Ontology highlight
ABSTRACT:
SUBMITTER: Li W
PROVIDER: S-EPMC9532788 | biostudies-literature | 2022 Oct
REPOSITORIES: biostudies-literature
Li Wenfeng W Gou Guangfeng G He Yanling Y Tan Si S
Food chemistry: X 20220810
Red cabbage (RC) is a vegetable rich in anthocyanins. This study analyzed comparative applications of RC hot air drying (HAD) at 60 °C, which took 810 min, and RC air-impingement jet drying (AIJD) at 60 °C, which took 630 min. The results indicated that AIJD retained a better color in the RC than HAD. Ultra-high performance liquid chromatography coupled with triple quadrupole mass spectrometry (UHPLC-QqQ-MS/MS) analysis of the RC showed that 28 anthocyanins and one anthocyanidin (cyanidin (C)) w ...[more]