Influence of storage conditions on the anthocyanin profile and colour of an innovative beverage elaborated by gluconic fermentation of strawberry
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- 作者：Ruth Hornedo-Ortega ; M. Antonia Á ; lvarez-Ferná ; ndez ; Ana B. Cerezo ; Ana M. Troncoso ; M. Carmen Garcí ; a-Parrilla ; mcparrilla@us.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：UHPLC-MS/MS ; ultra high-performance liquid chromatography ; eNOS ; endothelial nitric oxide synthase ; NO ; nitric oxide ; ORAC ; oxygen radical absorbance capacity ; DPPH ; 2 ; 2-diphenyl-1-picrylhydrazyl
- 刊名：Journal of Functional Foods
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：23
- 期：Complete
- 页码：198-209
- 全文大小：1152 K
文摘
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Four new compounds have been tentatively identified in strawberry derived products.
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They are as follows: delphinidin 3-arabinoside and delphinidin 3-galactoside.
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And also: pelargonidin 3-sambubioside and cyanidin 3-(6-acetyl)-glucoside.
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Calculated mass of eight anthocyanin compounds are reported for the first time.
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30">Chemical composition, antioxidant activity and colour are stable during 60 days at 4 °C.