کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4565207 | 1330962 | 2007 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Fresh coffee husks as potential sources of anthocyanins
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Fresh coffee husks, comprised of outer skin and pulp, were investigated as potential sources of anthocyanins for applications as natural food colorants. The extracted pigments were analysed by HPLC with photodiode array detection. Partial hydrolysis and analysis of the resulting fragments were helpful in the characterization procedure. Cyanidin 3-rutinoside was characterized as the dominant anthocyanin in fresh coffee husks and its quantification suggested the fresh coffee husks to be a good candidate as source of this pigment.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 40, Issue 9, November 2007, Pages 1555–1560
Journal: LWT - Food Science and Technology - Volume 40, Issue 9, November 2007, Pages 1555–1560
نویسندگان
Emille R.B.A. Prata, Leandro S. Oliveira,