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Anthocyanin Content (anthocyanin + content)
Selected AbstractsCharacteristics of strawberry plants propagated by in vitro bioreactor culture and ex vitro propagation methodENGINEERING IN LIFE SCIENCES (ELECTRONIC), Issue 3 2009Samir C. Debnath Abstract Reproducible protocol for regeneration of complete plantlets from ,Bounty' strawberry (Fragaria ananassa Duch.), using a combination of gelled medium and bioreactor system, has been standardized. Sepals, leaf discs, and petiole halves produced multiple buds and shoots when cultured on semi solid-gelled medium containing 4 ,M thidiazuron (TDZ) for 4 wk followed by transferring in liquid medium containing 2,,M TDZ in a bioreactor system and cultured for another 4 wk. TDZ induced shoot proliferation at 0.1,,M in the bioreactor system but inhibited shoot elongation. TDZ-induced shoots were elongated and rooted in vitro on gelled medium containing 2,,M zeatin. Such bioreactor-derived tissue culture (BC) plantlets obtained from sepal explants were grown ex vitro and compared with those propagated by tissue culture on gelled medium (GC) and by conventional runner cuttings (RC), for growth, morphology, anthocyanin content, and antioxidant activity after three growth seasons. The BC and GC plants produced more crowns, runners, leaves, and berries than the RC plants although berry weight per plant did not differ significantly. BC and GC plants produced berries with more anthocyanin contents and antioxidant activities than those produced by the RC plants. However, intersimple sequence repeat (ISSR) marker assay produced a homogenous amplification profile in the tissue culture and donor control plants confirming the clonal fidelity of micropropagated plants. In vitro culture on TDZ and zeatin-containing nutrient media apparently induced the juvenile branching characteristics that favored enhanced vegetative growth with more crown, runners, leaf, and berry production. [source] Anthocyanin-rich sweet potato lacto-pickle: production, nutritional and proximate compositionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2009Smita Hasini. Summary Anthocyanin pigment-rich sweet potato (SP) cubes were pickled by lactic fermentation by brining the cut and blanched cubes in common salt (NaCl, 2,10%) solution. They were then inoculated with a strain of Lactobacillus plantarum (MTCC 1407) and incubated for 28 days. Treatment with 8,10% brine solution was found to be organoleptically most acceptable. The final product with 8% and 10% brine solutions had a pH (2.5,2.8), titratable acidity (TA) (1.5,1.7 g kg,1), lactic acid (LA) (1.0,1.3 g kg,1), starch (56,58 g kg,1) and anthocyanin content (390 mg kg,1) on fresh weight basis. Sensory evaluation rated the anthocyanin-rich SP lacto-pickle acceptable based on texture, taste, aroma, flavour and after taste. Principal component analyses reduced the eleven original analytical and proximate variables (pH, TA, LA, starch, total sugar, anthocyanin, organic mater, ash, fat, protein and calories) to three independent components (factors), which accounted for 91% of the total variations. [source] THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2009MAGDALENA MICHALCZYK ABSTRACT The aim of this study was to analyze the effects of air-drying and freeze-drying and subsequent storage of dried products on the content of polyphenols, anthocyanins and the antioxidant properties of selected berry fruits. The material was raspberry (Rubus ideaus L.), strawberry (Fragaria ananassa Duch) and bilberry (Vaccinum myrtillus). Despite exposure to atmospheric oxygen, the stored freeze-dried fruit retained the properties of the raw material better than the air-dried product. In the case of the latter, there were considerable differences in the retention of total polyphenolic and anthocyanin content as well as antioxidant properties in the three fruit species examined. In particular, bilberry maintained a high polyphenol and anthocyanin content and high antioxidant potential despite the greatest losses of these compounds. PRACTICAL APPLICATIONS Consumer demand for food with health-promoting qualities is increasing. The food industry has intensified its efforts to provide high quality, semi-processed products that fulfil this requirement. The results presented in this work indicate that even after long-term storage and despite exposure to atmospheric oxygen, freeze-dried berries retain the antioxidant properties of the raw material to a very high degree. Therefore, lyophilisates can satisfy this particular need. Air-dried berries are much less stable during long-term storage. The dynamics of the changes occurring during the storage of both kinds of product are presented in detail. [source] Quality Changes of Highbush Blueberries Fruit Stored in CA with Different CO2 LevelsJOURNAL OF FOOD SCIENCE, Issue 4 2009Carolina Duarte ABSTRACT:, Quality changes of blueberries (Vacccinium corymbosum L. cv Brigitta) were evaluated during CA storage (0 °C) with different concentrations of CO2 (5%, 10%, and 15%) combined with 5% O2, respectively. Atmospheric air (20.9% O2+ 0.03% CO2) was used as control. From samples taken at 0, 24, and 48 d of storage, unmarketable fruits and weight loss were recorded as well as color (h), firmness (g), soluble solid content (%), titratable acidity (% citric acid), ratio, and the monomeric anthocyanin content (ppm). At each sampling time, additional units were kept for 3 d at 10 °C to simulate retail holding conditions. Irrespective of gas concentration, 0.9% of the initial fresh weight was lost after 48 d at 0 °C. CA fruit had better quality than control at the 24 d sampling but due to the high number of unmarketable fruits, this advantage was not observed at 48 d at 0 °C. After 24 d of storage, fruits for CA treatments were more firm and had better color, with higher anthocyanin and acidity levels. Soluble solid content showed no significant differences throughout the cold storage period. Residual effect of CA storage was observed at the retail holding condition yielding better firmness, acidity, and ratio. However, the CO2 level tested increased the number of unmarketable fruit in long-term storage (48 d). Response of "Brigitta" blueberries to the different CO2 levels studied was moderate and could be related to the high storage potential of this cultivar. [source] Stability of Copigmented Anthocyanins and Ascorbic Acid in Muscadine Grape Juice Processed by High Hydrostatic PressureJOURNAL OF FOOD SCIENCE, Issue 4 2007D. Del Pozo-Insfran ABSTRACT:, Intermolecular copigmentation is one of the mechanisms of stabilization of anthocyanins in nature and is also responsible for the characteristic color and stability of aged red wines. In the present study, the effect of polyphenol oxidase (PPO) activity on phytochemical stability of an ascorbic acid-fortified muscadine grape juice following high hydrostatic pressure (HHP) processing (400 and 550 MPa for 15 min) and after 21 d of storage at 25 °C was investigated. Addition of rosemary and thyme polyphenolic extracts (copigmentation) was evaluated as a means to stabilize anthocyanins and ascorbic acid during pressurization and subsequent storage. Polyphenolic extracts were partially purified in order to reduce their content of PPO substrates, and improve their stabilization properties within juice matrix. Overall PPO activity increased (3- and 2.5-fold) following HHP at 400 and 550 MPa, respectively, although it was significantly lower in copigmented treatments. Higher anthocyanin losses occurred at 400 (,70%) than at 550 MPa (,46%), which were correlated to antioxidant losses (r= 0.89). Similarly, greater ascorbic acid losses were observed at 400 (84%) than at 550 MPa (18%). Copigmentation increased anthocyanin retention in reference to pressurized controls (3- and 3.2-fold for rosemary and thyme treatments, respectively) and decreased ascorbic degradation (20 to 32%). In stored samples, higher anthocyanin content (>2-fold) and antioxidant capacity (>1.5-fold) was observed for copigmented treatments when compared to control juices. Addition of partially purified copigments increased muscadine grape juice color, antioxidant activity and also reduced phytochemical losses during HHP processing and storage. [source] Changes in Radical-scavenging Activity and Components of Mulberry Fruit During MaturationJOURNAL OF FOOD SCIENCE, Issue 1 2006Tomoyuki Oki ABSTRACT Extracts of mulberry fruits (Morus sp.) were prepared from 8 cultivars harvested at 4 stages of maturity, and their radicalscavenging activity, anthocyanin content, and total phenolic content were measured. The radical-scavenging activity was evaluated by a spectrophotometric assay using the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) in a 96-well microplate. Mulberry fruit extracts exhibited the DPPH-scavenging activities, ranging from 2.5 to 20.3 ,mol-Trolox equiv/g-FW. Their activities were variable during maturation, and the highest activity was observed in the fully mature mulberry fruit in all cultivars. Anthocyanin was scarcely present in the immature mulberry fruits; however, its content increased as the fruit matured in all cultivars. On the other hand, all immature mulberry fruits contained non-anthocyanin phenolic compound. An on-line high-performance liquid chromatography (HPLC) method for the detection of DPPH-scavenging compounds revealed the difference in predominant radical scavengers between the immature and fully mature stages in the Miran 5 cultivar. Four major radical scavengers in the Miran 5 cultivar were assigned to 2 caffeoylquinic acids (chlorogenic acid and its isomer) and 2 anthocyanins (cyanidin 3-glucoside and cyanidin 3-rutinoside) in the immature and fully mature stages, respectively, by LC-ESI-MS/MS analysis. The change in the content of 4 compounds in mulberry fruits during maturation demonstrated that the most likely contributors to the DPPH-scavenging activity were caffeoylquinic acids in the immature mulberry and anthocyanins in the mature and fully mature mulberry. [source] Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2009Luca Rolle Abstract BACKGROUND: Among several common drying systems used in the enological sector the dry-on-vine (DOV) method assumes particular importance because famous wines such as Sauternes, Tokay and Ice Wines are produced by grapes dried using this system. Knowledge about trends in mechanical properties and phenolic composition during on-vine grape drying is scarce. The objective of this current study is therefore to increase the knowledge on these aspects. RESULTS: Berry skin break energy (+0.10 N) and berry skin thickness (+69 µm) values increase during grape dehydration, while the peduncle detach force decreases (,0.86 N). Large reductions in the anthocyanin content have also been observed (,40%), but their profile does not show significant changes. Seed hardness (,7.10 N, ,1.40 mJ) decreases during the withering, and higher seed springiness has been observed. Seed proanthocyanidins (+2050 mg kg berry,1) and flavanols vanillin assay (+670 mg kg berry,1) increase progressively throughout the withering. In contrast, a distinct lowering of these substances in the skins was noted. CONCLUSION: Many modifications in the chemical,physical characteristics of berries of Mondeuse winegrapes throughout the DOV process were found. The mechanical characteristics of grapes, in particular the peduncle detachment force, are important parameters in assessing their suitability for the drying-on-plant process. Copyright © 2009 Society of Chemical Industry [source] Selected bioactivities of Vaccinium berries and other fruit crops in relation to their phenolic contentsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2007Wilhelmina Kalt Abstract Antioxidant activity, urinary tract protective activity, and cardioprotective anti-platelet effects are among the bioactivities associated with dietary phenolics. These bioactivities were measured in vitro in fruit extracts from seven Vaccinium species and five non- Vaccinium species to determine their relationship to total phenolic content and to anthocyanin and proanthocyanidin content. Berries belonging to the genus Vaccinium were particularly high in antioxidant activity and urinary tract protective anti-adhesion activity, while anti-platelet activity varied among species. There was a positive relationship between antioxidant activity (using the oxygen radical absorbing capacity (ORAC) assay) and both the total phenolic (R2 = 0.76) and anthocyanin content (R2 = 0.43) of the fruit, although there was no relationship between ORAC and proanthocyanidin content. There were no relationships between anti-adhesion activity and total phenolic content, anthocyanin content, or proanthocyanidin content. Likewise, no relationships were observed between anti-platelet activity and total phenolic content, anthocyanin content, or proanthocyanidin content. These results suggest that while antioxidant properties are characteristic of all fruit phenolics, in vitro anti-adhesion and anti-platelet bioactivities may be due to less abundant phenolic subgroups. Copyright © 2007 Crown in the right of Canada and Society of Chemical Industry [source] Enhanced coloration reveals high antioxidant potential in new sweetpotato cultivarsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2003Martin Philpott Abstract Sweetpotato is one of the world's most important food crops, particularly in developing countries. The storage roots have high carbohydrate and vitamin A contents and possess strong antioxidant potential, previously attributed to their hydroxycinnamic acid content. We report on several new purple sweetpotatoes developed for their high anthocyanin content. Although the antioxidant activity of purple sweetpotato extracts was greater than that of sweetpotato lacking anthocyanins, anthocyanins alone could not account for all the activity. Extract components were separated by 2D paper chromatography, and their relative contributions to antioxidant activity were determined. The antioxidant activity of the extracts from sweetpotato was shown to be due to both anthocyanins and hydroxycinnamic acids, additively. Neither the anthocyanin content nor the antioxidant activity of sweetpotato flesh was affected by common cooking methods. These findings may be important in the light of the health-protective properties attributed to both antioxidants and anthocyanins. Copyright © 2003 Society of Chemical Industry [source] Factors influencing anthocyanin content in red cabbage (Brassica oleracea var capitata L f rubra (L) Thell)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2002Roberta Piccaglia Abstract In North and Central Italy an experiment was conducted for two consecutive years to optimise the anthocyanin yield of red cabbage. Two hybrids (,Roxy' and ,Gradur') were grown under a factorial combination of increasing rates of potassium sulphate (0, 50, 100,kg K ha,1) and superphosphate (0, 39, 78,kg P ha,1) applied before planting. Cabbages were transplanted at the beginning of August and harvested in winter. Anthocyanins were extracted from cabbage heads with HCl in methanol (1% v/v solution) and quantified by absorption spectrophotometry at 530,nm. Results showed that red cabbage can give high yields of anthocyanins (more than 90,kg,ha,1) which are characterised by strong acylation and therefore, presumably, by good stability. However, differences over sites and years were marked. In the first year, yields in North Italy were reduced by a heavy infection of soft rot disease. The choice of variety, linked to a different anthocyanin content in the heads, appeared to be the major factor for a successful crop. P and K fertilisation had only a small influence. On clay soils in Central Italy the highest rates of both elements had a negative effect on the anthocyanin concentration in cabbage heads. © 2002 Society of Chemical Industry [source] Berry size and vine water deficits as factors in winegrape composition: Anthocyanins and tanninsAUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 2 2004GASPAR ROBY Abstract Soluble solids, seed tannin, skin tannin, and skin anthocyanin were measured in fruit from Cabernet Sauvignon vines that had experienced either High, Control or Low water status during ripening. Berries from each treatment were segregated into 6 size categories at harvest in order to test independently for relationships due to size compared with those due to water deficits. Berry content of all solutes increased approximately in proportion to the increase in berry size. Deviations from proportionality caused Brix and anthocyanin concentration (mg per unit berry fresh mass) to decrease, and the concentration of skin tannin to remain unchanged or decrease slightly with increasing berry size. The concentration of seed tannin did not decrease and appeared to increase with berry size in multiple-seeded berries. In comparison with skin tannin or anthocyanin content, seed tannin content varied more with berry size and less with vine water status. In addition to decreasing berry size, water deficits increased the amount of skin tannin and anthocyanin per berry and the concentrations of skin tannin and anthocyanins, but did not significantly affect the content or concentration of seed tannin. The results show that there are effects of vine water status on fruit composition that arise independently of the resultant differences in fruit size. The effect of vine water status on the concentration of skin tannin and anthocyanin was greater than the effect of fruit size on those same variables. However, the increases in skin tannin and anthocyanin that accompanied water deficits appear to result more from differential growth sensitivity of inner mesocarp and exocarp than direct effects on phenolic biosynthesis. [source] Characteristics of strawberry plants propagated by in vitro bioreactor culture and ex vitro propagation methodENGINEERING IN LIFE SCIENCES (ELECTRONIC), Issue 3 2009Samir C. Debnath Abstract Reproducible protocol for regeneration of complete plantlets from ,Bounty' strawberry (Fragaria ananassa Duch.), using a combination of gelled medium and bioreactor system, has been standardized. Sepals, leaf discs, and petiole halves produced multiple buds and shoots when cultured on semi solid-gelled medium containing 4 ,M thidiazuron (TDZ) for 4 wk followed by transferring in liquid medium containing 2,,M TDZ in a bioreactor system and cultured for another 4 wk. TDZ induced shoot proliferation at 0.1,,M in the bioreactor system but inhibited shoot elongation. TDZ-induced shoots were elongated and rooted in vitro on gelled medium containing 2,,M zeatin. Such bioreactor-derived tissue culture (BC) plantlets obtained from sepal explants were grown ex vitro and compared with those propagated by tissue culture on gelled medium (GC) and by conventional runner cuttings (RC), for growth, morphology, anthocyanin content, and antioxidant activity after three growth seasons. The BC and GC plants produced more crowns, runners, leaves, and berries than the RC plants although berry weight per plant did not differ significantly. BC and GC plants produced berries with more anthocyanin contents and antioxidant activities than those produced by the RC plants. However, intersimple sequence repeat (ISSR) marker assay produced a homogenous amplification profile in the tissue culture and donor control plants confirming the clonal fidelity of micropropagated plants. In vitro culture on TDZ and zeatin-containing nutrient media apparently induced the juvenile branching characteristics that favored enhanced vegetative growth with more crown, runners, leaf, and berry production. [source] EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2009HASIM KELEBEK ABSTRACT Kalecik karasi is an important red grape cultivar for winemaking in Turkey. The effect of three different maceration times (3, 6 and 12 days) and addition of pectolytic enzyme (2 and 4 g/hL) on the anthocyanin and chemical composition of Kalecik karasi wines were studied. High performance liquid chromatography-mass spectrometry coupled with diode array detection was used for analysis. Fourteen anthocyanin compounds were detected in wines. Major anthocyanins in all wines are malvidin-3-glucoside and its acylated esters. The results showed that increasing maceration time, especially with addition of enzymes, gives significant increases in anthocyanin contents. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and color intensity than the control wines. PRACTICAL APPLICATIONS Anthocyanins are the most important polyphenols in red grapes and red wines with potential health benefits. Therefore, the first analysis of the anthocyanins contents of wine obtained from important turkish cv. Kalecik karasi using liquid-chromatography-mass spectrometry and the influence of different maceration times and addition of pectolytic enzyme on these important phenolic compounds are of interest for scientific literature, the wine industry as well as for the wine consumer. [source] | ||||||||||