A novel copigment of quercetagetin for stabilization of grape skin anthocyanins

Food Chemistry

Volumn 166, Issue , 2015, Pages 50-55

  Xu, Honggao ^a   Liu, Xuan ^a   Yan, Qiuli ^a   Yuan, Fang ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Copigment; Degradation; Grape skin anthocyanins; Kinetic; Quercetagetin

Indexed keywords

DEGRADATION; FOOD TECHNOLOGY; KINETICS; PHYSICAL CHEMISTRY;

ANTHOCYANIN SOLUTIONS; COPIGMENT; DEGRADATION REACTION; EPIGALLOCATECHIN GALLATE; EXPERIMENTAL CONDITIONS; FIRST-ORDER KINETIC MODELS; GRAPE SKIN; QUERCETAGETIN;

ANTHOCYANINS;

ANTHOCYANIN; CAFFEIC ACID; DELPHINIDIN; EPIGALLOCATECHIN GALLATE; FERULIC ACID; ISOQUERCITRIN; MALVIDIN CHLORIDE; MORIN; MYRICETIN 3 RHAMNOSIDE; PARA COUMARIC ACID; PHENOL DERIVATIVE; QUERCETAGETIN; QUERCETIN DERIVATIVE; RUTOSIDE; SYRINGIC ACID; TEA POLYPHENOLS; UNCLASSIFIED DRUG; VANILLIC ACID; CHROMONE DERIVATIVE; POLYPHENOL;

ARTICLE; CHEMICAL STRUCTURE; COLORIMETRY; COMPARATIVE STUDY; CONTROLLED STUDY; DEGRADATION KINETICS; FRUIT (STRUCTURE); GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT EXPOSURE; LIGHT INTENSITY; NONHUMAN; PIGMENTATION; SOUR CHERRY; STRAWBERRY; ULTRAVIOLET RADIATION; CHEMISTRY; KINETICS; VITIS;

ANTHOCYANINS; CHROMONES; KINETICS; POLYPHENOLS; VITIS;

EID: 84903184161     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.125     Document Type: Article

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