Thermal stability of anthocyanins from eggplant, Solanum melongena L.
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چکیده
منابع مشابه
Agrobacterium Mediated Genetic Transformation of Eggplant (Solanum Melongena L.)
An efficient variety-independent method for producing transgenic eggplants (Solanum melongena L.) via Agrobacterium tumefaciens-mediated genetic transformation was developed. Two weeks old cotyledon explants were transformed by co-cultivation with Agrobacterium tumefaciens strain LBA4404 harboring a binary vector pVDH65 carrying the reporter gene β-glucuronidase intron (GUS-INT) and the marker ...
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Genetic divergence among 19 eggplant genotypes was estimated using Mahalanobis’s D statistic. Altogether five clusters were formed. Cluster I contained the highest number of genotypes (7) and cluster IV and V contained the lowest (2). The pattern of distribution of genotypes from different geographical locations into five clusters was random, demonstrating that geographical isolation may not be...
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Eggplant is highly responsive to various tissue culture techniques. Somatic embryogenesis and direct organogenesis are widely studied protocols in this crop, but potential of regeneration varies with genotype, explant and culture media supplemented with different combination and concentration of growth hormones. The genotype is the most important factor affecting somatic embryogenesis and organ...
متن کاملAnthocyanins, colour and antioxidant properties of eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peel extracts.
Acetone extracts from eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peels both belonging to the Solanaceae plant family were characterized with respect to their anthocyanin profiles, colour qualities and antioxidant capacities. According to HPLC-DAD-MS3 analyses the major anthocyanin in eggplant was delphinidin-3-rutinoside, while the predominant pigment in violet peppe...
متن کاملExtraction, Identification and Thermal Stability of Anthocyanins from Eggplant Peel as a Natural Colorant
In the present study, various mixtures of aqueous ethanol and acetone solutions were utilized to extract anthocyanins from eggplant peel by a discontinuous process to obtain a natural red-purple colorant. First, the most appropriate combination for extraction solvent was selected as ethanol 70 wt in water acidified with acetic acid 3 wt, which was determined by analysis of extraction yields and...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1990
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.37.12_984