Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity

Food Research International

Volumn 51, Issue 1, 2013, Pages 303-309

  Wiczkowski, Wieslaw ^a   Szawara Nowak, Dorota ^a   Topolska, Joanna ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Acylated anthocyanins; Antioxidant activity; HPLC MS MS; Isolation; Red cabbage

Indexed keywords

AMBERLITE XAD-16; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BASE STRUCTURE; BIOACTIVE SUBSTANCES; CYANIDIN; HPLC-DAD-MS; HPLC-MS/MS; ISOLATION; P-COUMARIC ACID; PHENOLIC ACIDS; RADICAL CATIONS; RED CABBAGES; RELATIVE CONTRIBUTION; SUPEROXIDE ANION RADICALS;

ACYLATION; AGENTS; CARBOHYDRATES; FREE RADICALS; ORGANIC ACIDS; OXYGEN; PHENOLS; PURIFICATION;

ANTHOCYANINS;

BRASSICA OLERACEA VAR. CAPITATA;

EID: 84872390683     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.015     Document Type: Article

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