cyanidin 3 rutinoside/mplamu

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Analysis of phenolic compounds in six Norwegian plum cultivars (Prunus domestica L.).

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Ingia / Ingia

Six European plum cultivars ( Prunus domestica L.) grown in Norway have been studied with respect to phenolic composition. Neochlorogenic acid was found to be the most important phenolic acid in all cultivars. Together with other phenolic acids, this compound varied significantly in amount among the

Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries.

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Ingia / Ingia

Studies have shown that anthocyanins present in berry fruits have some beneficial health effects such as reducing age-associated oxidative stress and possessing anti-inflammatory properties. Therefore, six Manitoba berries (wild blueberry, Saskatoon berry, raspberry, chokecherry, strawberry, and

Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment.

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Ingia / Ingia

Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő

Tissue bioavailability of anthocyanins from whole tart cherry in healthy rats.

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Ingia / Ingia

Our aim was to confirm and identify the presence of tart cherry anthocyanins in several target tissues of healthy rats. Liquid chromatography-mass spectrometry analysis was employed for detection and characterisation of anthocyanin metabolites. It was shown that four native anthocyanins, namely

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines.

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Ingia / Ingia

Tart cherries of 'Early Richmond', widely grown in Shandong (China), were fermented with six different Saccharomyces cerevisiae strains (BM4×4, RA17, RC212, D254, D21 and GRE) to elucidate their influence on the production of volatiles and polyphenols. Acetic acid and 3-methylbutanol were found in

Optimized extraction of anthocyanins from Reid Fruits' Prunus avium 'Lapins' cherries.

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Ingia / Ingia

The influence of process parameters on the extraction of anthocyanins from the edible portion of fresh, sweet cherry were investigated. The optimal extraction time and temperature were determined as 90 min and 37 °C, respectively. A solvent/solid ratio of 10 mL/g using 100% acidified solvent

Impact of packaging material and storage conditions on polyphenol stability, colour and sensory characteristics of freeze-dried sour cherry (prunus cerasus var. Marasca).

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Ingia / Ingia

The aim of this study was to evaluate the influence of packaging materials and storage conditions on polyphenols stability, colour and sensory characteristics of freeze-dried sour cherry (Prunus cerasus var. Marasca). Freeze-dried sour cherries were packed in high barrier metalized polypropylene and

Influence of Cultivar and Industrial Processing on Polyphenols in Concentrated Sour Cherry (Prunus cerasus L.) Juice.

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Ingia / Ingia

The objective of this study is to investigate the influence of cultivar and industrial processing on total polyphenols, anthocyanins, hydroxycinnamic acids and antioxidant activity in concentrated sour cherry (Prunus cerasus L., cvs. Marasca and Oblačinska) juices. Samples were collected during four

Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice.

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Ingia / Ingia

The antioxidant capacities, total polyphenolic content and monomeric anthocyanin content of eleven types of sour cherry juice obtained from different varieties of sour cherries were investigated. Antioxidant capacity, total polyphenolic content and monomeric anthocyanin contents of the juices were

Wild Prunus Fruit Species as a Rich Source of Bioactive Compounds.

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Ingia / Ingia

Sugars, organic acids, carotenoids, tocopherols, chlorophylls, and phenolic compounds were quantified in fruit of 4 wild growing Prunus species (wild cherry, bird cherry, blackthorn, and mahaleb cherry) using HPLC-DAD-MSn. In wild Prunus, the major sugars were glucose and fructose, whereas malic and

Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage.

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Ingia / Ingia

Gallic acid (GA) and pomegranate rind extract (PRE), cherry stem extract (CSE) and green tea extract (GTE) were added to sour cherry juice concentrates (SCJCs) to enhance the colour. Effects of these copigment sources on anthocyanins, colour and turbidity were investigated during storage at -20, 4

Improved antioxidant and anti-inflammatory potential in mice consuming sour cherry juice (Prunus Cerasus cv. Maraska).

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Ingia / Ingia

The present investigation tested the in vivo antioxidant efficacy (superoxide dismutase, SOD; catalase, CAT; glutathione peroxidase; Gpx), lipid peroxidation (LPO) and anti-inflammatory properties (cyclooxygenase-2; COX-2) of sour cherry juices obtained from an autochthonous cultivar (Prunus cerasus

Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage.

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Ingia / Ingia

Effects of various sweeteners (sucrose, maltose syrup and honey) on individual anthocyanins, colour and turbidity in sour cherry (SCN) and strawberry nectars (SN) were investigated during 168 and 42 days of storage at 20 °C, respectively. In SCN, major anthocyanin was cyanidin-3-glucosylrutinoside

Degradation products of cyanidin glycosides from tart cherries and their bioactivities.

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Ingia / Ingia

The bioactive anthocyanins present in tart cherries, Prunus cerasus L. (Rosaceae) cv. Balaton, are cyanidin 3-glucosylrutinoside (1), cyanidin 3-rutinoside (2), and cyanidin 3-glucoside (3). Cyanidin (4) is the major anthocyanidin in tart cherries. In our continued evaluation of the in vivo and in

Determination of antioxidant activity and characterization of antioxidant phenolics in the plum vinegar extract of cherry blossom (Prunus lannesiana).

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Ingia / Ingia

Sakura-cha (salted cherry blossom tea) is a Japanese tea that is traditionally served at celebrations such as wedding ceremonies. The production of Sakura-cha includes the immersion of cherry blossom flowers in Japanese plum vinegar, and through this process, the byproduct (plum vinegar extract of

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