|
Purple Corn
Purple corn ( es, maíz morado) or purple maize is group of flint maize varieties ( Zea mays indurata) originating in South America, descended from a common ancestral variety termed "k'culli" in Quechua. It is most commonly grown in the Andes of Peru, Bolivia and Ecuador. Uses Common in Peru, purple corn is used in chicha morada, a drink made by boiling ground purple corn kernels with pineapple, cinnamon, clove, and sugar, and in mazamorra, a type of pudding". In Bolivia, purple corn "Kuli" is used in Api, a smoothie served hot. Color chemistry: anthocyanins The pigment giving purple corn its vivid color derives from an exceptional content of a class of polyphenols called anthocyanins. Cyanidin 3-O-glucoside, also called chrysanthemin, is the major anthocyanin in purple corn kernels, comprising about 73% of all anthocyanins present. Other anthocyanins identified are pelargonidin 3-O-β-D-glucoside, peonidin 3-O-β-D-glucoside, cyanidin 3-O-β-D-(6-malonyl-glucoside), pelargonidin 3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthocyanins
Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical compound that gives flowers a blue color for the first time in his treatise "''Die Farben der Blüthen''". Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins. Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved as food and beverage colorant in the European Union, anthocyanins are not approved for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biomass
Biomass is plant-based material used as a fuel for heat or electricity production. It can be in the form of wood, wood residues, energy crops, agricultural residues, and waste from industry, farms, and households. Some people use the terms biomass and biofuel interchangeably, while others consider biofuel to be a ''liquid'' or ''gaseous'' fuel used for transportation, as defined by government authorities in the US and EU. The European Union's Joint Research Centre defines solid biofuel as raw or processed organic matter of biological origin used for energy, such as firewood, wood chips, and wood pellets. In 2019, biomass was used to produce 57 EJ (exajoules) of energy, compared to 190 EJ from crude oil, 168 EJ from coal, 144 EJ from natural gas, 30 EJ from nuclear, 15 EJ from hydro and 13 EJ from wind, solar and geothermal combined. Approximately 86% of modern bioenergy is used for heating applications, with 9% used for transport and 5% for electricity. Most of the global b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Husk
Husk (or hull) in botany is the outer shell or coating of a seed. In the United States, the term husk often refers to the leafy outer covering of an ear of maize (corn) as it grows on the plant. Literally, a husk or hull includes the protective outer covering of a seed, fruit, or vegetable. It can also refer to the exuvia of insects or other small animals left behind after moulting. In cooking, hull can also refer to other waste parts of fruits and vegetables, notably the cap or sepal of a strawberry. The husk of a legume and some similar fruits is called a pod. Husking and dehulling Husking of corn is the process of removing its outer layers, leaving only the cob or seed rack of the corn. Dehulling is the process of removing the hulls (or chaff) from beans and other seeds. This is sometimes done using a machine known as a huller. To prepare the seeds to have oils extracted from them, they are cleaned to remove any foreign objects. Next, the seeds have their hulls, or oute ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corncob
A corncob, also called corn cob, cob of corn or corn on the cob, is the central core of an ear of corn (also known as maize). It is the part of the ear on which the kernels grow. The ear is also considered a "cob" or "pole" but it is not fully a "pole" until the ear is shucked, or removed from the plant material around the ear. Young ears, also called baby corn, can be consumed raw, but as the plant matures the cob becomes tougher until only the kernels are edible. When harvesting corn, the corncob may be collected as part of the ear (necessary for corn on the cob), or instead may be left as part of the corn stover in the field. The innermost part of the cob is white and has a consistency similar to foam plastic. Uses Corncobs find use in the following applications: * Industrial source of the chemical furfural * Fiber in fodder for ruminant livestock (despite low nutritional value) Other applications include: * Bedding for animals – cobs absorb moisture and provide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potassium
Potassium is the chemical element with the symbol K (from Neo-Latin ''kalium'') and atomic number19. Potassium is a silvery-white metal that is soft enough to be cut with a knife with little force. Potassium metal reacts rapidly with atmospheric oxygen to form flaky white potassium peroxide in only seconds of exposure. It was first isolated from potash, the ashes of plants, from which its name derives. In the periodic table, potassium is one of the alkali metals, all of which have a single valence electron in the outer electron shell, that is easily removed to create an ion with a positive charge – a cation, that combines with anions to form salts. Potassium in nature occurs only in ionic salts. Elemental potassium reacts vigorously with water, generating sufficient heat to ignite hydrogen emitted in the reaction, and burning with a lilac- colored flame. It is found dissolved in sea water (which is 0.04% potassium by weight), and occurs in many minerals such as orthoclase, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peonidin 3-O-β-D-(6-malonyl-glucoside)
Peonidin is an O-methylated anthocyanidin derived from Cyanidin, and a primary plant pigment. Peonidin gives purplish-red hues to flowers such as the peony, from which it takes its name, and roses. It is also present in some blue flowers, such as the morning glory. Like most anthocyanidins, it is pH sensitive, and changes from red to blue as pH rises because anthocyanidins are highly conjugated chromophores. When the pH is changed, the extent of the conjugation (of the double bonds) is altered, which alters the wavelength of light energy absorbed by the molecule. (Natural anthocyanidins are most stable in a very low pH environment; at pH 8.0, most become colorless.) At pH 2.0, peonidin is cherry red; at 3.0 a strong yellowish pink; at 5.0 it is grape red-purple; and at 8.0 it becomes deep blue; unlike many anthocyanidins, however, it is stable at higher pH, and has been isolated as a blue colorant from the brilliant "Heavenly Blue" morning glory (''Ipomoea tricolor Cav cv''). Be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pelargonidin 3-O-β-D-(6-malonyl-glucoside)
Pelargonidin is an anthocyanidin, a type of plant pigment producing a characteristic orange color used in food and industrial dyes. Natural occurrences Presence in flowers Pelargonidin can be found in red geraniums (Geraniaceae). It is the predominant pigment causing the red coloration in the spathes of ''Philodendron'' (Araceae). The orange-coloured flowers of blue pimpernel (''Anagallis monelli'', Myrsinaceae) have a higher concentration of pelargonidin pigment. Red and Pink Roses (Rosa) obtain their color from this phytochemical. Presence in food Pelargonidin can be found in berries such as ripe raspberries and strawberries, as well as blueberries, blackberries, cranberries but also in saskatoon berries and chokeberries. It is also found in plums and pomegranates. Pelargonidin gives red radishes their color. It is present in large amounts in kidney beans. Glycosides In many plant systems, Pelargonidin can be added to a glucose molecule to form Pelargonidin 3-glucosid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cyanidin 3-O-β-D-(6-malonyl-glucoside)
Cyanidin is a natural organic compound. It is a particular type of anthocyanidin (glycoside version called anthocyanins). It is a pigment found in many red berries including grapes, bilberry, blackberry, blueberry, cherry, chokeberry, cranberry, elderberry, hawthorn, loganberry, açai berry and raspberry. It can also be found in other fruits such as apples and plums, and in red cabbage and red onion. It has a characteristic reddish-purple color, though this can change with pH; solutions of the compound are red at pH 11. In certain fruits, the highest concentrations of cyanidin are found in the seeds and skin. Cyanidin has been found to be a potent sirtuin 6 (SIRT6) activator. List of cyanidin derivatives * Antirrhinin (cyanidin-3-rutinoside or 3-C-R), found in black raspberry * Cyanidin-3-xylosylrutinoside, found in black raspberry * Cyanidin-3,4′-di-''O''-β-glucopyranoside, found in red onion * Cyanidin-4′-''O''-β-glucoside, found in red onion * Chrysanthemin (cyani ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peonidin 3-O-β-D-glucoside
Peonidin-3-''O''-glucoside is anthocyanin. It is found in fruits and berries, in red ''Vitis vinifera'' grapes and red wine, in red onions and in purple corn.Anthocyanins isolated from purple corn (''Zea mays'' L.). Hiromitsu Aoki, Noriko Kuze and Yoshiaki Katoarticle) It is dark red to purple in colour. See also * Phenolic compounds in wine The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include ... References O-methylated anthocyanins {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pelargonidin 3-O-β-D-glucoside
Callistephin is an anthocyanin. It is the 3-''O''-glucoside of pelargonidin. It is found in pomegranate juice, in strawberries and in purple corn. It is also found in the berry skins of Cabernet Sauvignon and Pinot Noir grapes ''(Vitis vinifera'' L.).Mass-spectrometry evidence confirming the presence of pelargonidin-3-O-glucoside in the berry skins of Cabernet Sauvignon and Pinot Noir (Vitis vinifera L.). F. HE, J.-J. HE, Q.-H. PAN and C.-Q. DUAN, Australian Journal of Grape and Wine Research, October 2010, Volume 16, Issue 3, pages 464–468, See also *''Callistephus ''Callistephus'' is a monotypic genus of flowering plants in the aster family, Asteraceae, containing the single species ''Callistephus chinensis''. Its common names include China aster and annual aster.Gilman, E. F. and T. Howe''Callistephus ch ...'' References Anthocyanins Flavonoid glucosides {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chrysanthemin
Chrysanthemin is an anthocyanin. It is the 3-glucoside of cyanidin. Natural occurrences Chrysanthemin can be found in the roselle plant (''Hibiscus sabdariffa'', Malvaceae), different Japanese angiosperms, ''Rhaponticum'' (Asteraceae), The fruits of the smooth arrowwood (''Viburnum dentatum'', Caprifoliaceae) appear blue. One of the major pigments is cyanidin 3-glucoside, but the total mixture is very complex. In food Chrysanthemin has been detected in blackcurrant pomace, in European elderberry, in red raspberries, in soybean seed coats, in Victoria plum, in peach, lychee and açaí. It is found in red oranges and black rice. It is the major anthocyanin in purple corn (''Zea mays''). Purple corn is approved in Japan and listed in the "Existing Food Additive List" as ''purple corn color''. Biosynthesis The biosynthesis of cyanidin 3-O-glucoside in ''Escherichia coli'' was demonstrated by means of genetic engineering. In ''Arabidopsis thaliana'', a glycosyltransferase ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
