Quantitative Analysis of Cyanidin-3-Glucoside from Purple-Colored Crops
2006
Kim, E.S. (Duksung Women's University, Seoul, Republic of Korea) | Shin, J.C. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Chung, H.S. (Duksung Women's University, Seoul, Republic of Korea), E-mail: [email protected]
Anthocyanins are water-soluble glycosides and acylglycosides of anthocyanidins, having different color variations due to its substitution patterns. Anthocyanins, present in various fruits, vegetables and crops as natural colorant, have been well characterized for its bioactive properties, anti-oxidant, anti-cancer, anti-proliferative and anti-inflammatory properties. During extraction and purification, the factors, such as pH, temperature, oxygen, light, enzymes, nucleophilic agents, sugar derivatives and co-pigments, have affected on anthocyanin stability.
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