Chemical stability of açai fruit (Euterpe oleracea Mart.) anthocyanins as influenced by naturally occurring and externally added polyphenolic cofactors in model systems

Food Chemistry

Volumn 118, Issue 1, 2010, Pages 17-25

  Pacheco Palencia, Lisbeth A ^a   Talcott, Stephen T ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

A ai; Anthocyanin; Cofactor; Colour; Copigmentation; Euterpe oleracea; Stability

Indexed keywords

ANTHOCYANIN; CYANIDIN 3 GLUCOSIDE; CYANIDIN 3 RUTINOSIDE; FLAVONE C GLYCOSIDE; PHENOLIC ACID DERIVATIVE; POLYPHENOL DERIVATIVE; PROCYANIDIN DERIVATIVE; ROSMARINUS OFFICINALIS EXTRACT; STABILIZING AGENT; SULFITE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARECACEAE; ARTICLE; BLEACHING; CONTROLLED STUDY; DEGRADATION KINETICS; ELECTROSPRAY MASS SPECTROMETRY; EUTERPE OLERACEA; FRUIT; HALF LIFE TIME; PH; PIGMENTATION; STORAGE TEMPERATURE; TEA;

ASPALATHUS LINEARIS; EUTERPE OLERACEA; ROSMARINUS OFFICINALIS;

EID: 68349085752     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.032     Document Type: Article

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