Plants of Malva sylvestris L. were studied for change in growth pattern and their anthocyanin production, malvidin and delphinidin with abscisic acid (ABA) treatment. Exogenous administration of ABA as foliar spray for five successive days significantly increased anthocyanin content up to five fold with induced morphological variations by increasing height, leaf mass, leaf number, fresh and dry...

The objective of this study was to determine effect of germination on total anthocyanin content (TAC) and antioxidant activity of colored rice (Oryza sativa L). The normal, non-waxy rice variety Phitsanulok 2 was used as a control and two pigmented rice including black glutinous rice (local name Niew Dam), and black non-waxy rice (local name Hom Nil) were used in this study. Rough rice and dehu...

Background: Pineapple juice processing is an art of preservation, and the processing technologies play important role in pineapple juice quality. Therefore, this study aimed to explore the potential impacts of non-thermal processing methods on the physicochemical, bioactive, and microbiological properties of fresh pineapple juice. Methods: Extracted juices were subjected to several non-thermal...

Anthocyanins are polyphenols responsible for most red to purple colors in plants. Human consumption of these pigments is increasing because of their potential health benefits and use as natural colorants. With more than 600 different anthocyanins found in nature, the impact of chemical structure on their absorption and metabolism needs to be investigated. Urine and plasma samples were collected...

A validated HPLC-DAD-ESI-MS(n) method for the analysis of non-anthocyanin flavonoids was applied to nine different tissues of twelve lotus genotypes of Nelumbo nucifera and N. lutea, together with an optimized anthocyanin extraction and separation protocol for lotus petals. A total of five anthocyanins and twenty non-anthocyanin flavonoids was identified and quantified. Flavonoid contents and c...

This study examined the effect of debagging time on color and flavor / taste compounds in the non-red apple cultivar 'Golden Delicious' and red cultivar 'Qinguan' at mid and late stages of fruit development. Debagging briefly improved the red color in both cultivars, the peel of 'Golden Delicious' presenting pale-pink hue. However, rapid anthocyanin accumulation occurred in apple peel at a spec...

A split plot 3 by 4 experiment was designed to characterize the relationship between production of gluthatione (GSH), oxidized gluthatione (GSSG), total flavonoid, anthocyanin, ascorbic acid and antioxidant activities (FRAP and DPPH) in three varieties of Labisia pumila Blume, namely the varieties alata, pumila and lanceolata, under four levels of nitrogen fertilization (0, 90, 180 and 270 kg N...

BACKGROUND The study on phytochemical difference between red and black goji berry is limited. METHODS Antioxidant activities and phenolic profiles in terms of total phenol content, total flavonoid contents, condensed tannin content, monomeric anthocyanin content, and total carotenoid content of red goji berry (Lycium barbarum) and black goji berry (L. ruthenicum) were compared using colorimet...

The aim of this work was to investigate the effect of freezing and long-term frozen storage on total phenolic, total anthocyanin contents and antioxidant activity of highbush blueberries (Vaccinium corymbosum L.). In addition, a HPLC method was developed for the determination of individual anthocyanins and chlorogenic acid contents. Blueberries were frozen at –18°C and –35°C and were stored at ...

Anthocyanin pigments readily degrade during processing and storage of foodstuffs, which can have a dramatic impact on color quality and may also affect nutritional properties. Total anthocyanin pigment content and indices for polymeric color and browning are easily measured with simple spectrophotometric methods. Once individual pigments are identified, their changes can be monitored by high-pe...