Chemiluminescent screening of quenching effects of natural colorants against reactive oxygen species: Evaluation of grape seed, monascus, gardenia and red radish extracts as multi-functional food additives

Food Chemistry

Volumn 101, Issue 3, 2007, Pages 980-986

  Wada, M ^a   Kido, H ^b   Ohyama, K ^a   Ichibangase, T ^a   Kishikawa, N ^a   Ohba, Y ^a   Nakashima, M N ^a   Kuroda, N ^a   Nakashima, K ^a  

^a NAGASAKI UNIVERSITY   (Japan)

^b MITSUBISHI CHEMICAL CORPORATION   (Japan)

Author keywords

Chemiluminescent assay; Gardenia; Grape seed extract; Monascus; Multi functional food additive; Natural colorant; Polyphenolics; Reactive oxygen species; Red radish

Indexed keywords

CHALCONE; COLORING AGENT; CYANIDIN 3 GLUCOSIDE; DELPHINIDIN; FOOD ADDITIVE; HYDROXYL RADICAL; HYPOCHLORITE; LINOLENIC ACID; PELARGONIDIN; PEROXIDE; POLYPHENOL DERIVATIVE; REACTIVE OXYGEN METABOLITE; RESVERATROL; SINGLET OXYGEN; SUPEROXIDE;

ARTICLE; CHEMOLUMINESCENCE; CONCENTRATION RESPONSE; GARDENIA; GRAPE; MEASUREMENT; MONASCUS; PLANT SEED; RADISH;

GARDENIA; MONASCUS; RAPHANUS SATIVUS; VITIS SP.;

EID: 33748762212     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.02.050     Document Type: Article

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