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Daniel Ferreira Holderbaum, Tomoyuki Kon, Tsuyoshi Kudo, and Miguel Pedro Guerra

-flavane-3-gallate], and procyanidin B2} in the pulp of four apple cultivars during fruit development. Materials and Methods All laboratory procedures took place at the Aomori Apple Institute Breeding Department Laboratory, Japan, with exception of the

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Ying Fang, Ting Lei, Yanmei Wu, and Xuehua Jin

of phenylalanine and flavonoid biosynthesis were significantly enriched. In P vs. B, 12, 11, and 2 unigenes were annotated to the phenylalanine biosynthesis pathway, flavonoid biosynthesis pathway, and flavonoid flavonol biosynthetic pathway

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Muttalip Gündoğdu, Tuncay Kan, and Mustafa Kenan Gecer

vitamin A, β-carotene, and lycopene levels. Table 1. Meteorological data for harvest dates of early-, middle-, and late-period apricot types and cultivar. Chemicals 3-B-Q-D, procyanidin B1, B2, B3, caffeic acid, gallic acid, p-coumaric acid

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Allan F. Brown, Gad G. Yousef, Ivette Guzman, Kranthi K. Chebrolu, Dennis J. Werner, Mike Parker, Ksenija Gasic, and Penelope Perkins-Veazie

). Commercial flavonoid standards of procyanidins (B1 and B2), catechin, epicatechin, chlorogenic acid, quercetin glycosides, and cyanidin glycosides were purchased from Chromadex (Irvine, CA). Neochlorogenic acid was purchased from Sigma-Aldrich. Five flavonoid

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Chao Zhou, Haide Zhang, Yixing Li, Fenfang Li, Jiao Chen, Debao Yuan, and Keqian Hong

related ( Fig. 2B ). Fig. 2. Differentially expressed genes (DEGs) numbers and gene ontology (GO) functional classifications of banana peel samples of control fruit (CF1) and procyanidin-treated fruit (PF1) on day 1. ( A ) DEGs numbers between CF1 and PF1

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Brianna L. Ewing, Gregory M. Peck, Sihui Ma, Andrew P. Neilson, and Amanda C. Stewart

procyanidin B1 (PCB1), procyanidin B2 (PCB2), procyanidin B5 (PCB5), procyanidin C1 (PCC1), and cinnamtannin A2 (CA2) (Planta Analytica, Danbury, CT). These standards were chosen because of their known presence in apples as well as their importance in sensory

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Vlasta Cunja, Maja Mikulic-Petkovsek, Franci Stampar, and Valentina Schmitzer

, all procyanidins by the standard curve of procyanidin B2, all kaempferol compounds by kaempferol-3-glucoside, and quercetin (Q) compounds (except Q-rutinoside, Q-galactoside, Q-glucoside, Q-rhamnoside, Q-arabinofuranoside, and Q-xyloside) by quercetin

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Shahrokh Khanizadeh, Yvon Groleau, Rong Tsao, Raymond Yang, Inteaz Alli, Robert Prange, and Robert Demoy

procyanidin B1 ( Table 2 ). The levels of these phenolics might affect the final cider quality as explained previously ( Khanizadeh et al., 2007 , 2008 ) and is worth further investigation along with their effect on disease susceptibility ( Ehsani

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Travis R. Alexander, Thomas S. Collins, and Carol A. Miles

, or 4 weeks (“_0”, “_2”, or “_4”) in 2016. Ellipses represent the 95% confidence level for each sample class; ellipses that overlap are not significantly different from one another ( P < 0.05). (B) Loading plot for discriminant analysis showing

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Maksut Barış Eminoğlu, Uğur Yegül, and Kamil Sacilik

shown in Fig. 2 , the moisture content of the final products with an initial moisture content of 82.33% d.b. varied between 12% and 20% d.b. As expected, there was a continuous decrease in the moisture contents with time. The time elapsed from the