Betalains Stability and Antioxidant Activity of Beetroots: As a Function of Maturity Stage
Author:
Funder
ICAR
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science
Link
https://link.springer.com/content/pdf/10.1007/s12355-023-01321-9.pdf
Reference37 articles.
1. Abarna, S., A. Joshi, S. Sethi, C. Kaur, B.S. Tomar, R. Kumar, and E. Varghese. 2023. Beetroot betalain and antioxidant potential: A function of maturity stage. National Academy Science Letters. https://doi.org/10.1007/s40009-023-01284-1.
2. Attoe, E.L., and J.H. Von Elbe. 1981. Photochemical degradation of betanine and selected anthocyanins. Journal of Food Science 46: 1934–1937.
3. Attoe, E.L., and J.H. Von Elbe. 1985. Oxygen involvement in betanine degradation: Effect of antioxidants. Journal of Food Science 50: 106–110.
4. Cai, Y., M. Sun, W. Schliemann, and H. Corke. 2001. Chemical stability and colourant properties of betaxanthin pigments from Celosia argentea. Journal of Agricultural and Food Chemistry 49: 4429–4435.
5. Cejudo-Bastante, M.J., N. Hurtado, A. Delgado, and F.J. Heredia. 2016. Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicere usmegalanthus). Journal of Food Science and Technology 53: 2405–2413.
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