Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins
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- 作者：Claudia C. Grasa ; Hanna Bognera ; Reinhold Carlea ; b ; Ralf M. Schweiggerta ; ralf.schweiggert@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
- 关键词：Co-pigmentation ; Acylated anthocyanins ; Food-grade ; Chlorogenic acid ; Coffee extract ; HPLC-DAD-MSn
- 刊名：Food Research International
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：85
- 期：Complete
- 页码：291-300
- 全文大小：997 K
文摘
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Color intensity and thermal stability of black carrot anthocyanins were studied.
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Anthocyanins were combined with plant extracts and chlorogenic acid as co-pigments.
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Chlorogenic acid addition particularly enhanced stability of acylated anthocyanins.
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A green coffee bean extract enabled effective food-grade applications.