The objectives of this research were to investigate the optimal conditions for anthocyanins extraction from different anthocyanin rich fruit and to develop microencapsulation formulation for improving stability of anthocyanin extracts. In the extraction optimization study, two extraction methods, "conventional solvent extraction (CE)" and "ultrasound-assisted extraction (UE)" for three different anthocyanin-rich...
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),...
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...
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-...
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...
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...
Red radish anthocyanin extract (RAE) was investigated for coloring brined
cherries as an alternative to FD&C Red No. 40. Red radish (Raphanus sativus L.)
anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using
acetone, partitioned with chloroform, and isolated using C-18 resin. The monomeric
anthocyanin content was determined by...
Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions during the growing season and grape maturity can effect these components in wine. However, investigations into proanthocyanidin...
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...