Effects of gluconic and alcoholic fermentation on anthocyanin composition and antioxidant activity of beverages made from strawberry
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- 作者：Ruth Hornedo-Ortegaa ; rhornedo@us.es" class="auth_mail" title="E-mail the corresponding author ; Sté ; phanie Krisab ; stephanie.krisa@u-bordeaux.fr" class="auth_mail" title="E-mail the corresponding author ; M. Carmen Garcí ; a-Parrillaa ; mcparrilla@us.es" class="auth_mail" title="E-mail the corresponding author ; Tristan Richardb ; tristan.richard@u-bordeaux.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Process ; Drink ; Polyphenols ; ROS ; Amyloid-β ; Pelargonidin 3-glucoside (PubChem CID ; 443448) ; Pelargonidin 3-rutinoside (PubChem CID ; 44256626) ; Pelargonidin 3- (6&Prime ; -malonylglucoside) (PubChem CID ; 45256635) ; Cyanidin 3-glucoside (PubChem CID ; 92131208) ; Delphinidin 3-glucoside (PubChem CID ; 443650)
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：69
- 期：Complete
- 页码：382-389
- 全文大小：683 K
文摘
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Gluconic fermentation of strawberry preserves its anthocyanin compounds.
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11 anthocyanin compounds identified & quantified by UPLC-DAD-MS in strawberry drinks.
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Anthocyanin extracts were protective against Aβ-peptide neurotoxicity in PC12 cells.
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Strawberry drinks decrease intracellular ROS production in PC12 cells triggered by Aβ.