Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS
Author:
Affiliation:
1. USDA-ARS, SAA, Food Science Research Unit, 322 Schaub Hall, Box 7624, North Carolina State University, Raleigh, North Carolina 27695-7624
2. Genomic Sciences Laboratory
3. Department of Horticultural Science
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf902799a
Reference34 articles.
1. Anthocyanin Content, Antioxidant Activity, and Selected Physical Properties of Flowable Purple-Fleshed Sweetpotato Purees
2. Simple and Rapid Spectrophotometric Method for Selecting Purple-Fleshed Sweet Potato Cultivars with a High Radical-Scavenging Activity
3. Genotypic Diversity of Anthocyanin Content and Composition in Purple-Fleshed Sweet potato (Ipomoea batatas (L.) Lam)
4. Antioxidative Activity of Anthocyanins from Purple Sweet Potato,Ipomoera batatasCultivar Ayamurasaki
5. Involvement of Anthocyanins and other Phenolic Compounds in Radical-Scavenging Activity of Purple-Fleshed Sweet Potato Cultivars
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