Academic literature on the topic 'Anthocyanin and antioxidant activity'
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Journal articles on the topic "Anthocyanin and antioxidant activity":
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Chaiyasut, Chaiyavat, Bhagavathi Sundaram Sivamaruthi, Noppawat Pengkumsri, Sasithorn Sirilun, Sartjin Peerajan, Khontaros Chaiyasut, and Periyanaina Kesika. "ANTHOCYANIN PROFILE AND ITS ANTIOXIDANT ACTIVITY OF WIDELY USED FRUITS, VEGETABLES, AND FLOWERS IN THAILAND." Asian Journal of Pharmaceutical and Clinical Research 9, no. 6 (November 1, 2016): 218. http://dx.doi.org/10.22159/ajpcr.2016.v9i6.14245.
Abstract:
Objective: Anthocyanins are the water-soluble pigments most commonly present in flowers, fruits, and vegetables. Anthocyanins have been reported for is antioxidant, anti-inflammatory, antibacterial properties and other health benefits in human. This study was performed to extract and determine the anthocyanin and to access the antioxidant properties of the most commonly used fruits, vegetables and flowers in Thailand.Methods: Extraction of anthocyanin and its aglycones from the selected samples and determination of anthocyanin and anthocyanidins using reversed-phase HPLC analysis. Determination of total antioxidant ability using ABTS, DPPH and FRAP assay.Results: Maximum distribution of tested anthocyanin and anthocyanidin contents was observed in the extracts of Jambolan plum, Ceylon Spinach, Purple Sweet Potato, Purple Lettuce followed by common plum and Red dragon fruit. The extracts of Ma-Kiang, Purple Eggplant, Red Grape, and Purple Lettuce showed the maximum amount of cyanidin 3-glucoside, delphinidin 3-glucoside, peonidin 3-glucoside, and malvidin 3-glucoside, respectively. Likewise, the maximum concentration of cyanidin, delphinidin, peonidin, and malvidin were found in Common plum, Red Khae, Red Cabbage, and Purple Lettuce, respectively. Ma-Kiang extract exhibited the maximum antioxidant activity followed by Red Cabbage, Common Plum, and Purple Eggplant extract compared to the other extracts.Conclusion: The present study, primarily profiled the anthocyanin content of selected fruits, vegetables, and flowers. Among the tested samples, Ma-Kiang extract showed the high cyanidin 3-glucoside content and antioxidant activity. Further, detailed study on the content of anthocyanins at different climate and geographical conditions and other factors are necessary to develop nutraceutical or cosmetic product with a functional ingredient.Keywords: Anthocyanin, Anthocyanidin, Antioxidant activity.
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Li, Ying Chang, and Yu Tang He. "Anthocyanin Content and Antioxidant Activity of Different Varieties Blueberries." Advanced Materials Research 610-613 (December 2012): 3421–27. http://dx.doi.org/10.4028/www.scientific.net/amr.610-613.3421.
Abstract:
Fresh fruits and vegetables are rich sources of nutrients and phytochemicals for health. Thus, consumer has increased the demand for them, particularly blueberries. Two varieties of cultivated blueberries and a wild blueberry (Vaccinium uliginosumL.) were selected in order to determine their antioxidant activity as related to their anthocyanins. Anthocyanin content of different varieties of blueberries was determined by pH differential method. Anthocyanins from different varieties blueberries were assayed for their antioxidant properties in vitro systems, including inhibiting activity on lipid peroxidation, scavenging activity on hydroxyl radical, superoxide anion radical and DPPH radical. The results showed that anthocyanin content of wild blueberry was the highest and anthocyanin content of Northland blueberry was the lowest among different varieties blueberries. Blueberries anthocyanins were effective antioxidants, and there was a dose-dependent relationship between anthocyanins content and antioxidant activity. The overall antioxidant capacity ranked on the order of Blomidon blueberry>wild blueberry>Northland blueberry. The result also showed that antioxidant property was not only correlated with anthocyanins content but also related to their composition and structure. Blueberries anthocyanins was a rich source of natural antioxidant and potential used as a food additive.
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Devi, P. Suganya, M. Saravana Kumar, and S. Mohan Das. "DNA Damage Protecting Activity and Free Radical Scavenging Activity of Anthocyanins from Red Sorghum (Sorghum bicolor) Bran." Biotechnology Research International 2012 (February 8, 2012): 1–9. http://dx.doi.org/10.1155/2012/258787.
Abstract:
There is increasing interest in natural food colorants like carotenoids and anthocyanins with functional properties. Red sorghum bran is known as a rich source for anthocyanins. The anthocyanin contents extracted from red sorghum bran were evaluated by biochemical analysis. Among the three solvent system used, the acidified methanol extract showed a highest anthocyanin content (4.7 mg/g of sorghum bran) followed by methanol (1.95 mg/g) and acetone (1 mg/g). Similarly, the highest total flavonoids (143 mg/g) and total phenolic contents (0.93 mg/g) were obtained in acidified methanol extracts than methanol and acetone extracts. To study the health benefits of anthocyanin from red sorghum bran, the total antioxidant activity was evaluated by biochemical and molecular methods. The highest antioxidant activity was observed in acidified methanol extracts of anthocyanin in dose-dependent manner. The antioxidant activity of the red sorghum bran was directly related to the total anthocyanin found in red sorghum bran.
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van den Berg, Abby K., and Timothy D. Perkins. "Contribution of anthocyanins to the antioxidant capacity of juvenile and senescing sugar maple (Acer saccharum) leaves." Functional Plant Biology 34, no. 8 (2007): 714. http://dx.doi.org/10.1071/fp07060.
Abstract:
Foliar anthocyanins are hypothesised to provide an additional source of photoprotection from photooxidative stress to the leaves in which they occur through their ability to scavenge excess free radical species. Although demonstrated to significantly enhance the antioxidant status of red morphs of fully expanded leaves of some species, the contribution of anthocyanins to the antioxidant capacity of the juvenile and senescing leaves in which they frequently occur has not been examined. Antioxidant activity of extracts from anthocyanic and non-anthocyanic juvenile and senescing sugar maple (Acer saccharum Marsh.) leaves from similar light environments was assessed using the stable free radical 1,1-diphenyl-2-picryl hydrazyl (DPPH). Anthocyanin content was significantly correlated with antioxidant activity in extracts of anthocyanic juvenile leaves but only weakly correlated in extracts of anthocyanic senescing leaves. In addition, the antioxidant activity of anthocyanic and non-anthocyanic leaves was equal in both juvenile and senescing leaves. Thus, although anthocyanins may contribute to the antioxidant capacity of anthocyanic juvenile and senescing sugar maple leaves, these results are not consistent with the hypothesis that anthocyanins provide an enhancement to the photoprotection available in either leaf type through free radical scavenging. The results suggest anthocyanins may be part of alternative strategies employed by anthocyanic juvenile and senescing maple leaves to achieve similar levels of antioxidant capacity as their non-anthocyanic counterparts to cope with the same set of environmental challenges.
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Sani, Asrul, Ahyar Ahmad, and Firdaus Zenta. "EFFECT OF METAL ION Cu (II) and Mg (II) ON THE ACTIVITIES ANTIOXIDANT ANTHOCYANIN OF EXTRACT ETHANOL SKIN DRAGON FRUIT RED(Hylocereuspolyrhizus)." Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) 11, no. 1 (May 30, 2019): 11. http://dx.doi.org/10.20956/ica.v11i1.6400.
Abstract:
The effect of Cu2+ and Mg2+ metal ions on the antioxidant activity of anthocyanins of ethanol extract from the red dragon skin fruit (Hylocereus polyrhizus) has been done. Anthocyanin pigments from ethanol extract the red dragon skin fruit, content and antioxidant activity of anthocyanins from the red dragon fruit skin with ethanol solvent, and the effect of Cu2+ and Mg2+ metal ions on the antioxidant activity of anthocyanins. Identification of anthocyanin was done by identification of color test, using spectrophotometer analysis of UV-Vis and FTIR. The anthocyanin content was determined using pH difference method, and determined effect of metal ions extract was done by adding 50 ppm, 100 ppm, and 150 ppm of metal ions Cu2+ and Mg2+ into the anthocyanin extract that was been acidified by HCl , using spectrophotometer analysis of FTIR. Antioxidant activity test using DPPH method. The results show that ethanol extracts the red dragon anthocyanin by content is 12.5241 mg / L and antioxidant activity (IC50) is 0.478 μg / mL and with addition of2+ and Mg2+ metal ions can be increased antioxidant activity (IC50) of anthocyanins to be 0.2259 μg / mL for Cu2+ at concentration 50 ppm and 0.3351 μg / mL for Mg2+ at concentration 50 ppm.
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NGAMDEE, Paradorn, and Sudarat JIAMYANGYUEN. "Effective Antioxidant Activities of Anthocyanins as Affected by pH of Antioxidant Assays." Walailak Journal of Science and Technology (WJST) 16, no. 11 (February 8, 2018): 875–85. http://dx.doi.org/10.48048/wjst.2019.4341.
Abstract:
This study analyzed the effect of pH on antioxidant activities of anthocyanins. Five black glutinous rice bran crude extracts (BBCs) with different anthocyanin content were compared. They were referred to as Moo Ser (MS), Saked (SK), Phayao (PY), Phichit (PC) and Kao Kor (KK). The antioxidant activities were evaluated using 2 in vitro antioxidant assays conducted at different pH, DPPH (pH 5.5) and FRAP (pH 3.6). Total anthocyanin content (TAC) of KK (23 g/kg) was the highest, followed by PC (13 g/kg), PY and SK (both 11 g/kg), and MS (10 g/kg). The pH of the assays affected the activity of the anthocyanins as the KK showed DPPH scavenging activity comparable to other BBCs but exhibited significantly greater FRAP antioxidant activity. To eliminate possible interference by other active components in the BBC, anthocyanin-rich isolate (ARI) was then isolated from KK. The ARI contained 90 % cyanidin-3-glucoside as analyzed by HPLC. The ARI was dissolved in 5 different buffer solutions (pH 1, 3, 5, 7, and 9) and incubated for 1 h, 3 days, and 1 week before the evaluation of antioxidant activities. All ARI-containing buffer solutions exhibited comparable DPPH scavenging activity. However, the ones at pH 5 and 7 solutions were less reactive than others when tested with the FRAP assay. These results indicated that anthocyanin is a good antioxidant not only in an acidic environment but also in higher pH ranges. This suggests that the utilization of anthocyanins as natural antioxidants in products such as food and cosmetics is not limited by the pH of the products.
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Pramitasari, R., Marcel, and D. Lestari. "Co-pigmentation with catechin derived from Indonesian gambier increases the stability of black rice anthocyanin in isotonic sports drinks during one-month storage in 4°C." Food Research 6, no. 2 (March 16, 2022): 118–23. http://dx.doi.org/10.26656/fr.2017.6(2).230.
Abstract:
Anthocyanins are water-soluble pigments, which are found abundantly in plants. However, anthocyanins are unstable and break due to several factors. The stability of anthocyanins could be increased by applying co-pigmentation with the addition of flavonoids, polyphenols, alkaloids, amino acids, organic acids, or self-association. This study aimed to observe the effect of co-pigmentation with catechin from Indonesian gambier (Uncaria gambir) to enhance the stability and antioxidant activity of black rice anthocyanin in isotonic sports drink during storage. Anthocyanins extracted from black rice (30 mg/L) were used for isotonic sports drink formulation. The addition of 0.1 μg/L catechins to the drink with catechin: drink ratio (1:1) significantly increased antioxidant activity (89.30±1.12%). In a storage period of one month at room temperature (25oC), anthocyanin content and antioxidant activity in isotonic sports drinks showed a significant decrease than that at 4oC. Catechin co-pigmentation in the drinks increased anthocyanin stability and antioxidant activity compared to that of control (drinks without catechin). In conclusion, co-pigmentation with catechin derived from Indonesian gambier could be applied to enhance the stability and antioxidant activity of black rice anthocyanin in isotonic sports drink during storage at cold temperature (4oC) for one month.
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Taghavizadeh Yazdi, Mohammad Ehsan, Jalil Khara, Mohammad Reza Housaindokht, Hamid Reza Sadeghnia, Sedigheh Esmaeilzadeh Bahabadid, Mohammad Sadegh Amiri, and Majid Darroudi. "Biocomponents and Antioxidant Activity of Ribes khorasanicum." International Journal of Basic Science in Medicine 3, no. 3 (September 21, 2018): 99–103. http://dx.doi.org/10.15171/ijbsm.2018.18.
Abstract:
Currently, there have been lots of interests in phytochemicals as bioactive components. The roles of fruit, vegetables, and red pigments in preventing diseases have been partly accredited to the antioxidant properties of their constituent polyphenols, flavonoid, anthocyanins, and etc. Biochemistry parameters including the relative levels of antioxidant activity, total phenolic content, total flavonoid, total anthocyanin, soluble and insoluble sugar content of Ribes khorasanicum, have been calculated in this project. The total anthocyanin content of the investigated Ribes khorasanicum measured to be 62.9 mg/g in dry weight, while displaying high levels when compared to other components, which indicates that the anthocyanin content was the predominant antioxidant components in the investigated plant. This particular plant has the potential to serve as the important source of antioxidant that can be utilized in different biological and medical applications.
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Murukan, Greeshma, and Murugan K. "COMPOSITION OF PURIFIED ANTHOCYANIN ISOLATED FROM TEAK AND IT’S IN VITRO ANTIOXIDANT ACTIVITY." International Journal of Pharmacy and Pharmaceutical Sciences 9, no. 9 (July 22, 2017): 258. http://dx.doi.org/10.22159/ijpps.2017v9i9.19517.
Abstract:
Objective: The present study evaluates purification, characterization of anthocyanin from in vitro culture of teak and its antioxidant potential.Methods: Anthocyanin was extracted from in vitro culture, purified by using amber lite XAD column and fractionated by Liquid chromatography mass spectrometry (LC-MS/MS). Various antioxidant assays were carried such as 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2'-azino-bis-3-ethyl-benzothiazoline-6-sulphonic acid (ABTS), Oxygen radical absorbance capacity (ORAC), Nitric oxide (NO) and Hydrogen peroxide (H2O2).Results: Liquid chromatography mass spectrometry (LC-MS/MS) revealed the major fraction as cyanidin 3-(2-xylosyl-rutinoside) with unknown peaks. The amount of anthocyanin was 15.23 mg/g monomeric anthocyanin. Further, the potential antioxidant capacity of the teak anthocyanin was comparable to common vegetables and fruits. Similarly, high correlations of anthocyanin with antioxidant activity, such as oxygen radical absorbance capacity (ORAC), 2,2'-azino-bis-3-ethyl-benzothiazoline-6-sulphonic acid (ABTS), and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) (r = 0.95, 0.93, and 0.80) were found.Conclusion: The high anthocyanins content and potential antioxidant activity suggests that teak anthocyanin may be applied in the food industry as a good source of natural pigments
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Hejtmánková, K., V. Pivec, E. Trnková, K. Hamouz, and J. Lachman. "Quality of Coloured Varieties of Potatoes." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S310—S313. http://dx.doi.org/10.17221/605-cjfs.
Abstract:
Coloured potatoes <I>Solanum tuberosum</I> L.) were evaluated as important source of natural antioxidants. Eight varieties of these potatoes (Salad Blue, Shetland Black, Blue Congo, Blaue St. Galler, Highland Burgundy Red, Violette, Valfi, Vitelotte) grown in four different locations in the Czech Republic (Přerov nad Labem, Suchdol, Valečov and Stachy) were analysed. Content of majority antioxidants (anthocyanins, chlorogenic acid and ascorbic acid) was determined and the obtained results were correlated with antioxidant activity. Total anthocyanin content and antioxidant activity were determined spectrophotometrically and phenolic acids by HPLC-DAD. The best positive correlation was observed between total anthocyanin content and antioxidant activity (<I>R</I><sup>2</sup> = 0.64). Good correlation was found between chlorogenic acid content and antioxidant activity (<I>R</I><sup>2</sup> = 0.55); however, no correlation between ascorbic acid content and antioxidant activity (<I>R</I><sup>2</sup> = 0.08) was found.
Dissertations / Theses on the topic "Anthocyanin and antioxidant activity":
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Rosales, Soto Maria U. "Phenolics, anthocyanins and antioxidant activity in red raspberry muffins." Pullman, Wash. : Washington State University, 2008. http://www.dissertations.wsu.edu/Thesis/Fall2008/M_Rosales_082708.pdf.
Abstract:
Thesis (M.S. in food science)--Washington State University, December 2008.Title from PDF title page (viewed on Dec. 31, 2008). "School of Food Science and Human Nutrition." Includes bibliographical references.
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Al, Bittar Sheiraz. "3-Deoxyanthocyanins : Chemical synthesis, structural transformations, affinity for metal ions and serum albumin, antioxidant activity." Thesis, Avignon, 2016. http://www.theses.fr/2016AVIG0264.
Abstract:
Ce travail porte sur la synthèse chimique d’analogues simples d’anthocyanes, une classe majeure de pigments naturels solubles dans l’eau. Onze ions flavylium substitués par des groupements hydroxyl,méthoxyl et beta-D-glucopyranosyloxyl en positions 4’, 5 et 7 ont été préparés en utilisant des procédures simples. De plus, les deux principales 3-désoxyanthocyanidines du sorgho rouge, l’apigéninidine (APN) et la lutéolinidine (LTN), ont été synthétisées en une seule étape. Les propriétés physico-chimiques ainsi que l’activité antioxydante ont été étudiées pour le chlorure de 3’,4’,7-trihydroxyflavylium (P1), son 7-O-beta-D-glucoside (P2) et le chlorure de 3’,4’,5,7-tétrahydroxyflavylium (LTN). Grâce à leur noyau catéchol, ces pigments complexent rapidement FeIII, AlIII and CuI et ne se lient que faiblement à FeII tout en stimulant son autoxydation en FeIII. Suite à la complexation de CuII, les pigments subissent une oxydation. Les aglycones P1 et LTN sont des ligands modérés de l’albumine de sérum humain (HSA) et leurs chalcones ont montré une plus grande affinité pour la HSA que leurs formes colorées. Leur capacité antioxydante a été démontrée par le test de réduction du radical stable DPPH et par l’inhibition de la peroxydation lipidique induite par le fer héminique, un modèle de stress oxydant postprandial dans l’estomac. Les aglycones P1 et LTN (particulièrement, dans leur forme incolore chalcone) sont plus efficaces que le glucoside P2This work deals with the chemical synthesis of simple analogs of anthocyanins, the main class of watersolublenatural pigments. Eleven flavylium ions with hydroxyl, methoxyl and beta-D-glucopyranosyloxylsubstituents at positions 4’, 5 and 7 have been prepared by straightforward chemical procedures.Moreover, the two main 3-deoxyanthocyanidins of red sorghum, apigeninidin (APN) and luteolinidin(LTN), have been synthesized in a one-step protocol. The physicochemical properties and antioxidantactivity are investigated for 3’,4’,7-trihydroxyflavylium chloride (P1), its 7-O-beta-D-glucoside (P2) and3’,4’,5,7-tetrahydroxyflavylium chloride (LTN). Owing to their catechol B-ring, they rapidly bind FeIII,AlIII and CuI, more weakly interact with FeII while promoting its autoxidation to FeIII. Following CuIIbinding, the pigments undergo oxidation. Aglycones P1 and LTN are moderate ligands of human serumalbumin (HSA) with chalcones having a higher affinity for HSA than the corresponding colored forms.The antioxidant activity of P1, P2 and LTN is investigated via two tests: reduction of the stable DPPHradical and inhibition of heme-induced lipid peroxidation (a model of postprandial oxidative stress inthe stomach). Aglycones P1 and LTN (especially in their colorless chalcone form) are more potent thanglucoside P2
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Rosso, Veridiana Vera de. "Composição de carotenoides e antocianinas em acerola : estabilidade e atividade antioxidante em sistemas-modelo de extratos antocianicos de acerola e de açai." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256527.
Abstract:
Orientador: Adriana Zerlotti MercadanteTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-05T21:46:28Z (GMT). No. of bitstreams: 1 Rosso_VeridianaVerade_D.pdf: 4946222 bytes, checksum: 172a6600669e7686f053d40b469a138a (MD5) Previous issue date: 2006
Resumo: Os pigmentos naturais, tais como antocianinas e carotenóides, proporcionam cor aos alimentos, contribuindo para o seu aspecto visual, atributo este de fundamental importância na aceitação e escolha de um alimento por seus consumidores. Concomitante, estes pigmentos possuem importantes funções e ações biológicas, podendo ser considerados promotores da saúde humana. Já é reconhecida a associação entre a ingestão de frutas e vegetais e a diminuição do risco de desenvolvimento de diversas desordens crônico-degenerativas, sendo os pigmentos um dos grupos de compostos bioativos aos quais são atribuídas tais ações. Acerola e açaí são frutas tropicais que contém elevados teores de compostos bioativos, como carotenóides e antocianinas. Os pigmentos, carotenóides e antocianinas, de duas variedades de acerola (Waldy Cati 30 e Olivier) obtidas em uma plantação brasileira durante as safras de verão de 2003 e 2004 foram analisados por cromatografia líquida de alta eficiência (CLAE). As duas variedades apresentaram ß-caroteno (265,5 ¿ 1669,4 µg/100g), luteína (37,6 ¿ 100,7 µg/100g), ß-criptoxantina (16,3 ¿ 56,5 µg/100g) e a-caroteno (7,8 ¿ 59,3 µg/100g) como carotenóides majoritários. Em ambas safras, os teores de ß-caroteno, ß-criptoxantina e a-caroteno foram significativamente maiores na variedade Olivier, entretanto o teor de luteína foi maior na variedade Waldy Cati 30. As duas variedades de acerola mostraram composição similar em termos de antocianinas e a cianidina-3-ramnosídeo foi a antocianina majoritária, seguida da pelargonidina-3-ramnosídeo, da cianidina-3,5-di-ramnosídeo e da peonidina-3-ramnosídeo. O teor de antocianinas totais da variedade Waldy variou de 6,5 a 7,6 mg/100g, enquanto para a variedade Olivier os teores variaram entre 7,9 e 8,4 mg/100g, para as safras de 2003 e 2004, respectivamente. Não foi verificada diferença significativa entre os teores de antocianinas totais das diferentes variedades e entre as duas safras. Dois lotes de polpa de açaí congelado apresentaram teores de antocianinas totais variando entre 282 e 303 mg/100g, apresentando a cianidina-3-glucosídeo e a cianidina-3-rutinosídeo nas proporções médias de 13,2% e 87,5%, respectivamente. A acerola é considerada uma das melhores fontes naturais de ácido ascórbico (AA) e, por esta razão, foi determinada a influência do AA na estabilidade do extrato de antocianinas de acerola utilizando como comparação o extrato de açaí, que não possui AA. Os experimentos demonstraram que o AA presente ao nível de 276 mg /100mL no extrato antociânico de acerola foi o principal responsável pela intensa degradação destas antocianinas, pois a adição de AA à solução de antocianinas de açaí na concentração de 276 mg/100mL provocou um aumento de 22 vezes na velocidade de degradação (kobs) quando comparada ao açaí não fortificado. Embora os sistemas-modelo antociânicos das duas frutas apresentassem a mesma concentração de AA (276 mg /100mL), o valor de kobs encontrado no sistema de acerola foi 3 vezes maior do que o kobs da solução de açaí. Essa diferença pode ter ocorrido devido à concentração 10 vezes maior de flavonóides no extrato antociânico de açaí, uma vez que os teores de polifenóis totais foram semelhantes nos dois extratos. A viabilidade do emprego dos extratos antociânicos de acerola e de açaí como ingrediente funcional foi avaliada em sistema simulador de bebidas isotônicas. Em todas as condições avaliadas, a degradação das antocianinas seguiu cinética de primeira ordem. A estabilidade das antocianinas em sistema simulador de bebida isotônica foi 1,3 e 1,7 vezes menor do que nos sistemas tampão citrato-fosfato para as antocianinas de acerola e de açaí, respectivamente, a pH 2,5, na presença de luz e de oxigênio. Em todos os sistemas, a perda gradual da cor vermelha e aumento da cor amarela foi observada através do incremento do parâmetro CIE L* (luminosidade) e diminuição dos valores de C* (intensidade de cor) que podem ser resultado da degradação do cátium flavilium e formação de chalconas, respectivamente. Utilizando os radicais estáveis ABTS¿+ e DPPH¿, a atividade anti-radical dos extratos de antocianinas de acerola e de açaí com diferentes graus de purificação foi avaliada, e comparada com padrões de antocianinas e de uma antocianidina. Os extratos bruto (EB), parcialmente purificado (EPP) e purificado (EP) de acerola apresentaram maior atividade antioxidante do que os respectivos extratos de açaí. A atividade anti-radical dos extratos brutos das duas frutas diminuiu à medida que o extrato bruto foi sendo purificado e, portanto, a presença de polifenóis, flavonóides e ácido ascórbico no extrato antociânico bruto influenciou na atividade anti-radical. Os resultados obtidos com padrões confirmaram que a atividade anti-radical aumenta com o número de grupos OH no anel B das antocianinas e que a atividade antioxidante diminui à medida que o número de açúcares ligados à molecula aumenta. Foram realizados estudos sobre a reatividade de antocianinas frente ao oxigênio singlete (O2(1?g)), através da avaliação do efeito protetor do EB, EPP e EP das antocianinas de acerola e de açaí sobre o actinômetro dimetil-antraceno, utilizando azul de metileno como sensitizador. A constante de desativação física (kq) foi determinada através dos métodos de foto-oxidação sensitizada e pela detecção da fosforescência do O2(1?g), e o nível de energia do estado triplete das antocianinas de açaí foi avaliado utilizando a técnica de time resolved photoacoustics (TRP). À medida que os extratos foram sendo purificados, a capacidade de desativação do O2(1?g) foi diminuindo. Dentre os padrões avaliados, malvidina, cianidina-3-rutinosídeo e cianidina-3-glucosídeo, a malvidina foi o melhor desativador de O2(1?g), independentemente do método utilizado para cálculo do kq. Os experimentos de TRP demonstraram que o estado triplete das antocianinas de açaí apresentam tempo de vida muito curto, indicando que a desativação do O2(1?g) não depende da formação do estado triplete das antocianinas
Abstract: Natural pigments, such as anthocyanins and carotenoids, are responsible for the colors found in foods, influencing its visual aspect, which is considered the main attribute for the acceptance and preference of a food product. At the same time, these pigments show important biological functions and actions, being considered human health promoters. The association between the intake of fruits and vegetables and the decreased risk of developing several chronic-degenerated disorders is already recognized, being the pigments one of the bioactive compounds responsible for such actions. Acerola and açaí are tropical fruits that contain high levels of bioactive compounds, such as carotenoids and anthocyanins. The pigments, carotenoids and anthocyanins, of two acerola varieties (Waldy Cati 30 and Olivier) harvested from a Brazilian plantation during the 2003 and 2004 summer harvests were analyzed by high performance liquid chromatography (HPLC). Both varieties presented ß-carotene (265.5 ¿ 1669.4 µg/100g), lutein (37.6 ¿ 100.7 µg/100g), ß-cryptoxanthin (16.3 ¿ 56.5 µg/100g) and a-carotene (7.8 ¿ 59.3 µg/100g) as the major carotenoids. In both harvests, the ß-carotene, ß-cryptoxanthin and a-carotene levels were significantly higher in the Olivier variety, whereas the lutein content was higher in the Waldy Cati variety. The two acerola varieties showed similar anthocyanin composition, being cyanidin-3-rhamnoside the major anthocyanin, followed by pelargonidin-3-rhamnoside, cyanidin-3,5-di-rhamnoside and peonidin-3-rhamnoside. The Waldy variety of acerola showed total anthocyanin content of 6.5 and 7.6 mg/100g, whilst 7.9 and 8.4 mg/100g were found in the Olivier variety, for the harvests 2003 and 2004, respectively. No statically differences for the total anthocyanin content were found between varieties and between harvests. Two brand of frozen pulp of açai presented 282 to 303 mg/100 g of total anthocyanin, with cyanidin-3-glucoside and cyanidin-3-rutinoside being found in average proportions of 13.2% and 87.5%, respectively. Acerola is considered one of the best natural source of ascorbic acid (AA) and due to this fact, the influence of AA on the stability of the acerola anthocyanin extract was evaluated using as comparison the açai anthocyanin extract which does not have AA. The experiments demonstrated that the 276 mg/100mL AA level present in the acerola anthocyanin extract is the major responsible for the intense anthocyanin degradation, since the degradation rate (kobs) of the anthocyanins in the açai extract fortified with 276mg/100mL AA, was 22 times higher than the kobs found in the natural açai extract. Although the anthocyanic model-systems from both fruits had the same AA concentration (276 mg /100mL), the kobs value observed in the acerola system was 3 times higher than that found for the açai solutions. This difference can be attributed to the 10 times higher flavonoid content found in the anthocyanin extract from açai, since the total polyphenol levels were similar in the systems from both fruits. The viability to employ the anthocyanin extracts of acerola and açai as functional ingredient was evaluated in isotonic soft drink model-systems. In all conditions studied, the anthocyanin degradation followed a first order kinetics rate. The anthocyanin stability in the isotonic soft drink system was 1.3 e 1.7 times lower compared to the citrate-phosphate buffer for the acerola and açai extracts, respectively, at pH 2.5, in the presence of light and oxygen. In all systems, the gradual fading of the red color was observed by the incresead L* values CIE parameter and decreased C* values, probably resulted respectively from the degradation of the flavillium cation and formation of chalcones. Using the stable radicals ABTS¿+ and DPPH¿, the radical scavenger activities of the acerola and açai anthocyanin extracts with different purification degrees were evaluated and compared to standards of anthocyanins and anthocyanidin. The crude (EB), partially purified (EPP) and purified (EP) extracts of acerola showed higher antioxidant activity than the respective extracts from açai. Since the radical scavenger activity of both crude extracts decreased with the purification process, the presence of polyphenols, flavonoids and AA in the anthocyanic crude extracts affected the antioxidant activity. The results obtained with the standards confirmed that the antioxidant activity increases with the increased number of OH groups in the B ring of the anthocyanins and that the activity decreases with the increased numbers of glycosilated sugars. Studies concerning the reactivity of anthocyanin extracts towards singlet oxygen (O2(1?g)) were carried out using the EB, EPP and EP anthocyanin extracts from acerola and açai, dimethyl-anthracene as actinometer and methylene blue as sensitizer. The physical quenching constant (kq) was determined by the sensitized photooxidation method and by the O2(1?g) phosphorescence detection. The energy level of the excited triplet state of açai anthocyanins was determined by the time resolved photoacoustics (TRP) technique. It was observed a correlation between the increased purification degree and a decrease in the O2(1?g) quenching. Among the standards evaluated, malvidin, cyanidin-3-rutinoside and cyanidin-3-glucoside, the malvidin was the best O2(1?g) quencher, independently of the method used for kq calculation. The experiments with TRP demonstrated that the açai anthocyanin triplet state had a very short life time, indicating that the O2(1?g) quenching does not occur via formation of the anthocyanin excited triplet state
Doutorado
Mestre em Ciência de Alimentos
4
Martinková, Patrícia. "Extrakce anthokyanových barviv z aroniových výlisků." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2018. http://www.nusl.cz/ntk/nusl-376854.
Abstract:
The diploma thesis deals with the preparation of extract and concentrate of anthocyanin dyes from aronia moldings (Aronia melanocarpa). It also determines chemical properties important for human´s health, which are important also for further possible use of extract/concentrate as natural red food coloring. A series of extractions of dried and powdered aronia moldings was carried out in the experimental part of the thesis, aiming for the optimization the conditions of the extraction. Extracts were characterized by content of total anthocyans, content of total fenolic substances and total antioxidant activity. The best laboratory conditions for extraction were determined as follows: amount of moldings 12,5 g, composition of extraction agent ethanol:water 1:1, volume of extraction mixture 60 ml and time of the extraction 11 hours. Prepared extracts were concentrated on vacuum evaporator. It has been found that the temperature of the water bath in the vacuum evaporator can not exceed 40 °C. At higher temperatures there is significant degradation of anthocyanins. Furthemore, the content of individual anthocyanic dyes in extract and concentrate, from aronia moldings, was quantified by HPLC. The major anthocyanin, cyanidine-3-galactoside, was contained in the concentrate at 923,6 ± 8,5 mg·l-1, the other specified anthocyanin, minor cyanidine-3-glucoside, was present at a concentration of 53,5 ± 0,3 mg·l-1.
5
Dresch, Maria Terezinha Kreinecker. "Avaliação química e da potencial atividade antioxidante de extratos ricos em polifenóis, de espécies cultivadas em larga escala no Rio Grande do Sul, para utilização em formulações farmacêuticas." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2008. http://hdl.handle.net/10183/132768.
Abstract:
O cultivo de plantas das espécies de Vitis (Vitaceae), conhecidas popularmente como videiras, representa uma das atividades econômicas mais proeminentes no Sul do Brasil. Figuram entre as espécies mais ricas em compostos polifenólicos, sendo os mesmos responsáveis por inúmeras atividades biológicas e farmacológicas importantes, dentre as quais, a antioxidante. Neste contexto, este trabalho objetivou analisar quali e quantitativamente os principais grupos polifenólicos encontrados em extratos de videiras, os antocianos e flavonóides, bem como realizar ensaio para avaliação da atividade antioxidante in vitro. Neste sentido foram desenvolvidos e validados dois métodos por cromatografia líquida de alta eficiência, com detector UV/VIS. A análise dos compostos fenólicos incluíram a utilização de duas colunas diferentes, sendo uma constituída por sílica C18 e outra RP-18 com partículas híbridas contendo ligações etano-silicone. Em ambos os métodos foram utilizados sistema de eluição em gradiente, cuja composição das fases móveis foram água e acetonitrila acificadas com ácido trifluoracético. Os métodos desenvolvidos foram validados segundo as normas vigentes e atenderam aos parâmetros de validação como especificidade, linearidade, precisão, sensibilidade, exatidão e robustez nas faixas de concentração avaliadas. O presente estudo também investigou a atividade antioxidante in vitro dos extratos de videira através do método potencial antioxidante reativo total (TRAP), o qual foi otimizado e validado segundo normas internacionais, utilizando Trolox como referência. A partir deste método também foi possível avaliar a reatividade total antioxidante (TAR). Todas as concentrações testadas apresentaram reatividade instantânea inferior ao composto de referência, entretanto, demonstraram atividade antioxidante superior ao Trolox 200 nM.The cultivation of plants from Vitis species (Vitaceae), popularly known as grapevine, is one of the most prominent economic activities in southern Brazil. The Vitis species is one of the plants that is most rich in polyphenolic compounds, responsible for numerous important pharmacological and biological activities, such as antioxidant activity. In this context, this study aimed to analyze qualitatively and quantitatively the principal groups encountered in grapevine extracts, the anthocyans and flavonoids, and to assay their antioxidant activities in vitro. For this purpose, two methods were developed and validated using high-performance liquid chromatography, employing a UV/VIS detector. The analysis of phenolic compounds included the utilization of two different columns: a column constituted by silica C18 and other RP18 column with bridged ethane-silicon hybrid particles. In both methods, a gradient system was used, with water and acetonitrile acidified with trifluoroacetic acid as a mobile phase. The methods developed were validated according to ICH evaluating parameters such as specificity, linearity, precision, sensibility, accuracy and robustness in the concentration range evaluated. The present study also analyzed the antioxidant activity in vitro of grapevine extracts employing the Total Reactive Antioxidant Potencial (TRAP) method, which was optimized and validated according to international patterns, using Trolox as a reference substance. This method also allowed evaluation of the total instantaneous reactivity (TAR). In all concentrations, the samples presented lower instantaneous reactivity than that of the reference compound. In contrast, the samples presented higher antioxidant activity than Trolox 200 nM.
6
Dalla, Nora Cleice. "Caracterização, atividade antioxidante "in vivo" e efeito do processamento na estabilidade de compostos bioativos de araçá vermelho e guabiju." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2012. http://hdl.handle.net/10183/60386.
Abstract:
O consumo de frutas está relacionado à baixa incidência de doenças crônico-degenerativas pela variedade de compostos que possuem a interação destes e seu potencial antioxidante. O processamento a partir dos alimentos in natura é necessário, tanto para preservação quanto para disponibilizar produtos sazonais durante todo o ano, no entanto se devem saber quais suas implicações. O araçá vermelho (Psidium cattleyanum SABINE) e o guabiju (Myrcianthes Pungens) são pequenos frutos nativos do sul do Brasil. Sua composição físicoquímica, perfil de antocianinas, carotenóides e atividade antioxidante, através de dois métodos diferentes (DPPH e ABTS), foram investigados em frutos in natura, bem como o comportamento dos compostos bioativos e da atividade antioxidante em relação à secagem por ar quente a 70 °C, liofilização e congelamento. Foi também realizado um experimento com ratos Wistar para examinar o potencial antioxidante destes frutos contra a toxicidade do antitumoral cisplatina. O guabiju apresentou maior atividade antioxidante, teor de antocianinas e carotenóides do que o araçá vermelho, entretanto este fruto possui elevada quantidade de fibra. No guabiju in natura predominaram o β-caroteno e malvidina 3- glicosídeo, com 40,4 % e aproximadamente 60 % do total de carotenóides e antocianinas, respectivamente. No araçá vermelho in natura o carotenóide e a antocianina predominantes foram a β-criptoxantina, com 44,8 % e a cianidina 3-glicosídeo com 51,7 % do total. Frutos secos a 70 °C e os liofilizados tiveram maior atividade antioxidante pelo método DPPH, enquanto no ABTS o araçá vermelho seco a 70 °C e o guabiju congelado após 90 dias destacaram-se. No entanto, em relação aos compostos bioativos, nos dois frutos, a secagem por ar quente (70 °C) resultou nos menores teores de antocianinas e carotenóides. O congelamento por 30 e 90 dias aumentou as concentrações de carotenóides no araçá vermelho e guabiju, respectivamente. Para as antocianinas, os maiores teores foram encontrados no guabiju liofilizado e no araçá vermelho in natura. Em relação ao estudo com animais, os frutos nativos atuaram protegendo os animais contra os efeitos produzidos pela cisplatina, diminuindo os níveis de colesterol total (CT), LDL, LDL oxidado (LDL-ox) e os níveis de gordura no fígado.The fruit consumption is related to the low incidence of chronic diseases by a variety of compounds that have the interaction of these and their antioxidant potential. The processing from fresh food is necessary, both for preservation and to provide seasonal products all year round, however you must know what its implications. The red guava (Psidium cattleyanum SABINE) and guabiju (Myrcianthes pungens) are small native fruits southern Brazil. Its physical and chemical composition profile of anthocyanins, carotenoids and antioxidant activity, using two different methods (DPPH and ABTS), were investigated in fresh fruit, as well as the behavior of bioactive compounds and antioxidant activity in respect to air drying warm to 70 °C, freeze-drying and freezing. It was also carried out an experiment with rats to examine the antioxidant potential of fruit against the toxicity of antitumor cisplatin. The guabiju showed higher antioxidant activity, anthocyanins and carotenoids content than the red guava, but this fruit has high fiber content. In fresh guabiju β-carotene and malvidin 3- glucoside were predominant, with 40.4 % and approximately 60 % of total carotenoids and anthocyanins, respectively. In the fresh red guava predominant carotenoid and anthocyanin were β-cryptoxanthin, with 44.8 % and cyanidin 3-glucoside with hydrochloric 51.71 % of the total. Fruits dried at 70 °C and freeze- dried had higher antioxidant activity by DPPH method, while in the ABTS red guava dried at 70 °C and frozen after 90 days guabiju stood out. However, for bioactive compounds in the two fruits, hot air drying (70 °C) resulted in lower levels of anthocyanins and carotenoids. Freeze for 30 and 90 days increased the concentrations of carotenoids in red guava and guabiju, respectively. For anthocyanins, the highest levels were found in guabiju freeze dried and fresh red guava. Regarding the study of animals, fruits native acted protecting animals against the effects of cisplatin, reducing the levels of total cholestreol (TC), LDL and oxidized LDL (ox-LDL) levels of fat in the liver.
7
Hamalová, Veronika. "Stanovení vybraných chemických parametrů plodů šlechtěných odrůd bezu černého." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2014. http://www.nusl.cz/ntk/nusl-217082.
Abstract:
In this thesis was determinated selected chemical and nutritional parameters in the wild elderberry and 17 cultivated varieties of elderberry. The fruits was provided by the Research and Breeding Institute of Pomology Holovousy Ltd. The theoretical part deals describes elderberry, chemical composition of elderberry, especially biological active substances and its using not only food industry. Closer attention has been focused on effect of saccharides, anthocyanins and methods of their determination, specially determination by HPLC. The experimental part describes the various methods of determination of selected chemical and nutritional parameters. Total dry matter, content of total polyphenolic compounds, monomeric anthocyanin pigment and antioxidant activity was defined in all varieties of elderberry fruits. For some varieties was defined total soluble dry matter, content of organic acids and saccharides by various methods. In the end was compared the values from different methods varieties.
8
Faria-Machado, Adelia Ferreira de. "Identificação e determinação da atividade antioxidante de carotenoides e antocianinas de frutas." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256428.
Abstract:
Orientador: Adriana Zerlotti MercadanteTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Considerando a importancia de carotenoides e antocianinas, tanto como pigmentos naturais como pelas suas propriedades antioxidantes, este trabalho foi desenvolvido com o objetivo de avaliar, por meio de cromatografia liquida de alta eficiencia acoplada aos detectores arranjo de diodos e espectrometro de massas (HPLC-DAD-MS/MS), a composicao de carotenoides e antocianinas em nespera, jaca e jambolao, bem como estudar a atividade antioxidante apresentada por esses pigmentos em diferentes sistemas. Em funcao da coloracao desses frutos, apenas o jambolao foi submetido a analise de antocianinas. Cinco cultivares brasileiros de nespera foram avaliados: Centenaria, Mizauto, Mizuho, Mizumo e Nectar de Cristal. De vinte e cinco carotenoides separados, vinte e tres foram identificados, sendo que os principais foram all-trans-?-caroteno (19-55 %), alltrans-?-criptoxantina (18-28 %), 5,6:5¿,6¿-diepoxi-?-criptoxantina (9-18 %) e 5,6- epoxi-?-criptoxantina (7-10 %). Os conteudos de carotenoides totais variaram entre 196 ?g/100 g (cv. Nectar de Cristal) e 3020 ?g/100 g (cv. Mizumo). Os cultivares Mizauto, Mizuho, Mizumo e Centenaria apresentaram valores de provitamina A entre 89 e 162 ?g RAE/100 g e podem ser considerados uma boa fonte desta pro-vitamina. Nos tres lotes de jaca analisados, quatorze dos dezoito carotenoides identificados foram relatados pela primeira vez, sendo que os principais foram all-trans-luteina (24-44 %), all-trans-?-caroteno (24-30 %), alltrans-neoxantina (4-19 %), 9-cis-neoxantina (4-9 %) e 9-cis-violaxantina (4-10 %). O lote A apresentou o menor conteudo de carotenoides totais (34,1 ?g/100 g) e o menor valor de pro-vitamina A (0,8 ?g RAE/100 g), enquanto nos lotes B e C, os conteudos de carotenoides totais foram de 129,0 e 150,3 ?g/100 g e os valores de pro-vitamina A foram 3,3 e 4,3 ?g RAE/100 g, respectivamente. Os frutos de jambolao apresentaram dois carotenoides principais: all-trans-luteina (43,7 %) e all-trans-?-caroteno (25,4 %). A composicao de antocianinas foi marcada pela presenca de diglucosideos de cinco das seis agliconas comumente encontradas em alimentos, sendo que as principais antocianinas foram delfinidina 3,5- diglucosideo (45 %), petunidina 3,5-diglucosideo (32 %) e malvidina 3,5- diglucosideo (15 %). Esse padrao tambem foi observado para outros flavonoides, onde os principais compostos identificados foram diglucosideos de diidromirecetina, metil-diidromirecetina e dimetil-diidromirecetina, alem de mirecetina glucosideo e um ester de galoil-glucose. A atividade antirradical ABTS?+ (2,2¿-azinobis-(3-etilbenzotiazolina-6-acido sulfonico)) do extrato funcional rico em antocianinas, obtido de frutos de jambolao, foi dependente do pH do meio, com valores de TEAC (capacidade antioxidante equivalente a Trolox) entre 4,8 ?mol Trolox/g fruta (pH 1,0) e 12,7 ?mol Trolox/g fruta (pH 5,0). Esse extrato funcional apresentou cerca de 60 % de protecao ao dimetilantraceno frente a oxidacao por oxigenio singlete, em condicoes de pH 1,0 e 3,0, sendo essa atividade superior aquela apresentada por outras frutas vermelhas. Padrao de cianidina 3-glucosideo foi incorporado em lipossomas unilamelares grandes (LUV) preparados em duas condicoes diferentes de pH (3,1 e 7,4), sendo esses sistemas submetidos a oxidacao induzida por AAPH (diidrocloreto de ?,?¿-azodiisobutiramidina) a 37 °C. Observou-se que as formas de cianidina 3-glucosideo presentes no meio com pH 7,4 (hemiacetais e/ou chalconas e bases quinonoidais), com EC50 = 9,3 ???1,3 ?mol/L (concentracao de antioxidante necessaria para obter 50 % de protecao), apresentaram uma atividade 2,6 vezes maior que as formas presentes no meio com pH 3,1 (maior proporcao de cation flavilium e hemiacetais), cujo EC50 foi de 23,6 ???0,9 ?mol/L. Por fim, padroes de carotenoides, trolox e tocoferol foram microencapsulados com dois materiais de parede diferentes, goma arabica (GA) e maltodextrina (MD), por meio da tecnica de spray-drying. Quando comparada a MD, a parede de GA formou dominios hidrofobicos mais rigidos e compactos, melhorando a solubilizacao de moleculas apolares e reduzindo a acessibilidade de moleculas de oxigenio. Devido a efeitos de compartimentalizacao das moleculas de antioxidante nas microcapsulas (MC), as constantes de desativacao total (kQ) de oxigenio singlete (1O2) foram cerca de duas ordens de magnitude menores nas solucoes de MC, quando comparadas aos valores de kQ em meio homogeneo
Abstract: Considering the importance of carotenoids and anthocyanins, as both natural pigments and antioxidants, the present study was carried out to evaluate, by high-performance liquid chromatography connected to a photodiode array and a mass spectrometry detector (HPLC-DAD-MS/MS) the composition of carotenoids and anthocyanins from loquat, jackfruit and jambolao fruits, as well as to study the antioxidant activity showed by these pigments in different systems. Due to the colour of these fruits, only jambolao was submitted to anthocyanin analysis. Five loquat cultivars from Brazil were evaluated: Centenaria, Mizauto, Mizuho, Mizumo and Nectar de Cristal. Twenty five carotenoids were separated, and twenty three of them were identified. The main carotenoids were all-trans-?-carotene (19-55 %), all-trans-?-cryptoxanthin (18-28 %), 5,6:5¿,6¿-diepoxy-?-cryptoxanthin (9-18 %) and 5,6-epoxy-?-cryptoxanthin (7-10 %). The total carotenoid contents ranged from 196 ?g/100 g (cv. Nectar de Cristal) to 3020 ?g/100 g (cv. Mizumo). Cultivars Mizauto, Mizuho, Mizumo and Centenaria showed provitamin A values between 89 and 162 ?g RAE/100 g, and can be considered good source of this provitamin. In the three analyzed batches of jackfruit, fourteen of the eighteen identified carotenoids were reported for the first time in this fruit. The major carotenoids were all-trans-lutein (24-44 %), all-trans-?-carotene (24-30 %), all-trans-neoxanthin (4-19 %), 9-cisneoxanthin (4-9 %) and 9-cis-violaxanthin (4-10 %). Batch A showed the lowest total carotenoid content (34.1 ?g/100 g) and provitamin A value (0.8 ?g RAE/100 g), whereas for batches B and C, respectively, the total carotenoid contents were 129.0 and 150.3 ?g/100 g and the provitamin A values were 3.3 and 4.3 ?g RAE/100 g. The jambolao fruits showed two main carotenoids: all-trans-lutein (43.7 %) and all-trans-?-carotene (25.4 %). The anthocyanin composition was marked by the presence of diglucosides of five among the six aglycones that are commonly found in foods. The major anthocyanins were delphinidin 3,5-diglucoside (45 %), petunidin 3,5-diglucoside (32 %) and malvidin 3,5-diglucoside (15 %). This pattern was also observed for other flavonoids, where the main identified compounds were diglucosides of dihydromyricetin, methyl-dihydromyricetin, and dimethyldihydromyricetin, in addition to myrecetin glucoside and a galoyl-glucose ester. The scavenging capacity of ABTS?+ (2,2'-azinobis(3-ethylbenzthiazoline-6-sulphonic acid)) showed by the anthocyanin-rich functional extract from jambolao fruits, was dependent on the medium pH, showing TEAC (Trolox equivalent antioxidant capacity) values between 4.8 ?mol Trolox/g fruit (pH 1.0) and 12.7 ?mol Trolox/g fruit (pH 5.0). This functional extract showed about 60 % of protection on dimethylantracene oxidation by singlet oxygen, in pH conditions of 1.0 and 3.0, being this activity higher than those showed by other red fruits. Cyanidin 3-glucoside standard was incorporated to large unilamelar liposomes (LUV) prepared at two different pH conditions (3.1 and 7.4). These systems were submitted to oxidation induced by AAPH (?,?¿-azodiisobutyramidine dihydrochloride) at 37 °C. The cyanidin 3-glucoside forms present in the medium at pH 7.4 (hemiacetals and/or chalcones and quinonoidal bases), with EC50 = 9.3 ???1.3 ?mol/L (antioxidant concentration required for 50 % protection), showed na activity 2.6 times higher than that showed by the forms present at pH 3.1 (higher proportion of flavylium cation and hemiacetals), whose EC50 was 23.6 ???0.9 ?mol/L. Finally, carotenoids, trolox and tocopherol standards were microencapsulated with two different wall materials, gum arabic (GA) and maltodextrin (MD), by the spraydrying technique. GA wall formed more rigid and compacted hydrophobic domains than those in the MD microcapsules, improving the solubilization of apolar molecules and reducing the accessibility of oxygen molecules. Due to compartmentalization effects of antioxidant molecules in the microcapsules (MC), the quenching rate constants (kQ) of singlet oxygen (1O2) were reduced almost twoorders of magnitude in MC solutions as compared with those observed in homogenous media. was also observed for other flavonoids, where the main identified compounds were diglucosides of dihydromyricetin, methyl-dihydromyricetin, and dimethyldihydromyricetin, in addition to myrecetin glucoside and a galoyl-glucose ester. The scavenging capacity of ABTS?+ (2,2'-azinobis(3-ethylbenzthiazoline-6-sulphonic acid)) showed by the anthocyanin-rich functional extract from jambolao fruits, was dependent on the medium pH, showing TEAC (Trolox equivalent antioxidant capacity) values between 4.8 ?mol Trolox/g fruit (pH 1.0) and 12.7 ?mol Trolox/g fruit (pH 5.0). This functional extract showed about 60 % of protection on dimethylantracene oxidation by singlet oxygen, in pH conditions of 1.0 and 3.0, being this activity higher than those showed by other red fruits. Cyanidin 3-glucoside standard was incorporated to large unilamelar liposomes (LUV) prepared at two different pH conditions (3.1 and 7.4). These systems were submitted to oxidation induced by AAPH (?,?¿-azodiisobutyramidine dihydrochloride) at 37 °C. The cyanidin 3-glucoside forms present in the medium at pH 7.4 (hemiacetals and/or chalcones and quinonoidal bases), with EC50 = 9.3 ???1.3 ?mol/L (antioxidant concentration required for 50 % protection), showed an activity 2.6 times higher than that showed by the forms present at pH 3.1 (higher proportion of flavylium cation and hemiacetals), whose EC50 was 23.6 ???0.9 ?mol/L. Finally, carotenoids, trolox and tocopherol standards were microencapsulated with two different wall materials, gum arabic (GA) and maltodextrin (MD), by the spraydrying technique. GA wall formed more rigid and compacted hydrophobic domains than those in the MD microcapsules, improving the solubilization of apolar molecules and reducing the accessibility of oxygen molecules. Due to compartmentalization effects of antioxidant molecules in the microcapsules (MC), the quenching rate constants (kQ) of singlet oxygen (1O2) were reduced almost twoorders of magnitude in MC solutions as compared with those observed in homogenous media
Doutorado
Doutor em Ciência de Alimentos
9
DE, LEONARDIS ANNA MARIA. "Study of responses to heat stress in durum wheat, and their relationship with nutraceutical quality." Doctoral thesis, Università di Foggia, 2016. http://hdl.handle.net/11369/363199.
Abstract:
Il frumento duro [Triticum turgidum (L.) subsp. turgidum (L.) convar. durum (Desf.)] è una coltura
di largo uso per la nutrizione umana, in particolare nel bacino del Mediterraneo. Costituisce la
principale fonte di semola utilizzata per la produzione di pasta, pane di frumento duro, ma viene
utilizzato anche per la produzione di cuscus e burghul.
Condizioni ambientali avverse riducono la produzione e influenzano le caratteristiche qualitative
della granella. Gli stress che più comunemente colpiscono le piante coltivate consistono in un
eccesso o carenza di acqua, eccesso di sale o metalli pesanti nel terreno, e temperature estreme. In
particolare dall’inizio del secolo si sta assistendo ad un incremento della temperatura media
mondiale, ed un ulteriore aumento è previsto per i prossimi decenni.
Alte temperature durante la fase riproduttiva del frumento possono determinare una
riduzione del peso della granella e del numero di semi per spiga. Queste espressioni fenotipiche
sono il risultato dell’alterazione del profilo dei trascritti e di variazione dei livelli di accumulo dei
metaboliti nelle piante, in risposta ai cambiamenti di temperatura.
Lo scopo di questa ricerca è di studiare le variazioni dei trascritti e dei metaboliti in risposta
a stress termico, in due varietà di frumento duro, e di comprendere come tali variazioni possano
influenzare la composizione della granella e quindi la qualità nutrizionale e nutraceutica del
prodotto finale acquistato dai consumatori. Lo studio è stato condotto sulla varietà di frumento duro
Primadur e su una cultivar non commercializzata T1303 (codice USDA PI 352395); la prima è una
cultivar élite caratterizzata da alta resa produttiva e un alto indice di giallo (altamente correlato al
contenuto di pigmenti carotenoidi), la seconda è una cultivar caratterizzata da un alto contenuto di
antociani che conferiscono alla granella un colore rosso (purple-cultivar). Lo shock termico è stato
imposto a 37°C, durante il periodo di riempimento della granella. La temperatura elevata è stata
imposta per 5 giorni in un periodo che va dal quinto al decimo giorno dopo la fioritura. Le analisi
sono state condotte su seme immaturo, prelevato 14 giorni dopo la fioritura, e seme maturo,
prelevato alla fine del ciclo riproduttivo della pianta. I risultati ottenuti da seme derivante da piante
sottoposte a shock termico sono stato confrontati con quelli ottenuti da piante controllo (20°C).
La risposta allo stress è stata valutata con due differenti approcci. L’analisi dell’espressione
genica, condotta con un approccio di sequenziamento genome–wide di nuova generazione che ha
utilizzato la tecnologia Illumina, ha mostrato che un totale di 1202 geni hanno subito variazioni dei
livelli di trascritto in risposta a stress. Molti dei geni sovraespressi in risposta a stress in Primadur
ricadevano nelle categorie geniche note per avere un ruolo in risposta a stress, mentre tali categorie
erano meno rappresentate in T1303 in cui erano sovraespressi geni codificanti per proteine di
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riserva. Tali risultati erano in accordo con la maggiore sensibilità allo stress termico mostrata da Primadur rispetto a T1303, valutata come calo in peso della granella.
L'accumulo dei metaboliti è stato valutato con gas-cromatografia associata a spettromeria di massa (GS-MS) in seme immaturo e maturo. I due genotipi hanno mostrato differente risposta allo stress termico. Il contenuto di molti dei metaboliti analizzati è risultato incrementato in ‘Primadur’, mentre un decremento è stato osservato in T1303; tuttavia per alcuni metaboliti con un ruolo chiave di risposta alle condizioni di stress (per esempio saccarosio e glicerolo) è stato osservato un incremento del contenuto per entrambi i genotipi. Per alcuni metaboliti le variazioni sono state osservate già nel seme immaturo e le stesse variazioni sono state conservate anche nel seme maturo.
Questo studio ha evidenziato come un incremento di temperatura, della durata di pochi giorni nelle fasi iniziali di riempimento della granella, sia in grado di determinare cambiamenti a breve e lungo termine in grado di cambiare qualità e produzione della granella di frumento duro.
In risposta a stress, il contenuto di antociani è risultato incrementato mentre quello dei carotenoidi non è variato. Solo lo sfarinato della granella di T1303, maturata dopo l’imposizione dello stress, ha mostrato un incremento della capacità antiossidante (misurata come ‘Trolox Equivalent Antioxidant Capacity’-TEAC) rispetto allo sfarinato della granella maturata in condizioni controllo. Il contenuto proteico è risultato incrementato solo in ‘T1303’, che ha mostrato un minore calo in peso della granella rispetto a Primadur, in risposta allo stress.
Questo studio fornisce nuove conoscenze sugli effetti dell'adattamento allo stress termico del frumento duro sulle proprietà nutrizionali e qualitative della granella e mostra come tali proprietà possano essere differentemente alterate in due genotipi.
Anche se il ‘background’ genetico dei due genotipi è differente, non può essere escluso che alcune delle differenze osservate, nella risposta a stress termico, tra i due genotipi possano essere legate al metabolismo degli antociani. L’incremento del loro accumulo in risposta a stress termico insieme al ridotto calo in peso della granella sono considerati tratti di interesse per le future attività di miglioramento genetico del frumento duro.Durum wheat [Triticum turgidum (L.) subsp. turgidum (L.) convar. durum (Desf.)] is an important crop for human nutrition, especially in the Mediterranean area, where it is the main source of semolina for the production of pasta, traditional/typical bread, couscous, and burghul. Environmental stress can strongly limit the yield potential and affect qualitative characteristics of grain. The stress conditions that are commonly experienced by crops are extreme lack or excess of water (i.e., drought, flooding), presence of salt or contaminants (e.g., heavy metals), and temperature (i.e., cold, heat). In particular, environmental temperatures have increased since the beginning of the last century and they are predicted to further increase under the present conditions of climate change. Wheat is very sensitive to high temperatures during the reproductive phase, due to direct effects of temperature on grain numbers and dry weight. These phenotypic effects are due to molecular modifications at the different levels of gene expression, and to changes in metabolite accumulation levels. The aim of this study was to investigate the transcriptomic and metabolomic variations in response to heat stress in grains of two durum wheat genotypes, and their relationship with variation in grain composition that can affect the nutraceutical quality of the final product. The study was carried out on the durum wheat cv Primadur and T1303 (PI 352395 USDA code); the first is an elite cultivar with high grain yield and yellow index and the second one an anthocyanin-rich purple cultivar. Heat shock was imposed at 37°C from 5 up to 10 days after flowering (DAF). Immature seeds (14 DAF) and mature seeds (seeds at physiological maturity stage), collected from heat shocked and control plants (20°C), were analyzed. The response to stress was investigated with different approaches. Genome–wide gene expression analysis, carried out using Illumina HiSeq2000, showed that 1202 genes were differentially expressed in response to stress in the two genotypes. The number of up-regulated genes belonging to stress-related categories was higher in Primadur with respect to T1303, whereas the number of genes with nutrient reservoir activity was larger in T1303 compared to Primadur. These results were according to the higher sensitivity to stress of Primadur with respect to T1303, measured as grain weight loss. The profile of polar metabolites was investigated by gas chromatography-mass spectrometry (GC-MS). The effects of heat stress were genotype dependent. Although some metabolites (e.g., sucrose, glycerol) increased in response to heat stress in both genotypes, clear differences were observed. Following the heat stress, there was a general increase in most of the analyzed metabolites in Primadur, with a general decrease in T1303. Heat shock applied early during seed development produced changes that were observed in immature seeds, and also long-term effects 5 that changed the qualitative and quantitative parameters of the mature grain. The level of anthocyanins increased significantly in response to the heat stress whereas the levels of carotenoids were not affected. Only for T1303, the Trolox equivalent antioxidant capacity (TEAC) method assessed an increased antioxidant capacity of ground grains, in response to heat stress. Protein content increased only in T1303 that showed lower grain weight loss with respect to Primadur, in response to stress. Therefore, short heat-stress treatments can affect the nutritional and nutraceutical value of grain of different genotypes of durum-wheat in different ways. The present study increased the knowledge about the effect of mechanisms of adaptation to stress of wheat plants on nutritional and quality traits of grain and provides a global picture of the effects of the heat stress on metabolies and transcriptome of two different genotypes of durum wheat. Moreover, although the genetic backgrounds of two durum-wheat genotypes were different, it cannot be excluded that some of the differences observed in the responses to heat stress can be due to anthocyanin accumulation, which can be considered a trait of interest for future breeding activities for durum wheat.
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Carvalho, Sarah Fiorelli de. "Produção, qualidade e conservação pós-colheita de frutas de diferentes cultivares de morangueiro nas condições edafoclimáticas de Pelotas-RS." Universidade Federal de Pelotas, 2013. http://repositorio.ufpel.edu.br/handle/ri/1150.
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Previous issue date: 2013-09-13Strawberry crop (Fragaria x ananassa Duchesne) is grown in all continents, and this fruit is very popular due of its color, scent and flavor. The aim of this work was to evaluate the adaptation, yield and quality of different strawberry cultivars under the climatic conditions of Pelotas, Rio Grande do Sul state. The experiments were conducted at Embrapa Temperate Climate, Pelotas-RS from 2011 to 2012. At first, we evaluated fruit, yield, number and average fruit size of the cultivars Albion, Aromas, Camarosa, Camino Real, Portola, Monterey, San Andreas, Strawberry Festival and Palomar. The second test was conducted at the Laboratory of Food Technology, and it evaluated physical and chemical characteristics (soluble solids contents, titratable acidity, soluble solids/titratable acidity, pH, and vitamin C) and quantified the bioactive compounds (phenolic compounds, anthocyanins and antioxidant activity) of the cultivars in three harvest dates: September, October and November. The cultivars showed significant differences for date and for comparison between cultivars in the physical and chemical characteristics. Phenolic compounds and antioxidant activity were higher in September, while anthocyanins was higherin November. The third test was conducted at the Laboratory of Postharvest Physiology. We observed the behavior of cultivars under the cold storage for up to eight days, using three replicates of five fruits in a factorial scheme 8x3 (eight cultivars x three dates). The variables studied were soluble solids content, titratable acidity, soluble solids/acidity, pH, color, luminosity, mass rot and decay incidence. During this period, the cultivars maintained the quality and there was no significant loss of mass, degradation of the compounds or symptoms of illness or unpleasant odor.
O morangueiro (Fragaria x ananassa Duchesne) é cultivado em todos os continentes, e sua fruta, o morango, é muito popular devido sua coloração, aroma e sabor. Objetivou-se neste trabalho avaliar a adaptação, produção e qualidade de diferentes cultivares de morangueiro às condições edafoclimáticas de Pelotas-RS. Os ensaios foram realizados na Embrapa Clima Temperado, durante as safras de 2011/2012 e 2012/2013. No primeiro ensaio avaliou-se a produção, produtividade, número e tamanho médio de frutas das cultivares Albion, Aromas, Camarosa, Camino Real, Portola, Monterey, San Andreas, Strawberry Festival e Palomar. O delineamento experimental foi em blocos casualizados. As cvs. Strawberry Festival, Camarosa e Monterey proporcionaram a maior produtividade na safra 2011/2012, enquanto que a cultivar que se destacou na safra 2012/2013 foi Camarosa, sendo o pico de produção de todas as cultivares no mês de novembro. O segundo ensaio foi realizado no Laboratório de Tecnologia de Alimentos na safra 2012/2013. Avaliaram-se os atributos físicos e químicos (sólidos solúveis, acidez titulável, relação sólidos solúveis/acidez titulável, pH, teor de vitamina C) e quantificaram-se os compostos bioativos das cultivares (compostos fenólicos, antocianinas e atividade antioxidante) em três datas de colheita: setembro, outubro e novembro. As cultivares apresentaram diferenças significativas tanto para data, quanto para a comparação entre as cultivares nas características físicas e químicas. Os compostos fenólicos e a atividade antioxidante foram maiores no mês de setembro, enquanto que as antocianinas em novembro. O terceiro ensaio foi realizado no Laboratório de Fisiologia Pós-colheita. Utilizaram-se três repetições de cinco frutas, constituindo um esquema fatorial de 8x3 (oito cultivares x três datas). Observou-se o comportamento das cultivares diante do armazenamento em câmara fria por zero, quatro e oito dias, à temperatura de 1±0,5ºC e UR 90-95%. As variáveis estudadas foram sólidos solúveis, acidez titulável, relação sólidos solúveis/acidez, pH, coloração e luminosidade da epiderme, perda de massa e incidência de podridões. No período avaliado, as cultivares mantiveram a qualidade pois não houve perdas significativas de massa, degradação de compostos ou presença de sintomas de doenças ou odor desagradável.
Books on the topic "Anthocyanin and antioxidant activity":
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Apak, Resat, Esra Capanoglu, and Fereidoon Shahidi, eds. Measurement of Antioxidant Activity & Capacity. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119135388.
2
Russell, Vincent Patric. Antioxidant activity of the isomers of butylated hydroxyanisole. Salford: University of Salford, 1985.
3
McClements, D. J., Eric Decker, and Ryan J. Elias. Oxidation in foods and beverages and antioxidant applications: Understanding mechanisms of oxidation and antioxidant activity. Oxford: Woodhead Pub., 2010.
4
S, Patel Mulchand, and Packer Lester, eds. Lipoic acid: Energy production, antioxidant activity and health effects. Boca Raton: CRC Press, 2008.
5
Maxwell, Simon Robert Jenkinson. An enhanced chemiluminescent assay for antioxidant activity in biological fluids. Birmingham: University of Birmingham, 1995.
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Gutiérrez, Rosa Martha Pérez. Handbook of naturally occurring compounds with antioxidant activity in plants. New York: Nova Science, 2006.
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Boskou, Dimitrios, Ioannis P. Gerothanassis, and Panagiotis Kefalas. Natural antioxidant phenols: Sources, structure-activity relationship, current trends in analysis and characterisation. Kerala, India: Research Signpost, 2006.
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Soleas, George J. The analysis of polyphenolic constituents in wine and their relationship to antioxidant activity. Ottawa: National Library of Canada, 1997.
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Egerton, Caroline Greta. Studies on physical fitness, activity levels, diet and antioxidant status in children and adolescents. [s.l: The Author], 1993.
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Tit, Delia Mirela, and Simona Gabriela Bungau, eds. Antioxidant Activity of Essential Oils. MDPI, 2023. http://dx.doi.org/10.3390/books978-3-0365-6948-2.
Book chapters on the topic "Anthocyanin and antioxidant activity":
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Osorio, Coralia, and Ovidio Almanza. "Antioxidant Activity of Anthocyanin-Rich Colombian Tropical Fruits." In ACS Symposium Series, 95–102. Washington, DC: American Chemical Society, 2013. http://dx.doi.org/10.1021/bk-2013-1129.ch005.
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Jati, Ignasius Radix A. P. "Antioxidant Activity and Health Benefits of Anthocyanin of Black Soybeans." In Phytochemicals in Soybeans, 91–114. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003030294-4.
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Duthie, Garry, Peter Gardner, Janet Kyle, and Donald McPhail. "Antioxidant Activity of Anthocyanins In Vitro and In Vivo." In ACS Symposium Series, 90–102. Washington, DC: American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2004-0871.ch008.
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Ilmi, Warisatul, Rarastoeti Pratiwi, and Yekti Asih Purwestri. "Total Anthocyanin Content and Antioxidant Activity of Brown Rice, Endosperm, and Rice Bran of Three Indonesian Black Rice (Oryza sativa L.) Cultivars." In Proceeding of the 2nd International Conference on Tropical Agriculture, 205–16. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-97553-5_21.
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Tsai, Pi-Jen, Chan-Chiung Liu, and Yui-Ting Huang. "The Role of Copigmentation with Phenolic Compounds on the Vitamin C Resistance and Antioxidant Activity of Anthocyanins." In ACS Symposium Series, 253–63. Washington, DC: American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0993.ch023.
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Li, Bin, Li Wang, Weibin Bai, Wei Chen, Fang Chen, and Chi Shu. "Anticancer Activity of Anthocyanin." In Anthocyanins, 423–36. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-7055-8_19.
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Mecwan, Marvin, Natashya Falcone, Alireza Hassani Najafabadi, and Danial Khorsandi. "Antioxidant Activity." In ACS Symposium Series, 71–80. Washington, DC: American Chemical Society, 2023. http://dx.doi.org/10.1021/bk-2023-1438.ch005.
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Patras, Ankit, Yvonne V. Yuan, Helena Soares Costa, and Ana Sanches-Silva. "Antioxidant activity of phytochemicals." In Handbook of Plant Food Phytochemicals, 452–72. Oxford: John Wiley & Sons Ltd, 2013. http://dx.doi.org/10.1002/9781118464717.ch20.
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Sundaram Sanjay, Sharda, and Ashutosh Kumar Shukla. "Mechanism of Antioxidant Activity." In Potential Therapeutic Applications of Nano-antioxidants, 83–99. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-1143-8_4.
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Chelliah, Ramachandran, Eric Banan-MwineDaliri, and Deog-Hwan Oh. "Screening for Antioxidant Activity: Total Antioxidant Assay." In Methods in Actinobacteriology, 459–60. New York, NY: Springer US, 2022. http://dx.doi.org/10.1007/978-1-0716-1728-1_64.
Conference papers on the topic "Anthocyanin and antioxidant activity":
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Chiselita, Oleg, Natalia Chiselitsa, Elena Tofan, Alina Beshliu, Nadejda Efremova, Marina Danilis, and Ana Rotaru. "Antocyanic extracts from yeast winewaste." In 5th International Scientific Conference on Microbial Biotechnology. Institute of Microbiology and Biotechnology, Republic of Moldova, 2022. http://dx.doi.org/10.52757/imb22.15.
Abstract:
Phenolic compounds, especially phenolic acids, tannins and anthocyanins are among the important biologically active components of wines. Of all the phenolic compounds, anthocyanins are of a particular interest because they have many beneficial effects on human and animal health. In vitro and in vivo studies have revealed the biological potential of these compounds and demonstrated their ability to reduce oxidative stress, to act as antimicrobial substances and to counteract the appearance and progression of many nontransmissible diseases, such as neurodegenerative, cardiovascular, metabolic ones and cancer. In combination with vitamin A and other carotenoids they protect visual function. Anthocyanins and their derivatives have no toxic effect on living organisms, even after ingestion in very high doses. Since the biologically active substances, including anthocyanins, found out in the fermentation medium, are largely absorbed on the surface of the yeast cells, yeast biomass remaining from wine production, can serve as an important source of these substances. The purposes of this research were to obtain anthocyanin extracts from the yeast biomass remaining from the production of the autochthonous wines, to characterize them biochemically, and to assess their antioxidant potential. The research was focused on the sediment yeast biomass from the production of white dry wine Rkatsiteli, red dry wines Merlot and Cabernet, offered by the «Cricova» winery. The extracts were obtained by different methods of destruction of the yeast cell wall, which included the use of the acetic acid and the sodium phosphate buffer solutions, homogenization, different temperatures and biomass-solution ratios. The extracts were characterized by their dry weight, by the content of the anthocyanins, proteins, and carbohydrates, as well as by the activity of the antioxidant enzymes catalase and superoxide dismutase. Depending on the yeast biomass type and the cell wall destruction method the obtained extracts had the dry weight of 2.2 - 13.3 mg/ml, and contained 3.9±0.3 - 20.7±0.4 mg/g of cyanidin anthocyanins, 3.2±0.2 - 9.7±0.4% (d.w.) of proteins, 2.2±0.02 - 31.4±0.3% (d.w.) of carbohydrates, and possessed the antioxidant type catalase activity of 315±2.6 - 524±1.5 mmol/min/mg protein and the superoxide dismutase of 173±5.2 - 457±0.6 U/mg protein. The valuable biochemical composition and high activity of the antioxidant enzymes such as catalase type and superoxide dismutase of the extracts revealed the perspectivity of using the yeast biomass from wine production as a source of anthocyanin preparations for various fields. The results of the research permitted to elaborate a procedure of obtaining the anthocyanin preparations from yeast biomass after red wine fermentation, which is currently being patented.
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Zhang, Zhong, and Jian-Jie Wang. "Study on the Biological Characteristic and Antioxidant Activity of Anthocyanin in Plant: A Review." In 2010 4th International Conference on Bioinformatics and Biomedical Engineering. IEEE, 2010. http://dx.doi.org/10.1109/icbbe.2010.5516411.
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Jovanović-Cvetković, Tatjana, Aleksandar Savić, Danijela Starčević, and Boris Pašalić. "INFLUENCE OF MACERATION CONDITIONS ON THE ANTIOXIDATIVE PROPERTIES OF VRANAC AND MERLOT RED WINES." In 1st International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2023. http://dx.doi.org/10.46793/sbt28.167jc.
Abstract:
Maceration is the basic process by which red and white wine production technologies differ from each other, and thanks to this process, red wines acquire most of their characteristics. Mainly during maceration, phenolic compounds, which are powerful antioxidants, are extracted from the solid parts of the berries. Depending on the variety, it is necessary to apply different maceration regimes. The aim of this research was to determine the influence of the maceration temperature and duration on the antioxidant properties of red wines of the Vranac and Merlot varieties. The research was carried out in 2021, where maceration procedures were applied for 6 and 12 days, at temperatures of 16 and 25°C. When macerated for 6 days at 25°C, the wines of both varieties had the lowest total phenolic content (Vranac 7.27 g/l; Merlot 7.15 g/l), but the highest total free anthocyanin content (Vranac 841.04 mg/l; Merlot 572.85 mg/l). Higher antioxidant activity of Vranac variety wines was obtained at shorter maceration (6 days), and Merlot variety wines at longer maceration (12 days).
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Matić, Nevena, Nevena Barać, Danka Mitrović, Ivana Sredović Ignjatović, and Miroljub Barać. "PHENOLIC CONTENT AND IN VITRO ANTIOXIDANT ACTIVITY OF BLACK MULBERRY („Morus Nigra L.“) FRUIT, JUICE AND POMACE." In 1st International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2023. http://dx.doi.org/10.46793/sbt28.473m.
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Black mulberry fruits are a good source of valuable nutrients and a wide range of bioactive compounds including polyphenols, flavonols, polysaccharides and anthocyanins. To investigate the possible conversion of mulberry pomace as by-product into highly-valuable food additive, in this work the distribution of the total phenols, flavanols, monomeric and polymeric anthocyanins during black mulberry juice production was characterized. Also, the antioxidant properties (antioxidant capacity and ferric reducing power) of the obtained juice as well as water and methanol extracts of black mulberry pomace were detected. The results of this investigation clearly suggested that mulberry pomace is promising nutritional by-product for consindering in fuctional foods devolopment.
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Marpaung, Abdullah Muzi, Shabrina Saraswati Handoko, and Irvan Setiadi Kartawiria. "Effect of sucrose on pH and thermal stability of anthocyanin, total phenolic content, and antioxidant activity of senduduk (Melastoma malabathricum) fruit extract." In SolarPACES 2017: International Conference on Concentrating Solar Power and Chemical Energy Systems. Author(s), 2018. http://dx.doi.org/10.1063/1.5064340.
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VAŠTAKAITĖ, Viktorija, Akvilė VIRŠILĖ, Aušra BRAZAITYTĖ,, Giedrė SAMUOLIENĖ, Julė JANKAUSKIENĖ, Ramūnas SIRTAUTAS, and Pavelas DUCHOVSKIS. "THE EFFECT OF UV-A SUPPLEMENTAL LIGHTING ON ANTIOXIDANT PROPERTIES OF OCIMUM BASILICUM L. MICROGREENS IN GREENHOUSE." In Rural Development 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/rd.2015.031.
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The effects of supplemental UV-A LED lighting on growth and antioxidant properties of two varieties of basil (Ocimum basilicum L.) microgreens were determined. Purple-leaf ‘Dark Opal’ and green-leaf ‘Sweet Genovese’ basils were grown in greenhouse (14 days, 22/18 ± 2 °C day/night temperature, 40 ± 5 % a relative air humidity) during winter season. The main lighting system (HPS lamps and natural daylight) was supplemented with ~13.0 μmol m-2 s-1 flux of UV-A 390 nm, and a total PPFD was ~125 μmol m-2 s-1 (16 h photoperiod) for 1 or 7 days before harvest, or entire growth period – 14 days. The results revealed that the influence of UV-A on growth and antioxidant properties depended on basil variety and duration of irradiation. Generally, UV-A irradiation for 7 days significantly (P ≤ 0.05) inhibited growth and hypocotyl elongation of green-leaf basils, and for 14 days of both basil varieties. No significant differences on leaf chlorophyll index were determined. However, leaf flavonol index significantly increased in green-leaf basils after 7 and 14 days UV-A irradiation. The total phenols ant anthocyanin contents significantly decreased after 1 day UV-A irradiation in purple-leaf basils, and the continuous decrease following UV-A irradiation for 7 or 14 days was determined. In addition, UV-A irradiation had negative effects on ABTS radical activity in purple-leaf basils; however, the significantly higher ABTS radical scavenging activity after UV-A irradiation for 1 or 7 days in green-leaf basils were determined. UV-A influenced higher ascorbic acid synthesis in purple-leaf basils after 7 days irradiation, or after 14 days irradiation in both basil varieties. In summary, the supplemental UV-A LED lighting allows to protect basil microgreens from hypocotyl elongation, and enhances antioxidant properties in green-leaf basils. Purple-leaf basils showed to be more sensitive to UV-A irradiation, and less positive effects on antioxidant properties were determined.
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Pavlović, Ognjen, Tamara Milenković, Nevena Barać, Miroljub Barać, and Ivana Sredović Ignjatović. "PHYTOCHEMICAL CONTENT AND ANTIOXIDANT PROPERTIES OF OSMOTIC DEHYDRATED BLUEBERRY, CHERRY AND POMEGRANATE FRUIT." In 2nd International Symposium on Biotechnology. Faculty of Agronomy in Čačak, University of Kragujevac, 2024. http://dx.doi.org/10.46793/sbt29.64op.
Abstract:
This paper seeks to research the changes in content of bioactive molecules during the process of osmotic dehydration of blueberry, sour cherry, and pomegranate. The study focuses on the total phenolic content, total flavonoids content, total anthocyanins, and antioxidative activity. The analysis of frozen fresh, partially process and dried samples indicated that application of osmotic dehydratation positively influence on preservation of phenolic compounds and antioxidant ability of tested fruits. The findings of this research could have implications for the food industry, particularly in the production of food with added value.
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Saldana, Marleny D. "Effect of pressurized fluids on the extraction of phenolics/anthocyanins from crops and by-products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pnme7357.
Abstract:
Phenolics found in various crops and by-products have antioxidant and antimicrobial activities and their consumption have been associated with health benefits. For example, a by-product of the cranberry juice industry is cranberry pomace, which is considered a rich source of anthocyanins. Research in my laboratory has focused on the use of pressurized fluids to extract these phenolic compounds to be used in various applications. Pressurized fluids, such as subcritical water, pressurized ethanol and supercritical CO2 (SC-CO2) as “green†and environmentally friendly solvents, can be used for the extraction of phenolic compounds from crops and by-products as well as for enzymatic reactions involving phenolic acids. Phenolic compounds were extracted from various crops and by-products using pressurized fluids in stainless steel reactors at different temperatures, pressures and times. Extracts obtained after crop and by-product treatment using pressurized fluids were evaluated for their phenolic content and antioxidant activity. Anthocyanins were obtained from cranberry pomace using pressurized fluids. Results also indicated that the total phenolic content and antioxidant activity of the extracts from other crops and by-products increased with extraction temperature. In addition, a phenolic acid was reacted with triglycerides of flax oil using lipase enzyme in SC-CO2 media in a laboratory-scale supercritical system at different temperatures ranging from 40 to 80˚C, pressures from 40 to 350 bar and times of up to 53 h. Results have shown that SC-CO2 is a promising green solvent for the enzymatic synthesis of phenolic lipids. Results also have shown that phenolic acids can be processed using pressurized fluids for different applications.
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Popa, Veronica, Sorin Avramescu, and Miruna Silvia Stan. "Extraction of Anthocyanins from Black Currants and In Vitro Testing for the Determination of Antioxidant Activity." In International Electronic Conference on Medicinal Chemistry. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/ecmc2022-13146.
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Šaćirović, Sabina, Andrija Ćirić, Mališa Antić, and Zoran Marković. "HPLC ANALYSIS OF PHENOLS OF SLOVENIAN RED WINES: CABERNET SAUVIGNON AND MERLOT." In 1st INTERNATIONAL Conference on Chemo and BioInformatics. Institute for Information Technologies, University of Kragujevac, 2021. http://dx.doi.org/10.46793/iccbi21.165s.
Abstract:
In this study, HPLC-DAD rapid analysis of phenols in wine samples was performed. The recording was performed at different wavelengths: phenolic acid (254nm), flavan-3-ols and stilbene (280nm), flavonoids (340nm) and anthocyanins (520nm). In selected wines, the concentrations of the following compounds were determined and expressed in mg/l of wine. The isolated derivatives were: hydroxybenzoic acids, derivatives of caffeic, ferulic, syringic, and vanillic acids, catechin (flavanol), rutin, myricetin and quercetin (flavonols), and the stilbene derivative-resveratrol. The properties and quantities of phenolic compounds in organic wines were investigated. The results show the content of phenolic compounds in organic wines do not differ qualitatively and quantitatively from those in conventional wines. Wine samples have shown good antioxidative activity according to both DPPH and FRAP analysis, which indicates the good antioxidative potential and high antioxidant concentration in tested wines. Cabernet Sauvignon wines have shown better radical scavenging activity than Merlot, especially when the DPPH test was considered.
Reports on the topic "Anthocyanin and antioxidant activity":
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Kim, Yuan, Edward M. Steadham, Steven M. Lonergan, and Elisabeth J. Huff-Lonergan. Antioxidant Capacity of Calcium Lactate on m-Calpain Activity In Vitro. Ames (Iowa): Iowa State University, January 2009. http://dx.doi.org/10.31274/ans_air-180814-1237.
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Balabanova, Vessela, Yulian Voynikov, Gökhan Zengin, Reneta Gevrenova, and Dimitrina Zheleva-Dimitrova. A View on Antioxidant and Enzyme Inhibitory Activity of Senecio hercynicus Herbal Drugs. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, December 2020. http://dx.doi.org/10.7546/crabs.2020.12.06.
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Paul, Satashree. Oxidative Stress: A Cause of Male Infertility. Science Repository OÜ, October 2020. http://dx.doi.org/10.31487/sr.blog.10.
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Choudhary, Ruplal, Victor Rodov, Punit Kohli, John D. Haddock, and Samir Droby. Antimicrobial and antioxidant functionalized nanoparticles for enhancing food safety and quality: proof of concept. United States Department of Agriculture, September 2012. http://dx.doi.org/10.32747/2012.7597912.bard.
Abstract:
General concept. The reported 1-year study tested the feasibility ofpreparing antimicrobial and antioxidant nanoparticlesfunctionalized with natural phenolic compounds, as a first step to reach the ultimate goal - improving safely and quality of foods by developing novel antimicrobial and antioxidant food-contacting materials. The secondary objectives of the study were (a) selecting the most promising phenoliccompounds, (b) building nanoparticles with the selected phenolicgrafted on their Surface, and (c) testing antimicrobial and antioxidant properties of these particles. The study was expected to provide a " go/no go" decision as concerning the prospects of phenolic- bound nanoparticles as antimicrobial and antioxidant agents. Results. In course of the feasibility study, curucminwas chosen as the most promising phenoliccompound due to its high antibacterial activity exceeding other tested compounds by at leas one order of magnitude. Lipsome-typephospholipid/polydiacetylene(PDA) nanoparticlesfunctionalizedwith curcuminwere successfully built. The pitfall of limited curcumin amount that could be covalently bound to theparticle surface was circumvented by inclusion of curcunun in the liposome body. It was suggested onthe basis of fluorescence spectroscopy that curcuminwas bound by hydrophobic forces in the bi1ayer periphery of the Liposomesand therefore mightexert a contact effect on microorganisms. The curcumin functionalizednanoparticles(CFN) were shown to have a strong bactericidal activity towards both Gram-negative (E. coli) and Gram-positive (B. ce,·e11s) bacteria, but only limited effect against yeast. Furthermore, beyond the originallyplanned objectives, preliminary trials showed that CFN could be bound to silanized glass surface rendering aנבtiנnicrobial activity to the glass. Tnaddition, the particles showed antioxidantcapacity. Tberefore, it ,vas co11cluded tlוattlוeaims of tlוefeasibility study bad been successfully reached an
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Patil, Bhimanagouda S., Ron Porat, G. K. Jayaprakasha, and K. N. C. Murthy. Optimization of Postharvest Storage Conditions to Maintain Fruit Quality and Health Maintaining Properties of Grapefruit. United States Department of Agriculture, January 2010. http://dx.doi.org/10.32747/2010.7613879.bard.
Abstract:
Antioxidant activity of fruits is gaining wide interest among consumers due to its importance in counteracting oxidative stress, free radicals and preventing DNA damage. Oxygen radical absorbance capacity (ORAC) assay is one of the commonly used assays to measure the antioxidant activity, which is based on hydrogen atom transfer mechanism. Furocoumarins present in grapefruit are reported to have antiproliferative activity, induce GST activity, inhibit biofilm formation and increase bioavailability of drugs. In the present project ORAC values were measured of Star Ruby grapefruit undergone ethylene degreening treatment, cold storage and temperature conditioning treatment, and modified atmosphere packaging which were stored at different temperatures for prolonged period. In addition, furocoumarins were quantified in Star Ruby grapefruits from cold storage and conditioning experiment conducted in Israel. Conditioning treatment is practiced prior cold storage to reduce chilling injury in grapefruits during cold storage for prolonged period. Levels of 6,7-dihyrdoxy bergamottin decreased during storage period in all three treatments.
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Darenskaya, M. A., A. A. Semendyaev, D. A. Stupin, L. A. Grebenkina, I. N. Danusevich, L. I. Kolesnikova, and S. I. Kolesnikov. ACTIVITY OF ANTIOXIDANT ENZYMES IN REGIONAL AREA BLEEDING WITH VARICOSE EXPANSION OF THE VALVES OF THE SMALL PELVIS IN WOMEN. EXPERIMENTAL BULLETIN BIOLOGY AND MEDICINE. - 2020, 2020. http://dx.doi.org/10.18411/2413-1008-2020-12088.
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Kanner, Joseph, Edwin Frankel, Stella Harel, and Bruce German. Grapes, Wines and By-products as Potential Sources of Antioxidants. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7568767.bard.
Abstract:
Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.
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Watkins, Chris B., Susan Lurie, Amnon Lers, and Patricia L. Conklin. Involvement of Antioxidant Enzymes and Genes in the Resistance Mechanism to Postharvest Superficial Scald Development. United States Department of Agriculture, December 2004. http://dx.doi.org/10.32747/2004.7586539.bard.
Abstract:
The objective of this research project was to evaluate the involvement of antioxidant enzymes and genes in the resistance mechanism to postharvest superficial scald development using two primary systems: 1. Resistant and susceptible progenies of an apple cross between a scald resistant crab apple, ‘White Angel’ and a scald susceptible cultivar, ‘Rome Beauty’; 2. Heat-treatment of ‘Granny Smith’, which is known to reduce scald development in this cultivar. In 2002 we asked for, and received (October 14), permission to revise our initial objectives. The US side decided to expand their results to include further work using commercial cultivars. Also, both sides wanted to include an emphasis on the interaction between these antioxidant enzymes and the á-farnesene pathway, with the cooperation of a third party, Dr. Bruce Whitaker, USDA-ARS, Beltsville. Background: Superficial scald is a physiological storage disorder that causes damage to the skin of apple and pear fruit. It is currently controlled by use of an antioxidant, diphenylamine (DPA), applied postharvest by drenching or dips, but concern exists about such chemical usage especially as it also involves application of fungicides. As a result, there has been increased emphasis on understanding of the underlying mechanisms involved in disorder development. Our approach was to focus on the oxidative processes that occur during scald development, and specifically on using the two model systems described above to determine if the levels of specific antioxidants and/or antioxidant enzyme activities correlated with the presence/absence of scald. It was hoped that information about the role of antioxidant-defense mechanisms would lead to identification of candidate genes for future transgenic manipulation. Major conclusions, solutions, achievements: Collectively, our results highlight the complexity of superficial scald developmental processes. Studies involving comparisons of antioxidant enzyme activities in different crab apple selection, commercial cultivars, and in response to postharvest heat and 1-methylcyclopropene (1-MCP) treatments, show no simple direct relationships with antioxidant contents and susceptibility of fruit to scald development. However, a correlative relationship was found between POX activity or isoenzyme number and scald resistance in most of the studies. This relationship, if confirmed, could be exploited in breeding for scald resistance. In addition, our investigations with key genes in the á-farnesenebiosynthetic pathway, together with antioxidant processes, are being followed up by analysis of exposed and shaded sides of fruit of cultivars that show different degrees of scald control by 1-MCP. These data may further reveal productive areas for future research that will lead to long term control of the disorder. However, given the complexity of scald development, the greatest research need is the production of transgenic fruit with down-regulated genes involved in á- farnesene biosynthesis in order to test the currently popular hypothesis for scald development.
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Droby, Samir, Michael Wisniewski, Ron Porat, and Dumitru Macarisin. Role of Reactive Oxygen Species (ROS) in Tritrophic Interactions in Postharvest Biocontrol Systems. United States Department of Agriculture, December 2012. http://dx.doi.org/10.32747/2012.7594390.bard.
Abstract:
To elucidate the role of ROS in the tri-trophic interactions in postharvest biocontrol systems a detailed molecular and biochemical investigation was undertaken. The application of the yeast biocontrol agent Metschnikowia fructicola, microarray analysis was performed on grapefruit surface wounds using an Affymetrix Citrus GeneChip. the data indicated that 1007 putative unigenes showed significant expression changes following wounding and yeast application relative to wounded controls. The expression of the genes encoding Respiratory burst oxidase (Rbo), mitogen-activated protein kinase (MAPK) and mitogen-activated protein kinase kinase (MAPKK), G-proteins, chitinase (CHI), phenylalanine ammonia-lyase (PAL), chalcone synthase (CHS) and 4-coumarate-CoA ligase (4CL). In contrast, three genes, peroxidase (POD), superoxide dismutase (SOD) and catalase (CAT), were down-regulated in grapefruit peel tissue treated with yeast cells. The yeast antagonists, Metschnikowia fructicola (strain 277) and Candida oleophila (strain 182) generate relatively high levels of super oxide anion (O2−) following its interaction with wounded fruit surface. Using laser scanning confocal microscopy we observed that the application of M. fructicola and C. oleophila into citrus and apple fruit wounds correlated with an increase in H2O2 accumulation in host tissue. The present data, together with our earlier discovery of the importance of H₂O₂ production in the defense response of citrus flavedo to postharvest pathogens, indicate that the yeast-induced oxidative response in fruit exocarp may be associated with the ability of specific yeast species to serve as biocontrol agents for the management of postharvest diseases. Effect of ROS on yeast cells was also studied. Pretreatment of the yeast, Candida oleophila, with 5 mM H₂O₂ for 30 min (sublethal) increased yeast tolerance to subsequent lethal levels of oxidative stress (50 mM H₂O₂), high temperature (40 °C), and low pH (pH 4). Suppression subtractive hybridization analysis was used to identify genes expressed in yeast in response to sublethal oxidative stress. Transcript levels were confirmed using semi quantitative reverse transcription-PCR. Seven antioxidant genes were up regulated. Pretreatment of the yeast antagonist Candida oleophila with glycine betaine (GB) increases oxidative stress tolerance in the microenvironment of apple wounds. ROS production is greater when yeast antagonists used as biocontrol agents are applied in the wounds. Compared to untreated control yeast cells, GB-treated cells recovered from the oxidative stress environment of apple wounds exhibited less accumulation of ROS and lower levels of oxidative damage to cellular proteins and lipids. Additionally, GB-treated yeast exhibited greater biocontrol activity against Penicillium expansum and Botrytis cinerea, and faster growth in wounds of apple fruits compared to untreated yeast. The expression of major antioxidant genes, including peroxisomal catalase, peroxiredoxin TSA1, and glutathione peroxidase was elevated in the yeast by GB treatment. A mild heat shock (HS) pretreatment (30 min at 40 1C) improved the tolerance of M. fructicola to subsequent high temperature (45 1C, 20–30 min) and oxidative stress (0.4 mol-¹) hydrogen peroxide, 20–60 min). HS-treated yeast cells showed less accumulation of reactive oxygen species (ROS) than non-treated cells in response to both stresses. Additionally, HS-treated yeast exhibited significantly greater (P≥0.0001) biocontrol activity against Penicillium expansum and a significantly faster (Po0.0001) growth rate in wounds of apple fruits stored at 25 1C compared with the performance of untreated yeast cells. Transcription of a trehalose-6-phosphate synthase gene (TPS1) was up regulated in response to HS and trehalose content also increased.
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Hochman, Ayala, Thomas Nash III, and Pamela Padgett. Physiological and Biochemical Characterization of the Effects of Oxidant Air Pollutants, Ozone and Gas-phase Nitric Acid, on Plants and Lichens for their Use as Early Warning Biomonitors of these Air Pollutants. United States Department of Agriculture, January 2011. http://dx.doi.org/10.32747/2011.7697115.bard.
Abstract:
Introduction. Ozone and related oxidants are regarded as the most important phytotoxic air pollutant in many parts of the western world. A previously unrecognized component of smog, nitric acid, may have even greater deleterious effects on plants either by itself or by augmenting ozone injury. The effects of ozone on plants are well characterized with respect to structural and physiological changes, but very little is known about the biochemical changes in plants and lichens exposed to ozone and/or HNO3. Objectives.To compare and contrast the responses of crop plants and lichens to dry deposition of HNO3 and O3., separately, and combined in order to assess our working hypothesis that lichens respond to air pollution faster than plants. Lichens are most suitable for use as biomonitors because they offer a live-organism-based system that does not require maintenance and can be attached to any site, without the need for man-made technical support systems. Original Immediate aims To expose the tobacco (Nicotiana tabacum L.) cultivar Bel-W3 that is ozone supersensitive and the ozone sensitive red kidney bean (Phaseolusvulgaris) and the lichen Ramalinamenziesii to controlled HNO3 and O3 fumigations and combined and to follow the resulting structural, physiological and biochemical changes, with special reference to reactive oxygen species related parameters. Revised. Due to technical problems and time limitations we studied the lichen Ramalinamenziesii and two cultivar of tobacco: Bel-W3 that is ozone supersensitive and a resistant cultivar, which were exposed to HNO3 and O3 alone (not combined). Methodology. Plants and lichens were exposed in fumigation experiments to HNO3 and O3, in constantly stirred tank reactors and the resulting structural, physiological and biochemical changes were analyzed. Results. Lichens. Exposure of Ramalinamenziesiito HNO3 resulted in cell membrane damage that was evident by 14 days and continues to worsen by 28 days. Chlorophyll, photosynthesis and respiration all declined significantly in HNO3 treatments, with the toxic effects increasing with dosage. In contrast, O3 fumigations of R. menziesii showed no significant negative effects with no differences in the above response variables between high, moderate and low levels of fumigations. There was a gradual decrease in catalase activity with increased levels of HNO3. The activity of glutathione reductase dropped to 20% in thalli exposed to low HNO3 but increased with its increase. Glucose 6-phosphate dehydrogenase activity increase by 20% with low levels of the pollutants but decreased with its increase. Tobacco. After 3 weeks of exposure of the sensitive tobacco cultivar to ozone there were visible symptoms of toxicity, but no danmage was evident in the tolerant cultivar. Neither cultivar showed any visible symptoms after exposure to HNO3.In tobacco fumigated with O3, there was a significant decrease in maximum photosynthetic CO2 assimilation and stomatal conductance at high levels of the pollutant, while changes in mesophyll conductance were not significant. However, under HNO3 fumigation there was a significant increase in mesophyll conductance at low and high HNO3 levels while changes in maximum photosynthetic CO2 assimilation and stomatal conductance were not significant. We could not detect any activity of the antioxidant enzymes in the fumigated tobacco leaves. This is in spite of the fact that we were able to assay the enzymes in tobacco leaves grown in Israel. Conclusions. This project generated novel data, and potentially applicable to agriculture, on the differential response of lichens and tobacco to HNO3 and O3 pollutants. However, due to experimental problems and time limitation discussed in the body of the report, our data do not justify yet application for a full, 4-year grant. We hope that in the future we shall conduct more experiments related to our objectives, which will serve as a basis for a larger scale project to explore the possibility of using lichens and/or plants for biomonitoring of ozone and nitric acid air pollution.