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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...
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...
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...
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....
Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity,Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes(Ipomoea batatas)
Effects of Steaming Dehydration
2016/5/31
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
Antioxidant Phenolics Anthocyanins
2016/5/31
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 (...
Isolation and Identification of Anthocyanins in the Fruit Peels of Starkrimson and Marx Red Bartlett Common Pear Cultivars and Their Bud Mutants
Anthocyanins Fruit Peels
2016/5/31
Anthocyanins and anthocyanidins were determined in 3 varieties of common pears (Pyrus communis L.), Starkrimson, Clapps Favourite and Marx red Bartlett. The pigments were extracted from the fruit peel...
Photo-Isomerization of the Nasunin, the Major Eggplant Anthocyanins
FAB-MS α-glucosylrutin glycyrrhizin-NH4
2010/11/23
It was reported that the acyl moieties of acylated anthocyanins with hydroxycinnamic acids were photo-isomerized from the trans- to the cis-isomer by light irradiation. We studied the effects of light...
Stability of Anthocyanins in Various Vegetables and Fruits
various vegetable and fruit anthocyanins stability HPLC analysis
2010/11/22
Anthocyanins were isolated from 19 kinds of vegetables and fruits. Individual anthocyanins were analyzed by HPLC using a photodiode array detector and were examined for the heating and ultraviolet irr...