Thesis (Ph. D.)--Oregon State University, 2004. / Printout. Includes bibliographical references. Also available via the World Wide Web.

Thesis (M.S.)--Ohio State University, 2009. / Title from first page of PDF file. Includes vita. Includes bibliographical references (p. 73-79).

Thesis (M.S.)--University of Wisconsin--Madison, 1966. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--Michigan State University. Dept. of Biosystems and Agricultural Engineering, 2008. / Title from PDF t.p. (viewed on Aug. 3, 2009) Includes bibliographical references. Also issued in print.

Thesis (Ph. D.)--University of Missouri-Columbia, 1998. / Typescript. Vita. Includes bibliographical references (leaves 287-296). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 1998. / Typescript. Vita. Includes bibliographical references (leaves 287-296). Also available on the Internet.

The fruits of elderberry - Sambuci fructus are used in the pharmaceutical and food industry. Fruits contain anthocyanins and flavonoids in addition to cyanogenic glycoside sambunigrin, organic acids, vitamins, sugars. Fruits from cultivated varieties are not used in pharmaceutically yet. The content of anthocyanins in the fruits of Sambucus nigra L. varieties Alessö, Bohatka, Haschberg, Mammut, Sambo, Sambo, Samdal, Sampo, Samyl, Weihenstephan and wild elderberry was determined by spectrophotometry. The amount of anthocyanins was recalculated for dried fruits and expressed by percentage of cyanidin chloride. Cultivated varieties shown lower values of anthocyanins than wild elderberry excerpt for Samyl variety. Statistically significant differences were found between contents of anthocyanins of varieties.

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Yip Mei-kuen. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2000. / Includes bibliographical references (leaves 93-102). / Abstracts in English and Chinese. / Acknowledgments --- p.i / List of abbreviations --- p.ii / Abstract --- p.iii / Table of Contents --- p.vi / List of tables --- p.x / List of figures --- p.xii / Chapter 1. --- Introduction --- p.1 / Chapter 1.1 --- Plant of interest --- p.1 / Chapter 1.2 --- Literature review --- p.2 / Chapter 1.2.1 --- Anthocyanins-natural pigments in plants --- p.2 / Chapter 1.2.1.1 --- Sources and biosynthesis --- p.2 / Chapter 1.2.1.2 --- Chemical properties --- p.2 / Chapter 1.2.1.3 --- Biological effects --- p.3 / Chapter 1.2.2 --- Characterization of anthocyanins --- p.4 / Chapter 1.2.3 --- Plant tissue and cell cultures --- p.6 / Chapter 1.2.4 --- Induction of anthocyanins in plant tissue culture --- p.7 / Chapter 1.2.5 --- Factors affecting anthocyanin production --- p.8 / Chapter 1.2.5.1 --- Plant hormones --- p.8 / Chapter 1.2.5.2 --- Nutrients --- p.9 / Chapter 1.2.5.2.1 --- Phosphate --- p.9 / Chapter 1.2.5.2.2 --- Nitrogen --- p.9 / Chapter 1.2.5.3 --- Osmoticums --- p.10 / Chapter 1.2.5.3.1 --- Sucrose --- p.10 / Chapter 1.2.5.3.2 --- Other factors --- p.10 / Chapter 1.3 --- Research objectives --- p.12 / Chapter 2. --- Materials and methods --- p.16 / Chapter 2.1 --- Plant materials --- p.16 / Chapter 2.2 --- Study of pigment formation at different developmental stages --- p.16 / Chapter 2.2.1 --- Cultivation of Vigna sinensis --- p.16 / Chapter 2.2.2 --- Sample collection --- p.16 / Chapter 2.2.3 --- HPLC analysis of pigmented vegetative tissues --- p.16 / Chapter 2.2.4 --- HPLC analysis of seed coats at different developmental stages --- p.17 / Chapter 2.3 --- Characterization of seed coat pigments --- p.17 / Chapter 2.3.1 --- Extraction of seed coats pigments --- p.17 / Chapter 2.3.2 --- Acid hydrolysis of anthocyanins --- p.17 / Chapter 2.3.3 --- High performance liquid chromatography --- p.18 / Chapter 2.3.3.1 --- HPLC system --- p.18 / Chapter 2.3.3.2 --- Analytical conditions --- p.18 / Chapter 2.4 --- Establishment of tissue culture system --- p.19 / Chapter 2.4.1 --- Aseptic plant stocks --- p.19 / Chapter 2.4.2 --- Shoot-tip cultures --- p.19 / Chapter 2.4.3 --- Callus initiation --- p.19 / Chapter 2.4.3.1 --- From seed coats --- p.20 / Chapter 2.4.3.2 --- From vegetative tissues --- p.20 / Chapter 2.4.3.3 --- Light and dark --- p.20 / Chapter 2.4.4 --- Optimization of callus growth --- p.21 / Chapter 2.4.4.1 --- Basal medium --- p.21 / Chapter 2.4.4.2 --- Combination of various plant hormones --- p.21 / Chapter 2.4.4.3 --- Basal salt --- p.21 / Chapter 2.5 --- Studies of anthocyanin production in hypocotyl callus cultures --- p.22 / Chapter 2.5.1 --- Effects of nutrients --- p.22 / Chapter 2.5.1.1 --- Nitrogen --- p.22 / Chapter 2.5.1.2 --- Phosphate --- p.22 / Chapter 2.5.2 --- Osmotic stress --- p.22 / Chapter 2.5.2.1 --- Sucrose --- p.22 / Chapter 2.5.2.2 --- Mannitol --- p.23 / Chapter 2.5.2.3 --- Sodium chloride --- p.23 / Chapter 2.5.2.4 --- Polyethylene glycol --- p.23 / Chapter 2.6 --- Studies of anthocyanin production in cell suspension cultures --- p.23 / Chapter 2.6.1 --- Effects of nutrients --- p.24 / Chapter 2.6.1.1 --- Nitrogen --- p.24 / Chapter 2.6.1.2 --- Phosphate --- p.24 / Chapter 2.6.2 --- Osmotic stress --- p.25 / Chapter 2.6.2.1 --- Sucrose --- p.25 / Chapter 2.6.2.2 --- Polyethylene glycol --- p.25 / Chapter 2.6.3 --- Effects of other factors --- p.25 / Chapter 2.6.3.1 --- Riboflavin --- p.25 / Chapter 2.6.3.2 --- pH --- p.26 / Chapter 2.7 --- Measurement of cell growth --- p.26 / Chapter 2.8 --- Estimation of anthocyanins --- p.26 / Chapter 2.9 --- Statistical analysis --- p.27 / Chapter 3. --- Results --- p.30 / Chapter 3.1 --- Study of pigment formation at different developmental stages --- p.30 / Chapter 3.1.1 --- General description --- p.30 / Chapter 3.1.2 --- HPLC analysis of developing seed coats and other vegetative tissues --- p.30 / Chapter 3.1.3 --- The relationship between pigment formation and seed development --- p.30 / Chapter 3.2 --- Characterization of seed coat pigments --- p.31 / Chapter 3.3 --- Establishment of tissue culture system --- p.43 / Chapter 3.3.1 --- Callus initiations from seed coats --- p.43 / Chapter 3.3.2 --- Callus initiations from vegetative tissues --- p.43 / Chapter 3.3.3 --- Optimization of callus growth --- p.43 / Chapter 3.3.3.1 --- Effects of NAA and BA --- p.43 / Chapter 3.3.3.2 --- Effects of basal medium and combinations of plant hormones --- p.44 / Chapter 3.3.3.3 --- Effects of basal salt --- p.44 / Chapter 3.4 --- Studies of anthocyanin production in hypocotyl callus culture --- p.54 / Chapter 3.4.1 --- Effects of nutrients --- p.54 / Chapter 3.4.1.1 --- Effects of total nitrogen --- p.54 / Chapter 3.4.1.2 --- Effects of phosphate --- p.54 / Chapter 3.4.2 --- Effects of plant hormones --- p.55 / Chapter 3.4.3 --- Osmotic stress --- p.55 / Chapter 3.5 --- Establishment of suspension culture system --- p.64 / Chapter 3.6 --- Studies of anthocyanin production in seed coat suspension cultures --- p.64 / Chapter 3.6.1 --- Nutrient effects on suspension cultures --- p.64 / Chapter 3.6.2 --- Osmotic stress on suspension cultures --- p.65 / Chapter 3.6.3 --- Effects of phosphate with high nitrogen --- p.65 / Chapter 3.6.4 --- Effects of riboflavin with high nitrogen --- p.66 / Chapter 3.6.5 --- Influence of pH with high nitrogen --- p.66 / Chapter 4. --- Discussion --- p.79 / Chapter 4.1 --- Anthocyanin in vegetative tissues and seed coats of Vigna sinensis --- p.79 / Chapter 4.2 --- Factors affecting callus initiation in Vigna sinensis --- p.81 / Chapter 4.2.1 --- Explant types --- p.81 / Chapter 4.2.2 --- Plant hormones --- p.82 / Chapter 4.2.3 --- Basal medium --- p.82 / Chapter 4.3 --- Factors affecting anthocyanin production in callus cultures derived from hypocotyls --- p.83 / Chapter 4.3.1 --- Nutrients --- p.83 / Chapter 4.3.2 --- Osmotic stress --- p.85 / Chapter 4.4 --- Factors affecting anthocyanin production in suspension culture derived from seed coats --- p.86 / Chapter 4.4.1 --- Nutrients --- p.86 / Chapter 4.4.2 --- Osmotic stress --- p.87 / Chapter 4.5 --- Comparison of anthocyanin production from natural source and plant tissue cultures of V.sinensis --- p.89 / Chapter 4.6 --- Further studies --- p.89 / Chapter 5. --- Conclusions --- p.91 / References --- p.93

Anthocyanins are the most important class of water-soluble pigments responsible for red to blue colors in various plants. Anthocyanins naturally occur in a broad range of plants and studies have shown associations between fruit consumption and reduction of certain diseases thought to be related to the presence of these and other polyphenolics. However, anthocyanin absorption is fairly poor which hinders their potential to be utilized in the human body. Absorption of anthocyanins extracted from açaí puree and port wine was assessed. Various combinations of terpenes and phospholipids were added to anthocyanins to modulate and increase their transport within a model system. Açaí and port wine anthocyanins were poorly transported in the absence of phospholipids and terpenes. The addition of terpenes and phospholipids significantly increased the transport of anthocyanins. Additionally, the presence of phospholipids and terpenes did not influence the way anthocyanins degraded over a 40 day period of time at three different temperatures. Transport of anthocyanins was not dependent on dosage since absorption results were similar at both concentrations of anthocyanins tested. Two methods to mix anthocyanins, phospholipids, and terpenes were also assessed (Sonication and French Press). Comparisons illustrated that both technologies created matrices that maintained the properties of phospholipids and terpenes as transport enhancers. Finally, a study to determine the efficacy of phospholipids and terpenes on a different type of polyphenolic compound was assessed. Transport of gallic acid was enhanced by the use of these agents that cemented the idea that phospholipids and terpenes can enhance the transport of various types of polyphenolics. The aiding effect of phospholipids and terpenes was well established and could play an important role in future investigation in this field. Further research needs to be conducted to reveal more information about the nature of these vesicles or associations that phospholipids and terpenes may have with anthocyanins. In vivo studies need to be considered to confirm these effects in rat models and, ideally, in humans. Nevertheless, these findings open a new line of investigation that could harvest promising results for the future of ingredient development for food products.