Food & Nutrition

Arab Journal of Food & Nutrition
methanol and acidified ethanol extractants; sumac showed the highest concentrations
of anthocyanin while the acidified acetone extract yielded the highest anthocyanin
contents in cinnamon. Finally, at 60 °C, the cinnamon induced high percent of
anthocyanin for both acidified methanol and acidified acetone
118
Volume 11, No. 25, 2011
119