Identification and quantification of anthocyanin pigments in colored rice

Anthocyanin pigments from varieties of black, red and wild rice were identified and quantified to evaluate their potential as nutritional function, natural colorants or functional food ingredients. Anthocyanin extraction was conducted with acidified methanol with 0.1M HCl (85:15, v/v) and identifica...

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Detalles Bibliográficos
Autores principales: Kim, Min-Kyoung, Kim, Han-ah, Koh, Kwangoh, Kim, Hee-Seon, Lee, Young Sang, Kim, Yong Ho
Formato: Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and The Korean Society of Community Nutrition 2008
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2815309/
https://www.ncbi.nlm.nih.gov/pubmed/20126365
http://dx.doi.org/10.4162/nrp.2008.2.1.46

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2815309/
https://www.ncbi.nlm.nih.gov/pubmed/20126365
http://dx.doi.org/10.4162/nrp.2008.2.1.46

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