Results 131 to 140 of about 1,253 (173)

Intramolecular stabilization of acylated betacyanins

Phytochemistry, 1998
Abstract Racemization and stability of the betacyanins, betanin (betanidin 5-O-glucoside) and amaranthin(betanidin 5-O-glucuronosylglucoside), under acidic conditions were compared with those of the corresponding feruloyl derivatives, lampranthin II and celosianin II.
Willibald Schliemann, Dieter Strack
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Betacyanins from vine cactus Hylocereus polyrhizus

Phytochemistry, 2001
The presence of betacyanin pigments and their isoforms has been detected in the fruit of Hylocereus polyrhizus, a vine cactus native to South America. Along with the known betanin and phyllocactin (6'-O-malonylbetanin), a new betacyanin was structurally elucidated as betanidin 5-O-[6'-O-(3"-hydroxy-3"-methyl-glutaryl)-beta-D-glucopyranoside] (proposed ...
S, Wybraniec, I, Platzner, S, Geresh, H E, Gottlieb, M, Haimberg, M, Mogilnitzki, Y, Mizrahi   +6 more
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Chlorination of Betacyanins in Several Hypochlorous Acid Systems

Journal of Agricultural and Food Chemistry, 2016
This study presents a comparative evaluation of chlorination of betanin, betanidin, and neobetanin exposed to sodium hypochlorite and myeloperoxidase (MPO)/H2O2/Cl(-) systems. For betanin/betanidin, the chlorination takes place at the aglycone unit, but for neobetanin, no chlorinated products in the reaction mixtures can be detected.
Sławomir, Wybraniec, Karolina, Starzak, Zbigniew, Pietrzkowski   +2 more
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Acylated betacyanins from Drosanthemum floribundum

Phytochemistry, 1973
Abstract Four new acylated betacyanins have been isolated from flowers of Drosanthemum floribundum (Haw.) Schwant. These pigments were characterized as hydroxycinnamoyl derivatives of betanin and isobetanin.
Giuseppe Impellizzeri, Mario Piattelli, Sebastiano Sciuto   +2 more
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Metabolic engineering of betacyanin in vegetables for anti‐inflammatory therapy

Biotechnology and Bioengineering, 2023
AbstractBetalains, which consist of the subgroups betaxanthins and betacyanins, are hydrophilic pigments that have classically been used for food colorants. Owing to their strong antioxidant property, their usefulness for application for therapeutic use is also expected.
Shiori Saito, Masahiro Nishihara, Masato Kohakura, Kosuke Kimura, Takuya Yashiro, Seidai Takasawa, Gen‐ichiro Arimura   +6 more
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Betacyanins from flowers of Gomphrena globosa

Phytochemistry, 1992
Abstract The betacyanins gomphrenin I (betanidin 6- O -β-glucoside) and its acylated forms gomphrenin II (betanidin 6- O -[6′- O -( E -4-coumaroyl)-β-glucoside]) and gomphrenin III (betanidin 6- O -[6′- O - E -feruloyl-β-glucoside]) were isolated from flowers of Gomphrena globosa and their structures elucidated by NMR spectroscopy and ion spray ...
Susanne Heuer, Victor Wray, Jörg W. Metzger, Dieter Strack   +3 more
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Betacyanins from fruits of Basella rubra

Phytochemistry, 1993
Abstract Ion spray mass spectrometry and tandem mass spectrometry of the fresh juice from Basella rubra fruits revealed the presence of betanidin monoglucoside as the major betacyanin and its 4-coumaroyl and feruloyl derivatives as minor components.
Werner E. Glässgen, Jörg W. Metzger, Susanne Heuer, Dieter Strack   +3 more
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Betacyanins from Lampranthus sp. (aizoaceae)

Phytochemistry, 1969
Abstract Isolation and characterization of four betacyanins from flowers of Lampranthus sp. is reported. These pigments have been shown to be hydroxycinnamoyl derivatives of betanin and isobetanin.
M. Piattelli, G. Impellizzeri
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Effect of continuous far red on betaxanthin and betacyanin synthesis

Phytochemistry, 1973
Abstract Seedlings of Celosia plumosa under prolonged irradiation with far red light synthesize chlorophyll α and betaxanthin. Levulinic acid and 2,4-dinitrophenol, inhibitors of chlorophyll synthesis and cyclic photophosphorylation respectively, reduce betaxanthin synthesis. Pigment formation is also inhibited by actinomycin- D and puromycin, but
Giudici de Nicola M, Piattelli M, AMICO, Vincenzo   +2 more
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Fruit Flesh Betacyanin Pigments in Hylocereus Cacti

Journal of Agricultural and Food Chemistry, 2002
Determination of profiles and total contents of betacyanins in cactus fruits of Hylocereus species using chromatographic and spectrophotometric method is described. The investigated species were H. polyrhizus, H. purpusii, H. costaricensis, H. sp. 487 (all red-flesh species and hybrids made among them), and the white- or red-flesh species H.
Sławomir, Wybraniec, Yosef, Mizrahi
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