The kinetics of thermal degradation of polyphenolic compounds from elderberry ( Sambucus nigra L.) extract
This main focus of this study was to evaluate the thermal degradation kinetics and the phytochemical characterization of the elderberries extract. Pelargonidin-3-sophoroside and delphinidin-3-glucoside were identified as the major anthocyanin compounds and catechin hydrate as the major flavonoid com...
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| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 4 vom: 01. Juni, Seite 361-369
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| 1. Verfasser: |
Oancea, Ana-Maria
(VerfasserIn) |
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| Weitere Verfasser: |
Onofrei, Cristina,
Turturică, Mihaela,
Bahrim, Gabriela,
Râpeanu, Gabriela,
Stănciuc, Nicoleta |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2018
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Elderberry
degradation kinetics
fluorescence
polyphenols
thermal treatment
Anthocyanins
Antioxidants
Glucosides
Phytochemicals
mehr...
Plant Extracts
Polyphenols
delphinidin 3-O-glucopyranoside
474A9U89JS
pelargonidin
7690-51-9 |
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