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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F11%3A00180367%21RIV12-MSM-43210___
rdf:type
n13:Vysledek skos:Concept
dcterms:description
Anthocyanins are natural colorants. They have been shown to have some beneficial health effect. Red and amber durum wheats contain as major xanthophylls pigments, carotenoids and flavones. Blue and purple wheats are different from those that contain another group of pigments, anthocyanins. Grain from six wheat lines differing in pigmentation was used in this study: %22UC 660 49%22 (blue aleurone), A. Arraseita (purple perikarp), %22TBS%22 (blue aleurone), %22ANK 28B%22 (purple perikarp), %22N 67%22 (red pericarp), Heroldo (white pericarp). Wheat grains were harvested every five days begining 15th day post anthesis, ending once the grains reached physiological maturity (40th day post anthesis), for a total six sampling dates. Anthocyanins were extracted with 10 mL acidifield methanol (methanol and 1.0 N HCl, 85:15 v/v) and shaking on Ika Ultra-Turrax Tube Drive, for 2x29 min. The filtred extract were evaporated at 50 °C to dryness and redissolved in acidifield methanol. Individual anthocyanins were separated and and quantifield by highperformance liquid chomatography (HPLC). Anthocyanin concentration increased rapidly during grain development and then decreased before maturity. Cyanidin 3-glucoside was the predominant anthocyanin in purple wheat. Delphinidin 3-glucoside is the principal one in blue wheat. Anthocyanins are considered to be physiologically active substances, whose importance in promoting health and reducing the risk of chronic disease has been scientifically documented. This means that the presence of wheat anthocyanins in pigmented wheat, can be a source of bioactive compounds for use in the food industry. Anthocyanins are natural colorants. They have been shown to have some beneficial health effect. Red and amber durum wheats contain as major xanthophylls pigments, carotenoids and flavones. Blue and purple wheats are different from those that contain another group of pigments, anthocyanins. Grain from six wheat lines differing in pigmentation was used in this study: %22UC 660 49%22 (blue aleurone), A. Arraseita (purple perikarp), %22TBS%22 (blue aleurone), %22ANK 28B%22 (purple perikarp), %22N 67%22 (red pericarp), Heroldo (white pericarp). Wheat grains were harvested every five days begining 15th day post anthesis, ending once the grains reached physiological maturity (40th day post anthesis), for a total six sampling dates. Anthocyanins were extracted with 10 mL acidifield methanol (methanol and 1.0 N HCl, 85:15 v/v) and shaking on Ika Ultra-Turrax Tube Drive, for 2x29 min. The filtred extract were evaporated at 50 °C to dryness and redissolved in acidifield methanol. Individual anthocyanins were separated and and quantifield by highperformance liquid chomatography (HPLC). Anthocyanin concentration increased rapidly during grain development and then decreased before maturity. Cyanidin 3-glucoside was the predominant anthocyanin in purple wheat. Delphinidin 3-glucoside is the principal one in blue wheat. Anthocyanins are considered to be physiologically active substances, whose importance in promoting health and reducing the risk of chronic disease has been scientifically documented. This means that the presence of wheat anthocyanins in pigmented wheat, can be a source of bioactive compounds for use in the food industry.
dcterms:title
Optimalization chromatographic isolation of anthocyanins Optimalization chromatographic isolation of anthocyanins
skos:prefLabel
Optimalization chromatographic isolation of anthocyanins Optimalization chromatographic isolation of anthocyanins
skos:notation
RIV/62156489:43210/11:00180367!RIV12-MSM-43210___
n13:predkladatel
n18:orjk%3A43210
n3:aktivita
n21:S
n3:aktivity
S
n3:dodaniDat
n15:2012
n3:domaciTvurceVysledku
n6:4995775 n6:3383504 n6:9000240 n6:8683913 n6:8740658
n3:druhVysledku
n5:D
n3:duvernostUdaju
n20:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
218690
n3:idVysledku
RIV/62156489:43210/11:00180367
n3:jazykVysledku
n9:eng
n3:klicovaSlova
optimalization; chromatographic isolation; anthocyan
n3:klicoveSlovo
n14:chromatographic%20isolation n14:optimalization n14:anthocyan
n3:kontrolniKodProRIV
[FA43461C251F]
n3:mistoKonaniAkce
Brno
n3:mistoVydani
Brno
n3:nazevZdroje
MendelNet 2011
n3:obor
n16:CB
n3:pocetDomacichTvurcuVysledku
5
n3:pocetTvurcuVysledku
5
n3:rokUplatneniVysledku
n15:2011
n3:tvurceVysledku
Zítka, Ondřej Húska, Dalibor Kizek, René Chabinová, Jana Klejdus, Bořivoj
n3:typAkce
n11:CST
n3:zahajeniAkce
2011-01-01+01:00
s:numberOfPages
8
n12:hasPublisher
Mendelova zemědělská a lesnická univerzita v Brně
n7:isbn
978-80-7375-563-8
n10:organizacniJednotka
43210