Index Catalog // ScholarsArchive@OSU

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
Full Text:: 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
Full Text:: 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
Full Text:: 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

The color reaction of dextrose with the anthocyan pigments of frozen strawberries

Creator:: Miller, Wallace J.
Resource Type:: Masters Thesis
Full Text:: , also soluble in alcohol. When hydro- lysed, an anthocyanin yields a sugar, and in some cases oth- er

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

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:: anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red

Anthocyanin composition of red raspberry juice : influences of variety, processing, and environmental factors

Creator:: Boyles, Matthew J.
Resource Type:: Masters Thesis
Full Text:: : Anthocyanin Composition of Red Raspberry Juice: Influences of Variety. Processing, and Environmental Factors

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

ScholarsArchive@OSU

Thermal and enzymatic degradation of raspberry anthocyanins

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

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

Characterization of anthocyanins in fruit juices and natural colorants

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

The color reaction of dextrose with the anthocyan pigments of frozen strawberries

The blueberry : composition, anthocyanins, and polyphenolics

Analysis of flavor precursors in radish and radish color extracts

Anthocyanin composition of red raspberry juice : influences of variety, processing, and environmental factors

The potato : composition, non-enzymatic browning and anthocyanins

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