Effects of Temperature and UV Irradiation on Stability of Anthocyanin-Polyphenol Copigment Complex in Mulberry Fruits

키워드

참고문헌 (42)

1. In Soo Bang, "Antioxidant Activities and Phenolic Compounds Compositionof Extracts from Mulberry (Morus alba L.) Fruit", 한국약용작물학회지, 15(2), pp.120~127 (2007), 한국약용작물학회
2. Baranac JM, "Spectrophotometric study of anthocyanin copigmentation reactions", Journal of Agricultural and Food Chemistry, 44, pp.1333~1336 (1996)
3. Baranac JM, "Spectrophotometric study of anthocyanin copigmentation reactions.2.Malvin and the nonglycosidized flavone quercetin", Journal of Agricultural and Food Chemistry, 45, pp.1694~1697 (1997)
4. Brouillard R, "Chemical structure of anthocyanins. In Markakis (ed.) Anthocyanins as food colors", pp.1~40 (1982), Academic Press
5. Boulton R, "The copigmentation of anthocyanins and its role in the color of red wine:a critical review", American Journal of Enology and Viticulture, 52, pp.67~86 (2001)
6. Brouillard R, "Anthocyanin molecular interactions:the first step in the formation of new pigments during wine aging", Food Chemistry, 51, pp.365~371 (1994)
7. Brouillard R, "The copigmentation reactions of anthocyanins:a microprobe for the structural study of aqueous solution", Journal of the American Chemical Society, 111, pp.2604~2610 (1989)
8. Brouillard R, "pH and solvent effect on the copigmentation reaction of malvin with polyphenols,purine and pyrimidine derivatives", Journal of Chemical Society Perkin Transactions, 2, pp.1235~1241 (1991)
9. Brouillard R, "Flavonoids and flower color. In Harborne (ed.) The flavonoids: advances in research since 1980", pp.525~538 (1988), Chapman and Hall
10. Chen LJ, "Structural aspects of anthocyanin flavonoid complex formation and its role in plant colour", Phytochemistry, 20, pp.297~301 (1981)
11. 최소라, "수확부위 및 시기에 따른 꾸지뽕나무 메탄올 추출물의 항균성", 한국약용작물학회지, 17(5), pp.335~340 (2009), 한국약용작물학회
12. Clifford MN, "Anthocyanins-nature,occurrence and dietary burden", Journal of the Science of Food and Agriculture, 80, pp.1063~1072 (2000)
13. Dangles O, "Polyphenols in plant pigmentation:the copigmentation case", Journal of Agricultural and Food Chemistry, 41, pp.209~216 (1992)
14. Davies AJ, "Copigmentation of simple and acylated anthocyanins with colorless phenolic compounds", Journal of Agricultural and Food Chemistry, 41, pp.716~720 (1993)
15. Delgado-Vargas F, "Anthocyanins and betalains. In Natural Colorants for Food and Nutraceutical Uses", pp.167~219 (2003), CRC Press
16. Eder A, "Pigments in food analysis by HPLC. Nollet (ed.)", pp.845~880 (2000), Marcel Dekker
17. Harborne JB, "Anthocyanins and other flavonoids", Natural Product Reports, 18, pp.310~333 (2001)
18. Harborne JB, "Phenolic compounds in phytochemical methods - a guide to modern techniques of plant analysis 3rd edition", pp.66~74 (1998), Chapman and Hall
19. Kang TH, "Neuroprotective effects of the cyanidin-3-O-beta-d-glucopyranoside isolated from mulberry fruit against cerebral ischemia", Neuroscience Letters, 391, pp.122~126 (2006)
20. Soojin Park, "Mulberry Extract Supplements Ameliorate the Inflammation-Related Hematological Parameters in Carrageenan-Induced Arthritic Rats", Journal of Medicinal Food, 9(3), pp.431~435 (2006), 한국식품영양과학회
21. Konczak-Islam I, "Composition of phenolics and anthocyanins in a sweet potato cell suspension culture", Biochemical Engineering Journal, 14, pp.155~161 (2003)
22. Lin JY, "Determination of total phenolic and flavonoid contents in selected fruits and vegetables,as well as their stimulatory effects on mouse splenocyte proliferation", Food Chemistry, 101, pp.140~147 (2007)
23. Liu X, "Quantification and purification of mulberry anthocyanins with macroporous resins", Journal of Biomedicine and Biotechnology, 5, pp.326~331 (2004)
24. Lugasi1 A, "Flavonoid aglycons in foods of plant orgin II.Fresh and Dried Fruits", Journal Acta Alimentaria, 31, pp.63~71 (2002)
25. Malien-Aubert C, "Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition:Protective effects by intra-and intermolecular copigmentation", Journal of Agricultural Food Chemistry, 49, pp.170~176 (2001)
26. Markakis P, "Stability of anthocyanins in foods. In Markakis (ed.) Anthocyanins as Food Colors", pp.163~178 (1982), Academic Press Inc.
27. Markham KR, "Varvone-13 NMR studies of flavonoids-III.Naturally occurring flavonoid glycosides and their acylated derivatives", Tetrahedron, 34, pp.1389~1397 (1978)
28. Mazza G, "Recent developments in the stabilization of anthocyanins in food products", Food Chemistry, 25, pp.207~225 (1987)
29. Mazza G, "The mechanism of copigmentation of anthocyanins in aqueous solutions", Phytochemistry, 29, pp.1097~1102 (1990)
30. Mazza G, "Anthocyanins in fruits, vegetables and grains" (1993), CRC Press
31. Naderi GA, "Antioxidant activity of three extracts of Morus nigra", Phytotherapy Research, 18, pp.365~369 (2004)
32. Pouchert CJ, "The Aldrich Library of 13Cand 1H-NMR Spectra", pp.1116~ (1993), Aldrich Chemical company
33. Prior RL, "Absorption and metabolism of anthocyanins: potential health effects in phytochemicals-mechanisms of action", pp.1~19 (2004), CRC Press
34. Rodriguez-Saona LE, "Color and pigment stability of red radish anthocyanins and redfleshed potato anthocyanins in juice model systems", Journal of Food Science, 61, pp.688~694 (1999)
35. Ryszard Z, "Phenolic acid profiles in some small berries", Journal of Agricultural Food Chemistry, 53, pp.2118~2124 (2005)
36. Shahidi F, "Contribution of phenolic compounds to flavor and color characteristics of foods in phenolics in food and nutraceuticals", pp.443~461 (2004), CRC press
37. Takasugi M, "Structures of moracins E,F,G,and H,new phytoalexins from diseased mulberry", Tetrahedron Letter, 20, pp.4675~4678 (1979)
38. Talcott ST, "Ellagic acid and flavonoid antioxidant content of muscadine wine and juice", Journal of Agricultural and Food Chemistry, 50, pp.3186~3192 (2002)
39. Waterhouse AL, "Wine Phenolics", Annals of the New York Academy of Sciences, 957, pp.21~36 (2002)
40. Williams M, "Anthocyanins as food colorants:Effect of pH on the formation of anthocyanin-rutin complex", Journal of Food Science, 44, pp.66~68 (1979)
41. Wilska-Jeszka J, "Anthocyanins and chlorogenic acid copigmentation-influence on the colour of strawberry and chokeberry juices", Zeitschrift für Lebensmittel-Untersuchung und-Forschung, 203, pp.38~42 (1996)
42. Yamamoto J, "Testing various fruits for anti-thrombotic effect: I", Mulberries. Platelets., 17, pp.555~564 (2006)

관련 논문AI추천