Comparative analysis of pigments in red and yellow banana fruit

Food Chemistry

Volumn 239, Issue , 2018, Pages 1009-1018

  Fu, Xiumin ^a   Cheng, Sihua ^a,b   Liao, Yinyin ^a   Huang, Bingzhi ^c   Du, Bing ^d   Zeng, Wei ^e   Jiang, Yueming ^a   Duan, Xuewu ^a   Yang, Ziyin ^a,b  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^c INSTITUTE OF ANIMAL SCIENCE   (China)

^d SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^e Waters Technologies Shanghai Ltd   (China)

Author keywords

Anthocyanin; Banana fruit; Carotenoid; Flavonoid; Pigment

Indexed keywords

ANTHOCYANINS; COLOR; FLAVONOIDS; PIGMENTS;

BANANA FRUITS; BETA CAROTENE; CAROTENOID; COMPARATIVE ANALYSIS; EPIDERMAL CELLS; FLAVONOID; HPLC- PDA; TOTAL CONTENT;

FRUITS;

ALPHA CAROTENE; ANTHOCYANIDIN; ANTHOCYANIN; BETA CAROTENE; CAROTENOID; CATECHIN; CHALCONE DERIVATIVE; CYANIDIN; DELPHINIDIN; FLAVONE DERIVATIVE; FLAVONOL DERIVATIVE; GLUCOSIDE; GLYCOSIDE; ISORHAMNETIN; KAEMPFEROL; MALVIDIN CHLORIDE; PEONIDIN; PETUNIDIN; PIGMENT; PROANTHOCYANIN; QUERCETIN; RHAMNOSIDE; RUTINOSIDE; RUTOSIDE; SYRINGETIN; UNCLASSIFIED DRUG; XANTHOPHYLL; XYLOSIDE;

ARTICLE; BANANA; CULTIVAR; EPIDERMIS CELL; FRUIT COLOR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; PIGMENTATION; TIME OF FLIGHT MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; COLOR; COMPARATIVE STUDY; FRUIT; MUSA;

CAROTENOIDS; COLOR; FRUIT; MUSA; PIGMENTATION;

EID: 85024123866     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.046     Document Type: Article

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