peonidin sentence in Hindi
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- Quercetin, cyanidin, delphinidin, pelargonidin, petunidin, peonidin, and malvidin were polyphenols present in saskatoon berries.
- Only fresh fruit has been shown to contain significant peonidin; frozen blueberries have been shown to contain almost none.
- The higher level of peonidin in fresh fruit corresponds to the rule of thumb that more natural fruit is healthier.
- By far the greatest dietary source of peonidin is raw cranberries, which contain 42 mg per 100 g of fruit.
- Most frequently occurring in nature are the glycosides of cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin.
- Its color derives from the presence of two pigments, peonidin and petunidin, which make up 52 % and 38 % of the total pigments, respectively.
- Peonidin has been found in concentrations of up to 40 mg per 100 g ( cooked ) of certain cultivars of purple fleshed sweet potatoes; the amount of peonidin varies greatly across cultivars.
- Peonidin has been found in concentrations of up to 40 mg per 100 g ( cooked ) of certain cultivars of purple fleshed sweet potatoes; the amount of peonidin varies greatly across cultivars.
- Based on other purple basils, the color is from anthocyanins, especially cyanidin-3-( di-p-coumarylglucoside )-5-glucoside, but also other cyanidin-based and peonidin-based compounds.
- Analysis of polyphenols in chokeberries has identified the following individual chemicals ( among hundreds known to exist in the plant kingdom ) : cyanidin-3-galactoside, cyanidin-3-arabinoside, quercetin-3-glycoside, epicatechin, caffeic acid, delphinidin, petunidin, pelargonidin, peonidin, and malvidin.
- Like other purple basils, the purple color is from anthocyanins, especially cyanidin-3-( di-p-coumarylglucoside )-5-glucoside but also other cyanidin based and peonidin based compounds .'Dark opal', along with other large leaved purple cultivars such as'Purple Ruffles', has a high concentration of anthocyanins and is considered a potential source of red pigments for the food industry.
- 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 " ).
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