JIA-2018-09

2095 TIAN Xing-zhou et al. Journal of Integrative Agriculture 2018, 17(9): 2082–2095 Development , 28 , 7–55. Mensor L L, Menezes F S, Leitão G G, Reis A S, Santos T C D, Coube C S, Leitão S G. 2001. Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytotherapy Research , 15 , 127–130. Mertens D R. 2003. Challenges in measuring insoluble dietary fiber. Journal of Animal Science ,  81 , 3233–3249. Neill S O, Gould K S. 2003. Anthocyanins in leaves: Light attenuators or antioxidants? Functional Plant Biology , 30 , 865–873. NRC (National Research Council). 1981. Nutrient Requirements of Goats : Angora , Dairy , and Meat Goats in Temperate and Tropical Countries . The National Academies Press, Washington, D.C., USA. Ørskov E R, McDonald I. 1979. The estimation of protein degradability in the rumen from incubation measurements weighted according to rate of passage.  The Journal of Agricultural Science ,  92 , 499–503. Owens V N, Albrecht K A, Muck R E, Duke S H. 1999. Protein degradation and fermentation characteristics of red clover and alfalfa silage harvested with varying levels of total nonstructural carbohydrates. Crop Science , 39 , 1873–1880. Owoade A O, Lowe GM, Khalid R. 2015. The in vitro antioxidant properties of Hibiscus anthocyanins rich extract (HAE). Nature and Science , 13 , 22–29. Pedreschi R, Cisneros-Zevallos L. 2006. Antimutagenic and antioxidant properties of phenolic fractions from Andean purple corn ( Zea mays L.).  Journal of Agricultural and Food Chemistry ,  54 , 4557–4567. Pedreschi R, Cisneros-Zevallos L. 2007. Phenolic profiles of Andean purple corn ( Zea mays L.). Food Chemistry ,  100 , 956–963. Phinjaturus K, Maiaugree W, Suriharn B, Pimanpaeng S, Amornkitbamrung V, Swatsitang E. 2016. Dye-sensitized solar cells based on purple corn sensitizers. Applied Surface Science , 380 , 101–107. Reyes L F, Cisneros-Zevallos L. 2007. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes ( Solanum tuberosum L.). Food Chemistry , 100 , 885–894. Sanderson M A. 1993. Aerobic stability and in vitro fiber digestibility of microbially inoculated corn and sorghum silages. Journal of Animal Science ,  71 , 505–514. Schaefer H M, Rolshausen G. 2006. Plants on red alert: Do insects pay attention? BioEssays , 28 , 65–71. Silva V O, Freitas A A, Maçanita A L, Quina F H. 2016. Chemistry and photochemistry of natural plant pigments: The anthocyanins. Journal of Physical Organic Chemistry , 29 , 594–599. Sivasankar V, Moorthi A, Sarathi K D, Devi P S. 2011. Anthocyanin, and its antioxidant properties in selected fruits.  Journal of Pharmacy Research ,  4 , 800–806. Van Soest P V, Robertson J B, Lewis B A. 1991. Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal of Dairy Science , 74 , 3583–3597. Song T H, Park T I, Kim D W, Yoon C, Kim K J, Park K H. 2012. Anthocyanin stability and silage fermentation quality of colored barley. Journal of the Korean Society of Grassland and Forage Science , 32 , 335–342. Spanghero M, Salem A Z M, Robinson P H. 2009. Chemical composition, including secondary metabolites, and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces. Animal Feed Science and Technology , 152 , 243–255. Tattini M, Landi M, Brunetti C, Giordano C, Remorini D, Gould K S, Guidi L. 2014. Epidermal coumaroyl anthocyanins protect sweet basil against excess light stress: Multiple consequences of light attenuation. Physiologia Plantarum , 152 , 585–598. Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Byrne D H. 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis , 19 , 669–675. Wilkins R J. 1982. The biochemistry of silage. Animal Feed Science and Technology , 7 , 317–318. Yang Z, Chen Z, Yuan S, Zhai W, Piao X, Piao X. 2009. Extraction and identification of anthocyanin from purple corn ( Zea mays L.). International Journal of Food Science and Technology , 44 , 2485–2492. Yang Z, Zhai W. 2010. Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn ( Zea mays L.). Innovative Food Science and Emerging Technologies , 11 , 169–176. Zhang H, Yang, Y F, Zhou Z Q. 2018. Phenolic and flavonoid contents of mandarin ( Citrus reticulata Blanco) fruit tissues and their antioxidant capacity as evaluated by DPPH and ABTS methods.  Journal of Integrative Agriculture ,  17 , 256–263. Zhang S L, Deng P, Xu Y C, Lü S W, Wang J J. 2016. Quantification and analysis of anthocyanin and flavonoids compositions, and antioxidant activities in onions with three different colors.  Journal of Integrative Agriculture , 15 , 2175–2181. Zhao X, Zhang C, Guigas C, Ma Y, Corrales M, Tauscher B, Hu X. 2009. Composition, antimicrobial activity, and antiproliferative capacity of anthocyanin extracts of purple corn ( Zea mays L.) from China. European Food Research and Technology , 228 , 759–765. Section editor LUO Xu-gang Managing editor ZHANG Juan