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Department of Organic Colorants, Institute for Color Science and Technology
Abstract
In this study, natural colorants of hawthorn fruit, Crataegus elbursensis were extracted using ultrasonic energy. The effect of extraction variables such as solvent type, time, temperature, pH, and crude dye concentration was optimized through one-factor at a time method. Optimum extraction conditions of dye concentration 10 g/L, ethanol/water ratio of 4/1 V/V, temperature 50 ˚C, time 30 minutes, and pH 4 were obtained. Moreover, comparison of extraction data obtained by two conventional and ultrasonic extraction methods demonstrated that using ultrasound, extraction time and temperature were reduced and the amount of natural dye extracted was enhanced.
Eshaghloo Galougahi, S., Safapour, S., Sadeghi-Kiakhani, M., & Seyed-Saadati, S. H. (2015). Optimization of Ultrasonic-Assisted Extraction Process of Hawthorn Fruit Natural Dye. Journal of Color Science and Technology, 9(4), 313-320.
MLA
S. Eshaghloo Galougahi; S. Safapour; M. Sadeghi-Kiakhani; S. H. Seyed-Saadati. "Optimization of Ultrasonic-Assisted Extraction Process of Hawthorn Fruit Natural Dye". Journal of Color Science and Technology, 9, 4, 2015, 313-320.
HARVARD
Eshaghloo Galougahi, S., Safapour, S., Sadeghi-Kiakhani, M., Seyed-Saadati, S. H. (2015). 'Optimization of Ultrasonic-Assisted Extraction Process of Hawthorn Fruit Natural Dye', Journal of Color Science and Technology, 9(4), pp. 313-320.
VANCOUVER
Eshaghloo Galougahi, S., Safapour, S., Sadeghi-Kiakhani, M., Seyed-Saadati, S. H. Optimization of Ultrasonic-Assisted Extraction Process of Hawthorn Fruit Natural Dye. Journal of Color Science and Technology, 2015; 9(4): 313-320.
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