Betalains and phenolic compounds of leaves and stems of Alternanthera brasiliana and Alternanthera tenella

Food Research International

Volumn 97, Issue , 2017, Pages 240-249

  Deladino, L ^a   Alvarez, I ^b   De Ancos, B ^b   Sanchez Moreno C ^b   Molina Garcia A D ^b   Schneider Teixeira, A ^a,b  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Amaranthine; Betanin; Food additives; Kaempferol; Polyphenols; Vitexin

Indexed keywords

ANTIOXIDANTS; FOOD ADDITIVES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PHENOLS; PLANTS (BOTANY);

AMARANTHINE; BETANIN; KAEMPFEROL; POLYPHENOLS; VITEXIN;

FLAVONOIDS;

ANTIOXIDANT; BETALAIN; FOOD DYE; PHENOL DERIVATIVE; PLANT EXTRACT;

AMARANTHACEAE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANT LEAF; PLANT STEM;

AMARANTHACEAE; ANTIOXIDANTS; BETALAINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD COLORING AGENTS; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; PLANT STEMS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 85018474048     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.04.017     Document Type: Article

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