Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices

Food Chemistry

Volumn 173, Issue , 2015, Pages 495-500

  Hernandez Herrero J A ^a   Frutos, M J ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Copigmentation; Cyanidin 3 glucoside; Prunus salicina L.; Quercetin 3 rutinoside; VCEAC

Indexed keywords

ALCOHOLS; ANTHOCYANINS; ANTIOXIDANTS; COLOR; FLAVONOIDS; FOOD STORAGE; PHENOLS; STABILITY;

COPIGMENTATION; CYANIDIN; PRUNUS SALICINA L; QUERCETIN 3-RUTINOSIDE; VCEAC;

ASCORBIC ACID;

ANTHOCYANIN; ASCORBIC ACID; CYANIDIN 3 GLUCOSIDE; CYANIDIN 3 RUTINOSIDE; RUTOSIDE; UNCLASSIFIED DRUG; ANTIOXIDANT; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD COLOR; FRUIT JUICE; PH MEASUREMENT; PLUM; TEMPERATURE MEASUREMENT; ANALYSIS; BEVERAGE; CHEMISTRY; COLOR; PRUNUS;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; COLOR; PLANT EXTRACTS; PRUNUS; RUTIN;

EID: 84908425801     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.059     Document Type: Article

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