Stability to light, heat, and hydrogen peroxide at different pH values and DPPH radical scavenging activity of acylated anthocyanins from red radish extract

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 9, 2007, Pages 3692-3701

  Matsufuji, Hiroshi ^a   Kido, Hirotsugu ^b   Misawa, Hisashi ^a   Yaguchi, Junichi ^a   Otsuki, Takashi ^a   Chino, Makoto ^a   Takeda, Mitsuharu ^a   Yamagata, Kazuo ^a  

^a NIHON UNIVERSITY   (Japan)

^b Mitsubish Chemical Corp   (Japan)

Author keywords

Acylated anthocyanin; Acylated pelargonidin; Antioxidant activity; Red radish; Stability

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTHOCYANIN; HYDROGEN PEROXIDE; PICRIC ACID; PLANT EXTRACT; SCAVENGER; UNCLASSIFIED DRUG;

ACYLATION; ARTICLE; CHEMISTRY; DRUG STABILITY; HEAT; LIGHT; PH; RADISH;

ACYLATION; ANTHOCYANINS; DRUG STABILITY; FREE RADICAL SCAVENGERS; HEAT; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; LIGHT; PICRATES; PLANT EXTRACTS; RAPHANUS;

RAPHANUS SATIVUS;

EID: 34249307822     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063598o     Document Type: Article

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