최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Foods, v.10 no.3, 2021년, pp.527 -
Kang, Hye-Ji (Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Korea) , Ko, Min-Jung (kjskai2013@naver.com) , Chung, Myong-Soo (Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-si 17579, Korea)
This study determines the optimal extraction conditions for the subcritical-water extraction (SWE) of anthocyanin from blueberries and chokeberries and compares the performance using conventional extraction methods. SWE is carried out under different conditions of extraction temperature (110 °C,...
1. Denev P. Ciz M. Kratchanova M. Blazheva D. Black chokeberry ( Aronia melanocarpa ) polyphenols reveal different antioxidant, antimicrobial and neutrophilmodulating activities Food Chem. 2019 284 108 117 10.1016/j.foodchem.2019.01.108 30744834
2. Heinonen I.M. Meyer A.S. Frankel E.N. Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome ion J. Agric. Food Chem. 1998 46 4107 4112 10.1021/jf980181c
3. Jennings A. Welch A.A. Fairweather-Tait S.J. Kay C. Minihane A.M. Chowienczyk P. Jiang B. Cecelja M. Spector T. Macgregor A. Higher anthocyanin intake is associated with lower arterial stiffness and central blood pressure in women Am. J. Clin. Nutr. 2012 96 781 788 10.3945/ajcn.112.042036 22914551
4. Wang S.Y. Lin H. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry is affected by cultivar and maturity J. Agric. Food Chem. 2000 48 140 146 10.1021/jf9908345 10691606
5. Ananga A. Georgiev V. Ochieng J. Phills B. Tsolova V. Production of anthocyanins in grape cell cultures: A potential source of raw material for pharmaceutical, food, and cosmetic industries The Mediterranean Genetic Code-Grapevine and Olive Intechopen London, UK 2013 Chapter 11 247 287
6. Laleh G.H. Frydoonfar H. Heidary R. Jameei R. Zare S. The effect of light, temperature, pH and species on stability of anthocyanin pigments in four Berberis species Pakistan J. Nutr. 2006 5 90 92
7. Aliano-Gonzalez M.J. Jarillo J.A. Carrera C. Ferreiro-Gonzalez M. Alvarez J.A. Palma M. Ayuso J. Barbero G.F. Espada-Bellido E. Optimization of a novel method based on ultrasound-assisted extraction for the quantification of anthocyanins and total phenolic compounds in blueberry samples ( Vaccinium corymbosum L.) Foods 2020 9 1763
8. Patras A. Brunton N.P. O’Donnell C. Tiwari B.K. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation Trends Food Sci. Technol. 2010 21 3 11 10.1016/j.tifs.2009.07.004
9. Lopes T.J. Yaginuma S.R. Quadri M.G.N. Quadri M.B. Evaluation of red cabbage anthocyanins after partial purification on clay Braz. Arch. Biol. Technol. 2011 54 1349 1356 10.1590/S1516-89132011000600022
10. Ibanez E. Kubatova A. Senorans F.J. Cavero S. Reglero G. Hawthorne S.B. Subcritical water extraction of antioxidant compounds from rosemary plants J. Agric. Food Chem. 2003 51 375 382 10.1021/jf025878j 12517098
11. Ko M.J. Cheigh C.I. Cho S.W. Chung M.S. Subcritical water extraction of flavonol quercetin from onion skin J. Food Eng. 2011 102 327 333 10.1016/j.jfoodeng.2010.09.008
12. Ju Z. Howard L.R. Subcritical water and sulfured water extraction of anthocyanins and other phenolics from dried red grape skin J. Food Sci. 2005 70 270 276 10.1111/j.1365-2621.2005.tb07202.x
13. Monrad J.K. Howard L.R. King J.W. Srinivas K. Mauromoustakos A. Subcritical solvent extraction of anthocyanins from dried red grape pomace J. Agric. Food Chem. 2010 58 2862 2868 10.1021/jf904087n 20148515
14. Poiana M.A. Moigradean D. Raba D. Alda L.M. Popa M. The effect of long-term frozen storage on the nutraceutical compounds, antioxidant properties and color indices of different kinds of berries J. Food Agric. Environ. 2010 8 54 58
15. Weber F. Larsen L.R. Influence of fruit juice processing on anthocyanin stability Food Res. Int. 2017 100 354 365 10.1016/j.foodres.2017.06.033 28964358
16. Tonon R.V. Brabet C. Hubinger M.D. Anthocyanin stability and antioxidant activity of spray-dried acai ( Euterpe oleracea Mart.) juice produced with different carrier agents Food Res. Int. 2010 43 907 914 10.1016/j.foodres.2009.12.013
17. Lee J. Rennaker C. Wrolstad R.E. Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods Food Chem. 2008 110 782 786 10.1016/j.foodchem.2008.03.010
18. Kalt W. McDonald J.E. Ricker R.D. Lu X. Anthocyanin content and profile within and among blueberry species Can. J. Plant Sci. 1999 79 617 623 10.4141/P99-009
19. Chandra A. Rana J. Li Y. Separation, identification, quantification, and method validation of anthocyanins in botanical supplement raw materials by HPLC and HPLC-MS J. Agric. Food Chem. 2001 49 3515 3521 10.1021/jf010389p 11513621
20. Cheigh C.I. Yoo S.Y. Ko M.J. Chang P.S. Chung M.S. Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols Food Chem. 2015 168 21 26 10.1016/j.foodchem.2014.07.047 25172678
21. Ko M.J. Cheigh C.I. Chung M.S. Relationship analysis between flavonoids structure and subcritical water extraction (SWE) Food Chem. 2014 143 147 155 10.1016/j.foodchem.2013.07.104 24054224
22. Wang L. Weller C.L. Recent advances in extraction of nutraceuticals from plants Trends Food Sci. Technol. 2006 17 300 312 10.1016/j.tifs.2005.12.004
23. Kırca A. Ozkan M. Cemerolu B. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins Food Chem. 2007 101 212 218 10.1016/j.foodchem.2006.01.019
24. Fossen T. Cabrita L. Andersen O.M. Colour and stability of pure anthocyanins influenced by pH including the alkaline region Food Chem. 1998 63 435 440 10.1016/S0308-8146(98)00065-X
25. Plaza M. Turner C. Pressurized hot water extraction of bioactives TrAC Trends Anal. Chem. 2015 71 39 54 10.1016/j.trac.2015.02.022
26. D’Alessandro L.G. Kriaa K. Nikov I. Dimitrov K. Ultrasound assisted extraction of polyphenols from black chokeberry Sep. Purif. Technol. 2012 93 42 47 10.1016/j.seppur.2012.03.024
27. Harbourne N. Jacquier J.C. O’Riordan D. Optimisation of the aqueous extraction conditions of phenols from meadowsweet ( Filipendula ulmaria L.) for incorporation into beverages Food Chem. 2009 116 722 727 10.1016/j.foodchem.2009.03.017
28. Oszmianski J. Wojdylo A. Aronia melanocarpa phenolics and their antioxidant activity Eur. Food Res. Technol. 2005 221 809 813 10.1007/s00217-005-0002-5
29. Sun Y. Zhang Y. Xu W. Zheng X. Analysis of the anthocyanin degradation in blue honeysuckle berry under microwave assisted foam-mat drying Foods 2020 9 397 10.3390/foods9040397
30. Alvarez-Suarez J.M. Cuadrado C. Redondo I.B. Giampieri F. Gonzalez-Paramas A.M. Santos-Buelga C. Novel approaches in anthocyanin research―Plant fortification and bioavailability issues Trends Food Sci. Technol. 2021 29 10.1016/j.tifs.2021.01.049
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.