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Anthocyanin pigments in strawberry [PDF]
LWT - Food Science and Technology, 2007 [EN] The anthocyanin composition was analysed in strawberry fruits from five different cultivars (cv. Eris, Oso Grande, Carisma, Tudnew and Camarosa). Twenty-five defined anthocyanin pigments were detected, most of them containing Pelargonidin (Pg) as aglycone; some cyanidin (Cy) derivatives were also found.
Lopes da Silva, F?tima +4 more
openaire +3 more sources
Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace
Czech Journal of Food Sciences, 2011 Mulberry pomace, as a by-product of juice and wine making, was investigated as a potential source of natural anthocyanins. The results showed that anthocyanin contents in mulberry pomace from two varieties were above 250 mg/100 g, that is 74%-79% of that
Wenna Zhang +4 more
doaj +1 more source
Effects of laccase from Botrytis cinerea on the oxidative degradation of anthocyanins
OENO One, 2023 This work aimed to study the degradation kinetics of five grape anthocyanins caused by laccase from Botrytis cinerea. In individual solutions, the anthocyanins with three substituents in the B-ring—petunidin, delphinidin and malvidin 3-O-glucosides—were ...
Pol Giménez +4 more
doaj +1 more source
Human metabolism and elimination of the anthocyanin, cyanidin-3-glucoside: a 13C-tracer study [PDF]
, 2013 BACKGROUND: Evidence suggests that the consumption of anthocyanin-rich foods beneficially affects cardiovascular health; however, the absorption, distribution, metabolism, and elimination (ADME) of anthocyanin-rich foods are relatively unknown. OBJECTIVE:
Aedín Cassidy +50 more
core +1 more source
Protective Activity of Broccoli Sprout Juice in a Human Intestinal Cell Model of Gut Inflammation [PDF]
, 2016 Benefits to health from a high consumption of fruits and vegetables are well established and have been attributed to bioactive secondary metabolites present in edible plants.
Baima, Simona +14 more
core +3 more sources
Food Chemistry: XAnthocyanins, as the most common and widely distributed flavonoid compounds, are widely present in fruits and vegetables. Anthocyanins show various biological activities including antioxidant, anticancer, anti-inflammatory, antibacterial, and ...
Hongkun Xue +6 more
doaj +1 more source
Factors Affecting the Stability of Anthocyanins
Turkish Journal of Agriculture: Food Science and Technology, 2019 Anthocyanins are compounds, which responsible for red, blue, purple colors of fruits and vegetables and they have water soluble properties. One of the natural color pigments are anthocyanins were placed in flavonoids group.
Buket Aşkın, Erdoğan Küçüköner
doaj +1 more source
Qualitative and Quantitative Methods to Evaluate Anthocyanins
eFood, 2020 Anthocyanins are one of the most important water-soluble pigments in the nature. Interests in the research of anthocyanins are increasing due to its nutritional value and biological activity.
Zhaojun Teng +3 more
doaj +1 more source
Relation between polyphenols content and skin colour in sour cherry fruits [PDF]
Journal of Agricultural Sciences (Belgrade), 2012 Fruit skin colour plays a major role in quality assessment of food, significantly determining consumer`s choice. Colour of sour cherries depends on anthocyanins which are phenolic compounds (flavonoids) present in high amounts in fruits.
Viljevac Marija +8 more
doaj +1 more source
Ethanol triggers grape gene expression leading to anthocyanin accumulation during berry ripening [PDF]
, 2002 Recent studies have shown that low doses of ethanol stimulate the maturation of some fruits. The present work showed that spraying Cabernet Sauvignon grapes, with 5% ethanol at veraison enhances the anthocyanin accumulation.
Chervin, Christian +9 more
core +2 more sources