Generation of decarboxylated and dehydrogenated betacyanins in thermally treated purified fruit extract from purple pitaya (Hylocereus polyrhizus) monitored by LC-MS/MS

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 17, 2005, Pages 6704-6712

  Wybraniec, Sławomir ^a   Mizrahi, Yosef ^b  

^a CRACOW UNIVERSITY OF TECHNOLOGY   (Poland)

^b BEN GURION UNIVERSITY OF THE NEGEV   (Israel)

Author keywords

17 decarboxy betacyanins; 2 decarboxy betacyanins; Betalains; Betanin; Decarboxylation; Hylocereus polyrhizus; Neobetacyanins; Purple pitaya

Indexed keywords

ALCOHOL; CARBOCYANINE; CYANINE DYE; PLANT EXTRACT; WATER;

ARTICLE; CACTACEAE; CHEMISTRY; DECARBOXYLATION; FRUIT; HEAT; HYDROGENATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PH; SOLUTION AND SOLUBILITY;

CACTACEAE; CARBOCYANINES; CHROMATOGRAPHY, LIQUID; DECARBOXYLATION; ETHANOL; FRUIT; HEAT; HYDROGEN-ION CONCENTRATION; HYDROGENATION; MASS SPECTROMETRY; PLANT EXTRACTS; SOLUTIONS; WATER;

HYLOCEREUS POLYRHIZUS; STENOCEREUS STELLATUS;

EID: 24344479101     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050700t     Document Type: Article

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