EFFECT OF SUCROSE TREATMENT ON STABILITY OF ANTHOCYANIN-COPIGMENT COMPLEX IN RED ONION (ALLIUM CEPA) IN AZARSHAHR

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SEDGHIEH N.; JAMEI R.

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Journal: Journal of Plant Research Year:2015 | Volume:28 | Issue:2 Page(s): 354-363

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Information Journal Paper

Title

EFFECT OF SUCROSE TREATMENT ON STABILITY OF ANTHOCYANIN-COPIGMENT COMPLEX IN RED ONION (ALLIUM CEPA) IN AZARSHAHR

Author(s)

SEDGHIEH N. | JAMEI R. | Issue Writer Certificate

Keywords

ANTHOCYANINQ2

SUCROSEQ2

COPIGMENTATIONQ2

RED ONIONQ2

Abstract

ANTHOCYANINs are a subclass of flavonoids and are responsible for red, purple, and blue colors of many flowers, fruits and vegetables. The stability of ANTHOCYANIN color can be improved by COPIGMENTATION. Copigments are colorless substances which can form a colored cluster with colorless forms of ANTHOCYANINs. The color changes in fruits, vegetables and flowers may be caused by these reactions between ANTHOCYANINs and various organic compounds present in higher plants. In this study COPIGMENTATION of ANTHOCYANIN in RED ONION was investigated with four copigments: tannic acid, coumaric acid, caffeic acid, and benzoic acid in five levels of copigment concentrations: 0, 120, 240, 480, 960 (mg/l). The effect of the COPIGMENTATION process on copigment concentration and the effect of sugar on the process were examined. The COPIGMENTATION of ANTHOCYANIN resulted in increase in both hyperchromic effect and bathochoromic shifts. In this study, tannic acid had the highest hyperchromic effect (0.093) and benzoic acid had the lowest one (0.051). Copigments had the highest effects in their highest concentrations. Low concentration of SUCROSE (10%) improved the stability of ANTHOCYANIN-copigment complex. In this study, tannic acid was the predominant among the other copigments.

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APA: Copy

SEDGHIEH, N., & JAMEI, R.. (2015). EFFECT OF SUCROSE TREATMENT ON STABILITY OF ANTHOCYANIN-COPIGMENT COMPLEX IN RED ONION (ALLIUM CEPA) IN AZARSHAHR. JOURNAL OF PLANT RESEARCH (IRANIAN JOURNAL OF BIOLOGY), 28(2), 354-363. SID. https://sid.ir/paper/248952/en

Vancouver: Copy

SEDGHIEH N., JAMEI R.. EFFECT OF SUCROSE TREATMENT ON STABILITY OF ANTHOCYANIN-COPIGMENT COMPLEX IN RED ONION (ALLIUM CEPA) IN AZARSHAHR. JOURNAL OF PLANT RESEARCH (IRANIAN JOURNAL OF BIOLOGY)[Internet]. 2015;28(2):354-363. Available from: https://sid.ir/paper/248952/en

IEEE: Copy

N. SEDGHIEH, and R. JAMEI, “EFFECT OF SUCROSE TREATMENT ON STABILITY OF ANTHOCYANIN-COPIGMENT COMPLEX IN RED ONION (ALLIUM CEPA) IN AZARSHAHR,” JOURNAL OF PLANT RESEARCH (IRANIAN JOURNAL OF BIOLOGY), vol. 28, no. 2, pp. 354–363, 2015, [Online]. Available: https://sid.ir/paper/248952/en

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