The effects of boiling and fermentation on betalain profiles and antioxidant capacities of red beetroot products.

Sawicki, Tomasz; Wiczkowski, Wieslaw

Sawicki, Tomasz; Wiczkowski, Wieslaw.

Affiliation

Sawicki T; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Tuwima 10, 10-748 Olsztyn, Poland.
Wiczkowski W; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Tuwima 10, 10-748 Olsztyn, Poland. Electronic address: w.wiczkowski@pan.olsztyn.pl.

Food Chem ; 259: 292-303, 2018 Sep 01.

Article de En | MEDLINE | ID: mdl-29680057

Sujet(s)
Mots clés

Antioxidant activity; Betalains; Betalamic acid (PubChem CID: 5281176); Betanin (PubChem CID: 441603); Boiling; Cyclo-DOPA (PubChem CID: 46173990); Fermentation; HPLC-TOF-MS/MS; Isobetanin (PubChem CID: 6325438); Miraxanthin V (PubChem CID: 5281203); Neobetanin (PubChem CID: 131750867); Prebetanin (PubChem CID: 6325833); Red beetroot; Vulgaxanthin I (PubChem CID: 131750915)

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Bétalaïnes / Antioxydants Type d'étude: Prognostic_studies Langue: En Journal: Food Chem Année: 2018 Type de document: Article Pays d'affiliation: Pologne Pays de publication: Royaume-Uni

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