Thermal stability of anthocyanin extract of Hibiscus sabdariffa L. in the presence of β-cyclodextrin

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 21, 2008, Pages 10303-10310

  Mourtzinos, Ioannis ^a   Makris, Dimitris P ^b   Yannakopoulou, Konstantina ^c   Kalogeropoulos, Nick ^a   Michali, Iliana ^a   Karathanos, Vaios T ^a  

^a HAROKOPIO UNIVERSITY   (Greece)

^b MEDITERRANEAN AGRONOMIC INSTITUTE OF CHANIA   (Greece)

^c INSTITUTE OF NANOSCIENCE AND NANOTECHNOLOGY   (Greece)

Author keywords

Anthocyanins; Cyclodextrin; Hibiscus extract; Inclusion complex; Natural antioxidants; Nuclear magnetic resonance

Indexed keywords

HIBISCUS; HIBISCUS SABDARIFFA;

ANTHOCYANIN; BETA CYCLODEXTRIN; BETA CYCLODEXTRIN DERIVATIVE; PLANT EXTRACT;

ARTICLE; CHEMISTRY; HEAT; HIBISCUS; KINETICS; OXIDATION REDUCTION REACTION;

ANTHOCYANINS; BETA-CYCLODEXTRINS; HIBISCUS; HOT TEMPERATURE; KINETICS; OXIDATION-REDUCTION; PLANT EXTRACTS;

EID: 58149350139     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801389j     Document Type: Article

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