Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products
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- 作者：André ; Sinelaa ; andre_sinela@yahoo.com.br" class="auth_mail" title="E-mail the corresponding author ; Nadirah Rawatb ; nadirah.rawat@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Christian Mertzb ; christian.mertz@cirad.fr" class="auth_mail" title="E-mail the corresponding author ; Nawel Achirc ; nawel.achir@supagro.inra.fr" class="auth_mail" title="E-mail the corresponding author ; Hé ; lè ; ne Fulcrandd ; fulcrand@supagro.inra.fr" class="auth_mail" title="E-mail the corresponding author ; Manuel Dornierc ; manuel.dornier@cirad.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Hibiscus sabdariffa ; Delphinidin 3-O-sambubioside ; Cyanidin 3-O-sambubioside ; Thermal degradation ; Kinetics
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：234-241
- 全文大小：1342 K
文摘
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Kinetics parameters of anthocyanins were determined by non linear regression.
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Degradation products were identified and quantified.
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Anthocyanins degrade according to at least two different mechanisms.