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Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice
mulberry fruit antio
2014/2/24
Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in th...
Composition analysis and structural identification of anthocyanins in fruit of waxberry
waxberry (Myrica rubra Sieb. et Zucc.) anthocyanin natural product pigment identification composition analysis
2014/2/25
Anthocyanin pigments in the fruit of waxberry (Myrica rubra Sieb. et Zucc.), were extracted with 0.1% HCl in ethanol, and the crude anthocyanin extract was purified by C18 Sep-Pak cartridge open-colum...
Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace
mulberry pomace anthocyanins colour antioxidant activities separation
2014/2/25
Mulberry pomace, as a by-product of juice and wine making, was investigated as a potential source of natural anthocyanins. The results showed that anthocyanin contents in mulberry pomace from two vari...
The Stability and Antioxidant Activity of Anthocyanins from Blueberry
highbush blueberry anthocyanins stability antioxidant activity
2010/8/11
Anthocyanins from highbush blueberry (Vaccinium corymbosum L.) have tremendous potential as natural colorants and functional food with pharmaceutical purposes in food applications. To exploit the pote...
Analysis and characterisation of anthocyanins in mulberry fruit
anthocyanin mulberry fruit spectroscopy characteristics stability
2014/2/27
The fruit of mulberry (Morus alba L., Moraceae) has been used as medicinal food in China for a long history. The pigment from the fruit extract is a kind of natural colourant for food processing and h...
Induction of Apoptosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach Cancer in Mice
anthocyanin-containing potatoes stomach cancer KATO III cells DNA fragmentation
2009/6/18
Anthocyanins prepared from colored potatoes induce apoptosis in cultured human stomach cancer KATO III cells. Morphological change indicating apoptotic bodies and DNA fragmentations were observed in c...
Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins
anthocyanin purple sweet potato alcoholic fermentation
2009/6/17
Anthocyanin pigments (AN) extracted and purified from purple sweet potatoes (Yamagawamurasaki and Kankei 55) were studied for stability during alcoholic fermentation. The fermentation was continued fo...
Production of Anthocyanins by Habituated Cultured Cells of Nyoho Strawberry（Fragaria ananassa Duch.）
habituation strawberry cell culture
2009/6/17
Cultured leaf cells of Nyoho strawberry (Fragaria ananassa Duch.) produced 4 times more anthocyanins than fruit, with additions of 2.0 mg/l of 1-naphthalenacetic acid (NAA) and 0.2 mg/l of benzyladeni...
Protective Effects of Boysenberry Anthocyanins on Oxidative Stress in Diabetic Rats
boysenberry anthocyanins diabetes oxidative stress
2009/6/17
The protective effects of major boysenberry anthocyanins (BoAnt) against oxidative stress were investigated in streptozotocin (STZ)-induced diabetic rats. Increases in the concentration of plasma thio...
Evaluation of DPPH-Radical-Scavenging Activity and Antimutagenicity and Analysis of Anthocyanins in an Alcoholic Fermented Beverage Produced from Cooked or Raw Purple-Fleshed Sweet Potato（Ipomoea Batatas cv. Ayamurasaki）Roots
purple-fleshed sweet potato anthocyanin alcoholic beverage
2009/6/10
We investigated the 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical-scavenging activity and antimutagenicity of alcoholic fermented beverages produced from cooked or raw purple-fleshed sweet potato (Ipom...
Determination and Quantitation of Anthocyanins and Hydroxycinnamic Acids in Different Cultivars
sweet cherries (Prunus avium L.) anthocyanins hydroxycinnamic acids HPLC
2009/3/20
The anthocyanins and hydroxycinnamic acids in 5 cultivars of dark coloured sweet cherries were characterised and quantified by means of HPLC and UV-VIS spectrophotometry. Phenolic components were extr...
Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babic
anthocyanins low-molecular proanthocyanidins high-molecular proanthocyanidins
2009/3/19
Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made from Babic (Vitis vinifera, L.), from the Primosten vine-growing region, were subjected to examination....
Anthocyanins Content in Blueberries (Vaccinium corymbosumL.) in Relation to Freesing Duration
cultivars blueberries anthocyanin freezing
2014/3/10
The changes of total anthocyanins (TA) content in fruit of blueberries in relation to freezing duration are the aim of this study. The samples of 21 chosen cultivars obtained from the research breed s...
Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity, Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes (Ipomoea batatas
Purple-Fleshed Sweet Potatoes Ipomoea batatas
2008/11/27
Purple-Fleshed Sweet Potatoes (PFSP) (Ipomoea batatas) are rich sources of acylated anthocyanins. Anthocyanin content, antioxidant activity and total phenols as well as color characteristics of PFSP w...
An Investigation on Factors Affecting Recovery of Antioxidant Phenolics and Anthocyanins from Red Grape (Vitis vinifera L.) Pomace Employing Water/Ethanol-Based Solutions
Pomace Employing Water/Ethanol-Based Solutions
2008/11/27
Extractions were performed using non-toxic media composed of water/ethanol mixtures and hydrochloric, acetic or tartaric acid. Recovery efficiency was assessed by monitoring the antiradical activity (...