• Korean Journal of Soil Science and Fertilizer
• /
• v.47 no.6
• /
• pp.547-552
• /
• 2014

This study was conducted to evaluate the influence of fertilization on characteristics of growth and accumulation of anthocyanin in fruit of Omija (Schisandra chinensis Baillon). Nitrogen supply mainly affected growth of fruit and the anthocyanin content in Omija respective of vegetative growth steps. The anthocyanin content in fruit was significantly low in high N supply and non-fertilization. The conjunctive supply of nitrogen and compost tea resulted in a higher anthocyanin content of fruit, total nitrogen content of leaf, and nitrate in soil. This result implies that nitrogen supply to Omija plant, affects the accumulation patterns of anthocyanin in different ways, e.g. it delays the quantitative biosynthesis at low nitrogen supply during fruit maturation or enhances anthocyanin degradation during the final maturation steps.

• Journal of Plant Biology
• /
• v.37 no.2
• /
• pp.237-244
• /
• 1994

Callus tissues derived from protoplast of Alnus hirsuta were shown to produce red pigments under the continuous light. The R4 cell line with high yield of the pigments was selected. One of the red pigments was identified as anthocyanin; glucose and galactose as sugar moiety and cyandin as aglycone, by spectroscopic analysis, cellulose TLC and GLC. Both callus growth and anthocyanin accumulation were remarkably stimulated by 2,4-D. The highest anthocyanin yield was observed when $1\;\mu\textrm{M}$ 2,4-D in combination with $0.1\;\mu\textrm{M}$ BAP was supplemented to the culture medium. In case of inorganic salts, anthocyanin yield was enhenced by reducing concentration of phosphate from 5.0 mM to 2.5 mM and by increasing the ratio of ${NO_3}^{-}$ type to 80% for total nitrogen source.source.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.4
• /
• pp.555-560
• /
• 2000

Anthocyanin pigments of purple-fleshed sweet potato (Ipomoea batatas) were extracted with methanol containing 1% HCL and purified with Amberlite IRC-50 cation exchange resin column chromatography. ndividual pigments were isolated by paper chromatography. Among the four bands obtained by paper chromatography, three major bands were identified to be pure pigments by HPLC system. Two pigments were identified through the analysis of acyl moiety, sugar moiety, alkaline degradation products of aglycone, Rf value of paper chromatogram and retention time of HPLC. The anthocyanin pigments of purple-fleshed weet potato seemed to be composed of peonidin-3-diglucoside-5-glucoside acylated with caffeic or ferulic acids.

• Journal of Plant Biotechnology
• /
• v.4 no.1
• /
• pp.23-27
• /
• 2002

To establish an in vitro mass production system of grape anthocyanin pigments through callus and cell suspension culture, the effects of nitrogen source and sucrose on fresh weight and anthocyanin production in cell suspension culture of 'Sheridan' grape level were studied. When the medium was devoid of $NO_3^-$, cell fresh weight was either remained stable (1% sucrose) or slightly decreased with culture time (2,3, and 4% sucrose). When $NH_4^-$ was lacking, 3% sucrose was most favorable for cell growth. When $NH_4^-$ was supplied as N source, the anthocyanin content of 2% sucrose containing medium was maintained 2 times higher than other levels till day 8 in culture, then that of 3 and 4% sucrose which peaked at day 12 thereafter. The anthocyanin content was low than $NO_3^-$-free media. Total anthocyanin content in $NH_4^-$-free medium was just about a half of that of $NH_4^+$ medium. Anthocyanin production of 2% sucrose in $NH_4^+$ medium was maintained about 3-fold till day 8, then decreased thereafter. In $NH_4^+$ medium, pH decreased gradually with final pH of 3.5 to 4.0, while pH in $NH_4^+$-free medium increased with final pH of 6.5 to 7.5.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.4
• /
• pp.378-386
• /
• 2017

This study aimed to estimate daily intake of anthocyanins and to identify major sources of anthocyanins in current Korean dietary patterns in order to implement dietary recommendations for the improvement of Korean health. Sixteen foods were selected based on the availability of food intake and reliable anthocyanin content. Food intake data from the Korea National Health and Nutrition Examination Survey 2014 and anthocyanin content data from earlier investigations were used to calculate the consumption of anthocyanins. Anthocyanin contents of 16 foods varied significantly and exhibited a range of 0~4,009 mg/100 g of fresh weight. Daily intake of anthocyanins was estimated to be 3.3 mg to 95.5 mg in Koreans. Of the 16 foods studied, the source contributing most to anthocyanin intake in the Korean population was plums (35.1%), followed by black beans (17.1%) and grapes (15.2%). These results indicate that major foods contributing to anthocyanin consumption in the Korean dietary pattern are fruits and grains.

• Korean Journal of Weed Science
• /
• v.15 no.2
• /
• pp.160-165
• /
• 1995

Anthocyanin formation in callus cultures using Populus alba ${\times}$ Populus glandulosa was evaluated on basal MS medium supplemented with various levels of growth regulators, sucrose and nitrate concentrations. The highest yield of anthocyanin from cultured cells was produced under 5% sucrose, 1/8 strength of nitrate(12.5% of basic concentration) and combination of 1.0 mg/l IAA with 2 mg/l BAP, respectively. The high anthocyanin producing cell line no. 11 was selected among 15 cell lines, showing over 80% cells contained anthocyanin producing cells. From these cells, the highly productive red protoplast was isolated and the highest protoplast yield, $6.7{\times}10^6$ was obtained in enzyme combination IV which is composed of 2.0% cellulase, 0.5% macerozyme and 0.1% pectolyase.

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

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.59 no.4
• /
• pp.477-482
• /
• 2014

Variation of anthocyanin contents were analyzed by different growing environments, three locations over three years with 3 black colored soybeans. Anthocyanin contents were different according to growing location, genotypes and planting time, so it can be concluded that anthocyanin content was effected by environmental and genetic variation. Planting date seemed to have a much greater influence on anthocyanin content than cultivar and location. Among different planting dates, anthocyanin contents increased in the seeds planted on June 15 rather than did May 30 and May 15. Compared with 3 cultivars and 3 locations, Ilpumgeomjungkong and Yeonchun had higher contents such as 11.58 mg/ and 9.85 mg/g, respectively. The correlations between color index and anthocyanin content were analyzed by Hunter'value. L (lightness) and b (yellowness) values were correlated negatively with D3G, C3G, Pt3G and total anthocyanin content while a (redness) value was correlated positively. The correlations between meteorological factors and anthocyanin content were analyzed. Anthocyanin content was correlated negatively with mean temperature and accumulated temperature whereas mean daily temperature difference showed positive correlation. We could conclude that the area in which mean temperature was low and daily temperature difference was high is good for attempts to improve black soybean seed quality by the increase of anthocyanin contents.

• Food Science and Preservation
• /
• v.11 no.3
• /
• pp.336-341
• /
• 2004

The influence of temperature and heating time on the stability of anthocyanin pigments in grape juice were investigated. There was no significant differences in soluble solids, acidity and pH of grape juice under various temperature and heating time. Residual total anthocyanin of grape juice was decreased by heating temperature over 100$^{\circ}C$ for 1 min. Delphinidin-3-glucoside and cyanidin-3-glucoside were rapidly decreased by heating treatment, but petunidin-3-glucoside and malvidin-3-glucoside were more stable than others. These results suggests that the optimum quality of grape juice was heated at 90 $^{\circ}C$ for 1 min.

• Microbiology and Biotechnology Letters
• /
• v.36 no.1
• /
• pp.55-60
• /
• 2008

Colored rices are a hulled grains having red or purple pigments in bran. Especially black rice (Heugjinjubyeo) is considered to be a healthy food in Asia. Black rice is of great interesting because of the possible biological activity with their anthocyanins. Anthocyanins are water-soluble plant pigments and representatives of flavonoids. The anthocyanins in black rice include cyanidin 3-O-glucoside, peonidin 3-O-glucoside, malvidin 3-O-glucoside, pelagonidin 3-O-glucoside and delphinidin 3-O-glucoside. In this study, anthocyanins in a black rice were analyzed quantitatively and qualitatively with HPLC and UV-Vis spectrophotometer. The anthocyanins contained approximately 95% of cyanidin-3-O-glucoside and 5% of peonidin-3-O-glucoside. Antioxidant activities of the anthocyanin extract were investigated by using various in vitro methods. The 100g/ml concentration of the anthocyanin extracted exhibited 88.83% inhibition on the peroxidation of linoleic acid, 55.20% DPPH free radical scavenging activity, 54.96% superoxide anion radical scavenging activity, and 72.67% hydrogen peroxide scavenging activity. And it also showed high ferrous ion reducing capability. These results suggest that the anthocyanin extracted from black rice may be utilized as a possible antioxdiant agent against ROS.