Analysis of the Thermal Degradation of the Individual Anthocyanin Compounds of Black Carrot (Daucus carota L.): A New Approach Using High-Resolution Proton Nuclear Magnetic Resonance Spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 31, 2015, Pages 7066-7073

  Iliopoulou, Ioanna ^a   Thaeron, Delphine ^b   Baker, Ashley ^b   Jones, Anita ^a   Robertson, Neil ^a  

^a UNIVERSITY OF EDINBURGH   (United Kingdom)

^b Macphie of Glenbervie   (United Kingdom)

Author keywords

acylation; anthocyanins; CIE color measurements; cyanidin; NMR integration; thermal degradation; UV vis spectroscopy

Indexed keywords

ACYLATION; ANTHOCYANINS; AROMATIC COMPOUNDS; CHEMICAL COMPOUNDS; CHEMICAL SHIFT; CHROMATOGRAPHY; COLOR; COLORIMETRY; DEGRADATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MAGNETIC RESONANCE SPECTROSCOPY; MIXTURES; NUCLEAR MAGNETIC RESONANCE; PHOTODEGRADATION; PYROLYSIS; SOLUTIONS; ULTRAVIOLET VISIBLE SPECTROSCOPY;

COLOR MEASUREMENTS; CORRELATION SPECTROSCOPY; CYANIDIN; INDIVIDUAL ANTHOCYANINS; NUCLEAR MAGNETIC RESONANCE(NMR); PROTON NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; REVERSE PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; UV/ VIS SPECTROSCOPY;

NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

DAUCUS CAROTA;

ANTHOCYANIN; CYANIDIN; PLANT EXTRACT;

CARROT; CHEMISTRY; EVALUATION STUDY; HEAT; KINETICS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROCEDURES;

ANTHOCYANINS; DAUCUS CAROTA; HOT TEMPERATURE; KINETICS; MAGNETIC RESONANCE SPECTROSCOPY; PLANT EXTRACTS;

EID: 84938717959     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b02543     Document Type: Article

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