Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 30, 2014, Pages 7524-7531

  Ahmadiani, Neda ^a   Robbins, Rebecca J ^b   Collins, Thomas M ^b   Giusti, M Monica ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b MARS INC   (United States)

Author keywords

anthocyanins; color; cultivar; harvesting time; red cabbage (Brassica oleracea L.)

Indexed keywords

COLOR; FINITE DIFFERENCE METHOD; HARVESTING; PLANTS (BOTANY);

ANTHOCYANIN PIGMENT; BRASSICA OLERACEA; COLOR CHARACTERISTICS; CULTIVAR; CULTIVAR SELECTION; FOOD COLORANTS; MATURITY STAGES; RED CABBAGES;

ANTHOCYANINS;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA;

ANTHOCYANIN; PIGMENT; PLANT EXTRACT;

BRASSICA; CHEMISTRY; CLASSIFICATION; CROP; PH;

ANTHOCYANINS; BRASSICA; CROPS, AGRICULTURAL; HYDROGEN-ION CONCENTRATION; PIGMENTS, BIOLOGICAL; PLANT EXTRACTS;

EID: 84905281324     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501991q     Document Type: Article

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