Results 151 to 160 of about 2,167 (209)

Identification of <i>CqCYP76AD5v1</i>, a gene involved in betaxanthin biosynthesis in <i>Chenopodium quinoa</i>, and its product, betaxanthin, which inhibits amyloid-β aggregation. [PDF]

Plant Biotechnol (Tokyo)
Imamura T, Koga H, Miyazato A, Xu Z, Shigehisa R, Ohki S, Mori M.   +6 more
europepmc   +1 more source

Pulsed Electric Field-Assisted "Green" Extraction of Betalains and Phenolic Compounds from <i>Opuntia stricta</i> var. <i>dillenii</i> Prickly Pears: Process Optimization and Biological Activity of Green Extracts. [PDF]

Foods
Gómez-López I, Pirozzi A, Carpentieri S, Portillo MP, Pataro G, Ferrari G, Cano MP.   +6 more
europepmc   +1 more source

A Starch-Based pH-Sensing and Ammonia Detector Film Containing Betacyanin of Paperflower for Application in Intelligent Packaging of Fish

International Journal of Biological Macromolecules, 2021
An easy-to-use food packaging label with pH and ammonia sensitivity was developed by adding betacyanin (5, 10 and 15\ua0mg per g of starch) from flowers of paperflower (Bougainvillea glabra) to potato starch film made using the solvent casting method ...
Masoud Rezaei, Shahab Naghdi, Mehdi Abdollahi   +2 more
exaly   +2 more sources

The Effects of Host Defence Elicitors on Betacyanin Accumulation in Amaranthus mangostanus Seedlings

Food Chemistry, 2012
The effect of elicitors associated with host defence on betacyanin accumulation in Amaranthus mangostanus seedlings was investigated. Under the conditions of the experiments, betacyanin accumulation was generally enhanced by light. Methyl jasmonate (MeJA)
Yue-Ming Jiang, Shifeng Cao, Shenggen He
exaly   +2 more sources

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The betacyanins and their distribution

Phytochemistry, 1963
Abstract Thirty-eight species, including thirteen previously uninvestigated genera, in ten families usually grouped in the Centrospermae were surveyed by electrophoresis and chromatography for the presence of betacyanin and anthocyanin pigments. Betacyanins were observed in all thirty-eight species but no anthocyanins were detected.
T.J. Mabry, Ann Taylor, B.L. Turner
openaire   +1 more source

Betacyanins from bougainvillea

Phytochemistry, 1970
Abstract The isolation of seven new betacyanins from purple bracts of Bougainvillea “Mrs. Butt” is described. Two of these pigments, bougainvillein-r-I and isobougainvillein-r-I, have been shown to be 5- O -β-sophorosides of betanidin and isobetanidin, respectively, the remaining five being hydroxycinnamoyl derivatives of bougainvillein-r-I and ...
M. Piattelli, F. Imperato
openaire   +1 more source

Betacyanins of some chenopodiaceae

Phytochemistry, 1971
Abstract Four species of the Chenopodiaceae have been investigated for their betacyanin content. From the leaves of Suaeda fruticosa a new acylated pigment has been isolated and identified as citryl-celosianin.
M. Piattelli, F. Imperato
openaire   +1 more source

Betacyanins of the family cactaceae

Phytochemistry, 1969
Abstract Thirty-four species of the family Cactaceae have been investigated for their betacyanin content. All the species examined contain betanin and many of them also phyllocactin. Betanidin and some new betacyanins have a more limited occurrence.
M. Piattelli, F. Imperato
openaire   +1 more source

Heat stability of betacyanins

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1983
The heat decomposition of betacyanins takes place at pH 2.2–4.0 according to the first-order kinetics; at pH value 5.0 and above the complete decomposition of betacyanins can be better described using a rational exponent-order kinetics. The destruction rate of betacyanins strongly depends on the temperature.
Ludmila Havl�kov�, Kamila Mikov�, Vladim�r Kyzlink   +2 more
openaire   +1 more source

The decolorization of betacyanin by polyamines

Phytochemistry, 1985
Abstract The pigment betacyanin, the efflux of which has been used as a measure of membrane integrity in red beet discs, has now been shown to react with di- and polyamines with consequent decolorization.
SMITH, T A, CROKER, S J
openaire   +1 more source