04364nam 2201249z- 450 9910619465303321202210253-0365-5253-7(CKB)5670000000391621(oapen)https://directory.doabooks.org/handle/20.500.12854/93219(oapen)doab93219(EXLCZ)99567000000039162120202210d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAntioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and AnalysisMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (260 p.)3-0365-5254-5 This reprint contains thirteen contributions on recent advances in the field of anthocyanins and other vegetal pigments and state-of-the-art extraction methods applied to different matrices. The interdisciplinary character of the subject and the breadth of the contents presented by the authors make this book very interesting and comprehensive. This reprint covers different topics such as the most modern and cutting-edge methods for the analysis and extraction of anthocyanins, their geographical variability, the improvement and protection of their antioxidant properties, the valorization of by-products, stability studies and the metabolomics of chlorophylls and carotenoids, all of which are the subject of research and review in this reprint.Antioxidant Capacity of Anthocyanins and other Vegetal PigmentsAnalytical chemistrybicsscChemistrybicsscResearch & information: generalbicsscAllium cepa L.anthocyanidinanthocyaninanthocyanin yieldsanthocyaninsantioxidant activityantioxidantsapplesbilberrybioactive compoundsblood orangesBox-BehnkenBox-Behnken designcarotenoidschlorophyllscranberrydegradationdifferent geographical locationsDiospyros kakiDPPHextraction methodsflavonoidsfruit qualitygrapeshealth benefitHHPHT-29 cellsin vitro digestionindustrial applicationinflammationinflammatory bowel diseaseirradiationmangomaqui berry extractmass spectrometrymetabolismmetabolomicsn/anatural habitatsnon-conventional extraction techniquesnon-thermal technologiesnovel analytical technologiesonionoptimizationoxidative stresspathwaysPEFsphenolic compoundsphenylalaninepigmentspolyphenolpolyphenols and anthocyanins contentpreharvestpreservation methodsprobiotic bacterial fermentationprohydrojasmonpurple potatoRAW 264.7 cellsred colorred potatoSolanum tuberosumstabilityUHPHUHPLCultrasound-assisted extractionUPLCUSVaccinium macrocarponwineAnalytical chemistryChemistryResearch & information: generalAsuero Agustín Gedt1328780Tena NoeliaedtAsuero Agustín GothTena NoeliaothBOOK9910619465303321Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis3038944UNINA