A Modified Method for the Determination of Acylated Anthocyanins in Purple-fleshed Sweet Potato (<i>Ipomoea batatas</i> (L).) Tubers by High-performance Liquid Chromatography with Visible Absorption-Reference-Cited by-同舟云学术

A Modified Method for the Determination of Acylated Anthocyanins in Purple-fleshed Sweet Potato (Ipomoea batatas (L).) Tubers by High-performance Liquid Chromatography with Visible Absorption

Published:2017 Issue:6 Volume:23 Page:855-862
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Oki Tomoyuki¹,Sato-Furukawa Maki¹,Terahara Norihiko²

Affiliation:

1. Crop Development and Agribusiness Research Division, Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization

2. Department of Food Science and Technology, Minami-Kyushu University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/23/6/23_855/_pdf

Reference21 articles.

1. AOAC Int., Appendix F (2012) Guidelines for standard method performance requirements. “Official Methods of Analysis of AOAC Int.”, 19th ed.

2. AOAC Int., Appendix K (2012) AOAC Guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. “Official Methods of Analysis of AOAC Int.”, 19th ed.

3. Cerletti, C., de Curtis, A., Bracone, F., Digesu, C., Morganti, A.G., Iacoviello, L., de Gaetano, G., and Donati, M.B. (2016). Dietary anthocyanins and health: data from FLORA and ATHENA EU projects. Br. J. Clin. Pharmacol., 83, 103-106.

4. Collison, M.W. (2008). Determination of total soy isoflavones in dietary supplements, supplement ingredients, and soy foods by high-performance liquid chromatography with ultraviolet detection: collaborative study. J. AOAC Int., 91, 489-500

5. Goda, Y., Shimizu, T., Kato, Y., Nakamura, M., Maitani, T., Yamada, T., Terahara, N., and Yamaguchi, M. (1997). Two acylated anthocyanins from purple sweet potato. Phytochem., 44, 183-186.

Cited by 9 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. Anthocyanin Composition of the Purple Sweet Potato Cultivar ‘Churakanasa’;The Horticulture Journal;2024

2. Effect of Growth Stages on Anthocyanins and Polyphenols in the Root System of Sweet Potato;Plants;2023-05-08

3. Effect of Cultivation Temperature on Yield and Anthocyanin Content of Purple Sweet Potato (<i>Ipomoea batatas</i> L.);The Horticulture Journal;2023

4. Anthocyanins in Different Food Matrices: Recent Updates on Extraction, Purification and Analysis Techniques;Critical Reviews in Analytical Chemistry;2022-08-31

5. Effects of cross combination on the total content and its composition of anthocyanins in sweetpotato (Ipomoea batatas L.);Scientia Horticulturae;2022-06