Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1569-1576

  Jing, Pu ^a,b   Zhao, Shu Juan ^b   Ruan, Si Yu ^b   Xie, Zhuo Hong ^c   Dong, Ying ^b   Yu, Liangli ^a,c  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b JIANGSU UNIVERSITY   (China)

^c UNIVERSITY OF MARYLAND   (United States)

Author keywords

Acylation; Anthocyanins; Glucosinolates; Red radish; Stability

Indexed keywords

CULTIVAR SELECTION; FIRST ORDER KINETICS; GLUCOSINOLATE CONTENTS; GLUCOSINOLATES; HALF LIVES; HEALTH BENEFITS; MASS SPECTROSCOPY; NATURAL COLOURANTS; NUTRACEUTICAL PRODUCTS; PH CONDITION; PH RANGE; PH VALUE; POTENTIAL SOURCES; RADISH CULTIVARS; RAPHANUS SATIVUS; RED RADISH; VALUE ADDED PRODUCTS; WIDE PH RANGE; ZERO ORDER KINETICS;

ACYLATION; CONVERGENCE OF NUMERICAL METHODS; DEGRADATION; DERIVATIVES; MASS SPECTROMETRY; PH; PLANTS (BOTANY); RADIOACTIVITY;

ANTHOCYANINS;

ANTHOCYANIN; COUMARIC ACID; GLUCOSIDE; GLUCOSINOLATE; PELARGONIDIN 3 SOPHOROSIDE 5 GLUCOSIDE DERIVATIVE; PLANT EXTRACT; UNCLASSIFIED DRUG;

ARTICLE; CULTIVAR; DRUG DEGRADATION; DRUG ISOLATION; DRUG STABILITY; PH MEASUREMENT; PLANT ROOT; RADISH; THERMOSTABILITY;

RAPHANUS SATIVUS; RAPHANUS SATIVUS VAR. NIGER;

EID: 84859788495     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.051     Document Type: Article

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