Dispersive solid phase extraction coupled with chromogenic reaction and UV–Vis spectrophotometry for the investigation of storage stability of proanthocyanidins in blueberry-Reference-Cited by-同舟云学术

Dispersive solid phase extraction coupled with chromogenic reaction and UV–Vis spectrophotometry for the investigation of storage stability of proanthocyanidins in blueberry

Published:2023-12-19 Issue: Volume: Page:
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Hao Lingchuan,Xu Wenxue,Wu Minghuo^ORCID

Funder

Dalian Science and Technology Innovation Fund

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-023-02303-x.pdf

Reference28 articles.

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3. M.H. Johnson, E.G. de Mejia, J.F. Fan, M.A. Lila, G.G. Yousef, Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro. Mol. Nutr. Food Res. 57(7), 1182–1197 (2013)

4. L.C. Zhu, X. Liu, J. Tan, B.C. Wang, Influence of harvest season on antioxidant activity and constituents of rabbiteye blueberry (Vaccinium ashei) leaves. J. Agric. Food Chem. 61(47), 11477–11483 (2013)

5. G.C. Lopes, M.L. Bruschi, J.C.P. de Mello, RP-LC-UV determination of proanthocyanidins in Guazuma ulmifolia. Chromatographia 69(2), 175–181 (2009)