Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability

Food Chemistry

Volumn 191, Issue , 2016, Pages 12-20

  Pedro, Alessandra Cristina ^a   Granato, Daniel ^a   Rosso, Neiva Deliberali ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

Anthocyanins; Antioxidant activity; Atoxic solvent; Flavonoids; Response surface methodology

Indexed keywords

ANTIOXIDANTS; EXTRACTION; FLAVONOIDS; REGRESSION ANALYSIS; SOLVENTS;

ANTI-OXIDANT ACTIVITIES; BOX-BEHNKEN DESIGN; DETERMINATION COEFFICIENTS; REGRESSION MODEL; RESPONSE SURFACE METHODOLOGY; RICE (ORYZA SATIVA L.); RICE (ORYZA SATIVA); TOTAL FLAVONOIDS;

ANTHOCYANINS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; AMARANTH; ANTHOCYANIN; CITRIC ACID; CYANIDIN 3 GLUCOSIDE; GALLIC ACID; GLUCOSE; METHANOL; PHYTIC ACID; POLYPHENOL DERIVATIVE; SOLVENT; CYANIDIN 3-O-GLUCOSIDE; FLAVONOID; GLUCOSIDE; POLYPHENOL;

ABSORPTION; ANTIOXIDANT ACTIVITY; ARTICLE; BLACK CURRANT; BLACK RICE; CHEMICAL STRUCTURE; COLOR; CONTROLLED STUDY; DIFFUSION COEFFICIENT; DPPH RADICAL SCAVENGING ASSAY; EXTRACTION; LIGHT; MOLECULAR STABILITY; NONHUMAN; NUCLEOPHILICITY; PH; PIGMENTATION; PROTON TRANSPORT; RESPONSE SURFACE METHOD; RICE; SOLUBILITY; SWEET POTATO; TEMPERATURE; TIME; CHEMISTRY; ISOLATION AND PURIFICATION; LIMIT OF DETECTION; ORYZA; REPRODUCIBILITY;

ORYZA SATIVA;

ANTHOCYANINS; COLOR; FLAVONOIDS; GLUCOSIDES; LIMIT OF DETECTION; ORYZA; POLYPHENOLS; REPRODUCIBILITY OF RESULTS;

EID: 84938998955     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.045     Document Type: Article

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