Thermal degradation of anthocyanins from purple potato (Cv. Purple Majesty) and impact on antioxidant capacity

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 20, 2011, Pages 11040-11049

  Nayak, Balunkeswar ^a   Berrios, Jose De J ^b   Powers, Joseph R ^a   Tang, Juming ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

anthocyanins; antioxidant capacity; kinetics; purple potato; thermal degradation; thermal treatment

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CRUDE EXTRACT; DEGRADATION KINETICS; DEGRADATION PARAMETER; DEGRADATION PRODUCTS; ENTROPY OF ACTIVATION; FIRST ORDER REACTIONS; HIGH TEMPERATURE; K-VALUES; PHENOLICS; PURPLE POTATO; TEMPERATURE RANGE; THERMAL DEGRADATIONS; TWO WAVELENGTH; Z VALUE;

ACTIVATION ENERGY; ANTHOCYANINS; HEAT TREATMENT; PHENOLS; POPULATION STATISTICS; PURIFICATION; RATE CONSTANTS; REACTION KINETICS; SUGARS;

DEGRADATION;

ANTHOCYANIN; ANTIOXIDANT;

ARTICLE; CHEMISTRY; DRUG STABILITY; HEAT; ISOLATION AND PURIFICATION; KINETICS; PLANT TUBER; POTATO; THERMODYNAMICS;

ANTHOCYANINS; ANTIOXIDANTS; DRUG STABILITY; HOT TEMPERATURE; KINETICS; PLANT TUBERS; SOLANUM TUBEROSUM; THERMODYNAMICS;

SOLANUM TUBEROSUM;

EID: 80055025075     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201923a     Document Type: Article

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