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Filtering by: Creator Mahoney, Ronald Lynn Remove constraint Creator: Mahoney, Ronald Lynn Advisor Wrolstad, Ronald E. Remove constraint Advisor: Wrolstad, Ronald E.

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  • Cherry phytochemicals

    Creator:
    Chaovanalikit, Arusa, 1974-
    Abstract:
    The distribution of anthocyanin pigments and polyphenolics of sweet (Prunus avium) and sour cherries (Prunus cerasus) were determined by Ultraviolet- Visible (UV-Visible) spectrophotometry and High Performance Liquid Chromatography with photodiode array detector (HPLC-DAD). Their antioxidant properties were determined by Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP)....
    Resource Type:
    Dissertation
    Full Text:
    Phytochemicals Abstract approved: Ronald E. Wrolstad The distribution of anthocyanin pigments and

  • Pineapple juice : phenolic composition and enzymatic browning inhibition

    Creator:
    Wen, Ling
    Abstract:
    The phenolic profile of pineapple juice was analyzed by reverse-phase HPLC/Diode Array Detector, and 9 major peaks accounting for 70% of total peak area were characterized. None of these peaks are represented by the pineapple phenolics reported to be present by previous workers. Most of the major peaks are not...
    Resource Type:
    Dissertation
    Full Text:
    : Phenolic Composition and Enzymatic Browning Inhibition. Abstract approved: Ronald E. Wrolstad The

  • Characterization of anthocyanins in fruit juices and natural colorants

    Creator:
    Hong, Victor
    Abstract:
    A method for separation and characterization of individual anthocyanins was developed. High Performance Liquid Chromatography (HPLC) with a polymer based reversed-phase column was used to separate the pigments while on-line Photodiode Array Detection (PDA) was employed to record the UV and Visible spectrum of the individual peaks. Spectral information obtained...
    Resource Type:
    Dissertation
    Full Text:
    ' \ Dr. Ronald E. Wrolstad A method for separation and characterization of individual anthocyanins was