Chlorophyll extraction from Egyptian Luffa leaf
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Abstract
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 andantioxidant 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.
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References
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