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Filtering by: Creator Di, Y. Remove constraint Creator: Di, Y. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Advisor Wrolstad, Ronald E. Remove constraint Advisor: Wrolstad, Ronald E.

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  • Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

    Creator:
    Giusti Hundskopf, Maria Monica
    Abstract:
    Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone and chloroform and isolated using C-18 resin. Chemical structure and conformation of major pigments were elucidated by 1-D and 2-D NMR, Mass Spectroscopy, HPLC, and spectral analyses. Two novel di-acylated anthocyanins, pelargonidin 3-0-[2-0-(β-D-glucopyranosyl)-(6-0- trans-p-coumaroyl-...
    Resource Type:
    Dissertation
    Full Text:
    di-acylated anthocyanins, pelargonidin 3-0-[2-0-(P-D-glucopyranosyl)-(6-0- trans-p- coumaroyl-P-D

  • Pineapple juice : phenolic composition and enzymatic browning inhibition

    Creator:
    Wen, Ling
    Abstract:
    The phenolic profile of pineapple juice was analyzed by reverse-phase HPLC/Diode Array Detector, and 9 major peaks accounting for 70% of total peak area were characterized. None of these peaks are represented by the pineapple phenolics reported to be present by previous workers. Most of the major peaks are not...
    Resource Type:
    Dissertation
    Full Text:
    they are: S-sinapyl-L-cysteine, N-L-y-glutamyl-S-sinapyl-L-cysteine, and S-sinapyl glutathione. This

  • Color and pigment characterization of royal okanogan huckleberry juice

    Creator:
    Price, Cornelia Lynde
    Resource Type:
    Masters Thesis
    Full Text:
    pigment. Comparison of the pigments indicated that tetra-, hexa-, and di-ploid members of the Solanum

  • Cherry phytochemicals

    Creator:
    Chaovanalikit, Arusa, 1974-
    Abstract:
    The distribution of anthocyanin pigments and polyphenolics of sweet (Prunus avium) and sour cherries (Prunus cerasus) were determined by Ultraviolet- Visible (UV-Visible) spectrophotometry and High Performance Liquid Chromatography with photodiode array detector (HPLC-DAD). Their antioxidant properties were determined by Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP)....
    Resource Type:
    Dissertation
    Full Text:
    '-feruloylquinic acid, 5'- feruloylquinic acid, di-caffeoylquinic acid, p-hydroxybenzoic acid, vanillic acid, p

  • Characterization of anthocyanins in fruit juices and natural colorants

    Creator:
    Hong, Victor
    Abstract:
    A method for separation and characterization of individual anthocyanins was developed. High Performance Liquid Chromatography (HPLC) with a polymer based reversed-phase column was used to separate the pigments while on-line Photodiode Array Detection (PDA) was employed to record the UV and Visible spectrum of the individual peaks. Spectral information obtained...
    Resource Type:
    Dissertation
    Full Text:
    and rhamnose. Di- and tri-saccharides also occur. The 3-hydroxyl position of the

  • Influence of cultivar and maturity on blackberry polyphenolics and investigation of sediment formation in blackberry juice

    Creator:
    Siriwoharn, Thanyaporn
    Abstract:
    The influence of cultivar and maturity on polyphenolic composition and antioxidant activity was investigated by UV-Visible spectrophotometry and analytical high performance liquid chromatography (HPLC) in commercially important blackberry cultivars and selections. The anthocyanin pigments changed tremendously with ripening. Total anthocyanins increased from 74.7-317 mg/100g fw from underripe to over ripe...
    Resource Type:
    Dissertation

  • The stability of pelargonidin-based anthocyanins in natural and model systems

    Creator:
    Garzon, G. Astrid
    Abstract:
    Pelargonidin 3-glucoside (pgd 3-glu), pelargonidin 3-sophoroside (pgd 3-soph), and pelargonidin 3-sophoroside 5-glucoside acylated with cinnamic and malonic acids (acyl-pgd 3-soph 5-glu) were extracted from strawberries (Fragaria anannassa cv, Totem), nasturtium flowers (Tropaeolum majus), and radish peel (Raphanus sativus L. cv, fuego), respectively. Their stability was studied in natural and model...
    Resource Type:
    Dissertation
    Full Text:
    , 1998 APPROVED: ■rrr igi^i^^r .^y , Major Professor, representing Food Science and Technology

  • Analysis of flavor precursors in radish and radish color extracts

    Creator:
    Kucza, Myriam M.
    Abstract:
    Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
    Resource Type:
    Masters Thesis
    Full Text:
    mercaptan, di-2- propenyl sulfide and disulfide which are responsible for a fetid odor and a garlic-like

  • The potato : composition, non-enzymatic browning and anthocyanins

    Creator:
    Rodriguez-Saona, Luis Enrique
    Abstract:
    Chipping varieties and model systems were used to determine the role of potato constituents on chip color. Composition was evaluated by HPLC and chip color measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not completely explain color quality when present in low concentrations (<60 mg/lOOg). Levels of ascorbic...
    Resource Type:
    Dissertation
    Full Text:
    radish anthocyanins 216 Con mucho amor se lo dedico a Monica y Danella THE POTATO: COMPOSITION

  • Use of pineapple juice for inhibition of browning in apples

    Creator:
    Lozano de Gonzalez, Patricia
    Resource Type:
    Dissertation
    Full Text:
    oxidation of tyrosinase. Phytochem. 16: 517-519. Harel, E., Mayer, A.M. and Shain, Y. . 1964