anthocyanin/dúška

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Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure.

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Intermolecular copigmentation is one of the mechanisms of stabilization of anthocyanins in nature and is also responsible for the characteristic color and stability of aged red wines. In the present study, the effect of polyphenol oxidase (PPO) activity on phytochemical stability of an ascorbic

Use of Modified Phenolic Thyme Extracts (Thymus vulgaris) with Reduced Polyphenol Oxidase Substrates as Anthocyanin Color and Stability Enhancing Agents.

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Residual enzymatic activity in certain foods, particularly of polyphenoloxidase (PPO), is responsible for the majority of anthocyanin degradation in food systems, causing also parallel losses of other relevant nutrients. The present work explored the feasibility of modifying phenolic profiles of

Antioxidant and antibacterial activity of flavonoid-, polyphenol- and anthocyanin-rich extracts from Thymus kotschyanus boiss & hohen aerial parts.

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The total phenolic and flavonoid contents, antioxidant and antibacterial properties of flavonoid- (water, ethyl acetate and hexane fractions), polyphenol- and anthocyanin-rich extracts of Thymus kotschyanus aerial parts were investigated. All the extracts showed significant amounts of phenolic and

Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate.

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The purpose of this study was to evaluate the total phenolic extracts and antioxidant activity and anthocyanins of varieties of the investigated plants. These plants include oregano, thyme, terebinth, and pomegranate. The optimum extraction conditions including temperature and solvent of the

Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods.

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BACKGROUND Anthocyanins and other polyphenols from flowers and bracts of Thymus sp. are studied. An anthocyanin-rich food colourant with interesting high antioxidant activity from Thymus moroderi has been obtained, and applied to colour foods. RESULTS Anthocyanins and other polyphenols from T.

Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation.

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This study evaluated the phytochemical stability and organoleptic attributes of an ascorbic acid-fortified muscadine grape juice as affected by dense phase CO2 processing (DP-CO2) and addition of thyme polyphenolic cofactors (Thymus vulgaris; 1:100 anthocyanin-to-cofactor molar ratio) in efforts to

Effect of nano-composite and Thyme oil (Tymus Vulgaris L) coating on fruit quality of sweet cherry (Takdaneh Cv) during storage period.

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Sweet cherry is one of the most appreciated fruit by consumers since it is an early season fruit and has an excellent quality. In this study effect of active nano composite formed from chitosan (as a matrix material), nano cellulose fiber (1% concentration) and Thyme oils (Tymus Vulgaris L) at 1%

A Novel Aspect of Essential Oils: Coating Seeds with Thyme Essential Oil induces Drought Resistance in Wheat.

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Coating seeds with biostimulants is among the promising approaches in crop production to increase crop tolerance to drought stress. In this study, we evaluated the potential of coating durum wheat seeds of the cultivar 'Karim' with thyme essential oil on enhancing seed germination and seedling

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