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    STUDIA CHEMIA - Issue no. 2 / 2004  
         
  Article:   ANTHOCYAN EXTRACTION FROM VACCINIUM MYRTILLUS FRUITS USING DIFFERENT EXTRACTION TECHNIQUES AND SPECTROPHOTOMETRIC AND TLC QUANTIFICATION.

Authors:  C. COBZAC, N.K. OLAH, C. BATIU, M. MOLDOVAN, S. GOCAN.
 
       
         
  Abstract:  The paper presents a study of anthocyan extraction from blubbery fruits - Vaccinium mirtyllus fructus. The used extraction methods were: Soxhlet, centrifugation, reflux, microwave and sonication. The total anthocyan content was determined spectrophotometrically and the delphinidine content was determined by TLC. The best results were obtained when the centrifugation was performed at room temperature. Also typical chromatograms for the extract are similar for all extraction techniques.  
         
     
         
         
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