Research on the Colorants Extraction from Black Cowpea Seed Coats and their Storage Stability |
Jung, Yang Sook
(Department of Natural Fiber Science, Kyungpook National University)
Choi, Kyung-Jin (Department of Functional Crop National Institute of Crop Science, RDA) Kang, Hang-Won (Department of Functional Crop National Institute of Crop Science, RDA) Bae, Do-Gyu (Department of Natural Fiber Science, Kyungpook National University) |
1 | Pointing J.D., D.W. Sanshuck and J.E. Brekke. 1960. Color measurement and deterioration in grafe and berry juices and concentrates. Food Res. 25:471. DOI |
2 | Rodriguez-Saona, L.E., M.M. Giusti and R.E. Wrolstad. 1998. Anthocyanin pigment composition of red-fleshed potatoes. J. Food Sci. 63:458-465. DOI ScienceOn |
3 | Skrede, G., R.E. Wrolstad, P. Lea and G. Enersen. 1992. Color stability of strawberry and blackcurrent syrups. J. Food Sci. 57:172-177. DOI |
4 | Yoon J.M., T.R. Hahn and H.H. Yoon. 1998. Effect of copigmentation on the stability of anthocyanins from a Korean pigmented rice vatiety. Korean J. Food Sci. Tech. 30:733-738. |
5 | 국립식량 과학원, 작물정보, www.ncis.go.kr |
6 | Lee, B.K., H.Y. Piao and W.J. Chung. 2002 Production of red pigments by Monascus purpureus in solid-state culture. Biotechnol. Bioprocess Eng. 7:21-25. DOI |
7 | Markakis, P. 1974. Anthocyanins and their stability in foods. Crit. Rev. in Food Technol. 4:437-456. DOI ScienceOn |
8 | Mazza, G. and R. Brouillard. 1987. Recent developments in the stabilization of anthocyanins in food products. Food Chem. 25:207-225. |
9 | Mazza, G. and R. Brouillard. 1990. The mechanism of copigmentation of anthocyanins in aqueous solution. Phytochemistry 29:1097-1102. DOI ScienceOn |
10 | Odake, K., N. Terahara, N. Saito and T. Honda. 1992. Chemical structures of two anthocyanins from purple sweet potato, Ipomoea batatas. Phytochemistry 31:2127-2130. DOI ScienceOn |
11 | Oh, J.K. and J.Y. Imm. 2005. Effect of amino acids on stability and antioxidative property of anthocyanins. Korean J. Food Sci. Technol. 37:562-566 (in Korean). |
12 | Francis, F.J. 1989. Food colorants : Anthocyanins. Crit. Rev. Food Sci. 28:273-314. DOI ScienceOn |
13 | Harborne, J.B. 1989. Methods in plant biochemistry. Plant Pheolics (vol 1). Academic Press. London, England. pp. 56-59. |
14 | Fuleki, T. and F.J. Francis. 1968. Quantitative methods for anthocyanins. 1. Extraction determination of total anthocyanin in cranberries. J. Food Sci. 33:72-77. DOI |
15 | Giusti, M.M. and R.E. Wrolstad 1996. Characterization of red radish anthocyanins. J. Food Sci. 61:323-326. |
16 | Harbone, J.B. 1984. Phytochemical methods : A guide to mordern techniques of plant analysis. Chapman and Hall. New York, USA. pp. 37-99. |
17 | Ha T.J., M.H. Lee, Y.N. Jeong, J.H. Lee, S.I. Han, C.H Park, S.B. Pae, C.H. Hwang, I.Y. Baek and K.Y. Park. 2010. Anthocyanins in Cowpea (Vigna unguiculata (L.) Walp. ssp. unguiculata). Food Sci. Biotechnol. 19:821-826. DOI |
18 | Hendry, G.A.F. and J.D. Houghton. 1996. Copigmentation in Natural Food Colorants. 2nd ed. Chapman and Hall. Glasgow, England. pp. 267-270. |
19 | Jackman R.L., R.Y. Yada and M.Y. Tung. 1987. A review: separation and chemical properties of anthocyanins used for their qualitative and quantitative analysis. J. Food Biochem. 11:279-308. DOI |
20 | Bridle, P. and C.F. Timberlake. 1997. Antocyanins as natural food colours-selected aspects. Food Chem. 58(1):103-109. DOI ScienceOn |
21 | Cemeroglu, B., S. Velioglu and S. Isik. 1994. Degradation kinetics of anthocyanins in sour cherry juice and concentrate. J. Food Sci. 58:1216-1218. |
22 | Dangles, O., N. Saito and R. Brouillard. 1993. Kinetic and thermodynamic control of flavylium hydration in the pelargonidin-cinnamic acid complexation. Origin of the extraordinary flower color diversity of Pharbitis nil. J. American Chem. Soc. 115:3125-3132. DOI ScienceOn |
23 | Francis, F.J. 1982. Analysis of the anthocyanins. Anthocyanins as a food colors. Academic Press, Inc., New York, USA. pp. 181-207. |
24 | Eiro, M.J. and M. Heinonenen. 2002. Anthocyanin color behavior and stability during storage: Effect of intermolecular copigmentation. J. Aric. Food Chem. 50:7461-7466. DOI ScienceOn |
25 | Flora, L.F. 1976. Time-temperture influence on muscadin grape juice quality, J. Food Sci. 41:1312. DOI |