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Cited by 12 publications
(7 citation statements)
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“…To predict the antioxidant activity of monoesterified and diesterified capsanthin, a fractionation of paprika color by TLC was attempted. A preparative TLC was done according to the method reported by Goda et al (1995). TLC plate of silica gel 60 GF 254 (200 × 200 mm plates, thickness 0.7 mm) (Merck Co. Inc., Darmstadt, Germany) was used with 15% acetone in petroleum ether as a developing solvent.…”
Section: Methodsmentioning
confidence: 99%
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“…To predict the antioxidant activity of monoesterified and diesterified capsanthin, a fractionation of paprika color by TLC was attempted. A preparative TLC was done according to the method reported by Goda et al (1995). TLC plate of silica gel 60 GF 254 (200 × 200 mm plates, thickness 0.7 mm) (Merck Co. Inc., Darmstadt, Germany) was used with 15% acetone in petroleum ether as a developing solvent.…”
Section: Methodsmentioning
confidence: 99%
“…Then, to confirm the effect of esterified capsanthins, the paprika color was fractionated by a preparative TLC. It has already been reported that the fractionation by TLC under the foregoing condition made it possible to obtain separately the monoester and diester fractions (Goda et al, 1995). Of the obtained nine fractions, the fraction 1 (Fr.…”
Section: Radical Scavenging Ability Of Capsanthin Figurementioning
confidence: 97%
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“…Investigating both the profiles of free carotenoids and esterified xanthophylls would also take into consideration the fact that carotenoid esters are commonly present in natural matrices, and therefore in our diet, and that the esterification influences both the stability of pigments in plant tissues [18][19][20] and pigment bioavailability in the human body [21]. Moreover, carotenoid stability is influenced by their own structure and by the nature of xanthophyll esterification [22,23]. Esterification is a key step in xanthophyll accumulation in natural products: for instance, it enhances carotenoid liposolubility.…”
Section: Introductionmentioning
confidence: 99%
“…Whereas the chlorophyllic pigments such as lutein and neoxanthin disappear, beta-carotene, violaxanthin, capsanthin and capsorubin increase during ripening (Minguez-Mosquera & Hornero-Mendez, 1994). In other research, the formation of esterified forms with fatty acids might contribute to the structural stabilization of carotenoids during ripening (Goda et al, 1995;Breithaupt & Schwack, 2000). Therefore, differences in harvesting times will cause differences in the total content, composition and stability of red pepper pigments, even for the same variety.…”
Section: Introductionmentioning
confidence: 99%