Results 171 to 180 of about 11,689 (195)

Identification by mass spectrometry of new compounds arising from the reactions involving malvidin‐3‐glucoside‐(O)‐catechin, catechin and malvidin‐3‐glucoside

Rapid Communications in Mass Spectrometry, 2012
RATIONALE The aim of this work was to study the putative reactions that could occur in red wines between malvidin‐3‐glucoside‐(O)‐catechin (mv3glc‐(O)‐cat) adduct and catechin (cat) or malvidin‐3‐glucoside (mv3glc) in presence of acetaldehyde. METHODS
Luís, Cruz, Nuno, Mateus, Victor, de Freitas   +2 more
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Characterization of the condensation product of malvidin 3,5-diglucoside and catechin

Journal of Agricultural and Food Chemistry, 1984
Analyse du mecanisme de formation en relation avec la polymerisation des composes phenoliques intervenant dans les vins rouges en cours de ...
Paul D. Bishop, Charles W. Nagel
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Glyceraldehyde Bridging between Flavanols and Malvidin-3-glucoside in Model Solutions

Journal of Agricultural and Food Chemistry, 2006
Hydroxyl radicals (.OH) seem to have an important role in the oxidation of wine constituents and the production of important electrophilic aldehydes and ketones. In this experiment, glyceraldehyde, a .OH oxidation product of glycerol, recently described in wine, reacts with (+)-catechin, (-)-epicatechin, and malvidin-3-glucoside (Mv3gl), in model ...
Laurie, V.F., Waterhouse, A.L.
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Sex-dependent geroprotective effects of malvidin in Drosophila melanogaster

Biogerontology
Malvidin-3-galactoside (M3G), an anthocyanin derived from  blueberries (Vaccinium myrtillus L.), is recognized for its antioxidant and anti-inflammatory properties. In this study, Drosophila melanogaster was treated with M3G at concentrations of 1, 10, and 100 µM, while control groups received an identical diet without M3G supplementation.
Denis Golubev, Elena Platonova, Nadezhda Zemskaya, Oksana Shevchenko, Mikhail Shaposhnikov, Polina Tumaeva, Sergey Patov, Alexey Moskalev   +7 more
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Interactions between catechin and malvidin-3-monoglucoside in model solutions

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1995
The 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, Santiago Bravo-Haro, Juli�n C. Rivas-Gonzalo   +2 more
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Kinetics of Malvidin‐3‐Glucoside Condensation in Wine Model Systems

Journal of Food Science, 1983
ABSTRACT Wine model systems containing equimolar quantities of malvidin‐3‐glucoside and d‐catechin, with and without acetaldehyde, were stored anaerobically at 22, 32, 42, and 52°C. Malvidin‐3‐glucoside and d‐catechin disappearance and polymer appearance were monitored by HPLC and colorimetric methods.
ELIZABETH S. BARANOWSKI, CHARLES W. NAGEL   +1 more
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Synthesis of malvidin and petunidin in pigmented tissue cultures ofPetunia hybrida

Protoplasma, 1981
In petunia cells culturedin vitro anthocyanin synthesis is usually repressed resulting in white/ yellow cells. However, we observed that in petunia strain AK-5000 purple cells appeared at a frequency of about 5 × 10−5. Analysis of the pigments showed that these cells contained the same anthocyanidins (petunidin and malvidin) as found in corollas of the
C. M. Colijn, L. M. V. Jonsson, A. W. Schram, A. J. Kool   +3 more
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Kinetics of Thermal Degradation of the Anthocyanins Delphinidin‐3‐rutinoside and Malvidin‐3‐glucoside

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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Effect of malvidin-3-monoglucoside on the browning of monomeric and dimeric flavanols

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1998
The 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, J. C. Rivas-Gonzalo, C. Santos-Buelga   +2 more
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Malvidin-3-O-glucoside and Malvidin-3,5-O-diglucoside Alleviate Glycolipid Metabolic Disorder by Modulating Pancreas and Liver Functions and Gut Microbiota

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, Zhenan Shi, Luye Yang, Zixuan Yang, Xiaolu Tian, Qiaomin Chen, Yilin Cheng, Zhiyuan Zhang, Zhimin Xu, Fuliang Han   +9 more
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