Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3-O-glycosides.
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DOI: 10.1016/j.foodchem.2017.07.137
Abstract: Spectral characteristics and heat stability (90°C, 5h) of six isolated, structurally related cyanidin-3-O-glycosides from black carrot were investigated in aqueous solutions (pH 3.6 and 4.6) supplemented with chlorogenic acid (molar anthocyanin:co-pigment ratios 1:62.5-1:250). Chlorogenic acid… read more here.
Keywords: cyanidin glycosides; chlorogenic acid; non acylated; stability ... See more keywords