Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability-Reference-Cited by-同舟云学术

Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability

Published:2020-08-15 Issue:1 Volume:101 Page:110-119
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Escobar‐Ortiz Alexandro¹,Castaño‐Tostado Eduardo¹,Rocha‐Guzmán Nuria Elizabeth²,Gallegos‐Infante José Alberto²,Reynoso‐Camacho Rosalía¹^ORCID

Affiliation:

1. Departamento de Investigación y Posgrado en Alimentos (DIPA) Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N Querétaro 76010 Mexico

2. Departamento de Ingenierías Química y Bioquímica Unidad de Posgrado, Investigación y Desarrollo Tecnológico (UPIDET), TecNM/Instituto Tecnológico de Durango Durango Mexico

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10620

Reference36 articles.

1. The main beneficial effect of roselle (Hibiscus sabdariffa) on obesity is not only related to its anthocyanin content

2. Hibiscus sabdariffa L. – A phytochemical and pharmacological review

3. Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

4. Changes in the color, chemical stability and antioxidant capacity of thermally treated anthocyanin aqueous solution over storage

5. Anthocyanin extraction from plant tissues: A review

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