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- Zhou, Jianzhong, et al. Show all 6 Authors
- European food research & technology 2012 v.235 no.4 pp. 637-645
- anthocyanins; antioxidant activity; blackberries; cyanidin; juices; reaction kinetics; temperature; thermal degradation
- ... This study investigated the compositions of anthocyanins in blackberry juice and the effect of heating (70, 80, and 90 °C) on individual anthocyanins, as well as its impact on antioxidant activity. The results showed that five anthocyanins were identified, including cyanidin (Cy)-3-O-glucoside (1), Cy-3-O-arabinoside (2), Cy-3-O-malonyl-glucoside (3), Cy-3-O-dioxalyl-glucoside (4), and the Cy deri ...