The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 3260-3267

  Zhao, Mengyao ^a   Luo, Yinghua ^b   Li, Yuan ^a   Liu, Xin ^a   Wua, Jihong ^a   Liao, Xiaojun ^a   Chen, Fang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Anthocyanins; Degradation; Identification; Malvidin 3,5 diglucoside; Malvidin 3 glucoside; Microwave

Indexed keywords

ANTHOCYANINS; CARBOHYDRATES; DEGRADATION; FLAVONOIDS; HEAT TREATMENT; IDENTIFICATION (CONTROL SYSTEMS); MICROWAVE HEATING;

2 , 6-DIMETHOXYPHENOL; CONVENTIONAL THERMAL DEGRADATIONS; DEGRADATION PATHWAYS; DEGRADATION PRODUCTS; FRUIT AND VEGETABLES; MALVIDIN-3,5-DIGLUCOSIDE; MALVIDIN-3-GLUCOSIDE; MICROWAVE CONDITIONS;

MICROWAVES;

2,4,6 TRIHYDROXYBENZALDEHYDE; 2,6 DIMETHOXY PHENOL; 3 GLUCOSIDE 7 HYDROXYCOUMARIN; ANTHOCYANIN; ANTHOCYANONE A; COUMARIN; DIHYDROXY PHENYLACETALDEHYDE; DISODIUM HYDROGEN PHOSPHATE; HYDROGEN PEROXIDE; HYDROXYCOUMARIN; HYDROXYCOUMARIN DERIVATIVE; MALVIDIN 3 GLUCOSIDE; MALVIN 3,5 DIGLUCOSIDE; SYRINGIC ACID; SYRINGOL; UNCLASSIFIED DRUG;

ARTICLE; BAEYER VILLIGER REACTION; DEGLYCOSYLATION; DEGRADATION; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERIZATION; MICROWAVE IRRADIATION; NUCLEOPHILICITY;

EID: 84879817914     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.147     Document Type: Article

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