Thermal Stability of Anisoyl Kaempferol Glycosides in Jack Bean (<i>Canavalia ensiformis</i> (L.) DC) and Their Effect on &#945;-Glucosidase Inhibition.

Sutedja, Anita Maya; Yanase, Emiko; Batubara, Irmanida; Fardiaz, Dedi; Lioe, Hanifah Nuryani

Thermal Stability of Anisoyl Kaempferol Glycosides in Jack Bean (Canavalia ensiformis (L.) DC) and Their Effect on α-Glucosidase Inhibition.

Sutedja, Anita Maya; Yanase, Emiko; Batubara, Irmanida; Fardiaz, Dedi; Lioe, Hanifah Nuryani.

Afiliação

Sutedja AM; Faculty of Applied Biological Sciences, Graduate School of Applied Biological Sciences, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan.
Yanase E; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Campus Dramaga, Bogor 16680, West Java, Indonesia.
Batubara I; Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jl. Dinoyo 42-44, Surabaya 60265, Indonesia.
Fardiaz D; Faculty of Applied Biological Sciences, Graduate School of Applied Biological Sciences, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan.
Lioe HN; Department of Chemistry, Faculty of Mathematics and Natural Science, IPB University, IPB Campus Dramaga, Bogor 16680, West Java, Indonesia.

J Agric Food Chem ; 70(8): 2695-2700, 2022 Mar 02.

Article em En | MEDLINE | ID: mdl-35167297

Assuntos

Canavalia; Glicosídeos; Canavalia/química; Glicosídeos/química; Quempferóis/farmacologia; alfa-Glucosidases

Palavras-chave

food processing; jack bean; kaempferol glycosides; thermal stability

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Canavalia / Glicosídeos Idioma: En Revista: J Agric Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Japão

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