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Extraction of Anthocyanins From Sunflower Hulls

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dc.contributor.author Dreher, Mark L.
dc.contributor.author Fox, Gregory J.
dc.rights North Dakota State University en
dc.title Extraction of Anthocyanins From Sunflower Hulls en
dc.type Article en
dc.source North Dakota Farm Research, Vol. 40, No.1, p. 03-07 en
dc.description In 1982, there was a controversy about synthetic food dyes. This led to renewed interest in natural food dyes.The limitation of natural dyes were that they were lacking stability. However, at this time, new techniques were available to improve color stability. The purpose of the study covered in this article was that of the extraction of anthocyanins, natural dyes, for purple-hulled gentypes in order to determine if such pigments were qualitatively competitive with other sources of natural (blue-red) pigments for food products. Black-hulled oil sunflower hybrid 894 yielded no anthocyaqnins. All purple=hulled genotypes yielded anthocyanins. These could be easily extracted at large quantities.
dc.date.accessioned 2009-06-06T17:50:54Z
dc.date.available 2009-06-06T17:50:54Z
dc.date.issued 2009-06-06T17:50:54Z
dc.identifier.uri http://hdl.handle.net/10365/4793
dc.date 1982 en
dc.subject Foods en
dc.subject Sunflower en

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