Thermal Stability of Anisoyl Kaempferol Glycosides in Jack Bean (<i>Canavalia ensiformis</i> (L.) DC) and Their Effect on α-Glucosidase Inhibition-Reference-Cited by-同舟云学术

Thermal Stability of Anisoyl Kaempferol Glycosides in Jack Bean (Canavalia ensiformis (L.) DC) and Their Effect on α-Glucosidase Inhibition

Published:2022-02-15 Issue:8 Volume:70 Page:2695-2700
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sutedja Anita Maya¹²³,Yanase Emiko¹^ORCID,Batubara Irmanida⁴⁵,Fardiaz Dedi²,Lioe Hanifah Nuryani²

Affiliation:

1. Faculty of Applied Biological Sciences, Graduate School of Applied Biological Sciences, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan

2. Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Campus Dramaga, Bogor 16680, West Java, Indonesia

3. Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jl. Dinoyo 42-44, Surabaya 60265, Indonesia

4. Department of Chemistry, Faculty of Mathematics and Natural Science, IPB University, IPB Campus Dramaga, Bogor 16680, West Java, Indonesia

5. Tropical Biopharmaca Research Center, IPB University, IPB Campus Taman Kencana, Bogor 16128, Indonesia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c00097

Reference22 articles.

1. Epimerization of Tea Catechins under Weakly Acidic and Alkaline Conditions

2. Aqueous Stability of Astilbin: Effects of pH, Temperature, and Solvent

3. Isomerization of astilbin and its application for preparation of the four stereoisomers from Rhizoma Smilacis Glabrae

4. The effects of heating, UV irradiation, and storage on stability of the anthocyanin–polyphenol copigment complex

5. Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour

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