anthocyanin


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anthocyanin

[‚an·thə′sī·ə·nən]
(biochemistry)
Any of the intensely colored, sap-soluble glycoside plant pigments responsible for most scarlet, purple, mauve, and blue coloring in higher plants.
References in periodicals archive ?
The researchers dried SPFP slices in hot air at 60 C, 70 C, 80 C and 90 C, and measured and modeled quality changes--moisture and anthocyanin content.
Differential harvesting of wine grapes involves three steps: sensing the anthocyanin content in the fruit, using the data to produce a quality map based on a threshold anthocyanin level, and then using the quality map to direct the harvester.
Also, the color loss was directly related to a decrease in anthocyanin content (Schmitzer et al.
Based on this knowledge, researchers at the Harvard School of Public Health set out to determine if anthocyanin intake would provide similar protection to men.
Leaf anthocyanin concentration was analyzed using the method described by Mancinelli (1990).
Like chlorophyll, the red/blue pigment of anthocyanin is acid sensitive.
Different parameters, including bond dissociation enthalpy, electron transfer enthalpy, electrophilicity, frontier charge density, hardness, ionization potential, and proton affinity, should be calculated to evaluate anthocyanin antioxidant characteristics [7].
Purple com is rich in antioxidants and has a natural deep purple color due to the high anthocyanin content.
Subsequently, anthocyanin extraction occurs more readily in mature grapes with softened fruit tissue.
The main fractions of anthocyanin in cocoa beans are cyanidin-3-a-L-arabinoside and cyanidin-3-[beta]-D-galactoside [3, 7].
The study found an increase in specific anthocyanin compounds in the bloodstream after consuming tart cherries.