Journal of food science and technology, 57(1), 381-389 (2020-01-25)
Plant based pigments have widely been used by human beings since ancient times. These pigments, being natural in origin, have better acceptability amongst the consumers and offer diversified applications worldwide. For identification of novel pigment sources, lesser known species need
The harlequin/black flowers in Phalaenopsis orchids contain dark purple spots and various pigmentation patterns, which appeared as a new color in 1996. We analyzed this phenotype by microscopy, HPLC, gene functional characterization, genome structure analysis, and transient overexpression system to
Adzuki bean is used to prepare many kinds of foods in east Asia, and the seed coat contains water-soluble anthocyanins, catechins, and flavonols. In the present study, ethyl acetate-soluble purplish pigments were isolated from adzuki bean. Pigments of soaked adzuki
The non-isothermal degradation of two cyanidin-based anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside, was investigated in aqueous system within the temperature range from 100 to 165 °C, and the degradation kinetics was modelled using Monte Carlo simulation. The two anthocyanins showed different stability
Glyoxalase I (GLO I) is the rate-limiting enzyme for detoxification of methylglyoxal (MG), a side-product of glycolysis, which is able to induce apoptosis. Since GLO I is known to be highly expressed in the most tumor cells and little in
Antioxidants protect biological systems from oxidative damage produced by oxygen-containing free radicals and from redoxactive transition metal ions such as iron, copper, and cadmium.
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