Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-020-00837-9.pdf
Reference23 articles.
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3. Sánchez-González N, Jaime-Fonseca MR, San Martín-Martinez E, Zepeda LG (2013) Extraction, stability, and separation of betalains from Opuntia joconostle cv. using response surface methodology. J Agric Food Chem 61:11995–12004
4. Sawicki T, Surma M, Zieliński H, Wiczkowski W (2016) Development of a new analytical method for the determination of red beetroot betalains using dispersive solid-phase extraction. J Sep Sci 39:2986–2994
5. Betancourt C, Cejudo-Bastante MJ, Heredia FJ, Hurtado N (2017) Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) haw cactus fruit. Food Res Int 101:173–179
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