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Relevant bibliographies by topics / Anthocyanins. Amaranths

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Journal articles

Academic literature on the topic 'Anthocyanins. Amaranths'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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Journal articles on the topic "Anthocyanins. Amaranths"

1

Bhattarai, Geeta. "Amaranth: A Golden Crop for Future." Himalayan Journal of Science and Technology 2 (December 1, 2018): 108–16. http://dx.doi.org/10.3126/hijost.v2i0.25854.

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Amaranth (Amaranthus), a member of amaranthaceous group of plants, is classified as a pseudo cereal and grown either as a grain crop or as a leafy vegetable. It is one of the few multi-purpose crops which can supply grains and tasty leafy vegetables. The grain has ability to grow in the dry and semi-dry lands due to its drought tolerant characteristics. It is rich in protein, lysine, carotenoids, dietary fiber, iron, vitamin C, vitamin A, riboflavin, thiamin, folic acid, calcium etc. Amaranth contain substantial amount of bioactive components such as tocopherol (α, β and γ), DPPH (2, 2-diphenyl-1-picrylhydrazyl), anthocyanins, lutein and other phenolic compounds. The fat in amaranth seed is low but composed of essential fatty acids (linoleic and linolenic). Grain amaranth can be used as a flour ingredient for pancakes, bread, muffins, dumplings, crackers, cookies, puddings, porridge, cakes and as a roasted puffed snack. Vegetable types amaranth (also leaves of grain amaranth) are used to make curry, vegetable salads, steamed salad, boiled soups, stir fried, or baked to taste. The seeds and leaves of amaranth are used as herbal remedies and have nutraceutical value. Because of no gluten content, grain amaranth is valuable carbohydrate source for person having glutin intolerance problem. Seed or leaf of amaranths contains some antinutritional factors, such as saponins, tannins, phytic acid, oxalates, protease inhibitors, nitrates and phytohemagglutinins. Thermal processing in moist environment, prior to food use inactivates the antinutritional factors. The present paper briefly describes crop introduction, botany, chemical and nutritive composition, functional and bioactive components, antinutritional factors and food uses including new findings on functional properties of grain amaranth.

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2

Mitich, Larry W. "Redroot Pigweed (Amaranthus retroflexus)." Weed Technology 11, no. 1 (March 1997): 199–202. http://dx.doi.org/10.1017/s0890037x00041579.

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“… To the ground, With solemn adoration, down they cast Their crowns, inwove with amaranth and gold. Immortal amaranth, a flower which once In Paradise, fast by the tree of life, Began to bloom.”–John Milton (1608–1676), Paradise LostRedroot pigweed (Amaranthus retroflexus L.), one of the New World's major weeds, was described in 1753 by Carolus Linnaeus in Species Plantarum. Over three decades later (1789), the genu wa placed in Amaranthaceae by Antoine Laurent de Jussieu (1748–1836) (Britton and Brown 1898). Amaranthaceae belongs to Centrospermae, a group of familie that contain betalain pigments instead of the anthocyanins found in most other angiosperms; it is closely related to Chenopodiaceae (Heywood 1993).

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3

Permatasari, Niken Ayu, and Fitri Afifah. "Pembuatan dan Pengujian Stabilitas Bubuk Pewarna Alami dari Daun Bayam Merah (Alternanthera amoena Voss.)." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 3 (September 7, 2020): 409. http://dx.doi.org/10.24843/jrma.2020.v08.i03.p10.

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Redleaf amarant (Alternanthera amoena Voss.) is a kind of leaf that used as natural dye because its composition consists anthocyanin which produce red color in low pH condition. The aims of this research was to produce natural dye powder from readleaf amaranth and to test its stabilized during the storage. The experimental design that used Completed Randomized Design (CRD) with two factors were concentration of maltodextrin (15%, 20%, 25%) and the solvent (aquadest, aquadest+HCl 1%, aquadest+ citric acid 5%). The result showed that the best treatment of natural dye powder from redleaf amaranth was found in the addition of maltodextrin concentration of 15% and aquadest+citric acid 5% with resulted in yield of 15,69%, moisture content 4,36%, total anthocyanin 0,587 mg/g substance, 99,00% of solubility, and 0Hue 6,34 (red-purple). The higher concentrations of maltodextrin caused higher yield and solubility that resulted, the lower moisture content and total of anthocyanin, and also paler color that resulted. The testing of the stability of natural dye powder to light, pH, and temperature produces a good stability and a less significant quality reduction until day 10. The longer the storage caused higher moisture content, the lower solubility and total antocyanin, and paler color that resulted. Key words: anthocyanin, maltodextrin, natural dye powder, redleaf amarant

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4

Lee, Jin-Ha, Hye-Bin Lee, Sun-Il Choi, Tae-Dong Jung, Bong-Yeon Cho, Seung-Hyun Choi, Wan-Sup Sim, Xionggao Han, and Ok-Hwan Lee. "Stability and Antioxidant Activities of Anthocyanin from Amaranth (Amaranthus spp. L.) Baby Leaf Extrac." Journal of the Korean Society of Food Science and Nutrition 46, no. 12 (December 31, 2017): 1550–55. http://dx.doi.org/10.3746/jkfn.2017.46.12.1550.

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5

Maslennikov, Pavel, Mikhail Zorin, and Anna Seregina. "Analysis of the bioavailability of tea species." E3S Web of Conferences 291 (2021): 02005. http://dx.doi.org/10.1051/e3sconf/202129102005.

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In samples of different tea brands the content of biologically active substances (total water-soluble antioxidants content, ascorbic acid, rutin, polyphenols, anthocyanins) was determined. The water-soluble antioxidant biological availability of the studied tea samples was evaluated. Green Tea with Lemon and Ceylon Baikhovi Black Spiced Tea is characterized by similar levels of antioxidant bioavailability. After the consumption of both beverages, there was a definite increase in the content of antioxidants in saliva of individuals with an initially low content of antioxidants. Amaranth Phytotea antioxidants were characterized by low level of bioavailability. The consumption of this beverage did not change the level of antioxidants in saliva, regardless of their initial content.

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6

Madadi, Elaheh, Sahand Mazloum-Ravasan, Jae Sik Yu, Ji Won Ha, Hamed Hamishehkar, and Ki Hyun Kim. "Therapeutic Application of Betalains: A Review." Plants 9, no. 9 (September 17, 2020): 1219. http://dx.doi.org/10.3390/plants9091219.

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Anthocyanins, betalains, riboflavin, carotenoids, chlorophylls and caramel are the basic natural food colorants used in modern food manufacture. Betalains, which are composed of red–violet betacyanin and yellow betaxanthins, are water-soluble pigments that color flowers and fruits. Betalains are pigments primarily produced by plants of the order Caryophyllales. Because of their anti-inflammatory, cognitive impairment, anticancer and anti-hepatitis properties, betalains are useful as pharmaceutical agents and dietary supplements. Betalains also exhibit antimicrobial and antimalarial effects, and as an example, betalain-rich Amaranthus spinosus displays prominent antimalarial activity. Studies also confirmed the antidiabetic effect of betalains, which reduced glycemia by 40% without causing weight loss or liver impairment. These findings show that betalain colorants may be a promising alternative to the synthetic dyes currently used as food additives.

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7

Paśko, Paweł, Henryk Bartoń, Paweł Zagrodzki, Shela Gorinstein, Maria Fołta, and Zofia Zachwieja. "Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth." Food Chemistry 115, no. 3 (August 2009): 994–98. http://dx.doi.org/10.1016/j.foodchem.2009.01.037.

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8

Xuexin, Yang. "Study on the Process of Extracting Natural Anthocyanin from Globe Amaranth Flower by Microbial Method." Advance Journal of Food Science and Technology 10, no. 8 (March 15, 2016): 621–25. http://dx.doi.org/10.19026/ajfst.10.2194.

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9

Hossain, Sheikh Julfikar, M. Shahina Sultana, M. Iftekharuzzaman, S. Amir Hossain, and M. Abu Taleb. "Antioxidant potential of common leafy vegetables in Bangladesh." Bangladesh Journal of Botany 44, no. 1 (March 26, 2015): 51–57. http://dx.doi.org/10.3329/bjb.v44i1.22723.

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Amount of polyphenols, flavonoids, anthocyanins in ethanol extracts and antioxidant activity of both ethanol and lipophilic extracts of common leafy vegetables in Bangladesh were compared. Among the 12 leafy vegetables, Ipomoea aquatica Forssk. showed the highest content of total polyphenols (38.9 mg gallic acid equivalent (GAE)/g extract) and flavonoids (23.2 mg (+)-catechin equivalent (CE)/g extract). Highest anthocyanins content was found in Amaranthus gangeticus L. (1.15 ?mol/g extract) followed by Pisum sativum L. (0.85 ?mol/g extract). Ethanol extracts of Brassica campestris L., Enhydra fluctuans Lour., I. aquatica, Lagenaria siceraria (Mol.) Standl. and P. sativum exhibited high DPPH free radical scavenging activity with IC50 of 104.2, 85.5, 26.9, 125 and 68.5 ?g/ml, respectively whereas for the same lipophilic pentane extracts of Basella alba L. showed the lowest (68.4 ?g/ml) IC50 followed by I. aquatica (70.4 ?g/ml), E. fluctuans (75.7 ?g/ml), L. siceraria (78.3 ?g/ml) and B. campestris (80.6 ?g/ml). I. aquatica also showed the highest NO free radical scavenging followed by B. campestris and B. alba. Highest reducing power (O.D. = 1.7) was observed for I. aquatica followed by P. sativum (O.D. = 1.12), B. alba (O.D. = 0.86) and L. siceraria (O.D. = 0.72) at 400 ?g/ml extract. They also displayed high total antioxidant capacity. Therefore, the top five potential leafy vegetables consist of both hydrophilic and lipophilic antioxidant(s), the order being I. aquatica > B. campestris > B. alba > P. sativum > and L. siceraria. DOI: http://dx.doi.org/10.3329/bjb.v44i1.22723 Bangladesh J. Bot. 44(1): 51-57, 2015 (March)

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10

Kamrunnaher, Monalisa, Mamunur Rashid, A. S. M. Sayem, and Md Zohurul Islam. "Effect of boiling on bioactive compounds and radical scavenging activity of anthocyanin-rich vegetables: Red amaranth and red skin potato." GSC Biological and Pharmaceutical Sciences 7, no. 2 (May 30, 2019): 127–37. http://dx.doi.org/10.30574/gscbps.2019.7.2.0085.

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