Anthocyanins extraction from <scp><i>Hibiscus sabdariffa</i></scp> and identification of phenolic compounds associated with their stability

Abstract

H. sabdariffa extract with increased color stability was extracted with a higher proportion of ethanol and the improvement in the color stability was attributed to the co-extraction of phenolic compounds, principally flavonoids that could interact with anthocyanins and stabilize them. © 2020 Society of Chemical Industry.