The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability

Food Chemistry

Volumn 228, Issue , 2017, Pages 526-532

  Qian, Bing Jun ^a   Liu, Jian Hua ^b   Zhao, Shu Juan ^a   Cai, Jian Xiong ^a   Jing, Pu ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b YIBIN UNIVERSITY   (China)

Author keywords

Copigmentation; Peonidin 3 sophoroside 5 glucoside; Phenolic acid; Purple sweet potato; Stacking

Indexed keywords

ASSOCIATION REACTIONS; CHROMOPHORES; COLOR; MOLECULAR DYNAMICS; ORGANIC ACIDS; REACTION KINETICS;

ANTHOCYANIN STABILITIES; COPIGMENTATION; FIRST ORDER REACTIONS; MOLECULAR DYNAMICS SIMULATIONS; PEONIDIN-3-SOPHOROSIDE-5-GLUCOSIDE; PHENOLIC ACIDS; PURPLE SWEET POTATOES; SECOND-ORDER REACTION;

ANTHOCYANINS;

ACID; ANTHOCYANIN; CAFFEIC ACID; FERULIC ACID; GALLIC ACID; GLUCOPYRANOSIDE; CAFFEIC ACID DERIVATIVE; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT;

ARTICLE; CHEMICAL COMPOSITION; COLOR; DRUG DEGRADATION; DRUG HALF LIFE; DRUG STABILITY; DRUG STRUCTURE; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR DYNAMICS; PH; PIGMENTATION; QUALITATIVE ANALYSIS; SIMULATION; SWEET POTATO; THERMOSTABILITY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; CHEMISTRY;

ANTHOCYANINS; CAFFEIC ACIDS; COLOR; HYDROXYBENZOATES; PLANT EXTRACTS;

EID: 85013059123     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.01.120     Document Type: Article

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