Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 1908-1914

  Sari, Puspita ^a   Wijaya, Christofora Hanny ^b   Sajuthi, Dondin ^b   Supratman, Unang ^c  

^a UNIVERSITY OF JEMBER   (Indonesia)

^b BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

^c PADJADJARAN UNIVERSITY   (Indonesia)

Author keywords

Anthocyanins; Antioxidant activity; Bathochromic shift; Colour enhancement and stability; Hyperchromic effect; Intermolecular copigmentation; Syzygium cumini

Indexed keywords

ANTIOXIDANT ACTIVITIES; BATHOCHROMIC SHIFT; COPIGMENTATION; HYPERCHROMIC EFFECT; SYZYGIUM CUMINI;

COLOR; FREE RADICALS; STABILITY;

ANTHOCYANINS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; CAFFEIC ACID; FERULIC ACID; POLYPHENOL; SCAVENGER; SINAPIC ACID;

BEVERAGE; COLOR; CONFERENCE PAPER; CONTROLLED STUDY; FLUORESCENT LIGHTING; FREEZING; FRUIT; GLYCOSYLATION; NONHUMAN; PIGMENTATION; ROOM TEMPERATURE; ROSEMARY; STORAGE; SYZYGIUM CUMINI;

ROSMARINUS OFFICINALIS; SYZYGIUM CUMINI;

EID: 84857064503     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.025     Document Type: Conference Paper

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