𝔖 Bobbio Scriptorium
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Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part II: Chemical Structure, Color, and Intake of Anthocyanins

✍ Scribed by Bueno, Julia Martín; Sáez-Plaza, Purificación; Ramos-Escudero, Fernando; Jiménez, Ana Maria; Fett, Roseane; Asuero, Agustin G.

Book ID
111893645
Publisher
Taylor and Francis Group
Year
2012
Tongue
English
Weight
453 KB
Volume
42
Category
Article
ISSN
1040-8347

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## Abstract The aim of the current study was to thoroughly investigate the structural changes of anthocyanins at pH 3.5 in purified fractions from black carrot, elderberry and strawberry heated over 6 h at 95°C. Degradation products were monitored by HPLC‐DAD‐MS^3^ to elucidate the prevailing degra