Thermal and pH stability of betacyanin pigment of djulis (Chenopodium formosanum) in Taiwan and their relation to antioxidant activity

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 2, 2010, Pages 1020-1025

  Tsai, Pi Jen ^a   Sheu, Chih Hung ^a   Wu, Pei Hua ^a   Sun, Ying Fang ^b  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b NATIONAL YANG MING UNIVERSITY   (Taiwan)

Author keywords

Antioxidant capacity; Betacyanin; Djulis (chenopodium fromosanum)

Indexed keywords

ANTIOXIDANT; CARBOCYANINE; CYANINE DYE; PIGMENT; PLANT EXTRACT;

ARTICLE; CHEMISTRY; GOOSEFOOT; PH; TAIWAN; TEMPERATURE;

ANTIOXIDANTS; CARBOCYANINES; CHENOPODIUM; HYDROGEN-ION CONCENTRATION; PIGMENTS, BIOLOGICAL; PLANT EXTRACTS; TAIWAN; TEMPERATURE;

ACER PENSYLVANICUM; CHENOPODIUM;

EID: 74849124713     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9032766     Document Type: Article

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