Stability of Alugbati (Basella rubra) berry anthocyanin

ABSTRACT Anthocyanins of alugbati (Basella rubra) berries were extracted using acidified methanol and concentrated using a rotavapor. Berries were screened using total soluble solids (°Bx) and pH measurements. The stability of the anthocyanins as a function of varying substrate pH (pH 3.0, 7.0 and 9...

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Bibliographic Details
Main Author: Manucat, Novalyn Basco
Other Authors: Cornago, Djanna F.
Format: Thesis
Language:English
Published: 2008.
Subjects: