Acylated anthocyanins from sprouts of Raphanus sativus cv. Sango: Isolation, structure elucidation and antioxidant activity

Food Chemistry

Volumn 166, Issue , 2015, Pages 397-406

  Matera, Riccardo ^a   Gabbanini, Simone ^a   Berretti, Serena ^b   Amorati, Riccardo ^b   De Nicola, Gina Rosalinda ^c   Iori, Renato ^c   Valgimigli, Luca ^b  

^a RandD Division BeC Srl   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Anthocyanins; Mass spectrometry; NMR; Peroxyl radicals; Phenolic acids; Radish sprouts

Indexed keywords

ACYLATION; ANTIOXIDANTS; LINOLEIC ACID; MASS SPECTROMETRY; MICELLES; NUCLEAR MAGNETIC RESONANCE; RATE CONSTANTS;

ACETONITRILE SOLUTIONS; ANTI-OXIDANT ACTIVITIES; AUTOXIDATION OF LINOLEIC ACIDS; PEROXYL RADICAL; PHENOLIC ACIDS; RADISH SPROUTS; STRUCTURE ACTIVITY RELATIONSHIPS; STRUCTURE ELUCIDATION;

ANTHOCYANINS;

ACETONITRILE; ANTHOCYANIN; ANTIOXIDANT; FERULIC ACID; LINOLEIC ACID; MALONIC ACID; PEROXY RADICAL; SINAPIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID;

ACYLATION; ANTIOXIDANT ACTIVITY; ARTICLE; AUTOOXIDATION; DRUG ISOLATION; MICELLE; NONHUMAN; RADISH; SPROUT; STRUCTURE ACTIVITY RELATION; CHEMISTRY; OXIDATION REDUCTION REACTION; RAPHANUS;

ANTHOCYANINS; ANTIOXIDANTS; HYDROXYBENZOATES; OXIDATION-REDUCTION; RAPHANUS; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 84903843495     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.056     Document Type: Article

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