Results 21 to 30 of about 16,555 (202)

Effect of Vintage and Viticultural Practices on the Phenolic Content of Hybrid Winegrapes in Very Cool Climate

Agriculture, 2020
Vine growing and wine production is gaining in popularity around the Baltic Sea Region. The first aim of the experiment was to determine the variability of the total phenolic and anthocyanin content (from 2010 to 2018) and of individual anthocyanin ...
Mariana Maante-Kuljus, Reelika Rätsep, Ulvi Moor, Leila Mainla, Priit Põldma, Angela Koort, Kadri Karp   +6 more
doaj   +1 more source

Transcriptome and chemical analyses revealed the mechanism of flower color formation in Rosa rugosa

Frontiers in Plant Science, 2022
Rosa rugosa is a famous Chinese traditional flower with high ornamental value and well environmental adapt ability. The cultivation of new colorful germplasms to improve monotonous flower color could promote its landscape application.
Yiting Wang, Shaopeng Li, Ziqi Zhu, Zongda Xu, Shuai Qi, Shutang Xing, Yunyan Yu, Qikui Wu   +7 more
doaj   +1 more source

Theoretical determination of the redox electrode potential of cyanidin [PDF]

Journal of the Serbian Chemical Society, 2016
The electrode potential of cyanidin was determined both by experimental (cyclic voltammetry) and theoretical methods, at HF/6-311G(d) level of theory.
Andoni Mihaiela, Medeleanu Mihai, Ştefănuţ Mariana, Căta Adina, Ienaşcu Ioana, Tănasie Cristian, Pop Raluca   +6 more
doaj   +1 more source

Profiling and Quantification of Anthocyanins in Purple-Pericarp Sweetcorn and Purple-Pericarp Maize

Molecules, 2023
Purple-pericarp sweetcorn accessions, derived from crossing purple-pericarp maize with white shrunken2 sweetcorn, were assessed for differences in anthocyanin profile at both sweetcorn eating stage and at full kernel maturity.
Apurba Anirban, Hung T. Hong, Tim J. O’Hare   +2 more
doaj   +1 more source

Effects of pH on the stability of cyanidin and cyanidin 3-O-β-glucopyranoside in aqueous solution [PDF]

Hemijska Industrija, 2015
The colour variation, colour intensity and stability at various pH values (2.0, 4.0, 7.0 and 9.0) of cyanidin 3-O-β-glucopyranoside (Cy3Glc) and its aglycone cyanidin was investigated during a period of 8 hours storage at 25ºC.
Rakić Violeta P., Skrt Mihaela A., Miljković Milena N., Kostić Danijela A., Sokolović Dušan T., Poklar-Ulrih Nataša E.   +5 more
doaj   +1 more source

Interaction of Quercetin, Cyanidin, and Their O-Glucosides with Planar Lipid Models: Implications for Their Biological Effects

Membranes, 2023
Flavonoids are specialized metabolites produced by plants, as free aglycones or as glycosylated derivatives, which are particularly endowed with a variety of beneficial health properties.
Daniela Meleleo, Pinarosa Avato, Filomena Conforti, Maria Pia Argentieri, Giovanni Messina, Giuseppe Cibelli, Rosanna Mallamaci   +6 more
doaj   +1 more source

The identification of flavonoids and the expression of genes of anthocyanin biosynthesis in the chrysanthemum flowers

Biologia Plantarum, 2012
In order to provide additional information on the coloration of chrysanthemum flowers, the flavonoid composition and the expression of six structural genes involved in anthocyanin pathway in the ray florets of a pink flowering (cv.
S. -M. Chen, C. -H. Li, X. -R. Zhu, Y. -M. Deng, W. Sun, L. -S. Wang, F. -D. Chen, Z. Zhang   +7 more
doaj   +1 more source

THERMODYNAMIC AND KINETIC INVESTIGATION OF ANTIRADICAL POTENTIAL OF CYANIDIN [PDF]

Journal of the Serbian Society for Computational Mechanics, 2020
In the present paper, M05-2X/6-311+G(d,p) level of theory was used to investigate antiradical activity of cyanidin towards highly damaging radical species (.OH, .OCH3, .OOH and .OOCH3). The applied method successfully reproduces the values of reaction enthalpies (ΔHBDE, ΔHIP, and ΔHPA).
Milenkovic, Dejan, Đorović Jovanović, Jelena, Avdović, Edina, Milanović, Žiko, Antonijević, Marko   +4 more
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An updated overview of cyanidins for chemoprevention and cancer therapy

Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie, 2023
Las antocianinas son compuestos polifenólicos coloreados que pertenecen a la familia de los flavonoides y están presentes en gran medida en muchas verduras y frutas. Se han utilizado en la medicina tradicional en muchas culturas durante mucho tiempo. Las antocianinas más comunes y abundantes son las que presentan una O-glicosilación en C-3 (anillo C ...
Anna Maria Posadino, Roberta Giordo, Iman Ramli, Hatem Zayed, Gheyath K. Nasrallah, Zena Wehbe, Ali H. Eid, Eda Sönmez Gürer, John F. Kennedy, Afaf Aldahish, Daniela Călina, Ahmad Faizal Abdull Razis, Babagana Modu, Solomon Habtemariam, Javad Sharifi‐Rad, Gianfranco Pintus, William C. Cho   +16 more
openaire   +3 more sources

Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing

Antioxidants, 2020
Mulberry fruits are known as rich sources of anthocyanins and are consumed in syrup form after the addition of sugar and acid; however, there is little information on the anthocyanin composition and antioxidant activity of mulberries of different ...
Inhwan Kim, Jihyun Lee
doaj   +1 more source