Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices

Author:

Li Jie,Li Xiao-ding,Zhang Yun,Zheng Zheng-dong,Qu Zhi-ya,Liu Meng,Zhu Shao-hua,Liu Shuo,Wang Meng,Qu Lu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Anthocyanins as natural colorants and bioactive compounds: A review;Astrid Garzon;Acta Biologica Colombiana,2008

2. Thermal degradation kinetics of anthocyanins and visual color of blood orange juice;Cao;Agricultural Sciences in China,2011

3. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants;Cevallos-Casals;Food Chemistry,2004

4. Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.);Chisté;International Journal of Food Science and Technology,2010

5. Anthocyanins isolated from the purple-fleshed sweet potato attenuate the proliferation of hepatic stellate cells by blocking the PDGF receptor;Choi;Environmental Toxicology and Pharmacology,2011

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