Results 151 to 160 of about 15,516 (175)
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Effect of malvidin-3-monoglucoside on the browning of monomeric and dimeric flavanols
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1998The behaviour of (+)-catechin (cat), (–)-epicatechin (epi) and the procyanidin dimers B2 [epi-(4→8)-epi] and B3 [cat-(4→8)-cat], alone and in the presence of malvidin-3-monoglucoside, was studied in hydro-alcoholic solutions at pH 3.2 maintained at 32 °C for 120 days.
E. M. Francia-Aricha +2 more
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Interactions between catechin and malvidin-3-monoglucoside in model solutions
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1995The interaction between (+)-catechin and malvidin-3-monoglucoside was studied in model solutions at pH values of 3.2 and 4 over a 30-day period at 32 °C. With time, a progressive browning, accompanied by a hypso-chromic shift in their visible absorption maxima, was observed in the solutions.
Celestino Santos-Buelga +2 more
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Malvidin 3-Rutinoside as the Pigment Responsible for Bract Color inCurcuma alismatifolia
Bioscience, Biotechnology, and Biochemistry, 2000Malvidin 3-rutinoside was the only anthocyanin identified from pink bracts of Curcuma alismatifolia cultivars. The concentration of malvidin 3-rutinoside in three cultivars increased as the intensity of the pink color in the bracts increased.
M, Nakayama +5 more
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Journal of Agricultural and Food Chemistry
The anthocyanins malvidin-3-O-glucoside (M3G) and malvidin-3,5-O-diglucoside (M35G) were purified from the grape varieties Vitis vinifera L. and Vitis davidii Foex peels, respectively, and their effects on glycolipid metabolic disorders (GLMDs) were investigated using a mouse model.
Wenxiu Yue +9 more
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The anthocyanins malvidin-3-O-glucoside (M3G) and malvidin-3,5-O-diglucoside (M35G) were purified from the grape varieties Vitis vinifera L. and Vitis davidii Foex peels, respectively, and their effects on glycolipid metabolic disorders (GLMDs) were investigated using a mouse model.
Wenxiu Yue +9 more
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Food / Nahrung, 1974
AbstractThe kinetics of the thermal degradation of the two anthocyanins delphinidin‐3‐rutinoside and malvidin‐3‐glucoside at 78, 88, 98 and 108 °C, depending on the pH and the type of solvent has been investigated. The first order reaction of delphinidin‐3‐rutinoside and malvidin‐3‐glucoside degradation has been established.
S, Tanchev St, N, Yoncheva
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AbstractThe kinetics of the thermal degradation of the two anthocyanins delphinidin‐3‐rutinoside and malvidin‐3‐glucoside at 78, 88, 98 and 108 °C, depending on the pH and the type of solvent has been investigated. The first order reaction of delphinidin‐3‐rutinoside and malvidin‐3‐glucoside degradation has been established.
S, Tanchev St, N, Yoncheva
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Structure of a new dimeric acetaldehyde malvidin 3-glucoside condensation product
Tetrahedron Letters, 2002A new pigment was detected in wine-like model solution containing malvidin 3-O-glucoside and acetaldehyde. This compound was isolated, and its structure was investigated by UV, MS and NMR spectroscopies. The analytical data allowed identification of it to 8,8 methyl methine-linked malvidin 3-O-glucoside dimer.
Atanasova, Vessela +4 more
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EFFECTS OF MALVIDIN‐3,5‐DIGLUCOSIDE AND CYANIDIN CHLORIDE ON FOUR SALMONELLA SEROTYPES
Journal of Food Science, 1970SUMMARY— Reductions in numbers but no depression of respiration of 4 Salmonella serotypes over a 7.0‐hr period was noted when they were incubated in the presence of anthocyanin pigments, malvidin‐3.5diglucoside or cyanidin chloride.
ANDREA L. PAGENKOPF, MARGY WOODBURN
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Malvidin 3-galactoside and delphinidin 7-galactoside from Bladhia sieboldii
Tetrahedron, 1961Abstract Two pigments have been isolated from the fruits of Bladhia sieboldii and their structures identified as malvidin 3-galactoside and a new pigment delphinidin 7-galactoside(bladhianin).
Ping-Yuan Yeh, Pih-Kuei Huang
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