Apples anthocyanins

The effect of different O2 and CO2 levels in different packages on the stability of apple anthocyanins has also been determined [163]. When the concentration of cyanidin 3-galactoside, cyanidin 3-arabinoside and an unidentified cyanidin arabinoside in the skin of Starkrimson apples stored up to 30 weeks at 2 C, was determined, the three anthocyanins were severely destabilised by carbon dioxide levels above 70%. 

Another class of colored compounds is the anthocyanins. Flowers, blueberries, apples, and red cabbage get their color from anthocyanins, which are part of a group of compounds known as flavenoids. 

Anthocyanins from apples, cranberries, black chokeberries, - blackberries of an unknown cultivar, - highbush blueberries, - - Vaccinium padifolium blueberries, cv. Balaton black cherries, and black lentils" contained arabi-nose. This pentose was not found in any of the vegetables presented in Table 4.3.3. Even less widespread is xylose, found in Red Delicious apple cultivars, black chokeberries, different cultivars of blackberries, evergreen blackberries, red currants, Vaccinium padifolium blueberries, different cultivars of red rasp-berry, - - and black carrots. " ... 

Thousands of polyphenols from fruits (grapes, apples, etc.), vegetables (horse beans), and teas have been identified, many having good coloring properties, especially anthocyanins and some flavonoids. Well-documented reviews discuss the coloring capacities of some polyphenols including procyanidins. - Detailed presentations of anthocyanin and flavonoid properties and analysis are included in Sections 2.3, 4.3, and 6.3. The soluble proanthocyanidins of the colored horse bean Viciafaba L. seed coats were isolated and separated by solvent partition. 

It seems that the effect of the induction of phenol-content increment by high oxygen atmospheres is affected also by the exposure time of the product to the given atmosphere (Ayala-Zavala and others 2007). Awad and others found no losses of flavonoids in apples stored under conventional or controlled atmosphere (Awad and others 2000). No changes in the concentration of simple phenols, flavonoids, and anthocyanins were observed for Delicious and Ralls apples held for 4 to 5 months under refrigeration (Ju and others 1996). However, they found a decrease in simple phenols in earlier harvested apples after 3 months of cold storage. However, after 7 days at 20°C storage, phenols and flavonoid content decreased rapidly. 

Ju Z, Yuan Y, Liu C, Zhan S and Wang M. 1996. Relationships among simple phenol, flavonoid and anthocyanin in apple fruit peel at harvest and scald susceptibility. Postharvest Biol Technol 8 83—93. 

Fig. 2.96. HPLC profiles of Starking Delicious juice, rose cider, and GPC fractions from rose cider recorded at 520 nm. Each lyophilized sample was dissolved in 10 per cent EtOH (20 mg/ml). Peak 1 with retention time of 27.5min is Cyn-3-gal, which is the main anthocyanin in apple, and peaks 5-9 are unidentified anthocyanins, which may be newly produced during the vinification process. Reprinted with permission from T. Shoji et al. [231],...

Borovsky Y, Oren-Shamir M, Ovadia R, De Jong W, Paran I (2004) The A locus that controls anthocyanin accumulation in pepper encodes a MYB transcription factor homologous to Anthocyaninl of Petunia. Theor Appl Genet 109 23-29... 

Singha, S. et al., Anthocyanin distribution in delicious apples and the relationship between anthocyanin concentration and chromaticity values, J. Am. Soc. Hort. Sci., 116, 497, 1991. 

Iglesias, I. et al.. Differences in fmit color development, anthocyanin content, yield and quality of seven delicious apple strains. Fruit Var. J., 53, 133, 1999. 

Merzlyak, M.N. and Chivkunova, O.B., Light-stress-induced pigment change and evidence for anthocyanin photoprotection in apples, J. Photochem. Photobiol. B, 55, 154, 2000. 

Kobayashi, Y. et al.. Large-scale production of anthocyanin by Aralia cordata cell suspension cultures, Appl. Microbiol Biotechnol., 40, 215, 1993. 

De Jong, W.S. et al.. Candidate gene analysis of anthocyanin pigmentation loci in the Solanaceae, Theor. Appl. Genet., 108, 423, 2004. 

In addition to the detection and identification of anthocyanins in fruits (Table V), other phenolic substances have been extensively studied in the past several years. An excellent review of fruit phenolics was recently provided by Van Buren (128). Also, phenolics were included in the review of the biochemistry of apples and pears by Hulme (39). 

Siegelman, H.W. and Hendricks, S.B., 1958. Photocontrol of alcohol, aldehyde and anthocyanin production in apple skin. Plant Phys. 33 409-413. 

Leng P, Itamura H, Yamamura H, Deng XM. 2000. Anthocyanin accumulation in apple and peach shoots during cold acclimation. Sci Hortic 83 43-50. 

Li H, Flachowsky H, Fischer T, Hanke M-V, Forkmann G, Treutter D, Schwab W, Hoffmann T, Szankowski I. 2007. Maize Lc transcription factor enhances biosynthesis of anthocyanins, distinct proanthocyanidins and phenylpropanoids in apple (Malus domestica Borkh.) Planta 226 1243-1254. 

Li XJ, Hou JH, Zhangb GL, Liu RS, Yang YG, Hu YX, Lin JX. 2004. Comparison of anthocyanin accumulation and morpho-anatomical features in apple skin during color formation at two habitats. Sci Hortic 99 41-53. 

Saure MC. 1990. External control of anthocyanin formation in apple. Sci Hort 42 181— 218. 

Takos AM, Jaffe FW, Jacob SR, Bogs J, Robinson SP, Walker AR. 2006a. Light-induced expression of a MYB gene regulates anthocyanin biosynthesis in red apples. Plant Physiol 140 279-291. 

Chang, Y.C., Huang, H.P, Hsu J.D., Yang, S.F., and Wang, C.J., Hibiscus anthocyanins rich extract-induced apoptotic cell death in human promyelocytic leukemia cells, Toxicol. Appl. Pharmacol., 205, 201-212, 2005. 

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