi.org/10.1016/j.jssas.2015.02.001 | |
| dc.relation.uri | https://doi.org/10.1021/jf101695f | |
| dc.relation.uri | https://doi.org/10.1016/j.foodchem.2017.08.114 | |
| dc.relation.uri | https://doi.org/10.1016/j.indcrop.2015.01.002 | |
| dc.relation.uri | https://doi.org/10.3390/molecules15107313 | |
| dc.relation.uri | https://doi.org/10.3390/ijms12053006 | |
| dc.relation.uri | https://doi.org/10.1080/10408398.2015.1087963 | |
| dc.relation.uri | https://doi.org/10.1007/s11947-012-1016-1 | |
| dc.relation.uri | https://doi.org/10.1016/j.foodchem.2005.01.018 | |
| dc.relation.uri | https://doi.org/10.1016/j.foodchem.2017.02.124 | |
| dc.relation.uri | https://doi.org/10.1016/j.foodchem.2014.09.110 | |
| dc.relation.uri | https://doi.org/10.1016/j.jfoodeng.2010.06.005 | |
| dc.relation.uri | https://doi.org/10.1016/j.cherd.2013.11.020 | |
| dc.relation.uri | https://doi.org/10.1016/j.foodchem.2015.10.110 | |
| dc.relation.uri | https://doi.org/10.1080/10408391003770583 | |
| dc.relation.uri | https://doi.org/10.1590/0104-6632.20160334s20140234 | |
| dc.relation.uri | https://doi.org/10.1007/s11947-011-0710-8 | |
| dc.relation.uri | https://doi.org/10.1016/S0260-8774(02)00497-1 | |
| dc.relation.uri | https://doi.org/10.3390/resources5010007 | |
| dc.relation.uri | https://doi.org/10.1016/j.ultsonch.2013.09.005 | |
| dc.relation.uri | https://doi:10.3390/molecules21091109 | |
| dc.relation.uri | https://doi.org/10.1016/j.foodchem.2003.08.011 | |
| dc.relation.uri | https://doi.org/10.1016/j.seppur.2014.04.029 | |
| dc.relation.uri | https://doi.org/10.1016/j.ultsonch.2016.03.009 | |
| dc.relation.uri | https://doi.org/10.3390/ijms14035750 | |
| dc.relation.uri | https://doi.org/10.3390/molecules21010018 | |
| dc.relation.uri | https://doi.org/10.1002/jsfa.8769 | |
| dc.relation.uri | https://doi.org/10.1016/j.jfoodeng.2015.10.008 | |
| dc.relation.uri | https://doi.org/10.1021/jf1015347 | |
| dc.relation.uri | https://doi.org/10.1016/j.jfoodeng.2010.01.020 | |
| dc.relation.uri | https://doi.org/10.1016/j.ultsonch.2014.05.027 | |
| dc.subject | розелла | |
| dc.subject | антоціан | |
| dc.subject | екстракція | |
| dc.subject | ультра- звук | |
| dc.subject | кінетика | |
| dc.subject | roselle | |
| dc.subject | anthocyanin | |
| dc.subject | extraction | |
| dc.subject | ultrasound | |
| dc.subject | kinetics | |
| dc.title | Kinetics of ultrasound-assisted extraction of anthocyanin from purple roselle calyces under different pH conditions | |
| dc.title.alternative | Кінетика ультразвукової екстракції антоціану з пурпурової розелли за різного рН середовища | |
| dc.type | Article | |
| dc.rights.holder | © Національний університет „Львівська політехніка“, 2018 | |
| dc.rights.holder | ©Aryanti N., Nafiunisa A., Bella N., Sanjaya R., Wardhani D.,Kumoro A., 2018 | |
| dc.contributor.affiliation | Diponegoro University | |
| dc.format.pages | 6 | |
| dc.identifier.citationen | Kinetics of ultrasound-assisted extraction of anthocyanin from purple roselle calyces under different pH conditions / Nita Aryanti, Aininu Nafiunisa, Nayunda Bella, Rio Sanjaya, Dyah Hesti Wardhani, Andri Cahyo Kumoro // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2018. — Vol 12. — No 4. — P. 523–528. | |
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| dc.relation.referencesen | [7] Alighourchi H., Barzegar M., Sahari M., Abbasi S., Int. Food Res. J., 2013, 20, 1703. | |
| dc.relation.referencesen | [8] Zou T-B., WangM., Gan R-Y., Ling W-H., Int. J. Mol. Sci.,2011, 12, 3006. https://doi.org/10.3390/ijms12053006 | |
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| dc.relation.referencesen | [11] Stintzing F., Trichterborn J., Carle R., Food Chem., 2006, 94,296. https://doi.org/10.1016/j.foodchem.2005.01.018 | |
| dc.relation.referencesen | [12]Mojica L., BerhowM., Gonzalez deMejia E., Food Chem.,2017, 229, 628. https://doi.org/10.1016/j.foodchem.2017.02.124 | |
| dc.relation.referencesen | [13] ChenM., Zhao Y., Yu S., Food Chem., 2015, 172, 543.https://doi.org/10.1016/j.foodchem.2014.09.110 | |
| dc.relation.referencesen | [14] Santos D., Veggi P., MeirelesM., J. Food Eng., 2010, 101, 23.https://doi.org/10.1016/j.jfoodeng.2010.06.005 [14] Oancea S., Grosu C., Ketney O., StoiaM., Acta Chim. Slov.,2013, 60, 383. | |
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| dc.relation.referencesen | [17] Rastogi N., Crit. Rev. Food Sci. Nutr., 2011, 51, 705.https://doi.org/10.1080/10408391003770583 | |
| dc.relation.referencesen | [18] Charpe T., Rathod V., Brazilian J. Chem. Eng., 2016, 33, 1003.https://doi.org/10.1590/0104-6632.20160334s20140234 | |
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| dc.relation.referencesen | [33] Alupului A., Calinescu, I., Lavric, V., AIDIC Conf. Ser., 2009,9, 8. | |
| dc.relation.referencesen | [34]Martynenko A., Chen Y., J. Food Eng., 2016, 171, 44.https://doi.org/10.1016/j.jfoodeng.2015.10.008 | |
| dc.relation.referencesen | [35] Buckow R., Kastell A., Terefe N., Versteeg C., J. Agric. Food Chem., 2010, 58, 10076. https://doi.org/10.1021/jf1015347 | |
| dc.relation.referencesen | [36] Qu W., Pan Z., Ma H., J. Food Eng., 2010, 99, 16.https://doi.org/10.1016/j.jfoodeng.2010.01.020 | |
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| dc.citation.journalTitle | Chemistry & Chemical Technology | |
| dc.citation.volume | 12 | |
| dc.citation.issue | 4 | |
| dc.citation.spage | 523 | |
| dc.citation.epage | 528 | |
| dc.coverage.placename | Lviv | |
| Appears in Collections: | Chemistry & Chemical Technology. – 2018. – Vol. 12, No. 4
|
