Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids.

Xu, Honggao; Tai, Kedong; Wei, Tong; Yuan, Fang; Gao, Yanxiang

Xu, Honggao; Tai, Kedong; Wei, Tong; Yuan, Fang; Gao, Yanxiang.

Afiliação

Xu H; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Tai K; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Wei T; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Yuan F; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Gao Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

J Sci Food Agric ; 97(14): 4953-4960, 2017 Nov.

Article em En | MEDLINE | ID: mdl-28397347

Assuntos

Antioxidantes/química; Antioxidantes/isolamento & purificação; Capsicum/química; Fracionamento Químico/métodos; Pectinas/química; Pectinas/isolamento & purificação; Extratos Vegetais/química; Extratos Vegetais/isolamento & purificação; Fracionamento Químico/instrumentação; Ácido Clorídrico/química; Ácidos Sulfúricos/química

Palavras-chave

antioxidant activity; emulsifying property; hot pepper pectin; response surface methodology; viscosity

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Capsicum / Extratos Vegetais / Pectinas / Fracionamento Químico / Antioxidantes Tipo de estudo: Evaluation_studies Idioma: En Revista: J Sci Food Agric Ano de publicação: 2017 Tipo de documento: Article País de afiliação: China

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