Chlorophyll extraction from Egyptian Luffa leaf
2019 ◽
Vol 18
(4)
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pp. 99-107
Keyword(s):
This study examined factors affecting on chlorophyll extraction from Egyptian Luffa leaf for using as food colorant. Optimal conditions for chlorophyll extraction were ethanol 96% for 97 minutes at 49oC and extraction speed at 123 rpm. The quality of extracts was investigated for microorganisms, heavy metals and antioxidant activity by using the DPPH (2-2-diphenyl-1- DPPH) method. The free radical scavenging activities of extract presented by the IC50 value was 261,7 μg/mL.
2016 ◽
Vol 9
(9)
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pp. 105
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2012 ◽
Vol 2
(3)
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pp. 14-16
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2016 ◽
Vol 18
(10)
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pp. 895-903
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2010 ◽
Vol 12
(3)
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pp. 265-272
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2015 ◽
Vol 12
(4)
◽
pp. 34
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2010 ◽
Vol 7
(9)
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pp. 2281-2288
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