Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extraction-Reference-Cited by-同舟云学术

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Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extraction

Published:2020-12 Issue: Volume:333 Page:127494
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Herrman Dorothy A.,Brantsen Julia F.,Ravisankar Shreeya,Lee Kyung-Min,Awika Joseph M.

Funder

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Accelerated, microwave-assisted, and conventional solvent extraction methods affect anthocyanin composition from colored grains;Abdel-Aal;Journal of Food Science,2014

2. Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments;Awika;Food Research International,2008

3. Decorticating sorghum to concentrate healthy phytochemicals;Awika;Journal of Agricultural and Food Chemistry,2005

4. Properties of 3-deoxyanthocyanins from sorghum;Awika;Journal of Agricultural and Food Chemistry,2004

5. Anthocyanins from black sorghum and their antioxidant properties;Awika;Food Chemistry,2005

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1. Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications;Food Research International;2024-07

2. Biosynthesis and differential spatial distribution of the 3‐deoxyanthocyanidins apigenidin and luteolinidin at the interface of a plant‐cyanobacteria symbiosis exposed to cold;Plant, Cell & Environment;2024-06-25

3. Impact of sorghum (Sorghum bicolor L. Moench) phenolic compounds on cancer development pathways;Food Bioscience;2024-06

4. Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile;Food Chemistry;2024-06

5. Study of UV–Vis molar absorptivity variation and quantitation of anthocyanins using molar relative response factor;Food Chemistry;2024-06

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