Comparative evaluation of the antioxidant potential of infant cereals produced from purple wheat and red rice grains and LC-MS analysis of their anthocyanins

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 23, 2011, Pages 12330-12341

  Hirawan, Rhanissa ^a   Diehl Jones, William ^a   Beta, Trust ^a,b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

anthocyanins; antioxidant activity; Infant cereals; purple wheat; red rice

Indexed keywords

ANTHOCYANIN CONTENT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT ACTIVITY; ANTIOXIDANT POTENTIAL; ANTIOXIDANT PROTECTION; ANTIOXIDANT STATUS; COMPARATIVE EVALUATIONS; COMPREHENSIVE RESEARCH; EXOGENOUS SOURCE; HIGHER TEMPERATURES; INFANT CEREALS; INFANT FOOD; OXIDATIVE DAMAGE; OXYGEN RADICAL ABSORBANCE CAPACITIES; PEROXYL RADICAL; PRO-OXIDANTS; PURPLE WHEAT; REACTIVE OXYGEN SPECIES; RED RICE; TOTAL PHENOLIC CONTENT;

AGENTS; ANTHOCYANINS; ENZYMATIC HYDROLYSIS; FREE RADICALS; OXYGEN; PHENOLS; PLANTS (BOTANY);

GRAIN (AGRICULTURAL PRODUCT);

ANTHOCYANIN; ANTIOXIDANT; PIGMENT;

ARTICLE; BABY FOOD; COMPARATIVE STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; INFANT; RICE; TANDEM MASS SPECTROMETRY; WHEAT;

ANTHOCYANINS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HUMANS; INFANT; INFANT FOOD; ORYZA SATIVA; PIGMENTS, BIOLOGICAL; TANDEM MASS SPECTROMETRY; TRITICUM;

EID: 83055179069     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202662a     Document Type: Article

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