Matches in SemOpenAlex for { <https://semopenalex.org/work/W2022783170> ?p ?o ?g. }
- W2022783170 endingPage "234" @default.
- W2022783170 startingPage "227" @default.
- W2022783170 abstract "Purple sweet potatoes (PSP) have been used as a natural food colorant with high acylated anthocyanins concentrations. Commercially extracting pigments from PSP can be challenging due to firm texture and high polyphenol oxidase (PPO) content. These studies evaluated hot water immersions (30, 50, 70, and 90°C for 10 min) as pre-heating treatments and addition of PPO inhibitors (citric acid, oxalic acid, and sodium borate) to aqueous extraction solutions to aid pigment recovery. Predominant PSP anthocyanins included acylated cyanidin or peonidin derivatives. Non-pigmented cinnamates acted as oxidase substrates and induced co-oxidation reactions with anthocyanins. Pre-heating PSP significantly increased polyphenolic yields in a temperature-dependent manner, consistent with tissue softening and PPO inactivation. The use of solvent modifiers in the extraction solution associated with heat helped minimize enzyme action and increased polyphenolic recovery. Minimizing the impact of PPO with heat was critical to the extraction and recovery of PSP anthocyanins, suitable for food use." @default.
- W2022783170 created "2016-06-24" @default.
- W2022783170 creator A5001324439 @default.
- W2022783170 creator A5002872959 @default.
- W2022783170 creator A5002945886 @default.
- W2022783170 creator A5015295699 @default.
- W2022783170 creator A5052222943 @default.
- W2022783170 date "2015-08-01" @default.
- W2022783170 modified "2023-10-04" @default.
- W2022783170 title "Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins" @default.
- W2022783170 cites W1922544249 @default.
- W2022783170 cites W1968956445 @default.
- W2022783170 cites W1969564032 @default.
- W2022783170 cites W1970949541 @default.
- W2022783170 cites W1983033151 @default.
- W2022783170 cites W1986004377 @default.
- W2022783170 cites W1986496172 @default.
- W2022783170 cites W1997260893 @default.
- W2022783170 cites W2001132955 @default.
- W2022783170 cites W2003363999 @default.
- W2022783170 cites W2012967201 @default.
- W2022783170 cites W2014059819 @default.
- W2022783170 cites W2014905187 @default.
- W2022783170 cites W2024105064 @default.
- W2022783170 cites W2034457228 @default.
- W2022783170 cites W2034786136 @default.
- W2022783170 cites W2043885357 @default.
- W2022783170 cites W2044503499 @default.
- W2022783170 cites W2048555796 @default.
- W2022783170 cites W2049239518 @default.
- W2022783170 cites W2049716830 @default.
- W2022783170 cites W2053836233 @default.
- W2022783170 cites W2053938788 @default.
- W2022783170 cites W2055555774 @default.
- W2022783170 cites W2069280573 @default.
- W2022783170 cites W2070282036 @default.
- W2022783170 cites W2082201161 @default.
- W2022783170 cites W2084117575 @default.
- W2022783170 cites W2085279614 @default.
- W2022783170 cites W2087543422 @default.
- W2022783170 cites W2088317554 @default.
- W2022783170 cites W2093090105 @default.
- W2022783170 cites W2093979148 @default.
- W2022783170 cites W2099808035 @default.
- W2022783170 cites W2111860879 @default.
- W2022783170 cites W2132198118 @default.
- W2022783170 cites W2133739938 @default.
- W2022783170 cites W2142970551 @default.
- W2022783170 cites W2152531977 @default.
- W2022783170 cites W2158152069 @default.
- W2022783170 cites W2165917301 @default.
- W2022783170 cites W2168988017 @default.
- W2022783170 cites W2170518446 @default.
- W2022783170 cites W2403297264 @default.
- W2022783170 doi "https://doi.org/10.1016/j.foodchem.2015.02.020" @default.
- W2022783170 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/25766822" @default.
- W2022783170 hasPublicationYear "2015" @default.
- W2022783170 type Work @default.
- W2022783170 sameAs 2022783170 @default.
- W2022783170 citedByCount "49" @default.
- W2022783170 countsByYear W20227831702015 @default.
- W2022783170 countsByYear W20227831702016 @default.
- W2022783170 countsByYear W20227831702017 @default.
- W2022783170 countsByYear W20227831702018 @default.
- W2022783170 countsByYear W20227831702019 @default.
- W2022783170 countsByYear W20227831702020 @default.
- W2022783170 countsByYear W20227831702021 @default.
- W2022783170 countsByYear W20227831702022 @default.
- W2022783170 countsByYear W20227831702023 @default.
- W2022783170 crossrefType "journal-article" @default.
- W2022783170 hasAuthorship W2022783170A5001324439 @default.
- W2022783170 hasAuthorship W2022783170A5002872959 @default.
- W2022783170 hasAuthorship W2022783170A5002945886 @default.
- W2022783170 hasAuthorship W2022783170A5015295699 @default.
- W2022783170 hasAuthorship W2022783170A5052222943 @default.
- W2022783170 hasConcept C162008176 @default.
- W2022783170 hasConcept C181199279 @default.
- W2022783170 hasConcept C185592680 @default.
- W2022783170 hasConcept C2776338311 @default.
- W2022783170 hasConcept C2777667348 @default.
- W2022783170 hasConcept C2778004101 @default.
- W2022783170 hasConcept C2778945092 @default.
- W2022783170 hasConcept C2779032678 @default.
- W2022783170 hasConcept C2779918153 @default.
- W2022783170 hasConcept C2781021748 @default.
- W2022783170 hasConcept C31903555 @default.
- W2022783170 hasConcept C43617362 @default.
- W2022783170 hasConcept C4725764 @default.
- W2022783170 hasConcept C55493867 @default.
- W2022783170 hasConcept C70899900 @default.
- W2022783170 hasConceptScore W2022783170C162008176 @default.
- W2022783170 hasConceptScore W2022783170C181199279 @default.
- W2022783170 hasConceptScore W2022783170C185592680 @default.
- W2022783170 hasConceptScore W2022783170C2776338311 @default.
- W2022783170 hasConceptScore W2022783170C2777667348 @default.
- W2022783170 hasConceptScore W2022783170C2778004101 @default.
- W2022783170 hasConceptScore W2022783170C2778945092 @default.
- W2022783170 hasConceptScore W2022783170C2779032678 @default.