Betalain profile, phenolic content, and color characterization of different parts and varieties of opuntia ficus-indica

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 33, 2014, Pages 8491-8499

  Cejudo Bastante, María Jesús ^a   Chaalal, Makhlouf ^b   Louaileche, Hayette ^b   Parrado, Juan ^a   Heredia, Francisco J ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITY OF BEJAIA   (Algeria)

Author keywords

betalains; differential tristimulus colorimetry; HPLC DAD ESI ToF MS; Opuntia ficus indica; phenolics

Indexed keywords

COLOR; COLORIMETERS; FRUITS; INDUCTIVELY COUPLED PLASMA;

BETALAINS; HPLC-DAD-ESI-TOF-MS; OPUNTIA FICUS INDICA; PHENOLICS; TRISTIMULUS COLORIMETRY; HPLC-DAD;

COLORIMETRY;

BETALAIN; PHENOL DERIVATIVE; PLANT EXTRACT;

CHEMISTRY; COLOR; FRUIT; MASS SPECTROMETRY; OPUNTIA; PLANT SEED;

BETALAINS; COLOR; FRUIT; MASS SPECTROMETRY; OPUNTIA; PHENOLS; PLANT EXTRACTS; SEEDS;

CACTACEAE; OPUNTIA; OPUNTIA FICUS-INDICA; PYRUS;

EID: 84906330648     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf502465g     Document Type: Article

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