Tables index

From

Characterisation of Electrochemical Parameters for the Stabilisation of Anthocyanins from Hibiscus Sabdarrifa L

Ndiaye Khady, Kane Cheikhou, Ayessou Nicolas, Cisse Mady, Diop Codou Mar

American Journal of Food Science and Technology. 2021, 9(4), 125-133 doi:10.12691/ajfst-9-4-3
  • Table 1. Dissolved oxygen and anthocyanin concentration (after one month's storage at 37°C) of Hibiscus sabdariffa extract after bubbling with nitrogen gas
  • Table 2. Anthocyanin concentration of the 9 samples after one month of storage at 37°C
  • Table 3. Anthocyanin concentration of the electroreduced extracts with variation of the surface of the working electrode by 1cm steps after 4 weeks of storage at 37°C
  • Table 4. Anthocyanin concentration of electroreduced extracts with the platinum plate as working electrode
  • Table 5. Monitoring of the red colour of the electroreduced extract and the control at 4°C, 25°C and 37°C