Recovery and characterisation of coloured phenolic preparations from apple seeds

Food Chemistry

Volumn 136, Issue 3-4, 2013, Pages 1277-1287

  Fromm, Matthias ^a   Loos, Helene M ^a   Bayha, Sandra ^a   Carle, Reinhold ^a   Kammerer, Dietmar R ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Apple seeds; Colourants; Extraction; Oxidation; Phenolic compounds; Polyphenol oxidase

Indexed keywords

ACETONE-WATER MIXTURE; ANTIOXIDANT ACTIVITIES; COLOUR PROPERTIES; COLOURANTS; COSMETIC INGREDIENTS; EXTRACTION PROCEDURE; MODEL SOLUTION; PHENOLIC COMPOUNDS; PIGMENT SYNTHESIS; POLYPHENOL OXIDASE; SINGLE EXTRACTION; SYNTHESIS RATE;

ACETONE; EXTRACTION; FRUITS; OXIDATION; RECOVERY;

PHENOLS;

3 HYDROXYPHLORIDZIN; 4 O 4 COUMAROYLQUINIC ACID; 5 O 4 COUMAROYLQUINIC ACID; ACETONE; ANTIOXIDANT; CATECHOL OXIDASE; CHLOROGENIC ACID; DYE; EPICATECHIN; HYPERIN; ISOQUERCITRIN; PHENOL DERIVATIVE; PHLORETIN 2',2 XYLOGLUCOSIDE; PHLORETIN DIHEXOSIDE; PHLORIZIN; PIGMENT; PLANT EXTRACT; PROCYANIDIN B2; PROCYANIDIN TRIMER; PROTOCATECHUIC ACID; QUERCETIN 3 O ARABINOSIDE; QUERCETIN 3 XYLOSIDE; QUERCITRIN; SOLVENT; UNCLASSIFIED DRUG; WATER;

ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; COLOR; DRUG ISOLATION; ENZYME ASSAY; MUSHROOM; NONHUMAN; PLANT SEED; SOLID; TEMPERATURE;

MALUS; PHENOLS; PIGMENTS, BIOLOGICAL; PLANT EXTRACTS; SEEDS;

BASIDIOMYCOTA; MALUS X DOMESTICA;

EID: 84867899063     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.042     Document Type: Article

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