Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extract

Güldiken B., Gibis M., Boyacioglu D., Çapanoğlu Güven E., Weiss J.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.101, sa.13, ss.5707-5714, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 101 Sayı: 13
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1002/jsfa.11225
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Periodicals Index Online, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.5707-5714
  • Anahtar Kelimeler: acylation, anthocyanins, ascorbic acid, black carrot, encapsulation, liposomes
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

BACKGROUND In the presence of ascorbic acid, the degradation of acylated (sinapic, ferulic and p-coumaric acid derivatives of cyanidin-3-xylosylglucosylgalactoside) and non-acylated anthocyanins of black carrot extract (BCE) encapsulated in liposomes was studied. BCEs (0.2% and 0.4% w/w) were encapsulated in liposomes using different lecithin concentrations (1%, 2% and 4% w/w).