Characterization of phenolics, betacyanins and antioxidant activities of the seed, leaf, sprout, flower and stalk extracts of three Amaranthus species

Author:

Li Hongyan,Deng Zeyuan,Liu Ronghua,Zhu Honghui,Draves Jamie,Marcone Massimo,Sun Yong,Tsao Rong

Funder

A-Base Research

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Comparative study on functional components, antioxidant activity and color parameters of selected colored leafy vegetables as affected by photoperiods;Ali;Journal of Food, Agriculture & Environment,2009

2. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking;Alvarez-Jubete;Food Chemistry,2010

3. Study the effect of sun, oven and microwave drying on quality of onion slices;Arslan;LWT—Food Science and Technology,2010

4. Identification and distribution of simple and acylated betacyanins in the Amaranthaceae;Cai;Journal of Agricultural and Food Chemistry,2001

5. Characterization and application of betalain pigments from plants of the Amaranthaceae;Cai;Trends in Food Science & Technology,2005

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