• Korean Journal of Breeding Science
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• v.42 no.2
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• pp.129-138
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• 2010

Total phenolic content, total anthocyanin content and antioxidant activity were analyzed from rice samples collected in Korea, Japan and China. The results showed that the total phenolic content and free-radical scavenging activity differed significantly in these rice lines. The correlation between content and activity was subsequently investigated. The results showed that in black rice, anthocyanin was the major phenolic component and that both phenolic content and anthocyanin content were closely correlated with free-radical scavenging activity. Reverse Phase High Performance Liquid Chromatography (RP-HPLC) data showed that cyanidin-3-O-glucoside and peonidin-3-O-glucoside composed about 90% of the total anthocyanin content in black rice and in red rice. In the red rice extract, the total phenolic content produced a high correlation coefficient with antioxidant activity but correlated very poorly with the total anthocyanin content. The $OD_{458}$ and the $OD_{500}$ values which represent the proanthocyanidin content of the rice extract, produced high correlation coefficients with antioxidant activity and total phenolic content. These results suggest that the $OD_{458}$ and the $OD_{500}$ values can be used to evaluate the quality of red rice. In addition, based on the data obtained, a competitive accumulation model of anthocyanin and proanthocyanidin in black and red rice was proposed.

• Journal of Plant Biotechnology
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• v.4 no.2
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• pp.83-89
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• 2002

To establish in vitro mass production system of grape anthocyanin pigments through callus and cell suspension culture, the effects of nitrogen amount and the ratio of $NO_3^-$/$NH_4^+$ in the medium on cell growth and anthocyanin production were investigated. Total nitrogen amount and the ratio of $NO_3^-$/$NH_4^+$ in the medium strongly affected anthocyanin production and cell growth. When $NH_4^+$ was fixed, the cell growth was promoted by 50 mM total nitrogen (20 mM $NO_3^-$ : 30 mM $NH_4^+$ ) than other nitrogen combinations, and was strongly inhibited when $NO_3^-$ was lacking (0 mM $NO_3^-$ : 60 mM $NH_4^+$ ) while anthocyanin production was increased. When $NO_3^-$ was fixed, the cell growth was promoted by 70 mM total nitrogen (40 mM $NO_3^-$ : 30 mM $NH_4^+$) than other nitrogen combinations, and was strongly inhibited when $NO_3^-$ was lacking (0 mM $NO_3^-$ : 60 mM $NH_4^+$ ) while anthocyanin production was increased. Cell growth was gradually increased by all nitrogen combinations, but anthocyanin production reached its peak on day 4 in culture. Anthocyanin content increased with decreasing cell density. Sucrose was rapidly hydrolyzed to fructose and glucose within 4 days. Glucose and fructose concentrations in the medium increased and peaked at the 4th day. The anthocyanin content of $NH_4^+$-free 2% sucrose media was 2 times (200 $\mu\textrm{g}$/g) higher than that of 1% sucrose. When $NO_3^-$ was lacking, the highest anthocyanin production was observed at 4% sucrose after 12 days of culture, and increased along with the sucrose concentration.

• Food Science and Preservation
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• v.31 no.1
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• pp.112-125
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• 2024

This study determined the relationships between the total anthocyanin content in apple skin and the total polyphenols, flavonoids, proanthocyanidins, and soluble solids contents in the flesh of cold-stored Fuji apples. Total anthocyanin content in apple skin ranged from 0.130±0.005 mg CE/g fw to 0.262±0.028 mg CE/g fw, and the overall average was 0.200±0.008 mg CE/g fw. The total polyphenolic compounds in the flesh was ranged from a 4.283±0.141 mM GAE/g fw to 8.207±0.234 mM GAE/g fw, and the average content was 6.275±0.177 mM GAE/g fw. The total flavonoid content ranged from 4.510±0.080 mM QE/g fw to 2.467±0.458 mM QE/g fw, and the average total flavonoid content was about 3.586 mM QE/g fw. The total proanthocyanidin content was relatively high, ranging from 3.475±0.577 mM EE/g fw to 6.816±0.277 mM EE/g fw, and the soluble solid in the flesh was about 12 °Brix to 14 °Brix. The DPPH radical scavenging activity of extracts from apple flesh ranged from 66.36% to 94.99%, and the ascorbate equivalent concentration was 0.482 mM. The ABTS radical scavenging activity was 99.12% to 99.9%, indicating a higher inhibitory activity than the DPPH inhibitory activity, and the ascorbate equivalent concentration was 0.486 mM. The correlation between the total anthocyanin and total polyphenolic compounds was y = 15.192x + 3.2169 (R²=0.2748), but the concentration of total polyphenolic compounds increased when the total anthocyanin content was increased. The correlation equation of total anthocyanin with total flavonoids was y = 15.18x + 0.5555 (R²=0.6226), with total proanthocyanin was y = 14.918x + 2.3422 (R²=0.3372), and with soluble solid was y = 10.558x + 11.126 (R²=0.1925), indicating that the correlation of total anthocyanin with total flavonoid was higher than that with soluble solid.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.772-782
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• 2013

A study is undertaken to examine the effects of the additional frozen blueberry powder and anthocyanin powder extracted from black beans to quality attributes of pound cakes. Frozen blueberry powder and anthocyanin powder extracted from black beans are being added to the flour at a ratio of 0.5, 1.5, 2.5, and 3.5% respectively. The antioxidant activity is highly correlated with the total phenolic and total flavonoids contents of frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes, respectively (r=0.8423, p<0.001 r=0.9449, p<0.001). The quality characteristics of the specific volumes decreased significantly with increasing substitution levels of frozen blueberry powder and anthocyanin powder extracted from black beans (p<0.01). The lightness significantly decreased with increasing frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes' crusts and crumbs (p<0.01). The hardness, chewiness and gumminess tend to reduce, while the cohesiveness increase in both powders. The consumer acceptability score for 0.5~3.5% of frozen blueberry powder and anthocyanin powder extracted from black beans pound cakes ranked significantly (p<0.01) higher than those of the other groups according to taste, flavor and overall preferences. These results show that frozen blueberry powder and anthocyanin powder extracted from the black beans are a good ingredient for increasing consumer acceptability and overall healthy.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.744-750
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• 2015

Purple sweet potatoes were dehydrated with maltodextrin with different dextrose equivalent (DE) values of 4-7, 13-17, 16.5-19.5, and 17-20. Maltodextrin was used as a molecular press dehydrating agent. The molecular dehydration rate of the purple sweet potatoes increased over time. As the DE of maltodextrin increased, the moisture content after 12 h of dehydration decreased from 65.7% to 40.8, 36.1, 34.9, and 28.6% for DE values of 4-7, 13-17, 16.5-17.5, and 17-20, respectively. Additionally, total phenolic content, anthocyanin, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities decreased as the DE value of maltodextrin increased. While maltodextrins with DE values of 16.5-19.5 and 17-20 effectively dehydrated the purple sweet potatoes, total phenolic, anthocyanin, and DPPH radical scavenging activities were lowered during dehydration. The DPPH radical scavenging activities correlated to both the total phenolic content ($r^2=0.96$) and anthocyanin contents ($r^2=0.95$) of the purple sweet potatoes. These results indicate that the purple sweet potatoes were effectively dehydrated with maltodextrin whose DE values ranged 16.5-20, although there were losses in the total phenolic and anthocyanin contents.

• Korean Journal of Weed Science
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• v.18 no.3
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• pp.246-256
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• 1998

The objective of this study was to investigate the cause of anthocyanin accumulation in the corn leaves treated with metsulfuron-methyl. The accumulation of anthocyanin and total sugar was increased with the time after metsulfuron-methyl application and with the greater herbicide concentration as well. The anthocyanin increase was alleviated by the combined treatment of DUMU or the tank-mixture treatment of metsulfuron-methyl, isoleucine and valine. Metsulfuron-methyl could not enhance the anthocyanin formation in the nonchlorophyllous tissue in which photosynthetic carbohydrate production was limited. Upon the exogenous supply of sucrose, however, the contents of anthocyanin was increased in the both chlorophyllous and nonchlorophyllous leaf segment of corn without the herbicide treatment. On the other hand, the herbicide itself did not influence Hill reaction in vitro and photosynthesis electron transport in vivo. The anthocyanin accumulation by metsulfitronmethyl did not occur in the corn mutants deficient in the structural gene of anthocyanin synthesis, but corns deficient in the regulatory gene had the anthocyanin accumulation only in R-r and r-r type. The above results suggest that the purple pigmentation in the corn leaves treated with metsulfuron-methyl is related to the accumulation of photosynthetic carbohydrate which can stimulate the. regulatory gene related to anthocyanin biosynthetic pathway.

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.10a
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• pp.42-42
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• 2018

Anthocyanins has a strong antioxidant capacity but exhibit poor stability in water. Therefore, stability of anthocyanin from purple potato (Solanum tuberosum L.) was encapsulated by the application of food polymers. Solid formulation of purple potato was prepared using whey protein, tapioca and lecithin by capillary rheometer at $80^{\circ}C$. The ratio of the polymer and potato powder was 2:8. Total phenolic compound, total flavonoid, total anthocyanin and antioxidant activity was investigated by the spectrophotometer. Result revealed that total phenolic compound (TP) ($5321{\mu}g/100g$), total flavonoid (TF) ($1352{\mu}g/100g$) total anthocyanin (TA) ($764{\mu}g/100g$) and free radical antioxidant activity (DPPH) (86%) was higher in 0.01 M acetic acid mediated lecithin based formulation compared to control (Potato powder) (TP: $1357{\mu}g/100g$; TF) ($634{\mu}g/100g$, TA) ($264{\mu}g/100g\;DPPH$) (64%). Lecithin is a strong emulsifier having capacity to extract bioactive compound and encapsulate extracted compound by nonpolar tail and negatively charged head. Therefore, it would be concluded that lecithin might be used as an encapsulating agent for the bioactive compound from purple potato.

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.10a
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• pp.274-274
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• 2018

Anthocyanins has a strong antioxidant capacity but exhibit poor stability in water. Therefore, stability of anthocyanin from purple potato (Solanum tuberosum L.) was encapsulated by the application of food polymers. Solid formulation of purple potato was prepared using whey protein, tapioca and lecithin by capillary rheometer at $80^{\circ}C$. The ratio of the polymer and potato powder was 2:8. Total phenolic compound, total flavonoid, total anthocyanin and antioxidant activity was investigated by the spectrophotometer. Result revealed that total phenolic compound (TP) ($5321{\mu}g/100g$), total flavonoid (TF) ($1352{\mu}g/100g$) total anthocyanin (TA) ($764{\mu}g/100g$) and free radical antioxidant activity (DPPH) (86%) was higher in 0.01 M acetic acid mediated lecithin based formulation compared to control (Potato powder) (TP: $1357{\mu}g/100g$; TF) ($634{\mu}g/100g$, TA) ($264{\mu}g/100g\;DPPH$) (64%). Lecithin is a strong emulsifier having capacity to extract bioactive compound and encapsulate extracted compound by nonpolar tail and negatively charged head. Therefore, it would be concluded that lecithin might be used as an encapsulating agent for the bioactive compound from purple potato.

• Journal of Plant Biotechnology
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• v.4 no.2
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• pp.77-82
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• 2002

To elucidate the effect of sucrose on cell growth and anthocyanin production, 1, 3, 5, and 7% sucrose were applied to liquid MS basal medium supplemented with 0.5 mg/L BA + 0.1 and 1 mg/L 2,4-D. Higher sucrose concentration decreased the cell growth regardless of the hormonal composition. Cain in fresh weight was gradual, showing the peak at day 12 in culture, and then decreased. Anthocyanin content increased with sucrose concentration in the medium, and practically there was no difference in anthocyanin content between the two media differing in 2,4-D content. Sucrose concentration for appropriate anthocyanin production was 7%, while 5% was more suitable for increase in total anthocyanin content. At higher sucrose levels, anthocyanin content was high due to the cessation of the cell growth. Medium pH decreased at the early stage and gradually increased thereafter.

• Microbiology and Biotechnology Letters
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• v.17 no.3
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• pp.257-262
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• 1989

The induction of calli from tissues of a grape, Vitis hybrid, and their suspension cultures were performed and various factors were investigated on cell growth and anthocyanin production. It was shown that light intensity and inorganic nitrogen concentration played an important role on anthocyanin production.1:he contents of anthocyanin produced under 10,000 Iux light irradiation were about twice as much as under the dark. The reduction of inorganic nitrogen concentration of MS medium to one to twenty brought about the increase of approximately five to six-fold in total anthocyanin or sixteenfold in anthocyanin content per dry cell weight and addition of nitrate only as inorganic nitrogen source was shown to be the best for anthocyanin production. Miller medium and Gamborg medium were suitable for the anthocyanin production, as well as high concentrations of Co$^{2+}$ and Fe$^{2+}$. And high yield of 40mg anthocyanins per 200m1 flask was obtained by two stage culture using MS medium for the first stage and the modified MS medium for the second stage.