Changes in Contents of Caffeic Acid and Seven Species of Caffeoylquinic Acids in Sweet Potato Cultivar “Suioh” Leaves During Boiling Treatment
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چکیده
منابع مشابه
Changes in caffeic acid derivatives in sweet potato (Ipomoea batatas L.) during cooking and processing.
There was an obvious decrease in caffeic acid derivatives during the boiling of cube-shaped blocks of sweet potatoes. They also decreased in a mixture of freeze-dried sweet-potato powder and water maintained at room temperature. Ascorbic acid prevented the decrease, supporting the occurrence of an enzyme reaction with polyphenol oxidase (PPO). 5-O-Caffeoylquinic acid (5-CQA, "3-O-caffeoylquinic...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 2015
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.62.470