Concepedia

β-Cyclodextrin-assisted extraction and green chromatographic analysis of Hibiscus sabdariffa L. anthocyanins and the effects of gallic/ferulic/caffeic acids on their stability in beverages

Yao Zhang, Jie Sang, Fangfang Chen, Jun Sang, Cuiqin Li

Journal of Food Measurement & Characterization · 2018 · 13 citations · 28 references

DOI

Concepts

References

28

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras, Nigel P. Brunton, Colm P. O’Donnell et al. · Trends in Food Science & Technology · 2009 · 1.3K citations

, , +14

Acylated anthocyanins from edible sources and their applications in food systems

M. Mónica Giusti, Ronald E. Wrolstad · Biochemical Engineering Journal · 2003 · 931 citations

, , +16

Inhibition of angiotensin convertin enzyme (ACE) activity by the anthocyanins delphinidin- and cyanidin-3-O-sambubiosides from Hibiscus sabdariffa

Deyanira Ojeda-Ramírez, Enrique Jiménez‐Ferrer, Alejandro Zamilpa et al. · Journal of Ethnopharmacology · 2009 · 304 citations

, , +8

Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products

André Mundombe Sinela, Nadirah Rawat, Christian Mertz et al. · Food Chemistry · 2016 · 214 citations

, , +13

Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability

Alessandra Cristina Pedro, Daniel Granato, Neiva Deliberali Rosso · Food Chemistry · 2015 · 212 citations

, , +13