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DONNEES VOLTAMPEROMETRIQUES SUR DES COLORANTES ALIMENTAIRES SYNTHETIQUES ET NATURELS. DETERMINATION ELECTROCHIMIQUE ET ETUDE DE LA STABILITE REDOX


JITARU MARIA 1, TOMA MARIANA 1, BAHRIM GABRIELA 2
(1)UNIVERSITÉ BABES-BOLYAI CLUJ-NAPOCA, FACULTÉ DE CHIMIE ET GÉNIE CHIMIQUE, LABORATOIRE ASSOCIÉ FRANCOPHONE, 11 RUE ARANY JANOS, 400 028 CLUJ-NAPOCA, ROUMANIE, (2)UNIVERSITÉ „DUNAREA DE JOS” GALAŢI, 111 RUE DOMNEASCA, 800201, GALAŢI, ROUMANIE *CORRESPOND

Issue:

SCSCC6, Volume VII, No. 3

Section:

Volume VII - No. 3 (2006)

Abstract:

A number of natural dye extracts were obtained from vegetal and fungal sources. Red grapes marc is an important raw material for producing red food colorants. White grapes marc and onion peels could be used for extracting yellow flavonoids. The extraction methodology was established in accordance to the nature of the pigments and that of the biologic material. The study includes the analysis of electro-chemical properties of these natural and other synthetic alimentary azo dyes. Generally, the natural food colorants could be reduced or oxidized easier than the synthetic ago dyes.

Keywords:

natural dyes, cyclical voltammetry.

Code [ID]:

CSCC6200607V03S01A0014 [0001125]

Full paper:

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