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One of the largest gene families in plants is MYB which contain a DNA-binding domain regulating gene transcription. These transcription factors (TF) have various functions in a wide range of plants. For example, biosynthesis pathway of anthocyanin as secondary metabolites and responsible for coloration in different plant tissues is regulated by the above-mentioned TFs. In the current study, Using homologous genes in the species close to mulberry (Morus Alba), a fragment of a new MYB transcription factor belonging to MYB gene family was isolated from this plant. First protein sequence of 14 different genes regulating anthocyanin from the species close to mulberry family (moraceae) were selected and then aligned, subsequently the region with the highest similarity was nominated. Following this, the cDNA sequence of these genes was aligned and a location which had a high rate of similarity was considered. With regard to large polymorphism in this sequence, degererate primers were designed and used to isolate the target gene.

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The red color of pomegranate juice is primarily associated with anthocyanin pigment. Studies showed that anthocyanin has low stability during processing and storage time and color of pomegranate juice decreased significantly over time. Copigmentation between Anthocyanins and copigments such as phenolic acids and flavonoids, is the main color stabilizing mechanism and is regarded today as one of the significant factors of structure stabilization, colorant of Anthocyanin under in vivo conditions. Anthocyanin copigmentation gives brighter, stronger and more stable colors than those expressed by anthocyanin alone. The objective of this study was to compare the effects of Ferulic acid and Tannic acid in concentrations of 230, 460, and 920 mg/lit on the color stability and sensory acceptance of pomegranate juice kept in 5°C during 60 days of storage. In order to investigate the color stability, change in absorption maximum wavelength (Δλmax) and change in maximum absorbance (ΔAmax), Total color difference (ΔE), and total anthocyanin content, all treatments and control were evaluated by spectrophotometer, hunterlab colorimeter, and HPLC respectively in day 1,10,20,30, and 60 in 5°C. Furthermore, the sensory acceptance level of samples was evaluated by trained panelists in first and 60th day in 5°C. The results showed that Total anthocyanin content, Redness (a*), maximum absorbance (Amax), and absorption maximum wavelength (λmax) in treated samples with 230, 460, and 920 mg/lit of Ferulic acid and in treatment with 920 mg/lit Tannic acid increased significantly (P<0.05) during storage period of 60 days compare with the control. Increase in Ferulic acid and Tannic acid concentration decreased the sensory acceptance significantly (P<0.01), Also in treatments with 230, 460, 920 mg/lit of Ferulic acid, the sensory acceptance was higher compared to similar concentrations.

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In present study, dried pomegranate peel of three dominant Iranian varieties was extracted by soxhlet extraction (SE) method via four solvents. In this study Five anthocyanins were identified and quantified in the extracts by high performance liquid chromatography (HPLC) coupled with ultraviolet-visible (UV-Vis) spectrometric detector at wavelength of 517 nm according to their retention times and external standard method. According to the results extraction yield of Poost Siyahe Shirine Ardestan (PSSA) variety is more than other two varieties and extraction yield of ethanolic extracts is more than other solvents in p≤0.05. HPLC analysis was indicated pomegranate peel include of more mono glucoside anthocyanins than di glucoside anthocyanins also the most of anthocyanins particularly mono glucoside anthocyanins were detected in ethanolic extract obtained from dried peel of PSSA variety.    

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This study aimed to produce a smart infection warning film based on chitosan and gum arabic containing anthocyanin (0.5, 0.75, and 1 g) as a wound infection warning. Chitosan/gum film was prepared in a ratio of 1:2 with different doses of anthocyanin pigment (0.5, 0.75, and 1 g), and the control sample was considered without anthocyanin. The prepared film was evaluated on Pseudomonas and Mannitol salt agar media. To evaluate the functional properties of the prepared film, the amount of moisture, solubility, thickness, and water absorption of the treatments were measured. The lowest and highest film moisture content were in the control treatment, and the treatment contained 0.75% anthocyanins, respectively. As the percentage of anthocyanin increased, the thickness and solubility of the samples decreased significantly. Regarding the water absorption test, the highest amount was related to the treatment containing 1% anthocyanin, and the lowest amount belonged to the control treatment. To evaluate the effect of chitosan or gum film containing anthocyanin on the culture medium when the bacteria were well grown, chitosan or gum biofilms containing different concentrations of anthocyanin were cut to 1.1 cm and cut into It was placed on the culture medium for 60 minutes, and the color change of the films was checked with a colorimeter. The highest rate of color change of films in culture medium containing Pseudomonas aeruginosa was obtained in the treatment containing 0.5%; however, in the case of Pseudomonas aureus, the highest color change was observed in the treatment containing 1%. Finally, the best film in terms of physical characteristics is the 1% treatment, and in terms of color change in response to the growth of Pseudomonas, it is 0.5%, and for Staphylococcus aureus, it is 1%.

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Tannins are plant natural products with a high molecular weight and can form a complex with the protein and carbohydrates.This plant important material  have properties such as anti-microbial and proteins precipitation. The aim of this study was to investigate the feasibility of industrial mass production of tannins from pistachio hull. Two extraction methods, i.e.  shaker and ultrasonic Extraction and four solvents (acetone 70% ,ethanol 50% , methanol 50% and water) were performed in two species kalleghuchi (P. vera cv. Kallehghuchi) and Ohadi (P.vera cv . Ohadi). The results showed that the highest and the lowest insoluble tannin was measured 13.18 and 11.99 mg/g DW respectively related to maceration method  in the ohadi, Acetone and methanol. But the highest and the lowest soluble tannin was measured 55.32 and 34.46 mg/g DW respectively related to maceration method  in the ohadi, ethanol and kalleghuchi, water. Anthocyanin in Pistachio hull kalleghuchi  and ohadi was measured 9.09 and 10.71  μmol/g DW and Pistachio nute kalleghuchi  and ohadi 4.12 and 4.19  μmol/g DW . The results suggest the application of pistachio green hull as a cheap and easily accessible source for production of natural bioactive compounds.

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The aim of present study was therefore to investigate the effect of different duty cycles (8, 12 & 16%) at different times (2.5, 5 & 10 min) of plasma treatment on anthocyanin content, color change and microboal quality of barberry juice in comparison with thermally pasteurized (80 °C for 2 min) and untreated samples. The results showed that all plasma-treated samples possessed higher anthocyanin content as well as greater L* and a* values than thermally-treated and untreated samples (p≤0.05), regardless of duty cycles and treatment times; This superiority was, however, more pronounced (p≤0.05) for the longer plasma treatments. Likewise, the longer plasma treatment was accompanied by significant decrease in total microbial count as well as yeasts and molds count (p≤0.05) of barberry juice. It was observed that the improving effect of prolonged plasma treatment on microbial quality of barberry juice was intensified at higher duty cycles. However, the microbial quality of plasma-treated barberry juice was far lower than that of thermally pasteurized sample. The results of this study show that the barberry juice treated with cold atmospheric plasma had higher nutritional value and more desirable color than thermally pasteurized one but despite the decrease in contamination, failed to meet the requirements of ISIRI for microbial quality.

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Softening, enzymatic browning and microbial activity are the most common problems of pomegranate arils during storage. In order to improve these problems, postharvest treatments of nitric oxide and cold storage were studied on pomegranate arils. Therefore, In order to evaluate the effect of temperature and different concentrations of nitric oxide on pomegranate arils, a factorial experiment was conducted based on a completely randomized design with three replications. In this study, nitric oxide was used at concentrations of 0, 5 and 10 µM/L as liquid solutions. The arils were dipped in solution for fifteen seconds and were packed by polyethylene containers after drying at room temperature. They were stored at cold temperatures (2, 4 and 8°C). The qualitative, quantitative and biochemical parameters were measured on days 0, 7, 14 and 21 of the storage period. The ANOVA results showed that the different concentrations of nitric oxide and storage temperatures caused significant differences among most of the evaluated parameters. The exposure of arils to nitric oxide at concentration of 10 µM/L and storage at 8°C caused them lower 50% weight loss and less 21% ion leakage, as well as higher marketability, anthocyanin content, total phenolic and antioxidant activity compared to arils of the control group storage at 2°C after 21 days. In general, arils treated with 10 µM/L of nitric oxide at 8°C showed the best apparent quality and storage life of pomegranate arils.    
 

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Bilberry [Vaccinium myrtillus Linn. (Ericaceae)] fruit (VMF) has been traditionally used for treatment of bladder stones, biliary disorders, scurvy, coughs, and lung tuberculosis. VMF may have some pharmaceutical properties owing to these uses, but in vivo and in vitro studies are limited for clarification of medicinal activity and its antidiabetic and antioxidant properties are not investigated in detail. Anti-amylase, anti-glucosidase, and antioxidant activities of methanol (ME), ethanol (EE), acetone (AE), and water (WE) extracts of VMF were investigated. In addition, some chemical compositions were determined by using spectrophotometric methods. Antidiabetic and antioxidant activities of extracts were studied by using different tests such as α-amylase and α-glucosidase inhibitory, total antioxidant, DPPH scavenging activities according to in vitro methods at different concentrations (10-250 μg mL^-1). Compared with the standards, ME, WE, and EE showed strong total antioxidant activities with IC₅₀ (μg/mL) values of 24.46±0.34, 25.24±0.78, and 27.48±0.60, respectively. At the same time, ME (IC₅₀ 61.38±1.40 μg mL^-1) and EE (IC₅₀ 65.52±1.19 μg mL^-1) demonstrated very effective inhibitory activity against α-amylase and moderate inhibitory activity against α-glucosidase. All extracts also showed high reducing power, metal chelating activity, superoxide anion, DPPH radical, and H₂O₂ scavenging activities. Important relationships were found between biological activity and chemical composition by statistical analyses. The VMF can be used as an antidiabetic and antioxidant source in medicinal and pharmaceutical areas due to its chemical composition. Anthocyanin contents may influence the anti-amylase inhibition activity more than phenolic and flavonoid contents.

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Sardasht black grape (Vitis Viniferae cv. Rash) is one of the most important grape cultivars in west Azerbaijan province in Iran that mainly used for grape juice production. Black grape residues are a cheap source of bioactive compounds. In this research ultrasound-assisted (UAE) and maceration extraction (ME) were applied for bioactive compounds extraction of Sardasht black grape residues. A central composite design was used to obtain the optimal conditions of UAE and ME; the effects of operating conditions (temperature and time) on phenolic compounds, anthocyanin content and antioxidant activity were studied through response surface methodology (RSM). Optimized conditions were as follows: extraction time was 24 h, and temperature was 35°C for ME and 55°C and 15 min for UAE. Under these conditions the phenolic compounds, anthocyanins and antioxidant activity obtained by ME and UAE methods were 96.779 mg GAE/100 ml, 118.345 mg/L, 55.49% and 114.115 mg GAE/100 ml, 121.645 mg/L, 64.89%, respectively. This study provides evidence that UAE is an effective technique for the extraction of bioactive compounds from Sardasht black grape residues.

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The imposition of managed water deficit and early leaf removal are strategies used to improve the grapes quality in terms of anthocyanin content. The aim of our work was to evaluate the change in total anthocyanin levels during the ripening of the Sicilian grapes (Nero d'Avola and Frappato) and of the international variety of Cabernet Sauvignon, subjected to two different levels of water deficit, 0% (NI) and 30% (I) of estimated crop evapotranspiration, and subjected to Early Leaf Removal (ELR) or Not (NLR). The expression of genes involved in anthocyanin biosynthesis, such as Phenylalanine Ammonia Lyase (PAL) and UDP-glucose-Flavonoid-Glucosyl Transferase (UFGT), was also monitored. Our results indicate that the amount of anthocyanin during the ripening process can be regulated by the application of the aforementioned agronomic practises. The anthocyanin content of Cabernet Sauvignon may be risen either by the simultaneous application of Early Leaf Removal and in water restitution regime (ELR-I) or by the association of water deficit and absence of defoliation (NLR-NI). The analysis of the total content of anthocyanin in Frappato variety has globally revealed that the maximum value in the levels of pigments is reached later than in the other autochthonous Nero d'Avola variety. This finding is of considerable interest since both the harvest time and product processing might be differentiated among varieties. Conversely, the variety Nero d'Avola was not affected by the experimental conditions and showed the highest level of pigments at fully ripe time.

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Aims: The purpose of this study was to optimize the extraction of anthocyanin from red cabbage and its application in low calorie gummi candy with replacement of stevioside as a natural sweetener instead of sucrose.
Materials and Methods: In this study, the extraction of anthocyanin from red cabbage powder was performed by maceration method. Extraction variables include solvent type (acidic water, acid ethanol, acid water- acid ethanol, 50:50 ratio), solvent / solids ratio (1.20, 1.30, 1.40) ml/g, extraction temperature (40-60-80 °C), extraction time (1-2-3 h). The anthocyanin extracted in the production of functional low-free calorie gummi candy was used as a food model system.
The variables in this section included three levels of Stevioside (0.5-0.1-0.15,w/w) g and three levels of anthocyanin extracted from red cabbage (0.035-0.9-1.4, v/w) ml. Statistical analysis was performed using RSM method and a Central composite design in anthocyanin extraction stage and completely randomized design based on factorial test at 95% confidence level in gummi candy production.
Result: According to the results, Maximum extraction efficiency was predicted under the conditions of Temperature and time, 40 °C and 1 hour and the solvent / solids ratio of 20 ml/g, with acidic solvent. The results of analysis of variance showed that the FI2 model was significant for the anthocyanin yield. The R2 was 0.835, and the lack of fit was not significant. The total anthocyanin concentration predicted was 300.53 (mg/100 g of dry matter). Based on the results of the tissue profile, gummi candies containing 0.9% anthocyanins and 0.1% stevia were selected and with appropriate characteristics
Conclusion: Based on the results, red cabbage anthocyanins can be used as natural dye in the production of functional foods such as gummi candy and by substituting sugar (using stevioside and inulin), healthier, more nutritious products with optimal quality characteristics produced.

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Optimization of extraction of bioactive compounds from seedless barberry fruit using pulsed electric field pretreatment
Abstract
 
In this research, in order to optimize the extraction process of Ethanolic extract of barberry fruit, the increase and optimization of the conditions for the extraction of anthocyanin's and bioactive compounds by means of intermittent electric field pre-treatment from three levels of electric field intensity (0.5, 1.75 and 3 kV / cm) and 3 levels of number of pulses (15, 30 and 45); then with ethanol solvent was used to extract their extracts and the amount of flavonoids, total anthocyanin, DPPH, total phenolic compounds, iron regeneration capacity, vitamin C and acidity compared to control (no treatment)  Was studied. The results showed that the total phenol content of the extract decreased by increasing the number of pulses and reducing the intensity of the pulsed electric field applied to the sample. The increase in the electric field strength and the number of pulses initially increased the flavonoid content, DPPH and iron ion recovery capacity, but with the increase of these variables, these three parameters decreased. Also, with increasing of these parameters, the anthocyanin level and vitamin C content increased. The acidity of the sample was reduced and then increased by increasing the electric field strength and applied pulse number. Regarding the results of the process optimization, it can be concluded that the electrical field intensity of 2.003 kV / cm and applying 29 pulses can increases the antioxidant properties of the produced product compared with the control sample.

 

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Cornelean cherry is a very perishable fruit that requires proper postharvest management to reduce losses. This study was aimed to increase the postharvest life and marketability of the product using postharvest calcium chloride treatments. The present study was conducted in a factorial experiment based on a completely randomized design with three replications. Factors included 3 immersion calcium chloride treatments (0, 60 and 80 mM), 4 storage times (0, 10, 20 and 30 days) and two cornelean cherry genotypes. Fruit samples were harvested at maturity (more than 90% of red skin) and immersion treatments were applied on them. During and after the experiment, different physicochemical traits of fruits were studied. The results showed that KKP2 genotype had lower mean firmness and sugar content and higher weight loss percentage than Hir genotype. The results showed that the two genotypes did not show significant differences in terms of pH and titratable acidity. Firmness, titratable acid, ascorbic acid, anthocyanin and phenol decreased over time. Among immersion treatments, the highest and lowest firmness, titratable acid and ascorbic acid belonged to 60 mM calcium and control (distilled water), respectively. The difference between 60 and 80 mM calcium chloride treatments was not significant. The lowest fruit weight loss was obtained in 80 mM calcium chloride treatment.

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In order to evaluate the quality and quantity of some important commercial Iranian pomegranate cultivars, in the climatic conditions of Yazd, the fruits of 12 cultivars including: Ardestani Mahvalat, Bejestani, Shishekap Ferdows, Naderi Badroud, Qajaq Qom, Gel Tafti, Shirin Shahvar, Robab Neyriz, Malase Yazdi, Malase Saveh, Malase Yousefkhani and Khazar Bardaskan were harvested at commercial maturity stage and were evaluated for important quantitative and qualitative traits. The results showed, there were significant differences among the cultivars in terms of fruit weight, skin and aril color properties (CIE L *, a *, b * and Hugh angle), soluble solids content, titratable acidity, antioxidant activity and anthocyanin content. Meanwhile, the highest fruit weight was measured in Shirin Shahvar cultivar, this cultivar also had the lowest titratable acidity and the highest taste index among the cultivars, and also this cultivar showed a bright color, however, the brightest color among the cultivars was observed in Naderi Badroud. Based on the skin and aril color properties, anthocyanin content and fruit taste, Malase Yazdi was the best among the cultivars. However, cultivars such as Shishekap Ferdows, also showed good quality characteristics. Also the correlations between traits was investigated and significant relationships were observed between color properties and amount of anthocyanin or between antioxidant capacity and amount of phenol or amount of anthocyanin. 

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One of the most important challenge about using anthocyanin, is its low stability, especially against light and heat condition. Therefore, the main goal of this research was to increase the stability of the anthocyanin extract of the saffron petal in thermal and light condition. To reach this goal, encapsulation is the common method. Optimization of the anthocyanin encapsulation by Arabic gum, Persian gum, whey protein and maltodextrin was conducted to investigate the thermal stability in the model drink. Anthocyanin half- life during heat treatment (at 90 °C) was 100.8 min, which became the base of the heat treatment for the model drinks. Among the different wall material used in encapsulating of the anthocyanin extract, the highest total anthocyanin content was related to the maltodextrin microcapsule (191.7 mg cyaniding 3- glycoside/ 100g saffron petal powder). After that, there were the samples with two-part wall that one was maltodextrin. The lowest total anthocyanin was related to the microcapsules containing gum Arabic. After applying the microcapsule to the model drink, the highest anthocyanin retained (63.55درصد) was related to the microcapsule containing the combined maltodextrin and whey protein concentrate (at ratio of 1:1). Therefore the protein wall had the more positive effect on the retention of the anthocyanin in the model drink during thermal treatments.

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In the present study, the properties of polylactic acid marker film combined with red cabbage and beet anthocyanins were investigated. There were four samples: 1 (polylactic acid without anthocyanins), 2 (polylactic acid containing red cabbage anthocyanins), 3 (polylactic acid containing beet anthocyanin) and 4 (polylactic acid containing beet anthocyanin and red cabbage). Thickness, solubility, mechanical properties and changes in color indices were analyzed. The results showed that there were no statistically significant differences in the thickness of the film samples (p> 0.05). The highest solubility belonged to the sample 1 and the minimum solubility was detected insample 4. The highest increase in elongation at break was seen in samples 3 and 4 and the lowest increase in elongation at break belonged to sample 1 (p≤0.05). In all the films except sample 1, by pH rise (up to pH = 14), L * factor increased significantly (p≤0.05). In all pH ranges, sample 1 had the highest L * and sample 3 had the lowest one (p≤0.05). a * indice in sample 3, at pH = 1-6, had an increasing trend and then decreased to pH = 14 (p≤0.05). In samples 2 and 4 at pH = 1-13, a decreasing trend was observed and then up to pH=14 an increasing trend was observed (p≤0.05). For b *in sample 2 there was a decline at pH = 1-12, then up to pH = 14, an increasing trend was detected (p≤0.05). The b * of sample 3 and 4 had a fall until pH=11 and 12 respectively following an increasing trend up to pH=14 (p≤0.05). The best sample was sample 4 due to suitable physical properties and clearer color changes at different pH.
 

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The objectives of this study were to determine the effects of chronic gamma irradiation on growth and biochemical characteristics of wheat. Wheat plants were exposed to a ⁶⁰Co gamma rays at doses ranging from 10 to 150 Gy for 3 weeks. Our results indicate that irradiation at 10–15 Gy enhanced plant growth as compared to non-irradiated wheat, while at high doses (>20 Gy) a significant decrease in wheat height was recorded. APX and CAT transcript levels were higher in plant irradiated at 12.5 Gy than in the controls. Also, the enzyme activities of APX and CAT and POD were increased by 12.5 Gy gamma irradiation. Chronic irradiation caused an increase in the total anthocyanin content. To assess whether anthocyanin biosynthesis-related genes were involved in the response to chronic gamma irradiation in wheat plants, we examined their expression under different doses of gamma rays. Levels of F3H, DFR, ANS transcripts increased due to chronic gamma irradiation, whereas CHS and CHI expression decreased. Total anthocyanin contents significantly increased after chronic irradiation. Furthermore, Ultra Performance Liquid Chromatography (UPLC) revealed that cyanidin 3-glucoside, one of the anthocyanin compounds, rapidly increased in wheat plants after chronic gamma irradiation. This study demonstrated that the growth of wheat plants and markers of biochemical activity were negatively influenced by chronic gamma irradiation in a dose-dependent manner, although low-dose radiation showed stimulatory effects. Results from this study are very useful for future chronic gamma irradiation studies for the improvement of wheat varieties.

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The aim of this study was to assess the effectiveness of the individual application of nitric oxide or cellophane wrapping, and combination effects of these treatments on reducing chilling injury and quality improvement of pomegranate fruit cv. ‘Shishe-Kab’ during storage. Fruits were dipped in nitric oxide (0 or 300 μM) solution for 2 minutes, followed by cellophane wraps (wrapped or unwrapped) as treatments and then stored at two different storage temperatures (1 or 5°C) for 90 days. Application of 300 μM nitric oxide significantly increased the antioxidant activity, total anthocyanin content, and the a* value of aril color, and also led to the lowest chilling injury and electrolyte leakage in fruit compared with the control. The lowest weight loss, chilling injury, and total soluble solids and the highest total anthocyanin content and the a* value of aril color was observed in cellophane wrapped fruits, compared with unwrapped fruits. The combination of nitric oxide and cellophane wrapping had a greater effect on reducing the electrolyte leakage of fruits as it decreased about 72 and 63% compared to the control in stored fruit for 45 and 90 days, respectively.