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- Esatbeyoglu, Tuba; Rodríguez-Werner, Miriam; Schlösser, Anke; Liehr, Martin; Ipharraguerre, Ignacio; Winterhalter, Peter; Rimbach, Gerald
- Journal of agricultural and food chemistry 2016 v.64 no.29 pp. 5901-5908
- Daucus carota, etc ; alpha-amylase; alpha-glucosidase; anthocyanins; carrots; chlorogenic acid; chromatography; color; dipeptidyl-peptidase IV; dose response; food coloring; fractionation; glucagon-like peptide 1; glucose; glycemic effect; human cell lines; phenolic acids; polyphenols; secretion; Show all 19 Subjects
- ... Black and purple carrots have attracted interest as colored extracts for coloring food due to their high content of anthocyanins. This study aimed to investigate the polyphenol composition of black carrots. Particularly, the identification and quantification of phenolic compounds of the variety Deep Purple carrot (DPC), which presents a very dark color, was performed by HPLC-PDA and HPLC-ESI-MSⁿ a ...