• 한국육종학회지
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• 제42권2호
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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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• 제4권2호
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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.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.112-125
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• 2024

사과 과피의 total anthocyanin의 함량과 과육 중 총폴리페놀 함량과 총플라보노이드 함량, total proanthocyanidin 함량, 당도 등의 함량을 확인하고 이들 간의 상관관계를 확인하였다. 과피의 total anthocyanin의 함량은 0.130±0.005 mg CE/g fw에서 0.262±0.028 mg CE/g fw의 범위를 나타내었으며, 전체 평균 0.200±0.008 mg CE/g fw를 나타내었다. 사과 과육 중 총폴리페놀 화합물의 함량은 4.283±0.141 mM GAE/g fw에서 8.207±0.234 mM GAE/g fw까지 함유되어 있었으며 평균 함량은 6.275±0.177 mM GAE/g fw 정도였다. 총플라보노이드 화합물의 평균 함량은 3.586 mM QE/g fw 정도이며, 2.467±0.458 mM QE/g fw에서 4.510±0.080 mM QE/g fw 범위에 있었다. 과육 중 total proanthocyanidin의 함량은 3.475±0.577 mM EE/g fw에서 6.816±0.277 mM EE/g fw 정도로 비교적 큰 차이를 보였으며, 과육의 당도는 대부분 12 °Brix에서 14 °Brix 정도였다. DPPH 라디칼 소거능 활성(%)은 개개의 사과 시료에서 66.36%에서 94.99%까지로 비교적 편차가 크며, ascorbate 상당량 0.482 mM에 해당하는 항산화 활성을 나타내었다. ABTS 라디칼 소거 활성도는 99.12%에서 99.9%까지 저해하는 것으로 나타나 DPPH 라디칼 소거능보다 비교적 더 높은 저해 활성을 나타내었으며 ascorbate 상당량은 0.486 mM였다. total anthocyanin과 총폴리페놀 화합물과의 상관관계는 y = 15.192x + 3.2169(R²=0.2748), 총플라보노이드와의 상관관계는 y = 15.18x + 0.555(R²=0.6226), total proanthocyanidin과의 상관관계는 y = 14.918x + 2.3422(R²=0.3372), 당도와의 상관관계는 y = 10.558x + 11.126(R²=0.1925)로 나타났으며, 이중 total anthocyanin과 총플라보노이드와의 상관관계가 가장 높았으며 당도와의 상관관계가 가장 낮은 것으로 확인되었다.

• 한국식품영양학회지
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• 제26권4호
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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.

• 한국식품과학회지
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• 제47권6호
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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.

• 한국잡초학회지
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• 제18권3호
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• pp.246-256
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• 1998

Metsulfuron-methyl 처리시 옥수수에 발현되는 자색화의 원인을 알아보기 위하여 제반실험을 수행하였다. Metsulfuron-methyl 처리시 농도와 시간에 의존하여 당과 anthocyanin의 함량이 증가되었고, 증가된 anthocyanin은 ILE+VAL이나 DCMU 처리에 의해서 경감되었다. 당을 외부로부터 공급하였을 때 당 농도에 의존하여 anthocyanin 함량이 증가되었고, 당형성이 제한되어 있는 백화조직에서는 metsulfuron-methyl 처리로 anthocyanin 생성이 증가되지 않았다. 그리고 metsulfuron-methyl은 광합성 자체를 억제하지 않았다. Metsulfuron-methyl에 의한 anthocyanin 축적을 구조 유전자 변이주 모두에서는 관찰할 수 없었고, 조절유전자 변이주 중에서는 R-r, r-r에서만 anthocyanin축적을 관찰할 수 있었다. 이들의 제반 결과는 metsulfuron-methyl이 처리되면 광합성 산물인 당이 축적되고, 이는 anthocyanin 생합성 과정에 관련된 유전자를 자극함으로써 anthocyanin 생합성과정을 활성화시키며 이로 인해 옥수수가 자색화됨을 시사해 준다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2018년도 추계학술대회
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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.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2018년도 추계학술대회
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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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• 제4권2호
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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.

• 한국미생물·생명공학회지
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• 제17권3호
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• pp.257-262
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• 1989

착색용 포도품종(Vitis hybrid)의 조직으로부터 callus를 유도하고 액체 진탕배양을 행하여 세포 생육 및 anthocyanin의 생성에 미치는 각종 인자들에 대하여 조사한 결과 광조사량 및 무기질소원 농도가 가장 큰 영향을 미치는 것으로 나타났다. 즉, 광조사량이 10,000lux 였을 때는 암소에서 배양했을 때보다 anthocyanin 생성량은 약 2배 증가하였다. 또한 기존 MS 배지의 무기질소원 농도를 20배로 감소시켜 배양했을 때 전체 anthocyanin 생성량은 약 5-6배, 건조 중량당 함량은 약 16배 증가함을 알 수 있었다. 또한 무기질소원으로 nitrate만을 첨가했을 때 가장 높은 수율을 나타냈다. 고농도의 Co$^{2+}$, Fe$^{2+}$와 Miller 배지, Gamborg 배지 등이 anthocyanin 생산에 적합한 것으로 나타났으며, MS medium 및 modified MS medium을 이용한 2단계 배양을 시도하여 약 40mg/flask의 높은 anthocyanin 수율을 얻을 수 있었다.