Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins

Food Chemistry

Volumn 180, Issue , 2015, Pages 227-234

  De Aguiar Cipriano, Paula ^a   Ekici, Lutfiye ^c   Barnes, Ryan C ^a   Gomes, Carmen ^b   Talcott, Stephen T ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b Texas A M University   (United States)

^c ERCIYES UNIVERSITY   (Turkey)

Author keywords

Anthocyanins; oxidase inhibition; Polyphenol; Pre heating; Purple sweet potato

Indexed keywords

ACYLATION; EXTRACTION; HEATING; OXALIC ACID; RECOVERY; SODIUM BORATE;

AQUEOUS EXTRACTION; EXTRACTION SOLUTION; HOT WATER IMMERSIONS; POLYPHENOL OXIDASE; POLYPHENOLS; PURPLE SWEET POTATOES; SOLVENT MODIFIERS; TEMPERATURE DEPENDENT;

ANTHOCYANINS;

ANTHOCYANIN; BORATE SODIUM; CATECHOL OXIDASE; CINNAMIC ACID DERIVATIVE; CITRIC ACID; HOT WATER; OXALIC ACID; PLANT EXTRACT;

ARTICLE; ENZYME INACTIVATION; ENZYME INHIBITION; ENZYME MECHANISM; EXTRACTION; HEATING; NONHUMAN; OXIDATION; SWEET POTATO; TEMPERATURE DEPENDENCE; CHEMISTRY; OXIDATION REDUCTION REACTION;

IPOMOEA BATATAS;

ANTHOCYANINS; CATECHOL OXIDASE; HEATING; IPOMOEA BATATAS; OXIDATION-REDUCTION; PLANT EXTRACTS;

EID: 84923359255     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.020     Document Type: Article

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