Positive effects of glycosylated anthocyanin isolated from an edible berry fruit (Acanthopanax sessiliflorum) on its antioxidant activity and color stability

Food Research International

Volumn 44, Issue 7, 2011, Pages 2258-2263

  Kim, Dong Min ^a   Bae, Jun Soo ^a   Lee, Da Som ^a   Lee, Heungsook ^a   Joo, Mi Hyun ^a,b   Yoo, Sang Ho ^a  

^a Sejong University   (South Korea)

^b Jeonju University   (South Korea)

Author keywords

ABTS; Acanthopanax sessiliflorum; Antioxidant; Cyanidin 3 O sambubioside; DPPH; L Ascorbic acid; Ogaja; Stability

Indexed keywords

ABTS; ACANTHOPANAX SESSILIFLORUM; ANTIOXIDANT; CYANIDIN-3-O-SAMBUBIOSIDE; DPPH; L-ASCORBIC ACID; OGAJA;

COLOR; FOOD PROCESSING; FRUITS; GLUCOSE; KETONES; ORGANIC ACIDS; PURIFICATION; STABILITY; THIN LAYER CHROMATOGRAPHY;

ANTHOCYANINS;

ACANTHOPANAX;

EID: 79959928970     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.01.021     Document Type: Article

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