Characterisation and free radical scavenging activities of novel red pigment from Osmanthus fragrans' seeds

Food Chemistry

Volumn 112, Issue 4, 2009, Pages 909-913

  Pan, Yingming ^a   Zhu, Zhiren ^a   Huang, Zhili ^a   Wang, Hengshan ^a   Liang, Ying ^b   Wang, Kai ^a   Lei, Qian ^a   Liang, Min ^a  

^a GUANGXI NORMAL UNIVERSITY   (China)

^b GUILIN UNIVERSITY OF ELECTRONIC TECHNOLOGY   (China)

Author keywords

Free radical scavenging activities; Osmanthus fragrans' seeds; Physical and chemical properties; Red pigment

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; AMINO ACID; ASCORBIC ACID; BUTYLCRESOL; FOOD ADDITIVE; HYDROXYL RADICAL; METAL ION; OXIDIZING AGENT; PIGMENT; PLANT EXTRACT; QUERCETIN; SALIDROSID; SCAVENGER; SODIUM CHLORIDE; SODIUM SULFATE; STARCH; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OLEACEAE; ORNAMENTAL SPECIES; OSMANTHUS FRAGRANS; PH MEASUREMENT; PLANT SEED; SOLVENT EXTRACTION; TEMPERATURE MEASUREMENT; ULTRAVIOLET SPECTROSCOPY;

OSMANTHUS FRAGRANS;

EID: 50049131338     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.077     Document Type: Article

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