Comparative Study on the Stability and Antioxidant Activity of Six Pyranoanthocyanins Based on Malvidin-3-glucoside-Reference-Cited by-同舟云学术

Comparative Study on the Stability and Antioxidant Activity of Six Pyranoanthocyanins Based on Malvidin-3-glucoside

Published:2020-02-04 Issue:9 Volume:68 Page:2783-2794
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sun Jianxia¹,Li Xinghua¹²,Luo Haixia¹,Ding Lijun¹,Jiang Xinwei³,Li Xusheng³,Jiao Rui³,Bai Weibin³^ORCID

Affiliation:

1. School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, P. R. China

2. Baxter Healthcare (Guangzhou) Co., Ltd., Guangzhou 510730, P. R. China

3. Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, P. R. China

Funder

Guangzhou Science and Technology Program key projects

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b06734

Reference62 articles.

1. Anthocyanins, Phenolics, and Color of Cabernet Franc, Merlot, and Pinot Noir Wines from British Columbia

2. Effect of different oak woods on aged wine color and anthocyanin composition

3. Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration

4. Preparative Isolation of Anthocyanins by High-Speed Countercurrent Chromatography and Application of the Color Activity Concept to Red Wine

5. Color Stability of Commercial Anthocyanin-Based Extracts in Relation to the Phenolic Composition. Protective Effects by Intra- and Intermolecular Copigmentation

Cited by 46 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Lactobacillus fermentation accelerated biotransformation of cranberry anthocyanins towards phenol-pyranoanthocyanins and their stability and antioxidant property;Food Chemistry;2024-12

2. Effect of glycosylation, acylation and pyranylation at cyanidin C‐ring on its interaction with vitamin C in apple juice beverage matrix;Journal of the Science of Food and Agriculture;2024-08-27

3. Microbial synthesis of anthocyanins and pyranoanthocyanins: current bottlenecks and potential solutions;Critical Reviews in Food Science and Nutrition;2024-06-27

4. Development of White Cabbage, Coffee, and Red Onion Extracts as Natural Phosphodiesterase-4B (PDE4B) Inhibitors for Cognitive Dysfunction: In Vitro and In Silico Studies;Advances in Pharmacological and Pharmaceutical Sciences;2024-05-21

5. Advancements in the promotion of pyranoanthocyanins formation in wine: A review of current research;Food Chemistry;2024-04