Comparison of Anthocyanins, Proanthocyanidin Oligomers and Antioxidant Capacity between Cowpea and Grain Legumes with Colored Seed Coat-Reference-Cited by-同舟云学术

Comparison of Anthocyanins, Proanthocyanidin Oligomers and Antioxidant Capacity between Cowpea and Grain Legumes with Colored Seed Coat

Published:2019 Issue:2 Volume:25 Page:287-294
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Orita Ayane¹,Musou-Yahada Ayumi²,Shoji Toshihiko³,Oki Tomoyuki¹,Ohta Hideaki¹

Affiliation:

1. Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University

2. Department of Nutritional Science, Nakamura Gakuen University

3. NARO National Institute of Food Research, 3-1-1 Kannondadai Tsukuba

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/25/2/25_287/_pdf

Reference31 articles.

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3. Boudjou, S., Oomah, B. D., Zaidi, F., and Hosseinian, F. (2013). Phenolics content and antioxidant and anti-inflammatory activities of legume fractions. Food Chem., 138, 1543-1550.

4. Cai, R., Hettiarachchy, N. S., and Jalaluddin, M. (2003). High-performance liquid chromatography determination of phenolic constituents in 17 varieties of cowpeas. J. Agric. Food Chem., 51, 1623-1627.

5. Chung, H., Cho, S., Chung, J., Shin, T., Son, H., and Lim, S. T. (1998). Physical and molecular characteristics of cowpea and acorn starches in comparison with corn and potato starches. Food Sci. Biotechnol., 7, 41-47.

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