Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity

The aim of the current study was to thoroughly investigate the structural changes of anthocyanins at pH 3.5 in purified fractions from black carrot, elderberry and strawberry heated over 6 h at 95°C. Degradation products were monitored by HPLC-DAD-MS³ to elucidate the prevailing degradation pathways...

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Veröffentlicht in:	Molecular nutrition & food research 2007-12, Vol.51 (12), p.1461-1471
Hauptverfasser:	Sadilova, Eva, Carle, Reinhold, Stintzing, Florian C
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanin stability Anthocyanins - chemistry Antioxidant capacity Antioxidants - chemistry Biological and medical sciences Chromans - chemistry Chromatography, High Pressure Liquid Color Daucus carota - chemistry Food industries Fragaria - chemistry Fruit - chemistry Fundamental and applied biological sciences. Psychology Half-Life Hot Temperature Hydrogen-Ion Concentration Mass Spectrometry Sambucus - chemistry Spectrophotometry Thermal degradation
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