Antioxidant and enzyme inhibitory activities of blueberry anthocyanins prepared using different solvents

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 18, 2013, Pages 4441-4447

  Flores, Floirendo P ^a   Singh, Rakesh K ^a   Kerr, William L ^a   Pegg, Ronald B ^a   Kong, Fanbin ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

glucosidase; anthocyanin; antioxidant; blueberries; solvents

Indexed keywords

ANTHOCYANIN CONTENT; BLUEBERRIES; COMPARISON OF MASS SPECTRUM; DIFFERENT SOLVENTS; FERRIC REDUCING ANTIOXIDANT POWER; GLUCOSIDASE; INHIBITORY ACTIVITY; PREPARATION METHOD;

ACETONE; AMYLASES; ANTIOXIDANTS; BIOACTIVITY; MASS SPECTROMETRY; POWDERS; SOLVENTS;

ANTHOCYANINS;

ACETONE; ALCOHOL; ALPHA GLUCOSIDASE; AMYLASE; ANTHOCYANIN; ANTIOXIDANT; METHANOL; PHENOL DERIVATIVE; PLANT EXTRACT; SOLVENT;

ARTICLE; BLUEBERRY; CHEMISTRY; COLORIMETRY; COMPARATIVE STUDY; DRUG ANTAGONISM; FOOD HANDLING; FREEZE DRYING; METHODOLOGY;

ACETONE; ALPHA-AMYLASES; ALPHA-GLUCOSIDASES; ANTHOCYANINS; ANTIOXIDANTS; BLUEBERRY PLANT; COLORIMETRY; ETHANOL; FOOD HANDLING; FREEZE DRYING; METHANOL; PHENOLS; PLANT EXTRACTS; SOLVENTS;

EID: 84877313018     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400429f     Document Type: Article

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