Profile of anthocyanins in purple vegetables commonly consumed in China and their relationship with antioxidant abilities
文献类型： 外文期刊
作者： Gao, Qingchao 1 ; Li, Yi 2 ; Li, Yahui 1 ; Liang, Ying 1 ; Zhang, Zhiyong 2 ;
作者机构： 1.Key Lab Food Qual & Safety Jiangsu Prov, Nanjing 210014, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Nanjing 210014, Peoples R China
3.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China
关键词： Purple vegetables; Anthocyanin; Anthocyanidin; HPLC-ESI-MS; Antioxidant ability
期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：3.006； 五年影响因子：2.849 ）
ISSN： 2193-4126
年卷期： 2022 年 16 卷 2 期
页码：
收录情况： SCI
摘要： Fifteen commonly consumed purple vegetables were investigated for their total anthocyanins, anthocyanidins, profile of anthocyanins and their antioxidant abilities. The highest content of total anthocyanins was observed in red cabbage, followed by black carrot and red cowpea, with the content of 98.01, 60.98, and 47.01 mg center dot 100 g(-1), respectively. Totally, 50 anthocyanins were identified with 36 acylated and 14 nonacylated anthocyanins. Cyanidin was the most widely distributed aglycone which was found in 26 anthocyanins. Black carrot had the most abundant composition of anthocyanins, followed by hyacinth bean, red cabbage, and purple yam, with the number of 16, 14, 13, 12, respectively. Among the purple vegetables, antioxidant ability of black carrot was assumed to be the best, followed by red cabbage, red cowpea, and purple cauliflower. Basically, purple vegetables with high contents of total anthocyanins had high antioxidant ability, especially for FRAP and DPPH assay. This work provides the profile of anthocyanins in purple vegetables and how they might relate to antioxidant abilities, which is important for the development of functional food.
- 相关文献
作者其他论文 更多>>
-
Enhancing extracellular monascus pigment production in submerged fermentation with engineered microbial consortia
作者：Zhang, Song;Shu, Meng;Gong, Zihan;Liu, Xinyi;Zhang, Chenyu;Liang, Ying;Lin, Qinlu;Zhou, Bo;Liu, Jun;Guo, Ting
关键词：Monascus pigment; Co-cultivation; Lactobacillus fermentum submerged; fermentation; Omics
-
Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing
作者：Gao, Qingchao;Wang, Yingxin;Li, Yahui;Liang, Ying;Zhang, Zhiyong;Wang, Yingxin;Liang, Ying;Hou, Jianbo
关键词：Furfurals; Apple; HPLC-DAD; Pasteurization; High pressure processing
-
Unravelling superior photodegradation ability and key photoactive structures of hydrochar particle to typical emerging contaminant than corresponding bulk hydrochar from food waste
作者：Guo, Wenjing;Zhang, Zhiyong;Feng, Yanfang;He, Shiying;Fang, Guodong;Rong, Shaopeng
关键词：Hydrochar; Norfloxacin; Electron-hole; Graphitic-N; Density functional theory
-
The fate of Alternaria toxin tenuazonic acid (TeA) during the processing chain of wheat flour products and risk control strategies for mycotoxins
作者：Ji, Xiaofeng;He, Yeyu;Xiao, Yingping;Lyu, Wentao;Yang, Hua;Liang, Ying
关键词：Mycotoxins; Tenuazonic acid; Wheat grain; Flour; Risk assessment; Food safety
-
Residue behaviors of six pesticides during apple juice production and storage
作者：Gao, Qingchao;Wang, Yingxin;Li, Yahui;Yang, Weikang;Liang, Ying;Zhang, Zhiyong;Wang, Yingxin;Liang, Ying;Jiang, Wayne;Liang, Ying;Zhang, Zhiyong
关键词：Apple juice; Pesticide; LC-MS/MS; Production; Storage; Processing factor
-
Plasmodesmata-associated Flotillin positively regulates broad-spectrum virus cell-to-cell trafficking
作者：Ge, Panpan;Lu, Hong;Wang, Wei;Ma, Yonghuan;Cui, Feng;Ge, Panpan;Ma, Yonghuan;Cui, Feng;Li, Yi;Zhou, Tong;Wei, Taiyun;Wu, Jianguo
关键词：Flotillin; plasmodesmata-associated protein; rice; rice stripe virus; southern rice black-streaked dwarf virus; rice dwarf virus
-
Profiling the Bioactive Compounds in Broccoli Heads with Varying Organ Sizes and Growing Seasons
作者：Shi, Lu;Li, Yahui;Lin, Menghua;Zhang, Zhiyong;Liang, Ying
关键词：Brassica oleracea; phenolic compounds; glucoraphanin; minerals; phytosterols
