Výsledky vyhledávání - "Nadirah Rawat"

Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media

Autor: Christian Mertz, Kevin Vidot, Hélène Fulcrand, Nawel Achir, Manuel Dornier, André Mundombe Sinela, Nadirah Rawat

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2017, 235, pp.67-75. ⟨10.1016/j.foodchem.2017.05.027⟩

Effect of oxygen, polyphenols and metals was studied on degradation of delphinidin and cyanidin 3-O-sambubioside of Hibiscus sabdariffa L. Experiments were conducted on aqueous extracts degassed or not, an isolated polyphenolic fraction and extract-l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a42bebfb6b6fc35ff86e002b80b99d5
https://doi.org/10.1016/j.foodchem.2017.05.027

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Effect of Temperature on Acidity and Hydration Equilibrium Constants of Delphinidin-3-O- and Cyanidin-3-O-sambubioside Calculated from Uni- and Multiwavelength Spectroscopic Data

Autor: Olivier Dangles, Kevin Vidot, Christian Mertz, Nadirah Rawat, Nawel Achir, Manuel Dornier, Alexia Prades, Hélène Fulcrand, André Mundombe Sinela

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2016, 64 (20), pp.4139-4145. ⟨10.1021/acs.jafc.6b00701⟩

Delphinidin-3-O-sambubioside and cyanidin-3-O-sambubioside are the main anthocyanins of Hibiscus sabdariffa calyces, traditionally used to make a bright red beverage by decoction in water. At natural pH, these anthocyanins are mainly in their flavyli

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de6924670765b36ab6d6b650f81e6cf7
https://doi.org/10.1021/acs.jafc.6b00701

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Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products

Autor: Hélène Fulcrand, Nadirah Rawat, Christian Mertz, André Mundombe Sinela, Manuel Dornier, Nawel Achir

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2017, 214, pp.234-241. ⟨10.1016/j.foodchem.2016.07.071⟩

Degradation parameters of two main anthocyanins from roselle extract (Hibiscus sabdariffa L.) stored at different temperatures (4-37 degrees C) over 60 days were determined. Anthocyanins and some of their degradation products were monitored and quant

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::222a58d051ad4be284c7dc7f9300c5f8
https://hal.archives-ouvertes.fr/hal-01506520

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