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  • Thermal and enzymatic degradation of raspberry anthocyanins

    Creator:
    Daravingas, George Vasilios
    Abstract:
    The elucidation of the structure of the red pigments of the black raspberries. Monger variety, was achieved. The components of the pigment of the berries were (a) cyanidin-3-glucoside, (b) cyanidin-3, 5-diglucoside, (c) cyanidin-3-diglucoside and (d) cyanidin-3-rhamnoglucosido- 5-glucoside. The elucidation was carried out after isolation, purification, concentration and chromatographic separation of...
    Resource Type:
    Dissertation
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    major anthocyanin component, cyanidin- 3-diglucoside, was further studied in buffered model

  • 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
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    systems. Anthocyanin (ACN) degradation followed first order kinetics. No difference in stability of

  • 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
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    for anthocyanin characterization. Anthocyanins were semi-purified using C-18 resin, washed with

  • 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:
    characterize the anthocyanin profiles of the pigments in cranberry, roselle, cherry, bilberry, grape, red

  • Changes in developing strawberry fruit : I. Cell division and enlargement ; and II. Biosynthesis of anthocyanins and other phenolics and activity of associated enzymes

    Creator:
    Cheng, Guiwen
    Abstract:
    Size and color are important visual quantity attributes of the fruit of strawberry (Fmgaria x ananassa Duch.). Strawberry cultivars produce fruit of a characteristic size and color, the later being the result of accumulation of particular anthocyanins. This research sought to determine the basis for genotypic differences in fruit size...
    Resource Type:
    Dissertation
    Full Text:
    ................................. ... 106 A. Cellular and Whole-fruit Growth ............... 106 B. Anthocyanin and Enzymatic Activity

  • Breeding tomatoes for improved antioxidant activity

    Creator:
    Mes, Peter Jack, 1976-
    Abstract:
    Purple tomatoes (Lycopersicon esculemtum) were bred by incorporating genes that result in anthocyanin production in the skin of fruits. These genes originally came from related wild species as no naturally occurring genes encoding fruit anthocyanin expression are known within the cultivated species. By combining Aft or Abg with atv or...
    Resource Type:
    Dissertation
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    tomatoep'iLycopersicon esculemtum) were bred by incorporating genes that result in anthocyanin production in the skin

  • The blueberry : composition, anthocyanins, and polyphenolics

    Creator:
    Lee, Jungmin
    Abstract:
    Frozen blueberries were pilot-plant-processed into juice and concentrate by 2 treatments (heat and SO2), and a control. Qualitative, and quantitative anthocyanin and polyphenolic content were monitored after each processing step. Major losses occurred after the initial processing steps. Juice processing by-product contained a substantial amount of anthocyanins and polyphenolics (>42%...
    Resource Type:
    Dissertation

  • 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
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    as potential source of natural red colorant. Cultivars (33) were screened for anthocyanin content

  • Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

    Creator:
    Wightman, JoLynne Dee
    Resource Type:
    Dissertation
    Full Text:
    Anthocyanin Analyses to Determine Glycosidase Activity in Juice- and Wine-Processing Enzymes. Abstract

  • Breeding tomato for increased fruit phenolics

    Creator:
    Boches, Peter S.
    Abstract:
    The purpose of this research was to develop tools and germplasm for the production of tomatoes (Solanum lycopersicum L.) with high fruit phenolics without the use of genetic engineering. A candidate gene analysis was undertaken to identify genes regulating anthocyanin biosynthesis in tomato fruit (Aft, Abg, atv, and Purple Smudge)....
    Resource Type:
    Dissertation
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    engineering. A candidate gene analysis was undertaken to identify genes regulating anthocyanin biosynthesis