Acylated anthocyanins in broccoli sprouts

Food Chemistry

Volumn 123, Issue 2, 2010, Pages 358-363

  Moreno, Diego A ^a   Pérez Balibrea, Santiago ^a   Ferreres, Federico ^a   Gil Izquierdo, Ángel ^a   García Viguera, Cristina ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Anthocyanins; Brassica oleracea; Cyanidin; Ferulic acid; Food; Health; Malonic acid; p Coumaric acid; Sinapic acid

Indexed keywords

ANTHOCYANIN; CAFFEIC ACID; CYANIDIN 3 O (4 COUMAROYL)(SINAPOYL)DIGLUCOSIDE 5 O (MALONYL)GLUCOSIDE; CYANIDIN 3 O (4 COUMAROYL)(SINAPOYL)DIGLUCOSIDE 5 O GLUCOSIDE; CYANIDIN 3 O (4 COUMAROYL)DIGLUCOSIDE 5 O GLUCOSIDE; CYANIDIN 3 O (FERULOYL)DIGLUCOSIDE 5 O GLUCOSIDE; CYANIDIN 3 O (SINAPOYL)(FERULOYL)DIGLUCOSIDE 5 O (MALONYL)GLUCOSIDE; CYANIDIN 3 O (SINAPOYL)(FERULOYL)DIGLUCOSIDE 5 O GLUCOSIDE; CYANIDIN 3 O (SINAPOYL)(SINAPOYL)DIGLUCOSIDE 5 O (MALONYL)GLUCOSIDE; CYANIDIN 3 O (SINAPOYL)(SINAPOYL)DIGLUCOSIDE 5 O GLUCOSIDE; CYANIDIN 3 O (SINAPOYL)DIGLUCOSIDE 5 O GLUCOSIDE; CYANIDIN 3 O (SINAPOYL)TRIGLUCOSIDE 5 O GLUCOSIDE; CYANIDIN 3,5 DI O GLUCOSIDE; FERULIC ACID; GLUCOSIDE; PARA COUMARIC ACID; SINAPIC ACID; UNCLASSIFIED DRUG;

ACETYLATION; ARTICLE; BROCCOLI; CULTIVAR; FOOD COMPOSITION; PHYTOCHEMISTRY; SPROUT; VARIETAS;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. ITALICA; BRASSICACEAE;

EID: 77953291265     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.044     Document Type: Article

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