Composition of major quinochalcone hydroxysafflor yellow A and anhydrosafflor yellow B is associated with colour of safflower (Carthamus tinctorius) during colour-transition but not with overall antioxidant capacity: A study on 144 cultivars

Author:

Yan Zhen,Alimu Rebiguli,Wan Jiawei,Liao Xuewei,Lin Shimin,Dai Shijie,Chen Fei,Zhang Shuang,Tong Yiqi,Liu Hong,Qin Rui,Liu JiaoORCID

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Bioactive substances in safflower flowers and their applicability in medicine and health-promoting foods;Adamska;International Journal of Food Science,2021

2. Current issues in antioxidant measurement;Apak;Journal of Agricultural and Food Chemistry,2019

3. Total synthesis of carthamin, a traditional natural red pigment;Azami;Angewandte Chemie International Edition,2019

4. Antioxidant and pro-oxidant properties of Carthamus tinctorius, hydroxy safflor yellow A, and safflor yellow A;Bacchetti;Antioxidants,2020

5. LC-MS/MS fingerprint and simultaneous quantification of bioactive compounds in safflower petals (Carthamus tinctorius L.);Buyukkurt;Microchemical Journal,2021

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