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Characterisation of anthocyanins derived from carrot (Daucus carota) cell culture

Narayan, M. S. and Venkataraman, L. V. (2000) Characterisation of anthocyanins derived from carrot (Daucus carota) cell culture. Food Chemistry, 70. pp. 361-363. ISSN 0308-8146

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Official URL: http://www.elsevier.com/locate/foodchem

Citations: 21 in Google Scholar


Abstract

Two anthocyanin pigments were isolated from cell cultures of Carrot, Nentes scarlet-104 local variety. Chemical hydrolysis,column and paper chromatography, HPLC, proton and 13C NMR and mass spectroscopic studies indicated the presence of cyanidin-3-lathyroside [cyanidin-3-0{β-D-xylopyranosyl (1->2) &beta-D-galacto pyranoside}] (90%) and cyanidin-3-&beta-D-glucopyranoside (10%) in the callus cultures, whereas only cyanidin-3-lathyroside (0.05%) was found in the explant carrot. The significant difference was that there was no acylated anthocyanin present as reported in other varieties of carrot.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jun 2005
Last Modified: 28 Aug 2018 05:29
URI: http://ir.cftri.com/id/eprint/10

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