Erratum: Studies into the Stability of 3-O-Glycosylated and 3,5-O-Diglycosylated Anthocyanins in Differently Purified Liquid and Dried Maqui (Aristotelia chilensis (Mol.) Stuntz) Preparations during Storage and Thermal Treatment (Journal of Agricultural and Food Chemistry (2015) 63:39 (8705-8714) DOI: 10.1021/acs.jafc.5b03471);Studies into the Stability of 3-O-Glycosylated and 3,5-O-Diglycosylated Anthocyanins in Differently Purified Liquid and Dried Maqui (Aristotelia chilensis (Mol.) Stuntz) Preparations during Storage and Thermal Treatment

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 39, 2015, Pages 8705-8714

  Brauch, Johanna E ^a   Kroner, Mareike ^a   Schweiggert, Ralf M ^a   Carle, Reinhold ^a,b  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

antioxidant activity; color stability; degradation kinetics; electrophilic attack; HPLC analysis; hydration equilibrium constants; illumination; pH; phenolic contents; temperature

Indexed keywords

DEGRADATION; EQUILIBRIUM CONSTANTS; FOOD STORAGE; HEAT TREATMENT; LIGHTING; MATRIX ALGEBRA; PH; PURIFICATION; STABILITY; TEMPERATURE;

ANTI-OXIDANT ACTIVITIES; COLOR STABILITY; DEGRADATION KINETICS; ELECTROPHILIC ATTACK; HPLC ANALYSIS; HYDRATION EQUILIBRIA; PHENOLIC CONTENT;

ANTHOCYANINS;

ANTHOCYANIN; FOOD DYE; PLANT EXTRACT;

CHEMISTRY; ELAEOCARPACEAE; FRUIT; GLYCOSYLATION; HALF LIFE TIME; HEAT; ISOLATION AND PURIFICATION;

ANTHOCYANINS; ELAEOCARPACEAE; FOOD COLORING AGENTS; FRUIT; GLYCOSYLATION; HALF-LIFE; HOT TEMPERATURE; PLANT EXTRACTS;

EID: 84943516539     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b03112     Document Type: Erratum

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