Search Results

You are looking at 1 - 10 of 181 items for :

  • "anthocyanins" x
Clear All
Acta Alimentaria
Authors: V. Bušić, S. Kovač, D. Gašo-Sokač and H. Lepeduš

-Viguera, C. (2000): Anthocyanin-based natural colorants: A new source of antiradical activity for foodstuff. J. agric. Fd Chem. , 48 , 1588–1592. Garcia-Viguera C. Anthocyanin

Restricted access

Scheffeldt, P. & Hrazdina, G. (1978) Copigmentation of anthocyanins under physiological conditions. J. Fd Sci. , 43 , 517-520. Copigmentation of anthocyanins under physiological

Restricted access

Mazza, G. & Brouillard, R. (1990): The mechanism of copigmentation of anthocyanins in aqueous solution. Phytochemistry , 29 (4), 1097-1102. The mechanism of copigmentation of

Restricted access

Arozarena, I. , Ayestarán, B. , Cantalejo, M. , Navarro, M. , Vera, M. , Abril, I. & Casp, A. (2002): Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon

Restricted access

Arozarena, I., Ayestarán, M.A., Cantalejo, M., Navarro, M., Vera, I., Abril, J. & Casp, A. (2002): Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high- and low

Restricted access

Bąkowska, A., Kucharska, A.Z. & Oszmiański, J. (2003): The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex. Fd Chem. , 81 , 349

Restricted access

). Among bioactive polyphenols, anthocyanins are the main components, showing a complex profile of highly glucosylated and acylated cyanidins and peonidins ( S trauch et al., 2019 ). Red cabbage extracts are used as food colorants in various products

Restricted access

): Classification of Sicilian red wines from autochthonous and allochthonous cultivars according to anthocyanin pattern . Am. J. Enol. Viticult. , 58 , 286 – 290 . C ortell , J.M. , H albleib , M. , G

Restricted access

): The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex. Fd Chem. , 81 , 349–355. Ozmiański J. The effects of heating, UV

Restricted access

Anthocyanins are natural antioxidants able to scavenge free radicals, which appear in plant cells under various environmental stresses. In wheat, anthocyanin pigments can be synthesized in vegetative and reproductive organs. The objective of the current study was to estimate the significance of these substances for wheat seedlings protection under irradiation stress (after treatment of dry seeds with moderate doses of gamma-irradiation, 50, 100 and 200 Gy). For this goal a set of near-isogenic lines (8 NILs) carrying different combinations of the Pp (purple pericarp) and Rc (red coleoptile) alleles were used. The effect of gammairradiation on the growth parameters and anthocyanin content in coleoptiles was studied at the 4th day after germination. The germination rate was not affected, while roots’ and shoots’ lengths and fresh weights as well as root number decreased significantly under irradiation treatment. The effect was deeper under higher doses. Irradiation treatment also induced change of root morphology (‘hairy roots’). The effect of treatment on coleoptile anthocyanin content depended on allelic combination at the Rc loci. At the presence of ‘weak’ Rc-A1 allele anthocyanin content decreased, while it did not change in lines with Rc-A1 + Rc-D1 combination (NILs with intensively colored coleoptiles). Factors ‘pericarp color’ and ‘coleoptile color’ influenced vigor of the seedlings under 50 Gy, whereas under higher doses (100 and 200 Gy) these factors did not contribute to growth parameters changes. Statistically significant positive effect of anthocyanins synthesized in coleoptile (in the presence of Rc-A1 + Rc-D1 dominant alleles) on root growth of seedling germinated from 50 Gy-treated seeds was observed.

Restricted access