Cooked blueberries: Anthocyanin and anthocyanidin degradation and their radical-scavenging activity

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 16, 2010, Pages 9006-9012

  Oliveira, Carla ^a   Amaro, I Filipe ^a   Pinho, Olivia ^a   Ferreira, Isabel M P L V ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

anthocianins; anthocyanidins; Cooked blueberries; radical scavenging activity

Indexed keywords

ANTHOCIANINS; ANTHOCYANIDINS; ARRAY DETECTORS; BEFORE AND AFTER; COOKED BLUEBERRIES; CYANIDIN; METHANOLIC EXTRACTS; PHYTOCHEMICALS; RADICAL-SCAVENGING ACTIVITY; SCAVENGING ACTIVITIES; SYSTEMATIC EVALUATION; VACCINIUM CORYMBOSUM;

AGRICULTURAL PRODUCTS; DEGRADATION; PRINCIPAL COMPONENT ANALYSIS;

ANTHOCYANINS;

ANTHOCYANIN; PLANT EXTRACT; SCAVENGER;

ARTICLE; BLUEBERRY; COOKING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM;

ANTHOCYANINS; BLUEBERRY PLANT; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKING; FREE RADICAL SCAVENGERS; PLANT EXTRACTS;

VACCINIUM; VACCINIUM CORYMBOSUM;

EID: 77956511863     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101923w     Document Type: Article

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