Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.)

Nelson Hurtado, Alicia L. Morales, M. Lourdes González-Miret, +2

Food Chemistry

Food ChemistryPh StabilityTamarillo FruitMedicinePhytochemical +4

Analysis of Phenolic Composition of Byproducts (Seeds and Peels) of Avocado (Persea americana Mill.) Cultivated in Colombia

Johanna C. Rosero, Silvia Cruz, Coralia Osorio, +1

Molecules

Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits

Coralia Osorio, Nelson Hurtado, Corinna Dawid, +3

Food Chemistry

Food ChemistrySolanum Betaceum CavEngineeringBotanyChemical Characterisation +6

Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit

Carolina Betancourt, María Jesús Cejudo‐Bastante, Francisco J. Heredia, +1

Food Research International

Ker GawlNatural PigmentsCarotenoidBotanyBetaxanthins Fractions +4

Bacterial diversity in the Cr(VI) reducing biocathode of a Microbial Fuel Cell with salt bridge

Dolly Margot Revelo Romo, Nelson Hurtado, Jaime Orlando Ruiz Pazos, +2

Revista Argentina de Microbiología

Microbial Electrochemical SystemBioelectrochemical ReactorBiofuel CellMicrobial CommunityBioenergetics +14

Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus)

María Jesús Cejudo‐Bastante, Nelson Hurtado, A. López Delgado, +1

Journal of Food Science and Technology

Food ChemistryPlant AnalysisEngineeringBotanyAgricultural Economics +5

Potential use of new Colombian sources of betalains. Color stability of ulluco ( Ullucus tuberosus ) extracts under different pH and thermal conditions

María Jesús Cejudo‐Bastante, Nelson Hurtado, Natalia Mosquera, +1

Food Research International

Food ChemistryNew Colombian SourcesBotanyPotential UsePhytochemical +3

Potential use of new Colombian sources of betalains. Colorimetric study of red prickly pear (Opuntia dillenii) extracts under different technological conditions

María Jesús Cejudo‐Bastante, Nelson Hurtado, Francisco J. Heredia

Food Research International

New Colombian SourcesBotanyHerbal MedicinePotential UsePhytopharmacology +4

Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS

Natalia Mosquera, María Jesús Cejudo‐Bastante, Francisco J. Heredia, +1

Plant Foods for Human Nutrition

BiologyUllucus Tuberosus CaldasBiosynthesisBiochemistryNatural Sciences +4

Effect of technological practices on individual betalains and antioxidant activity of Columbian betalain‐rich raw materials

Sandra Montes‐Lora, Nelson Hurtado, Natalia Mosquera, +2

International Journal of Food Science & Technology

Food ChemistryFood Bioactive CompoundHealth SciencesBiochemistryMedicine +13