Extraction of Anthocyanins from Black Grape By-Products and Improving Their Stability Using Cobalt(II) Complexation-Reference-Cited by-同舟云学术

Extraction of Anthocyanins from Black Grape By-Products and Improving Their Stability Using Cobalt(II) Complexation

Published:2022-12-31 Issue:4 Volume:27 Page:457-463
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:Prev. Nutr. Food Sci.

Author:

Amr Ayed¹^ORCID,Jaradat Sarah¹^ORCID,AlKhatib Hatim²^ORCID,Hamadneh Imad³^ORCID,Hamadneh Lama⁴^ORCID,Hodali Hamadallah³^ORCID,Zeadeh Moroug⁵^ORCID,Shahein Mohammad¹^ORCID

Affiliation:

1. Department of Nutrition and Food Science, The University of Jordan, Amman 11941, Jordan

2. Department of Pharmaceutics and Pharmaceutical Technology, The University of Jordan, Amman 11941, Jordan

3. Department of Chemistry, The University of Jordan, Amman 11941, Jordan

4. Department of Pharmacy, Al-Zaytoonah University of Jordan, Amman 11941, Jordan

5. Department of Horticulture and Crop Science, The University of Jordan, Amman 11941, Jordan

Funder

Deanship of Scientific Research, University of Jordan

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/PNF2/2022/027/pnfs-27-4-457.pdf

Reference36 articles.

1. Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants

2. The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review

3. Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part I: General Considerations Concerning Polyphenols and Flavonoids

4. Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

5. The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition