Corpus ID: 221792709

IDENTIFICATION OF GLYCONE TYPES IN THE CROWN FLOWER OF BATU LOCAL ROSES USING LC-MS ANALYSIS

@inproceedings{Saati2016IDENTIFICATIONOG,
  title={IDENTIFICATION OF GLYCONE TYPES IN THE CROWN FLOWER OF BATU LOCAL ROSES USING LC-MS ANALYSIS},
  author={E. Saati},
  year={2016}
}
Rose flower is symbol of love that has plenty of benefits. It can be used for preventing and treating various diseases. Rose is known to contain anthocyanin pigments in which a glycone compound is bonded to aglycone as its anthocyanidine. Anthocyanins of Batu local rose were characterized as cyanidin and malvidin-glycosides. This study aimed to identify the type of glycone contained in the crown of roses using LC-MS (Liquid Chromatography Mass Spectrometry) analysis. Research was conducted by… Expand

Figures from this paper

The anthocyanin pigment extract from red rose as antibacterial agent
Red rose consisting of anthocyanin pigment has been used as an antibacterial agent. However, there is no study on the anthocyanin pigment extract from red rose as the antibacterial agent. TheExpand
The Effectiveness Test of Application Anthocyanin’s Extract in Fruit Jam from Several Local Biodiversities
The quality of fruit jam was determined by various factors, namely sugar concentration, pectin, and type of extract pigments as a colorant. The study is to investigate the effectiveness of severalExpand

References

SHOWING 1-10 OF 44 REFERENCES
Identification and quantification of anthocyanin pigments in colored rice
TLDR
The most abundant anthocyanin in black and wild rice was C3G, and another pigment has not been characterized and was tentatively identified as cyanidin-fructoside on the basis of spectroscopic properties with λmax of aglycone in 1% HCl methanol at 537 nm. Expand
TOTAL ANTHOCYANIN CONTENT IN BLUE CORN COOKIES AS AFFECTED BY INGREDIENTS AND OVEN TYPES
Anthocyanins, a group of pink to purple water-soluble flavonoids, are well known as naturally occurring pigments credited with numerous potential health benefits. However, they are sensitive toExpand
Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains.
TLDR
This paper presents complete HPLC profiles and MS spectrometric data, obtained under the same experimental conditions, for common vegetables, pistachio nuts, and sorghum that contain anthocyanins. Expand
EKSTRAKSI DAN ANALISIS ZAT WARNA BIRU (Anthosianin) DARI BUNGA TELANG (Clitoria Ternatea) SEBAGAI PEWARNA ALAMI
Needs of dyes in the food processing industry is increasing. In Indonesia a potential source of color-producing pigments derived from natural sources like flowers is still not fully utilized becauseExpand
Copigmentation reactions and color stability of berry anthocyanins
Anthocyanin colors and factors which stabilize and enhance these labile pigments were studied in this thesis. Berry anthocyanin colors were successfully improved by phenolic acid and natural plantExpand
Food colorants: anthocyanins.
  • F. Francis
  • Chemistry, Medicine
  • Critical reviews in food science and nutrition
  • 1989
TLDR
The natural colorant area can be subdivided into anthocyanins, betalains, chlorophylls, carotenoids, flavonoids, polyphenols, Monascus, hemes, quinones, biliproteins, safflower, turmeric, and miscellaneous. Expand
ACYLATED ANTHOCYANINS AS STABLE, NATURAL FOOD COLORANTS - A REVIEW
There is a demand for food colorants from natural sources that can serve as alternatives to the use of synthetic dyes due to the consumer concerns over the use of synthetic additives. DocumentedExpand
Pressurized acidified water extraction of black carrot [Daucus carota ssp. sativus var. atrorubens Alef.] anthocyanins
The anthocyanins present in black carrot were extracted with pressurized water acidified with sulfuric, citric and lactic acids. Anthocyanin degradation became significant above 100 °C and there wasExpand
Anthocyanins are efficiently absorbed from the stomach in anesthetized rats.
TLDR
It is demonstrated that anthocyanin glycosides were quickly and efficiently absorbed from the stomach and rapidly excreted into bile as intact and metabolized forms. Expand
Tracking color and pigment changes in anthocyanin products
Anthocyanin pigments readily degrade during processing and storage of foodstuffs, which can have a dramatic impact on color quality and may also affect nutritional properties. Total anthocyaninExpand
...
1
2
3
4
5
...