• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.468-473
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• 2006

This study was conducted to develop pigment of flowers as a food material and the red rose(Rosa hybrida L.) was used for this study. To check the possibility of using the rose pigment as a food additive we have extracted the pigment from rose and examined all the factors (pH, temperature, free sugars, organic acids, metal ions) for stability. The results obtained are as follows: In examining the stability of the pigment, the residue of the pigment noticeably decreased with the increase of the pH and the temperature, and among free sugars (fructose, glucose, sucrose) the addition of fructose made the residue the lowest. With the addition of organic acids the samples exhibited the hyperchromic effect throughout the period of the storage. The pigment residue decreased when the amount of the metal ions increased and especially the Cu$^{2+}$ ion was most destructive.

• Journal of the Korean Chemical Society
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• v.7 no.4
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• pp.225-229
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• 1963

The nature of the two isomers of 4-nitroazoxybenzenes in strongly acidic solution have been analyzed by U.V. spectrophotometry. Oxygen atom in the azoxy-group of $\alpha$-and $\beta$-4-nitroazoxybenzene in strong acid solution migrates neither to para position nor ortho position of the unsubstituted benzene ring of the compound in contrast with the cases of methyl-and bromo-substituted azoxybenzene, and shown no Wallach rearrangement. Since the $^1A{\rightarrow}^1H$ bands of the spectra shown hyperchromic effect whereas the ${\pi}{\rightarrow}{\pi}^*$ bands of them exhibit extream hypochromic effect, it appears most likely that trans ${\rightarrow}$cis isomerization take place in the media. A mechanism of a triangular transition state by which the transformation might be proceeded, is proposed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.67-74
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• 1982

The effect of various pH levels, temperatures. organic acids, inorganic salts, metal ions on the stability of the anthocyanins pigment (pH 3.7) from the juice of raspberries were investigated. Initial absorption of total anthocyanin was decreased as pH increased from 1.0 to 7.0. Total amount of anthocyanin reached the highest at pH 3.7 and least at pH 7.0. The total anthocyanin content decreased rapidly with the increasing temperature. Many organic acids were found to enrich and stabilize the color density at 520nm in anthocyanin solution (pH 3.7). The hyperchromic effect of saturated n-carboxylic acid increased in the following order; formic acid> acetic acid>n-butyric acid>propionic acid. On the polycarboxylic acid, especially, malic acid showed 550$\sim$930% higher than control group. On the inorganic salts (0.5M), sodium perchlorate had the most hyperchromic effect and followed by sodium sulfate>sodium chloride>sodium phosphate, monobasic. Among the metal ions, both aluminium ion and cupric ion much more accelerated the anthocyanins degradation as compared with other metal ions.

• Applied Biological Chemistry
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• v.42 no.2
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• pp.134-139
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• 1999

The characteristics of anthocyanin pigments extracted from cherry(Prunus serrulata L. var. spontanea Max. Wils.) were investigated at the various conditions, such as light, temperature, organic acid, metal ion and pH. The pigments were fairly stable under the sunlight during the 20 days storage period at room temperature. The pigments covered with the Al-foil, as well as red, blue, green and yellow films, were very stable at pH 2.5. The high thermal stability (over the 64% at $115^{\circ}C$, 30 min) of the pigments in the dark at pH 2.5 was also found. In the presence of organic acid, the hyperchromic effect of red color was greatly increased in the dark at $25^{\circ}C$. Addition of metal ion, such as $Na^+,\;K^+,\;Mg^{2+},\;Ca^{2+}\;and\;Mn^{2+}$, was contributed on the stability in color at pH 2.5 throughout 20 days storage period in the dark at $25^{\circ}C$. However, $Cu^{2+}\;and\;Fe^{3+}$ caused the rapidly degradation of pigments, and $Al^{3+}$ converted red color to blueish violet. The hyperchromic effect of the red color increased, as pH decreased. Therefore, these results indicated that cherry anthocyanin pigments might be used as the potential sources of natural red colorant for foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.2
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• pp.21-25
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• 1982

The changes in color and anthocyanins from raspberries which was added various saccharides and stored at room temperature, $5^{\circ}C$ and $-20^{\circ}C$, were investigated. (1) There are little changes in sugar density, pH, and acidify for 80 days. (2) Optical density of the juice (at 520nm) and the total anthocyanin content decreased during the storage period, the total anthocyanin content remains more than juice of raspberries. (3) Many saccharides effectively maintained the enrichment of absorbance at 520nm duriag storage. Hexose, especially D-galactose, had the most hyperchromic effect followed by disaccharides and then pentose. (4) The stability of anthocyanin pigment in the presence of sugar was markedly influenced by storage temperature. Especially cold temperature $(5^{\circ}C)$ was good for holding the pigment.

• BMB Reports
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• v.38 no.2
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• pp.198-205
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• 2005

Resveratrol (RES) and genistein (GEN) are the dietary natural products known to possess chemopreventive property and also the ability to repair DNA damage induced by mutagens/carcinogens. It is believed that the therapeutic activity of these compounds could be primarily due to their interaction with nucleic acids but detailed reports are not available. We here explore the interaction of these drugs with nucleic acids considering DNA and RNA as a potential therapeutic target. The interaction of RES and GEN has been analysed in buffered solution with DNA [saline sodium citrate (SSC)] and RNA [tris ethylene diammine tetra acetic acid (TE)] using UV-absorption and Fourier transform infrared (FTIR) spectroscopy. The UV analysis revealed lesser binding affinity with nucleic acids at lower concentration of RES (P/D = 5.00 and 10.00), while at higher drug concentration (P/D = 0.75, 1.00 and 2.50) hyperchromic effect with shift in the ${\lambda}_{max}$ is noted for DNA and RNA. A major RES-nucleic acids complexes was observed through base pairs and phosphate backbone groups with K = $35.782\;M^{-1}$ and K = $34.25\;M^{-1}$ for DNA-RES and RNA-RES complexes respectively. At various concentrations of GEN (P/D = 0.25, 0.50, 0.75, 1.00 and 2.50) hyperchromicity with shift in the ${\lambda}_{max}$ from 260 $\rightarrow$ 263 om and 260 $\rightarrow$ 270 nm is observed for DNA-GEN and RNA-GEN complexes respectively. The binding constant (from UV analysis) for GEN-nucleic acids complexes could not be obtained due to GEN absorbance overlap with that of nucleic acids at 260 nm. Nevertheless a detailed analysis with regard to the interaction of these drugs (RES/GEN) with DNA and RNA could feasibly be understood by FTIR spectroscopy. The NH band of free DNA and RNA which appeared at $3550-3100\;cm^{-1}$ and $3650-2700\;cm^{-1}$ shifted to $3450-2950\;cm^{-1}$ and $3550-3000\;cm^{-1}$ in DNA-RES and RNA-RES complexes respectively. Similarly shifts corresponding to $3650-3100\;cm^{-1}$ and $3420-3000\;cm^{-1}$ have been observed in DNA-GEN and RNA-GEN complexes respectively. The observed reduction in NH band of free nucleic acids upon complexation of these drugs is an indication of the involvement of the hydroxyl (OH) and imino (NH) group during the interaction of the drugs and nucleic acids (DNA/RNA) through H-bonded formation. The interaction of RES and GEN with bases appears in the order of G $\geq$ T > C > A and A > C $\geq$ T > G. Further interaction of these natural compounds with DNA and RNA is also supported by changes in the vibrational frequency (shift/intensity) in symmetrical and asymmetrical stretching of aromatic rings of drugs in the complex spectra. No appreciable shift is observed in the DNA and RNA marker bands, indicating that the B-DNA form and A-family conformation of RNA are not altered during their interaction with RES and GEN.