Black Rice Anthocyanins as An Effective Antioxidant of Inhibition of Oil Oxidative Based on Molecular Modification
Author:
Affiliation:
1. School of Food and Biology Engineering, Qiqihar University
2. Engineering Research Center of Plant Food Processing Technology, Ministry of Education
3. Key Laboratory of Processing Agricultural Products of Heilongjiang Province
Publisher
Japan Oil Chemists' Society
Link
https://www.jstage.jst.go.jp/article/jos/73/5/73_ess23163/_pdf
Reference37 articles.
1. 1) Sui, X.; Zhou, W. Monte Carlo modelling of non-isothermal degradation of two cyanidin-based anthocyanins in aqueous system at high temperatures and its impact on antioxidant capacities. Food Chem. 148, 342-350 (2014).
2. 2) Cipriano, P.D.A.; Kim, H.; Fang, C.; Venancio, V.P.; Mertens-Talcott, S.U.; Talcott, S.T. In vitro digestion, absorption and biological activities of acylated anthocyanins from purple sweet potatoes (Ipomoea batatas). Food Chem. 374, 131076.1-131076.9 (2022).
3. 3) Patosz, N.; Bczek, N.; Topolska, J.; Szawara-Nowak, D.; Skipor, J. et al. Chokeberry anthocyanins and their metabolites ability to cross the blood-cerebrospinal fluid barrier. Food Chem. 346, 128730 (2020).
4. 4) Lang, Y.; Tian, J.; Meng, X.; Si, X.; Li, B. Effects of α-casein on the absorption of blueberry anthocyanins and metabolites in rat plasma based on pharmacokinetic analysis. J. Agric. Food Chem. 69, 6200-6213 (2021).
5. 5) Loypimai, P.M.T. Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant. Innov. Food Sci. Emerg. 27, 102-110 (2015).
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