Flavonoids and flower colour

Brouillard, Raymond

doi:10.1007/978-1-4899-2913-6_16

Cited by 164 publications

(100 citation statements)

References 94 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Anthocyanins, which are included in the phenolic phytochemicals, are stable under acidic conditions but not stable and rapidly broken down under neutral condition [8]. From this background, anthocyanins have not been recognized as a physiological antioxidant [8]. However, we demonstrated in an in vitro study that anthocyanins have antioxidative activity under physiological conditions [9,10].…”

Section: Introductionmentioning

confidence: 85%

“…The antioxidant activity of phenolic phytochemicals has been widely investigated [6,7]. Anthocyanins, which are included in the phenolic phytochemicals, are stable under acidic conditions but not stable and rapidly broken down under neutral condition [8]. From this background, anthocyanins have not been recognized as a physiological antioxidant [8].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Absorption and metabolism of cyanidin 3‐O‐β‐D‐glucoside in rats

1999

View full text Add to dashboard Cite

We have clarified for the first time how cyanidin 3-O-L L-D-glucoside (C3G), which is a potent antioxidant anthocyanin, is absorbed and metabolized in vivo. Rats were orally administered C3G (0.9 mmol/kg body weight), and C3G rapidly appeared in the plasma. However, the aglycon of C3G (cyanidin; Cy) was not detected, although it was present in the jejunum. Protocatechuic acid (PC), which may be produced by degradation of Cy, was present in the plasma and the concentration was 8-fold higher than that of C3G. These results suggest that plasma PC and C3G may contribute to the antioxidant activity of the plasma. In the liver and kidney, C3G was metabolized to methylated C3G (methyl-C3G), suggesting that C3G and/or methyl-C3G act as antioxidants in the tissues.z 1999 Federation of European Biochemical Societies.

show abstract

Section: Introductionmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Absorption and metabolism of cyanidin 3‐O‐β‐D‐glucoside in rats

1999

View full text Add to dashboard Cite

show abstract

“…The color evolution is influenced by several factors, including yeast metabolites, oxygen exposure and storage time [5]. In young red wines the original anthocyanins (also called monomeric anthocyanins in opposition to polymeric anthocyanins) occur predominantly in a dynamic equilibrium among five major molecular forms, including the bisulfite addition flavene compound, the quinoidal base, the flavylium cation, the semimetal or carbinol pseudobase and the chalcone (cis and trans forms) [6]. The monomeric anthocyanin molecules are not very stable, so their concentration in wine decreases within the first few months of barrel aging.…”

Section: Introductionmentioning

confidence: 99%

Micro-Oxygenation and Fining Agent Treatments: Impact on Color of Moroccan Red Press Wine

Aziz¹,

Mouls²,

Hajjaj³

2017

J Food Chem Nanotechnol

View full text Add to dashboard Cite

Red press wine is collected after pressing solid parts (seed and skin) of grapes pomaces. Higher pressure induces more colorful, astringent, bitter and rustic wines. This is caused by the presence of undesirable phenolic compounds. To overcome this problem, the most common practice used in wine industry is the oenological treatment which enhances the clarity, stability and the wine taste. In the present work, press wines were separately submitted to four different treatments: micro-oxygenation and the addition of three fining agents: gelatin, polyvinylpolypyrrolidone (PVPP) and pea protein. The phenolic total index decreased (8%) significantly (P<0.05) for gelatin treatment, the PVPP based formulation treatment led to the largest loss (8%) in color intensity, (12%) in redness (a*), (9%) in polymeric pigments and increasing to 9% lightness (L*). Unlike micro-oxygenation which has decreased (5%) the color intensity. For the monomeric anthocyanins, the greatest reduction of acylated and coumaroylated anthocyanins at bottling and glucoside anthocyanidins after five months of storage was observed for both basic PVPP and gelatin.

show abstract

“…As mudanças de coloração foram atribuídas à presença de antocianinas, pigmentos da classe dos flavonóides, responsá-veis pela coloração azul, vermelha e roxa de diversos tecidos vegetais, inclusive flores e frutos. As transformações estruturais que ocorrem quando há variação no pH do meio e que são responsáveis pelas mudanças de coloração observadas, foram objeto de estudo por parte de diversos autores, dos quais destacam-se o trabalho pioneiro de Geissman 12 e Brouillard e colaboradores [13][14][15] . Recentemente Gouveia-Matos 16 discutiu aspectos teóricos destas mudanças de coloração.…”

Section: Introductionunclassified

“…A coloração avermelhada das flores da quaresmeira (Tibouchina granulosa) e azaléia (Rododhendron simsii), é típica da presença destes flavonóides 13 . Estas substâncias apresentam-se freqüentemente associadas a açúcares, ligados aos grupos -OH.…”

Section: Introductionunclassified

Aplicação de extratos brutos de flores de quaresmeira e azaléia e da casca de feijão preto em volumetria ácido-base. Um experimento para cursos de análise quantitativa

Soares¹,

Cavalheiro²,

Antunes³

2001

Quím. Nova

View full text Add to dashboard Cite

Recebido em 2/2/00; aceito em 27/6/00 APPLICATION OF CRUDE EXTRACTS OF Tibouchina granulosa AND Rhododendron sinsii FLOWERS AND Phasealus vulgares GRAINS SKIN IN ACID -BASE TITRATION. A QUANTITATIVE LABORATORY EXPERIMENT. Crude extract of Tibouchina granulosa, Rhododendron simsii andPhaseolus vulgaris L. were prepared and used as alternative indicators in quantitative analysis teaching in standardization of NaOH solutions and in the determination of acetic acid contents in vinegar. Effect of using such natural extracts as indicators was very attractive to the students and the quantitative results were compared with conventional indicators with good agreement. Concepts of data statistics can successfully be discussed using the interest revived by the use of natural indicators. Nova, Vol. 24, No. 3, 408-411, 2001. INTRODUÇÃOAo deixar o feijão preto "de molho" em água quente, para preparar uma feijoada observa-se a liberação de uma tintura escura, de tom azulado. Ao gotejar vinagre sobre esta tintura observa-se uma mudança de cor para vermelho. Em contato com detergente líquido, observa-se que a tintura assume uma coloração verde.Estas observações sugerem que este material tem a propriedade de agir como um indicador ácido-base, a qual já foi anteriormente descrita para extratos de algumas flores 1 comuns no Brasil, como uma proposta de recurso didático para ensino de conceitos relacionados a equilíbrio químico, titulações ácido-base e fundamentos de métodos ópticos de análise. A proposta visa obter indicadores de fontes naturais, atraentes e de baixo custo.A literatura apresenta diversos exemplos de trabalhos que descrevem propostas de utilização de corantes contidos em tecidos vegetais, no ensino de diferentes aspectos da química 1-11 . As mudanças de coloração foram atribuídas à presença de antocianinas, pigmentos da classe dos flavonóides, responsá-veis pela coloração azul, vermelha e roxa de diversos tecidos vegetais, inclusive flores e frutos. As transformações estruturais que ocorrem quando há variação no pH do meio e que são responsáveis pelas mudanças de coloração observadas, foram objeto de estudo por parte de diversos autores, dos quais destacam-se o trabalho pioneiro de Geissman 12 e Brouillard e colaboradores [13][14][15] . Recentemente Gouveia-Matos 16 discutiu aspectos teóricos destas mudanças de coloração.A presença de antocianinas no extrato obtido da casca do feijão preto (Phaseolus vulgaris L.), foi descrita por Takeoka et al 17 , que as isolaram e identificaram utilizando cromatografia líquida de alta eficiência (HPLC). A coloração avermelhada das flores da quaresmeira (Tibouchina granulosa) e azaléia (Rododhendron simsii), é típica da presença destes flavonóides 13 . Estas substâncias apresentam-se freqüentemente associadas a açúcares, ligados aos grupos -OH. Quando livres destes açú-cares são chamadas de antocianidinas 18 , as mais conhecidas são apresentadas na Figura 1.Neste trabalho, em complementação ao que foi discutido anteriormente 1 , apresenta-se a aplicação destes corantes em titulaç...

show abstract

Flavonoids and flower colour

Cited by 164 publications

References 94 publications

Absorption and metabolism of cyanidin 3‐O‐β‐D‐glucoside in rats

Absorption and metabolism of cyanidin 3‐O‐β‐D‐glucoside in rats

Micro-Oxygenation and Fining Agent Treatments: Impact on Color of Moroccan Red Press Wine

Aplicação de extratos brutos de flores de quaresmeira e azaléia e da casca de feijão preto em volumetria ácido-base. Um experimento para cursos de análise quantitativa

Contact Info

Product

Resources

About