Isolation of strawberry anthocyanins using high-speed counter-current chromatography and the copigmentation with catechin or epicatechin by high pressure processing

Food Chemistry

Volumn 247, Issue , 2018, Pages 81-88

  Zou, Hui ^a,b   Ma, Yan ^a,c   Xu, Zhenzhen ^b   Liao, Xiaojun ^a   Chen, Ailiang ^b   Yang, Shuming ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c INSTITUTE OF MICROBIOLOGY   (China)

Author keywords

Catechin; Copigmentation; Epicatechin; High pressure processing; Pelargonidin 3 glucoside

Indexed keywords

BINDING ENERGY; CARBOHYDRATES; COMPLEXATION; FLAVONOIDS; FRUITS; HYDROGEN BONDS; LIQUID CHROMATOGRAPHY; ORGANIC ACIDS; PHENOLS; REACTION RATES; VAN DER WAALS FORCES;

CATECHIN; COPIGMENTATION; EPICATECHIN; HIGH PRESSURE PROCESSING; PELARGONIDIN;

ANTHOCYANINS;

ACETONITRILE; ANTHOCYANIN; BUTANOL; CATECHIN; CYANIDIN 3 GLUCOSIDE; EPICATECHIN; GLUCOSIDE; PELARGONIDIN; TERT BUTYL METHYL ETHER; TRIFLUOROACETIC ACID; WATER; CYANIDIN 3-O-GLUCOSIDE; PELARGONIDIN-3-GLUCOSIDE;

ARTICLE; CONTROLLED STUDY; COUNTER CURRENT CHROMATOGRAPHY; DRUG ISOLATION; FORCE; PH; PIGMENTATION; PRESSURE; STRAWBERRY; VELOCITY; CHEMISTRY; FRAGARIA; ISOLATION AND PURIFICATION; PROCEDURES;

ANTHOCYANINS; CATECHIN; COUNTERCURRENT DISTRIBUTION; FRAGARIA; GLUCOSIDES; HYDROGEN-ION CONCENTRATION; PRESSURE;

EID: 85038938738     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.11.102     Document Type: Article

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