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Relevant bibliographies by topics / Anthocyanin purification

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Academic literature on the topic 'Anthocyanin purification'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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Journal articles on the topic "Anthocyanin purification"

1

Castañeda-Ovando, Araceli, Carlos Andrés Galán-Vidal, Elizabeth Contreras-López, and Ma Elena Páez-Hernández. "Purification of Anthocyanins with o-Dihydroxy Arrangement by Sorption in Cationic Resins Charged with Fe(III)." Journal of Chemistry 2014 (2014): 1–9. http://dx.doi.org/10.1155/2014/367236.

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In the present work, a new purification method of anthocyanins with o-dihydroxy arrangement is proposed. This method is based on a ligand-exchange mechanism, using a cationic exchange resin loaded with metallic ions in order to increase the affinity of the resin to the anthocyanin(s) with o-dihydroxy arrangement. This method was used to purify the main anthocyanin (cyanidin-3-glucoside; Cy-3-glc) from the anthocyanic methanolic extract of blue corn. The best sorption result was using Fe(III) in its ion form. The purification procedure begins with the formation of a metal-anthocyanin complex (C

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2

Opletal, Lubomir, Lucie Chocholousova-Havlikova, Tomas Siatka, et al. "Preparation and Validated Analysis of Anthocyanin Concentrate from the Calyces of Hibiscus sabdariffa." Natural Product Communications 12, no. 1 (2017): 1934578X1701200. http://dx.doi.org/10.1177/1934578x1701200112.

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Extracts of Hibiscus sabdariffa calyces have been shown to have various medicinal properties, some of which have been reported to be due to anthocyanins present in the calyces. To study whether these claims are valid, it is necessary to produce an extract with a high anthocyanin content and to have available a method to identify and quantify the individual compounds in the product. A method of extraction and purification has been developed based on a polyamide column chromatographic purification step. Using this method, anthocyanin concentrates were produced containing from 57 to 64% of delphi

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Anuar, Nordiyanah, Ahmad Faris Mohd Adnan, Naziz Saat, Norkasmani Aziz, and Rosna Mat Taha. "Optimization of Extraction Parameters by Using Response Surface Methodology, Purification, and Identification of Anthocyanin Pigments inMelastoma malabathricumFruit." Scientific World Journal 2013 (2013): 1–10. http://dx.doi.org/10.1155/2013/810547.

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Anthocyanins not just have various benefits in food industry but also have been used as natural colourants in cosmetic, coating products and as potential natural photosensitizers in solar cell. Thus, the main purpose of this study was to obtain information on the maximum yield of anthocyanin that can be recovered fromMelastoma malabathricumfruit. Factors such as extraction temperature, extraction time, and solid to liquid ratio were identified to be significantly affecting anthocyanin extraction efficiency. By using three-level three-factor Box-Behnken design, the optimized conditions for anth

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Liu, Xue Ming, Ming Wei Zhang, Zhi Yi Chen, Ying Shi, and Yu Xiao Zou. "Quantification and Recovery of Anthocyanins from Litchi Pericarps." Applied Mechanics and Materials 295-298 (February 2013): 303–13. http://dx.doi.org/10.4028/www.scientific.net/amm.295-298.303.

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Total pigment and main monomeric anthocyanin contents in different cultivars of litchi (Litchi chinensis) were measured, HPLC fingerprints and similarity of litchi anthocyanins were analyzed, and a recovery process of litchi anthocyanins was developed. In 16 cultivars of litchi, the total anthocyanin content (absorbance at 510 nm) per gram pericarp was 0.490-3.045 in 2007 and 0.475-3.122 in 2008. The content of cyanidin-3-rutinoside (C3R), the most abundant monomeric anthocyanin in litchi pericarp, ranged from 724.6 (cv Yuhebao) to 7706.9 (cv Zhuangyuanhong) mg/kg, while the cyanidin-3-glucosi

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Murukan, Greeshma, and Murugan K. "COMPOSITION OF PURIFIED ANTHOCYANIN ISOLATED FROM TEAK AND IT’S IN VITRO ANTIOXIDANT ACTIVITY." International Journal of Pharmacy and Pharmaceutical Sciences 9, no. 9 (2017): 258. http://dx.doi.org/10.22159/ijpps.2017v9i9.19517.

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Objective: The present study evaluates purification, characterization of anthocyanin from in vitro culture of teak and its antioxidant potential.Methods: Anthocyanin was extracted from in vitro culture, purified by using amber lite XAD column and fractionated by Liquid chromatography mass spectrometry (LC-MS/MS). Various antioxidant assays were carried such as 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2'-azino-bis-3-ethyl-benzothiazoline-6-sulphonic acid (ABTS), Oxygen radical absorbance capacity (ORAC), Nitric oxide (NO) and Hydrogen peroxide (H2O2).Results: Liquid chromatography mass

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Azhar, Aisyah Nur Hanis, Muhammad Athir Mohamed Anuar, Siti Nor Adibah Mustapha, and Nurul Aini Amran. "Purification of Anthocyanin Extract from Roselle by Progressive Freezing: Effect of coolant temperature and stirring rate." E3S Web of Conferences 287 (2021): 04009. http://dx.doi.org/10.1051/e3sconf/202128704009.

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This study presents the process of progressive freezing as a potentially new and alternative approach for the purification of anthocyanin extract to replace the conventional methods of the aqueous two-phase system (ATPS) and adsorption. Specifically, anthocyanins extract was obtained from the roselle plant or also known as red hibiscus. It is essential to purify the anthocyanins extract before it can be used in various applications to remove the by-products of the extract i.e. free sugar, sugar alcohol, organic acids, amino acids, and proteins. Before the purification step, the anthocyanin was

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Kai, Kai, Tu Lijun, Sun Hanju, et al. "Extraction and Purification of Anthocyanins from Sorbus Pohuashanensis Fruits." Current Topics in Nutraceutical Research 18, no. 4 (2019): 319–24. http://dx.doi.org/10.37290/ctnr2641-452x.18:319-324.

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The aim of this study was to isolate anthocyanins from Sorbus pohuashanensis. Anthocyanins were extracted from Sorbus pohuashanensis using enzyme hydrolysis and were further purified using macroporous resins. The optimal extraction con�ditions were investigated using single-factor experiments and an orthogonal experiment, respectively. The extraction yield was 15.33 � 0.05% under optimal conditions of pH 3.0, pectinase 0.15%, 50�C and 2.5 h. Subsequently, three types of macroporous resins, namely D101, D201, D301R, were in turn applied to purify anthocyanins by adsorption and elution. The D101

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Wen, Haichao, Hui Cui, Hehe Tian та ін. "Isolation of Neuroprotective Anthocyanins from Black Chokeberry (Aronia melanocarpa) against Amyloid-β-Induced Cognitive Impairment". Foods 10, № 1 (2020): 63. http://dx.doi.org/10.3390/foods10010063.

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Black chokeberry (Aronia melanocarpa) fruits are rich in anthocyanins, which are vital secondary metabolites that possess antioxidative properties. The aim of this study was to isolate and purify the anthocyanins from black chokeberry by simulated moving bed (SMB) chromatography, and to investigate the neuroprotective effect of SMB purified anthocyanin against Aβ-induced memory damage in rats. The parameters of the SMB process were studied and optimized. Anthocyanin extracts were identified by HPLC and UPLC-QTOF-MS, and antioxidant abilities were evaluated. The Aβ-induced animal model was esta

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Wu, Chun, Chang Hui Liu, and Lin Lin Chen. "Purification of Anthocyanins from Black Hulls by AB-8 Macroporous Resin." Applied Mechanics and Materials 310 (February 2013): 76–79. http://dx.doi.org/10.4028/www.scientific.net/amm.310.76.

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The dynamic adsorption and desorption of anthocyanins of black beans with AB-8 macroporous resin was studied. The research results showed that: the concentration of sample solution was 1.0mg/mL and the pH was 2.0, adsorption flow rate was 1mL/min, the highest absorption ratio was 93.65%. The elution solvent was 4BV of 70% ethanol and the desorption flow rate can be reached up to 1mL/min. AB-8 macroporous resin could be separated and purified of anthocyanins from black beans. The anthocyanins produced by the above conditions was black powder, the color value of purified anthocynins was 17.72 ti

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Cetin, Gulten, and Fatma Turak. "Effect of Mobile Phase Variation and Purification on Chromatogram View by Using Fruits and Rose Extracts and HPLC Method." International Journal of Chemistry 8, no. 3 (2016): 25. http://dx.doi.org/10.5539/ijc.v8n3p25.

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<p>In this study extracts obtained from fruits of bluebery and cranberry and rose leaves were chromatografied by using mobile phase variation and DAD detector. The chromatograms were evaluated under different mobile phase systems such as isocratic and gradient elutions following purification procedure. The best separation conditions of pigments of anthocyanin in extracts and efficiency of purification procedure were searched by using mobile phases in the elution of isocratic and gradient modes. The chromatogram views have shown existence of anthocyanin constituents in the all fruits and

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Dissertations / Theses on the topic "Anthocyanin purification"

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Simmons, Steven Tyler. "Commercial Applicability of an Innovative Anthocyanin Purification Technique, Utilizing Mixed-Mode Solid-Phase Extraction." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1332267706.

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Wang, Xiaoxi. "Isolation and Purification of Anthocyanins from Black Bean Wastewater Using Macroporous Resins." DigitalCommons@USU, 2012. http://digitalcommons.usu.edu/etd/1523.

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Isolation and purification of anthocyanins from black bean canning wastewater by column chromatography with macroporous resins were investigated in this study. Different adsorption materials and adsorption conditions were compared and the most effective material and adsorption conditions were selected to purify anthocyanins. Purified anthocyanins then were identified by high performance liquid chromatography electrospray tandem mass spectrometry. The most effective macroporous resin was selected by comparing the adsorption performance of five different types of macroporous resins (Diaion Hp20,

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He, Jian. "Isolation of Anthocyanin Mixtures from Fruits and Vegetables and Evaluation of Their Stability, Availability and Biotransformation in The Gastrointestinal Tract." The Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=osu1222108733.

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Cacace, Juan Eduardo. "Extraction and purification of anthocyanin-rich fruit extracts." 2002. http://hdl.handle.net/1993/19853.

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Lu, Shing-quing, and 盧秀青. "Separation and Purification of Anthocyanins of Mulberry (Morus spp.) and Roselle (Hibiscus sabdariffa L.)." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/16612058191589110404.

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碩士<br>國立臺灣大學<br>化學工程學研究所<br>93<br>This work focuses on the separation, purification and identification of anthocyanins, mulberry (Morus spp.) and roselle (Hibiscus Sabdariffa L.) grown in Taiwan. Their antioxidative activities were also determined and compared. Extracts from the fruit samples were fractionated by flash chromatography using 25 and 50% methanol (with 1% acetic acid each). Qualitatative and quantitative analysis of fractionated products were carried out by using HPLC and identified the structures by employing HPLC-PDA, LC-Mass as well as NMR. The results showed that the mulberry

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Book chapters on the topic "Anthocyanin purification"

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Chandrasekhar, J., and K. Raghavarao. "Purification and Concentration of Anthocyanins from Jamun: An Integrated Process." In Chemical and Bioprocess Engineering. Apple Academic Press, 2015. http://dx.doi.org/10.1201/b18402-5.

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"Purification and Concentration of Anthocyanins from Jamun: An Integrated Process." In Chemical and Bioprocess Engineering. Apple Academic Press, 2015. http://dx.doi.org/10.1201/b18402-9.

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Monteiro, Gustavo, Maria Araújo, Paula Barbosa, et al. "Biotransformation of Pitanga Juice by Tannase from Saccharomyces cerevisiae CCMB 520." In Saccharomyces. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96103.

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The pitanga (Eugenia uniflora L.) is a native species to Brazil and widely used by Brazilian industry, mainly in food, to juice, ice cream, soft drinks, jellies and liqueurs production. The fruit contains a high concentration of anthocyanins, flavonoids and carotenoids, which make it a promising source of antioxidant compounds. The objective of this work was to produce and purify tannase from Saccharomyces cerevisiae CCMB 520, to apply in the integral pitanga juice and to verify its physical and chemical effects. The tannase was produced under submerged fermentation in bench bioreactor. After the fermentation process the enzyme was partially purified. The partially purified tannase was applied in the integral pitanga juice using Doehlert statistical design. The effect of the enzymatic application was analyzed by means of phenolic compounds contents and antioxidant activity. Physical–chemical analyzes were carried out to investigate the Standard Identity and Quality of the juice. The best results for partial purification were obtained by ultrafiltration. After application, the total phenolics content was 4855 mg Eq. AG/L, and for the antioxidant activity was 952 μMTrolox/L (69.41%). It has been found that it is possible by means of enzymatic treatment to improve the functional quality of the integral pitanga juice.

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Conference papers on the topic "Anthocyanin purification"

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"Purification and component analysis of anthocyanin from blueberry peel." In 2016 ASABE International Meeting. American Society of Agricultural and Biological Engineers, 2016. http://dx.doi.org/10.13031/aim.20162460720.

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Wahyuningsih, S., A. H. Ramelan, R. Hidayat, et al. "Alternative natural dyes in water purification: Anthocyanin as TiO2-sensitizer in rhodamin B photoelectrodegradation." In SPIE/OSJ Biophotonics Japan, edited by Takashige Omatsu, Yoshio Hayasaki, Yusuke Ogura, Yasuyuki Ozeki, and Seigo Ohno. SPIE, 2015. http://dx.doi.org/10.1117/12.2204943.

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Cui, Hong-Xin, Fang-Rong Cheng, Dian-Hong Xu, and Ke Yuan. "The Optimization of the Extraction-Purification Process of the Total Anthocyanin from the Purple-Fleshed Sweet Potato." In 2015 International Conference on Medicine and Biopharmaceutical. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789814719810_0124.

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Wang, Ling, Fang-Rong Cheng, Yu-Xian Li, Ya-Si Huang, and Ke Yuan. "Studies of the Extraction-Purification and the Content Analysis on the Anthocyanin in the Myrica rubra Pomace." In 2015 International Conference on Medicine and Biopharmaceutical. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789814719810_0143.

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Jiangang, Song, Zhong Fangli, Wang Xiaolin, and Feng Yangyang. "PURIFICATION OF ANTHOCYANINS FROM FRUIT OF ARONI AMELANOCARPA." In International Conference on New Materials and Intelligent Manufacturing (ICNMIM). Volkson Press, 2018. http://dx.doi.org/10.26480/icnmim.01.2018.417.419.

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"Research on Extraction and Purification of Purple Sweet Potato Anthocyanins." In 2018 7th International Conference on Medical Engineering and Biotechnology. Clausius Scientific Press, 2018. http://dx.doi.org/10.23977/medeb.2018.07020.

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Doronin, Andrey, Victor Deineka, Ludmila Deineka, Mikhail Tretiakov, Valery Tokhtar, and Andrey Chulkov. "Peculiarities of Use of Bentonite Clay at Solid-Phase Purification of Anthocyanins and Flavonoids from Leaves of Plants." In Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019). Atlantis Press, 2019. http://dx.doi.org/10.2991/isils-19.2019.21.

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