The effect of different solvents and acidifying reagents on the anthocyanin profiles and antioxidant capacity of purple corn
Author:
Funder
ShanXi Science and Technology Department
Publisher
Springer Science and Business Media LLC
Subject
Materials Chemistry,Industrial and Manufacturing Engineering,General Chemical Engineering,Biochemistry,General Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s11696-022-02195-z.pdf
Reference70 articles.
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2. Arunachalam K, Parimelazhagan T (2014) Evaluation of nutritional composition and antioxidant properties of underutilized Ficus talboti King fruit for nutraceuticals and food supplements. J Food Sci Technol 51(7):1260–1268
3. Aruoma OI (1998) Free radicals, oxidative stress, and antioxidants in human health and disease. J Am Oil Chem Soc 75(2):199–212
4. Cevallos-Casals BA, Cisneros-Zevallos L (2004) Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chem 86(1):69–77. https://doi.org/10.1016/j.foodchem.2003.08.011
5. Charepalli V, Reddivari L, Vadde R, Walia S, Radhakrishnan S, Vanamala J (2016) Eugenia jambolana (Java plum) fruit extract exhibits anti-cancer activity against early stage human HCT-116 colon cancer cells and colon cancer stem cells. Cancers 8(3):29
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