ライフサイエンスコーパス: pelargonidin

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1 ant resulted in an increased accumulation of pelargonidin.

2 Pelargonidin 3-O-glucoside was the predominant anthocyan

3 the purple cultivars main anthocyanins were pelargonidin 3-O-rutinoside and delphinidin 3-O-rutinosi

4 cyanidin 3-glucoside, cyanidin 3-rutinoside, pelargonidin 3-rutinoside and peonidin 3-rutinoside).

5 anidin 3-rutinoside, petunidin 3-rutinoside, pelargonidin 3-rutinoside, peonidin 3-rutinoside, petuni

6 For pelargonidin-3-glucoside and -rutinoside largely consist

7 ic constant rate where cyanidin-3-glucoside, pelargonidin-3-glucoside and pelargonidin-3-rutinoside h

8 Pelargonidin-3-glucoside decreased 49% after 28 d.

9 n, the loss of anthocyanins was noted whilst pelargonidin-3-glucoside remained the most abundant comp

10 g purees to jams decreased TAC for 28% where pelargonidin-3-glucoside revealed most noticeable loss (

11 Only trace amounts of pelargonidin-3-glucoside were found to be absorbed in th

12 for cyanidin-3-glucoside and 49.1 mug/g for pelargonidin-3-glucoside).

13 gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyanidin

14 In contrast, pelargonidin-3-malonylglucoside was less stable in the b

15 Pelargonidin-3-O-glucoside (P3G) is a major anthocyanin

16 in-3-O-arabinoside, petunidin-3-O-glucoside, pelargonidin-3-O-glucoside, peonidin-3-O-galactoside, pe

17 data showed that anthocyanins, in particular pelargonidin-3-O-hexoside (>300 mg/100 mL), present only

18 fied by LC-MS as cyanidin-3-O-rhamnoside and pelargonidin-3-O-rhamnoside.

19 in-3-glucoside, pelargonidin-3-glucoside and pelargonidin-3-rutinoside had a k=0.04, 0.05 and 0.03 da

20 Contrary, epigallocatechin gallate, pelargonidin and catechin, with less impressive hypochlo

21 flavone formononetin, and the anthocyanidins pelargonidin and cyanidin.

22 study, the interaction between the flavonoid pelargonidin and dairy proteins: beta-lactoglobulin (bet

23 Naturally occurring flavonoids, delphinidin, pelargonidin and malvin, were investigated experimentall

24 locatechin), anthocyanidins (e.g., cyanidin, pelargonidin), and isoflavones (e.g., genistein, daidzei

25 structure was not significantly affected by pelargonidin, as judged from far-UV circular dichroism.

26 indicating that these proteins firmly bound pelargonidin at both pH 7.0 and 3.0 (binding constants c

27 Pelargonidin-based colors suffer from notorious instabil

28 Consistently, non-acylated pelargonidin derivatives from strawberry exerted signifi

29 Although no pelargonidin derivatives were identified in M. truncatul

30 rticularly for those containing non-acylated pelargonidin derivatives.

31 The latter were predominantly composed of pelargonidin-glycosides, containing either reduced (E-1)

32 Analysis of fluorescence data indicated that pelargonidin-induced quenching does not arise from a dyn

33 cyanidins (cyanidin, delphinidin, petunidin, pelargonidin, malvidin and peonidin) were analyzed weekl

34 introduced gene; that is an increase in pro-pelargonidin monomers noted after hydrolysis of CTs.

35 tible to degradation than those of cyanidin, pelargonidin, peonidin and malvidin in both intact and a

36 ycosides of quercetin, kaempferol, cyanidin, pelargonidin, peonidin, ellagic acid derivatives, and ot

37 Fluorescence experiments demonstrated that pelargonidin quenched milk proteins fluorescence strongl

38 in the pr1 locus lead to the accumulation of pelargonidin (red) rather than cyanidin (purple) pigment

39 Pelargonidin was the major type detected in red-fleshed

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