Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference31 articles.
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3. Potential use of new Colombian sources of betalains. Colorimetric study of red prickly pear (Opuntia dillenii) extracts under different technological conditions;Cejudo-Bastante;Food Research International,2015
4. The protective effect of Opuntia dillenii Haw fruit against low-density lipoprotein peroxidation and its active compounds;Chang;Food Chemistry,2008
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3. Physicochemical and phytochemical characterization of opuntia dillenii : A promising source of bioactive compounds;International Journal of Food Properties;2024-08-04
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5. Semisynthesis of Betaxanthins from Purified Betacyanin of Opuntia dillenii sp.: Color Stability and Antiradical Capacity;Molecules;2024-05-03
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