Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis (MDPI - Multidisciplinary Digital Publishing Institute, 2022)
Keywords: Allium cepa L; Analytical chemistry; anthocyanidin; anthocyanin; anthocyanin yields; anthocyanins; antioxidant activity; antioxidants; apples; bilberry; bioactive compounds; blood oranges; Box-Behnken design; Box–Behnken; carotenoids; Chemistry; chlorophylls; cranberry; degradation; different geographical locations; Diospyros kaki; DPPH; extraction methods; flavonoids; fruit quality; grapes; health benefit; HHP; HT-29 cells; in vitro digestion; industrial application; inflammation; inflammatory bowel disease; irradiation; mango; maqui berry extract; mass spectrometry; Mathematics and Science; metabolism; metabolomics; n/a; natural habitats; non-conventional extraction techniques; non-thermal technologies; novel analytical technologies; onion; optimization; oxidative stress; pathways; PEFs; phenolic compounds; phenylalanine; pigments; polyphenol; polyphenols and anthocyanins content; preharvest; preservation methods; probiotic bacterial fermentation; prohydrojasmon; purple potato; RAW 264.7 cells; red color; red potato; Reference, Information and Interdisciplinary subjects; Research and information: general; Solanum tuberosum; stability; UHPH; UHPLC; ultrasound-assisted extraction; UPLC; Vaccinium macrocarpon; wine