Degradation of anthocyanin from litchi fruit pericarp by H2O2 and hydroxyl radical

Food Chemistry

Volumn 116, Issue 4, 2009, Pages 995-998

  Ruenroengklin, Neungnapa ^a   Yang, Bao ^a   Lin, Hetong ^b   Chen, Feng ^c   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

^c CLEMSON UNIVERSITY   (United States)

Author keywords

Anthocyanin; Browning; Degradation; Fruit; Hydrogen peroxide; Hydroxyl radical; Litchi

Indexed keywords

ANTHOCYANIN; CATECHOL OXIDASE; HYDROGEN PEROXIDE; HYDROXYL RADICAL;

ARTICLE; COLUMN CHROMATOGRAPHY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DEGRADATION KINETICS; ENZYME METABOLISM; FRUIT STORAGE; GLYCATION; LYCHEE; OXIDATION KINETICS; PERICARP; PROTEIN PURIFICATION; REACTION TIME;

LITCHI CHINENSIS;

EID: 67349269484     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.063     Document Type: Article

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