کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4765138 1423856 2017 14 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Interactive effects of gallic/ferulic/caffeic acids and anthocyanins on pigment thermal stabilities
ترجمه فارسی عنوان
اثرات تعاملی اسید گالیک / فریولیک ​​/ کافئیک و آنتوسیانین بر پایداری حرارتی رنگدانه
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی

The data presented in this article are related to the research article entitled “The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability” (Qian et al., 2017) [1]. This paper described preparation and isolation of anthocyanins from purple sweet potatoes (PSP) and the time-course of anthocyanin profiles treated with gallic, ferulic, or caffeic acids at 95 °C. The color appearance of PSPanthocyanins alone, or with gallic, ferulic, or caffeic acids was described after the 15 h of thermal treatment. The high resolution mass spectrographs of PSP anthocyanins were determined using UPLC-ESI-HRMS. The spatial interaction of peonidin 3-O-(2-O-β-D-glucopyranocyl-β-D-glucopyranoide)-5-O-β-D-glucopyranoside and gallic/ferulic/caffeic acids was illustrated by molecular dynamic simulation.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Data in Brief - Volume 12, June 2017, Pages 499-512
نویسندگان
, , , , ,