Search results for "anthocyanin"
showing 10 items of 113 documents
A Two-Year Bio-Agronomic and Chemotaxonomic Evaluation of Wild Sicilian Myrtle (Myrtus communis L.) Berries and Leaves.
2019
A collection of nine Myrtus communis samples from different localities of Sicily was evaluated. Morphological traits and production characteristics have been chosen as parameters to arrange the samples into homogeneous groups and to identify the best biotypes for possible future agro-industrial exploitation. The plant material has been subjected to taxonomic characterization from biometric and phytochemical perspectives. Myrtle berries and leaves have been analyzed for their content in metabolites, applying a cascade extraction protocol for M. communis leaves and a single hydroalcoholic extraction for berries, whereas hydrodistillation procedures have been applied to obtain the essential oi…
Mode of action of herbicidal derivatives of aminomethylenebisphosphonic acid. I. Physiologic activity and inhibition of anthocyanin biosynthesis
1996
N-Pyridylaminomethylenebisphosphonic acids constitute a class of promising herbicides. Since their mode of action at the cellular level is still poorly understood, we studied the influence of N-pyridylaminomethylenebisphosphonic acids on plant growth, at the whole plant and undifferentiated tissue levels, using seedlings and cell suspension cultures of mono- and dicotyledonous species. These compounds exhibited strong herbicidal properties, being equipotent with the popular herbicide glyphosate. Since they also depressed buckweed anthocyanin biosynthesis, the shikimate pathway could represent a site of action of N-pyridylaminomethylenebisphosphonic acids.
From ‘green’ technologies to ‘red’ antioxidant compounds extraction of purple corn: a combined ultrasound-ultrafiltration-purification approach
2018
A pilot scale process consisting of ultrasound-assisted extraction, ammonium sulfate precipitation, cross-flow ultrafiltration and AB-8 macroporous resins purification aiming to recover anthocyanins and zein from purple corn (PC) was optimized and scaled-up. The effects of five independent variables (ethanol concentration, liquid to solid ratio, ultrasound temperature, time and power) were discussed and the most influential factors were optimized.; Results: The highest total anthocyanin (0.45 ± 0.01 g kg-1 ) and zein (17.14 ± 1.73 g kg-1 ) contents from purple corn were obtained using an ultrasound power of 105 W, an extraction time of 90 min, an ethanol concentration of 74% and a liquid to…
Effects of thermal treatments on pectinesterase activity determined in blood oranges juices
2005
Abstract The citrus processing industry aims to maintain turbidity and attractive colour of the juice obtained from Sicilian blood oranges. Nevertheless, the presence of pectinesterase (PE, E.C. 3.1.1.11) causes the loss of these peculiar characteristics, due to precipitation of colloids and very fine pieces of pulp in suspension, with negative effects on colour and clarification of the juices. This study compares total PE activity of Sicilian blood oranges ( Sanguinello , Moro , Tarocco ) with the blonde cultivar Navel , checking enzyme stability with various pasteurisation times and temperatures conditions. Decimal reduction time and temperature ( D and z ) as well as the kinetic constant…
Physicochemical and nutritional characteristics of blueberry juice after high pressure processing
2013
Abstract This study was carried out to investigate the impact of high pressure processing (HPP) at different pressure (200, 400 and 600 MPa) and treatment times (5, 9 and 15 min) on ascorbic acid, total phenolics, anthocyanin stability and total antioxidant capacity, were also studied at different physicochemical parameters such as pH, °Brix and color. HPP treatments resulted in more than 92% vitamin C retention at all treatment intensities. On the other hand, total phenolic content in the juice was increased, mainly after HPP at 200 MPa for all treatment times. The total and monomeric anthocyanin were similar or higher than the value estimated for the fresh juice being maximum at 400 MPa/1…
Effects of malvidin, cyanidin and delphinidin on human adipose mesenchymal stem cell differentiation into adipocytes, chondrocytes and osteocytes.
2019
Abstract Background Anthocyanidins are plant phytochemicals found at high concentrations in berries, vegetables and flowers. Anthocyanidins have been extensively investigated due to their antioxidative, antidiabetic and anti-inflammatory effects. Few studies show that anthocyanidins decrease obesity and improve bone density. However, the effects of anthocyanidins on tissue regeneration have not been sufficiently clarified. Human mesenchymal stem cells (MSCs) are multipotent adult stem cells responsible for the regeneration of fat, bone and cartilage. Although MSCs are often used for screening of biologically active compounds, so far, the effect of anthocyanidins on MSC differentiation has n…
Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology
2016
AbstractResponse surface methodology was used to optimize experimental conditions for ultrasound-assisted extraction of valuable components (anthocyanins and phenolics) from purple sweet potatoes using water as a solvent. The Box-Behnken design was used for optimizing extraction responses of anthocyanin extraction yield, phenolic extraction yield, and specific energy consumption. Conditions to obtain maximal anthocyanin extraction yield, maximal phenolic extraction yield, and minimal specific energy consumption were different; an overall desirability function was used to search for overall optimal conditions: extraction temperature of 68ºC, ultrasonic treatment time of 52 min, and a liquid/…
A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat
2021
Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability. Temperature is a critical parameter of food industrial processing that impacts on the food matrix, particularly affecting heat-sensitive compounds such as anthocyanins. Due to the notable scientific progress in the field of thermal stability of anthocyanins, an analytical and synthetic integration of published data is required. This review focuses on the molecular mechanisms and the kinetic parameters of anthocyanin degradation during heating, both in extracts and real food matrices. Several kinetic models (Arrheniu…
The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity
2023
The effect of different gelling agents and processing for jam production from pomegranate juice was evaluated. In the last years, different gelling agents were tested for improving jam quality in terms of color and bioactive compounds. The unsonicated and sonicated pomegranate juices were processed for jam production by micro waves, under vacuum and cryoconcentration concentration methods using low and high methoxy pectins, and carob seed flour as gelling agents. The polyphenols content of sonicated jam was significantly lower than unsonicated samples and cryoconcentrated jams showed the significantly highest value among other methods. The results showed the highest anthocyanin content in t…
Anthocyanin variation in individual 'Shiraz' berries as affected by exposure and position on the rachis
2015
This study was done on 'Shiraz'/Richter 99 grapes with the intention to define the variation of skin anthocyanin content in a single berry. The effects of berry position (on the rachis), berry exposure, berry weight category, part of the skin of a single berry, and their interactions, were analysed. The anthocyanin concentration of externally facing berries decreased and that of the internally facing berries increased from the apical part to the basal part of the bunch. Highest values were recorded in internally facing berries and lowest values in the externally facing (exposed) berries, of the basal rachis area. Anthocyanin values of small berries seemed to decrease from the apical part of…