Formation of decarboxylated betacyanins in heated purified betacyanin fractions from red beet root (Beta vulgaris L.) monitored by LC-MS/MS

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 9, 2005, Pages 3483-3487

  Wybraniec, Slawomir ^a  

^a CRACOW UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

17 decarboxy betacyanins; 2 decarboxy betacyanins; Beta vulgaris L; Betalains; Betanin; Decarboxylation; Neobetacyanins; Red beet root

Indexed keywords

CARBOCYANINE; CYANINE DYE; PIGMENT;

ARTICLE; BEET; CHEMISTRY; DECARBOXYLATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PLANT ROOT;

BETA VULGARIS; CARBOCYANINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DECARBOXYLATION; HEAT; MASS SPECTROMETRY; PIGMENTS, BIOLOGICAL; PLANT ROOTS;

BETA VULGARIS; BETA VULGARIS SUBSP. VULGARIS;

EID: 19944398772     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048088d     Document Type: Article

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