Topic
Pigment
About: Pigment is a research topic. Over the lifetime, 1842 publications have been published within this topic receiving 26076 citations.
Papers published on a yearly basis
1 / 2
Papers
TL;DR: Pseudomonas fluorescens produced only one molecular species of fluorescent pigment; however, its lability under mild alkaline conditions led to the formation of several pigmented decomposition products, suggesting that the fluorescent pigment is a desferrisiderophore.
Abstract: The biosynthesis of a yellow-green, fluorescent, water-soluble pigment by Pseudomonas fluorescens occurred only when the bacteria were iron-deficient and was not directly influenced by the nature of the organic carbon source. The pigment formed a very stable Fe3+ complex and was purified in this form. Pseudomonas fluorescens produced only one molecular species of fluorescent pigment; however, its lability under mild alkaline conditions led to the formation of several pigmented decomposition products. The spectral properties of the pure pigment, its molecular weight (1500 ± 75) and its stability constant for Fe3+ (of the order of 1032) were determined. Both its biosynthesis and its chemical properties (formation of a stable Fe3+ complex) suggest that the fluorescent pigment is a desferrisiderophore.
906 citations
TL;DR: In this article, the authors measured the total anthocyanin pigment content and indices for polymeric color and browning with simple spectrophotometric methods and used them to track color change.
Abstract: Anthocyanin pigments readily degrade during processing and storage of foodstuffs, which can have a dramatic impact on color quality and may also affect nutritional properties. Total anthocyanin pigment content and indices for polymeric color and browning are easily measured with simple spectrophotometric methods. Once individual pigments are identified, their changes can be monitored by high-performance liquid chromatography (HPLC). Modern color instrumentation has made measurement of CIEL*a*b* indices practical and easy. Indices of lightness (L*), chroma (C*), and hue angle (h°) are particularly useful for tracking color change.
783 citations
TL;DR: In an extensive mutagenesis study, including a set of 28 chimeric proteins modeled after pigments in the color-deficient human population and an additional 30 single and multiple point mutants, the spectral difference between these 2 pigments is shown to be determined by 7 and only 7 amino acid residues.
483 citations
TL;DR: Antioxidant levels of purified anthocyanin extracts were much higher than expected from anthochenin content indicating synergistic effect of anthocianin mixtures.
Abstract: A series of cyanidin-based anthocyanin pigments was investigated to determine the effect of structural variation on a number of chemical and physical properties: CIELAB color coordinates, visual detection thresholds, hydration constants (pKH), and in vitro antioxidant activities (ORAC). In addition to individual isolated compounds, purified total pigment isolates from blackberry, elderberry, black carrot, red cabbage, and sweet potato were also examined. Acylation with cinnamic acids shifted color tonality (hue angle) to purple, and markedly increased pKH and antioxidant activity, but lowered the visual detection threshold. Glycosidic substitution at the 5 position moved tonalities toward purple and decreased pKH, and tended to lower the ORAC value, but raised the visual detection threshold. Increasing the number of sugar substituents at the 3 position also affected all of these parameters, however, the extent was not predictable. Antioxidant levels of purified anthocyanin extracts were much higher than ...
462 citations
1 May 1993
TL;DR: In this article, the following determinations in fruits and processed fruit products are described: anthocyanin pigment content, color density, polymeric color, browning, turbidity, and degradation index.
Abstract: Methods are described for making the following determinations in fruits and processed fruit products: anthocyanin pigment content, color density, polymeric color, browning, turbidity, and anthocyanin degradation index. Tables list the anthocyanins of common fruits, their molecular weights, molar absorbances, and wavelengths of maximum absorption. Thirty-one references are given.
376 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2026 | 5 |
| 2025 | 478 |
| 2024 | 746 |
| 2023 | 789 |
| 2022 | 1,199 |
| 2021 | 97 |