Extraction of color and

Canals, R., Llaudy, M., Vails, J., Canals, J., Zamora, F. (2005). Influence of ethanol concentration on the extraction of color and phenolic compounds from the skins and seeds of TempraniUo grapes at different stages of ripening. J. Agric. Food Chem., 53, 4019-4025. 

Hilgard, E. W. The extraction of color and tannin during red-wine fermentation. Calif. Agric. Exper. Stat. Bull. 1887,77,1-3. 

Ogawa, L, Yamano, H., and Miyagawa, K., Application of deaerated water in extraction of colorants from dyer s saffron florets, Int. J. Appl. Polym. Sci., 74, 1701, 1999. 

Five synthetic and five natural colorants were identified and quantified in lyo-philized dairy products and fatty foods using an automatic method based on solid phase extraction using a stationary phase followed by RP-HPLC C,g columns for the sequential retention of colorants and diode array detection. Lyophilization of the samples coupled with the separation procedure provided clean extracts despite the complexity of the food matrices and preserved the sample for at least 2 months without changes in colorant concentrations. The detection limits achieved for the colorants were found in a wide range from 0.03 to 75 pg/g of the lyophilized sample, according to the limits established by the European Union. ... 

Urine Addition of sodium chloride, pH adjustment to 6, extraction with chloroform, extraction of chloroform extract with 3 N HCL addition of chloramine-T and extraction of colored product into chloroform. Absorbance at 457 nm 1-2 ppb ( g/L) 68 (4.6% RSD) Roberts and Rossano 1982... 

Mercury(II) sulfate is an electrolyte for primary batteries. Other apphca-tions are in extraction of gold and silver from roasted pyrites as a catalyst in organic reactions such as conversion of acetylene to acetaldehyde and as a reagent for wine coloring. 

Proper Circulation during Fermentation. Check to see that the established procedure is being followed. Circulation is important in fermenting red wines for achieving proper extraction of color, skin tannin, and flavor components. However, often overlooked is the fact that timely... 

For some foods, incomplete extraction of color is obtained, probably due to the high binding affinity of dyes to the bulk of the food matrix, especially to proteins, lipids, and carbohydrates (156,161,162). This problem can be overcome by the use of selected solvents or enzymes to digest the food prior to extraction. Petroleum ether can be used to extract lipids (163). Acetone can be used to remove lipids and coagulate protein (164). Enzymes, such as amyloglucosidase (165,166), papain (167), lipase, pectinase, cellulase, and phospholipase, added to the sample and incubated under optimum pH and temperature conditions release synthetic colors bound to or associated with the food matrix. Furthermore, enzyme digestion can solubilize some foods, enabling analysis to be continued (156). 

The effect of radiolysis on complexed solutions proposed for the FPEX process was investigated. The calixarene BOBCalixC6 was present with substi-tuted-18-crown-6, aromatic fluoro-propanol as modifier, and trioctylamine in aliphatic diluents (35). The effect of gamma irradiation was negligible up to 0.02 MGy. An important change of coloration and the appearance of a third phase was observed, but due to the nitration of the modifier. Instead of the BC-6 and oct-MC6 calixarenes, which presented a decrease of Cs extraction after radiolysis, the presence of alkylated phenyl moieties provided protection for the Cs site. 

Despite the relatively low percentage content of extractives (Table II), they very often influence wood properties and thus play a role in utilization. Advantages accrue from the presence of colored and volatile extractives which provide esthetic values. Some of the phenolic compounds provide resistance to insect and fungal attack. Other extractives provide useful products. From tall oil, products such as turpentine, rosin and fatty acids are produced. In addition, tannins, camphor, gum arabic, natural rubber and flavonoids are some of the many products from extractives. 

During fermentation, juice is drawn from the bottom of the fermenting tank and sprayed over the top of the pomace cap, which has developed and risen to the top, to extract more color and flavor and immerse the cap with the fermenting juice. This is an important procedure in red table winemaking. 

Margarine is colored with carotenoids, and synthetic p-carotene is by far the most widely used. Carotene dissolves very slowly in oil. Therefore, the compound is pulverized to a particle size of 2-5 pm and the microcrystals are suspended in oil to retard oxidation (228). Natural extracts containing carotenoids, for example, annatto (bixin), carrot oil, and red palm oil also have been used. Annatto, which is used in butter, is somewhat sensitive to light and may have an orange or slightly pink hue, particularly when the aqueous phase is acid (4). Mixtures of annatto and turmeric extracts result in a more typical color than annatto alone (229). Many margarine manufacturers purchase blends of colors and vitamins customized for their specific products. 

There are an abundance of colorful and multifunctional phy to chemicals or nutraceuticals such as carotenoids, xanthophylls, flavonoids, and anthocyanins in nature. These colorful phytochemicals are present in our daily intake of fruits and vegetables, and sometimes from shrimp and sea fish. Additionally, the colorful phytochemicals are also distributed in processed foods such as juices, jams, teas, wines, infusions and decoctions, extracts, and other... 

Mining occurred in prehistoric times with the extraction of flint and other rocks for use in tools, and of red ochre, a hydrated iron oxide, for use in coloring the bodies of the deceased, possibly to give an appearance of continued vitaUty. Mining activity has occurred on every continent except Antarctica, where it is prohibited by international treaty. 

Organic acids, especially tartaric, serve to produce sound and healthy wine in a number of ways. Sufficient acidity encourages sound fermentation and inhibits the growth of the disease bacteria. Sufficient acid ensures a full tasting wine which will store well, while insufficient acid means a flat taste and short life. Acid also ensures a better extraction of color from the skins. 

Recent reports have shown that saffron extracts were used for dyeing cotton and wool fibbers [89-92]. As it has been found, both crude methanol or aqueous extracts of saffron and the isolated crocin fraction give satisfactory results in terms of color fastness and color brightness. 

Pictet and Rotschy (259) and later Noga (261) described a base which they obtained from an aqueous extract of tobacco and named nicoteine. It is a colorless oil, b.p. 266-267°, miscible with water and soluble in ether, [ ]d 46.41°. It forms a dihydrochloride which is amorphous and has [ Id 8.27°, a chloroplatinate, which does not melt at 280°, an aurichloride which is discolored at 150° and melts at 180° (dec) and a picrate, m.p. 165°. It was assigned the formula C10H12N2. On oxidation, it yields nicotinic acid and its acid solution shows a pyrrole color test. As it has the empirical formula of dihydronicotyrine and it is identical neither with the dihydro-... 

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