Properties of anthocyanins from grape cell culture

Journal of Food Science

Volumn 62, Issue 2, 1997, Pages 246-248

  Cormier, F ^a   Couture, R ^b   Do, C B ^a   Pham, T Q ^c   Tong, V H ^c  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b A Lassonde Inc   (Canada)

^c Polytechnic University   (Viet Nam)

Author keywords

anthocyanin; cell culture; color stability; food colorant; grape

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA; VITIS SP.; ZEA MAYS;

EID: 0030993236     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb03977.x     Document Type: Article

References (8)

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2. Baublis, A., Spomer, A., and Berber-Jiménez, M.D. 1994. Anthocyanin pigments: comparison of extract stability. J. Food Sci. 59: 1219-1221, 1233.
3. Brouillard, R. 1982. Chemical structure of anthocyanins. Chapter 1 in Anthocyanins as Food Colours, P. Mar kakis (Ed), p. 1-40. Academic Press, New York.
4. Cormier, F., and Do, C.B. 1993. Vitis vinifera L. (grapevine): In vitro production of anthocyanins. Ch. 27 in Biotechnology in Agriculture and Forestry, Vol. 24. Medicinal and Aromatic Plants V, Y.P.S. Bajaj (Ed), p. 373-386. Springer-Verlag, Berlin, Heidelberg.
5. Cormier, F., Do, C.B., and Nicolas, Y. 1994. Anthocyanin production in selected cell lines of grape (Vitis vinifera L.). In Vitro Cell. Dev. Biol., 30P: 171-173.
6. Idaka, E., Yamakita, H., Ogawa, T., Kondo, T., Yamamoto, M., and Goto, T. 1987. Structure of three diacylated anthocyanins isolated from red cabbage, Brassica oleracea. Chem. Letters: 1213-1216.
7. Koda, T., Ichi, T., and Sekiya, J. 1992. Properties of pigment from cultured plant cells of Perilla frutescens as food colors. Nippon Shokuhin Kogyo Gakkaishi, 39(10): 845-849.
8. Madhavi, D.L., Juthangkoon, S., Lewen, K., Berber-Jimenez, M.D., and Smith, M.A.L. 1996. Characterization of anthocyanins from Ajuga pyramidalis Metallica Crispa cell cultures. J. Agric. Food Chem. 44: 1170-1176.