A Bioactive Material from Plants Rich in Anthocyanins

Article Preview

Abstract:

To exploit a bioactive material as components of functional products, juices from purple perilla; purple potato and blueberry were abstracted and concentrated. These concentrated juices were diluted to optimize the composition by evalustion of lavor. A bioactive material with 30% concentrated juice from purple perilla,50% from blueberry and 20% from purple potato, which contains 3.72% anthocyanin and shows antioxidant activity. This biomaterial can be use in processing functional products which have the functions of plant anthocyanin.

You might also be interested in these eBooks

Info:

Periodical:

Pages:

4756-4759

Citation:

Online since:

September 2014

Export:

Price:

Permissions CCC:

Permissions PLS:

Сopyright:

© 2014 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

* - Corresponding Author

[1] X. L. Wu, G. R. Beecher J. M. Holden, D. B. Haytowitz, S. Gebhardt And R. L. Prio: J. Agric. Food Chem. Vol. 54(2006), pp.4069-4075.

Google Scholar

[2] G. Mazza: Ann Ist Super Sanità. Vol. 43(4), 2007, pp.369-374.

Google Scholar

[3] L. Jakobek, M. Seruga, M, M. Kosaannodvic and I. Novak: Deutsche Lebensmittlel-Rundschau. Vol. 131(1), 2007, cp. 58-64.

Google Scholar

[4] J. Shipp and El-Sayed M. Abdel-Aal: The Open Food Science Journal, 4(2010), pp.7-22.

Google Scholar

[5] M. A. Lila: Journal of Biomedicine and Biotechnology. Vol. 5(2004), pp.306-313.

Google Scholar

[6] A. B1kowska-Barczak: Pol. J. Food Nutr. Sci., Vol. 14/55(2), 2005, pp.107-116.

Google Scholar

[7] K. Iwasaki, Q. Wang and H. Seki: Phytomedicine. vol. 7(4), 2000, pp.259-263.

Google Scholar

[8] M. Igarashi and Y. Miyazaki: Evidence-Based Complementary and Alternative Medicine. Vol. 2013, pp.1-6.

Google Scholar

[9] E. C. Monyilla, S. Hillebrrand and P. Winterhalter: Fruit, Vegetable and Cereal Science and Biotechnology. Vol. 5(2), 2010, P. 19-24.

Google Scholar

[10] O. Tokusoglu and Z. Yildirim: Turkish Journal of Field Crops. Vol. 17(2), 2012, pp.87-90.

Google Scholar

[11] R. Kurata, M. Adachi, O. Yamakawa, and M. Yoshimoto: Journal of Agricultural and Food Chemistry. Vol. 55(2007), pp.185-190.

Google Scholar

[12] M.A.L. Smith, K.A. Marley, D. Seigler, K.W. Singletary And B. Meline: Sensory and Nutritive Qualities of Food. Vol. 65(2), 2000, pp.352-356.

DOI: 10.1111/j.1365-2621.2000.tb16006.x

Google Scholar

[13] J. Lee: J Of AOAC Iinternational. Vol. 88(5), 2005 pp.1269-1276.

Google Scholar

[14] L. Meng, Y. F. Lozano, E. M. Gaydou and B. Li: Molecules. 20 Vol. 14(2009), pp.133-140.

Google Scholar

[15] Y. Jiao1, Y. Jiang, W. Zhai1 and Z. Yang L. African Journal of Biotechnology Vol. 11(27), 2012, pp.7046-7054.

Google Scholar