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1
Alappat, Bindhu, and Jayaraj Alappat. "Anthocyanin Pigments: Beyond Aesthetics." Molecules 25, no. 23 (November 24, 2020): 5500. http://dx.doi.org/10.3390/molecules25235500.
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Anthocyanins are polyphenol compounds that render various hues of pink, red, purple, and blue in flowers, vegetables, and fruits. Anthocyanins also play significant roles in plant propagation, ecophysiology, and plant defense mechanisms. Structurally, anthocyanins are anthocyanidins modified by sugars and acyl acids. Anthocyanin colors are susceptible to pH, light, temperatures, and metal ions. The stability of anthocyanins is controlled by various factors, including inter and intramolecular complexations. Chromatographic and spectrometric methods have been extensively used for the extraction, isolation, and identification of anthocyanins. Anthocyanins play a major role in the pharmaceutical; nutraceutical; and food coloring, flavoring, and preserving industries. Research in these areas has not satisfied the urge for natural and sustainable colors and supplemental products. The lability of anthocyanins under various formulated conditions is the primary reason for this delay. New gene editing technologies to modify anthocyanin structures in vivo and the structural modification of anthocyanin via semi-synthetic methods offer new opportunities in this area. This review focusses on the biogenetics of anthocyanins; their colors, structural modifications, and stability; their various applications in human health and welfare; and advances in the field.
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Syukri, Daimon, Ismed, Vioni Derosya, Ririn Fatma Nanda, and Dosmawarni Indah Gultom. "Rapid Identification of Anthocyanin in Ficus Aurata Fruits by Liquid Chromatography-Mass Spectrometry Approach." Oriental Journal Of Chemistry 35, no. 5 (October 15, 2019): 1579–83. http://dx.doi.org/10.13005/ojc/350516.
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The aim of this study was to identify the chemical structure of anthocyanins in the fruits of Ficus Aurata. The anthocyanin was detected and characterized using the liquid chromatography system with UV-VIS detection tandem triple quadrupole mass spectrometer. After UV-VIS detection, the characterization of anthocyanin was subjected to a triple quadrupole system of mass spectrometer. The precursor ions of anthocyanidins (cyanidin, delphinidin, malvidin, pelargonidin, petunidin, and peonidin) were scanned to identify the distinctive particular anthocyanin. Then, the detected anthocyanins was further confirmed and their isomers such as glycosides and galactosides forms were distinguished by the fragmentation pattern on product-ion analysis scan after comparison with mass spectroscopy online databases. For the first time, it had characterized that in the fruits of Ficus Aurata contains at least seven kinds of anthocyanins with all possible combinations of three anthocyanidins.
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Li, GuoLiang, Zhaomiao Lin, Hong Zhang, Zhonghua Liu, Yongqing Xu, Guochun Xu, Huawei Li, et al. "Anthocyanin Accumulation in the Leaves of the Purple Sweet Potato (Ipomoea batatas L.) Cultivars." Molecules 24, no. 20 (October 17, 2019): 3743. http://dx.doi.org/10.3390/molecules24203743.
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Sweet potato anthocyanins are water-soluble pigments with many physiological functions. Previous research on anthocyanin accumulation in sweet potato has focused on the roots, but the accumulation progress in the leaves is still unclear. Two purple sweet potato cultivars (Fushu No. 23 and Fushu No. 317) with large quantities of anthocyanin in the leaves were investigated. Anthocyanin composition and content were assessed with ultra-performance liquid chromatography diode-array detection (UPLC-DAD) and ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS), and the expressions of genes were detected by qRT-PCR. The two cultivars contained nine cyanidin anthocyanins and nine peonidin anthocyanins with an acylation modification. The acylation modification of anthocyanins in sweet potato leaves primarily included caffeoyl, p-coumaryl, feruloyl, and p-hydroxy benzoyl. We identified three anthocyanin compounds in sweet potato leaves for the first time: cyanidin 3-p-coumarylsophoroside-5-glucoside, peonidin 3-p-coumarylsophoroside-5-glucoside, and cyanidin 3-caffeoyl-p-coumarylsophoroside-5-glucoside. The anthocyanidin biosynthesis downstream structural genes DFR4, F3H1, anthocyanin synthase (ANS), and UDP-glucose flavonoid 3-O-glucosyltransferase (UFGT3), as well as the transcription factor MYB1, were found to be vital regulatory genes during the accumulation of anthocyanins in sweet potato leaves. The composition of anthocyanins (nine cyanidin-based anthocyanins and nine peonidin-based anthocyanins) in all sweet potato leaves were the same, but the quantity of anthocyanins in leaves of sweet potato varied by cultivar and differed from anthocyanin levels in the roots of sweet potatoes. The anthocyanidin biosynthesis structural genes and transcription factor together regulated and controlled the anthocyandin biosynthesis in sweet potato leaves.
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Wang, Yanping, Jingxian Fu, and Dong Yang. "In Situ Stability of Anthocyanins in Lycium ruthenicum Murray." Molecules 26, no. 23 (November 23, 2021): 7073. http://dx.doi.org/10.3390/molecules26237073.
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In this research, the effects of drying method, storage temperature, and color protector glucose on anthocyanin preservation in the Lycium ruthenicum Murr. fruit were studied. Compared with hot-air drying, vacuum freeze-drying preserved about 5.8-fold more anthocyanins. The half-life of anthocyanins in the freeze-dried fruit samples with glucose was 3.6 days, 1.8 days, and 1.7 days at 4 °C, 20 °C, and 37 °C, respectively. On the other hand, the half-life values without glucose addition were 2.2 days, 2.3 days, and 2.1 days at each temperature, respectively, indicating that glucose protected anthocyanins at low temperature. The composition and contents of anthocyanins and anthocyanidins in the freeze-dried Lycium ruthenicum Murr., stored for 20 days, were investigated with a HPLC-MS/MS setup. It was found that most anthocyanidins in Lycium ruthenicum Murr. are linked with coumaroyl glucose to form anthocyanins, while glycosylated and acetyl-glycosylated anthocyanins were also detected. Five anthocyanidins were detected: delphinidin, cyanidin, petunidin, malvidin, and peonidin, and delphinidin accounts for about half of the total amount of anthocyanidins. It is much more economic to conserve anthocyanins in situ with freeze-drying methods and to store the fruits at low temperatures with glucose.
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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.
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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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Šimerdová, Barbora, Michaela Bobríková, Ivona Lhotská, Jiří Kaplan, Alena Křenová, and Dalibor Šatínský. "Evaluation of Anthocyanin Profiles in Various Blackcurrant Cultivars over a Three-Year Period Using a Fast HPLC-DAD Method." Foods 10, no. 8 (July 29, 2021): 1745. http://dx.doi.org/10.3390/foods10081745.
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Anthocyanins are the most important polyphenolic substances contained in blackcurrant fruits. They are responsible for the various health benefits caused, in particular, by their high antioxidant activity. Anthocyanins derived from anthocyanidins cyanidin and delphinidin are typical for blackcurrant fruits, especially their rutinoside and glucoside forms. These four anthocyanins usually represent about 97–98% of total anthocyanins in blackcurrant fruits. In this study, we developed and validated a new HPLC-DAD method for rapid anthocyanin separation and determination in fifteen perspective blackcurrant cultivars (‘Ruben’, ‘Ben Lomond’, ‘Ben Conan’, ‘Ceres’, ‘Moravia’, ‘Ometa’, ‘Lota’, ‘Fokus’, ‘Tenah’, ‘Sejanec’, ‘Consort’, ‘Triton’, ‘Ben Hope’, ‘Ben Gairn’, and one gooseberry hybrid ‘Josta’). Eight of them were monitored throughout the three-year experiment. The most represented anthocyanins in all monitored blackcurrant cultivars were delphinidin-3-rutinoside (36.7–63.6%), cyanidin-3-rutinoside (26.4–40.6%), delphinidin-3-glucoside (6.1–17.9%), and cyanidin-3-glucoside (1.3–9.9%). The individual anthocyanin proportion (%) in each cultivar was specific, and a similar profile was verified in a three-year period for eight available cultivars. Total anthocyanin content expressed as a sum of four major anthocyanins present in blackcurrants was compared with values expressed as the equivalent of cyanidin-3-glucoside, as many authors do. We revealed an underestimation of about 20% with the latter method. Cultivars with the highest average total anthocyanin content were ‘Ben Gairn’ (294.38 mg/100 g), ‘Ceres’ (281.31 mg/100 g), and ‘Ometa’ (269.09 mg/100 g).
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Lin, Yuqi, Lianxiang Luo, Haowen Lin, Xiaoling Li, and Riming Huang. "Potential therapeutic targets and molecular details of anthocyan-treated inflammatory bowel disease: a systematic bioinformatics analysis of network pharmacology." RSC Advances 11, no. 14 (2021): 8239–49. http://dx.doi.org/10.1039/d0ra09117k.
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Hung, Chen-Yi, John R. Murray, Sarah M. Ohmann, and Cindy B. S. Tong. "Anthocyanin Accumulation during Potato Tuber Development." Journal of the American Society for Horticultural Science 122, no. 1 (January 1997): 20–23. http://dx.doi.org/10.21273/jashs.122.1.20.
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The color of red potato tubers is due to an accumulation of anthocyanins in periderm and peripheral cortex tissues. The objective of this study was to characterize changes in anthocyanin content and tuber surface color during tuber development. Using the red tuber-producing potato (Solanum tuberosum L.) cultivar Norland, we observed that chroma (intensity of redness) and anthocyanin content per unit of surface area of greenhouse-grown tubers decreased as tuber weight increased. There was no increase in hue (tint) during the same developmental periods. Using high-performance liquid chromatography (HPLC), we determined that pelargonidin and peonidin are the major anthocyanidins (aglycones of anthocyanins) in the tuber periderm. Northern blot analyses indicated that steady-state mRNA levels of dihydroflavonol reductase (DFR), an anthocyanin biosynthetic enzyme, continued throughout tuber development. These results suggest that anthocyanins are synthesized throughout tuber development, and that cell division and/or enlargement contribute to a decline in chroma and anthocyanin concentration.
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Olmedilla-Alonso, Begoña, Rocío Estévez-Santiago, José-Manuel Silván, Milagros Sánchez-Prieto, and Sonia de Pascual-Teresa. "Effect of Long-Term Xanthophyll and Anthocyanin Supplementation on Lutein and Zeaxanthin Serum Concentrations and Macular Pigment Optical Density in Postmenopausal Women." Nutrients 10, no. 8 (July 25, 2018): 959. http://dx.doi.org/10.3390/nu10080959.
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Xanthophylls (lutein, L; zeaxanthin, Z) and anthocyanins are often included in food supplements to improve ocular health. There are no dietary reference intakes for them. The aim was to assess the effects of L, Z and anthocyanin supplementation on short and long-term lutein status markers (serum concentration and macular pigment optical density (MPOD)). Seventy-two postmenopausal women were randomized into a parallel study of 8 months: Group A—anthocyanines (60 mg/day); Group X—xanthophylls (6 mg L + 2 mg Z/day); Group X+A—anthocyanines (60 mg/day) + xanthophylls (6 mg L + 2 mg Z/day). At the beginning of the study, 4 and 8 month serum L and Z concentrations were determined (HPLC), as well as L, Z and anthocyanine dietary intake and MPOD (heterochromic flicker photometry). Baseline concentrations of L (0.35 ± 0.19 μmol/L), Z (0.11 ± 0.05 μmol/L), L+Z/cholesterol/triglycerides (0.07 ± 0.04 μmol/mmol) increased in Group X (2.8- and 1.6-fold in L and Z concentrations) and in group XA (2- and 1.4-fold in L and Z concentrations). MPOD (baseline: 0.32 ± 0.13 du) was not modified in any of the groups at the end of the study. There were no differences in the dietary intake of L+Z and anthocyanin at any point in time in any group. Supplementation of L and Z at a dietary level provoked an increase in their serum concentration that was not modified by simultaneous supplementation with anthocyanins.
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Sivamaruthi, Bhagavathi Sundaram, Periyanaina Kesika, and Chaiyavat Chaiyasut. "The Influence of Supplementation of Anthocyanins on Obesity-Associated Comorbidities: A Concise Review." Foods 9, no. 6 (May 26, 2020): 687. http://dx.doi.org/10.3390/foods9060687.
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Anthocyanins are water-soluble plant pigments, and based on their chemical structure (nature, position, and the number of sugar moieties attached; the number of hydroxyl groups; acylation of sugars with acids) about 635 different anthocyanins have been identified and reported from plants. Cyanidin, peonidin, pelargonidin, petunidin, and malvidin are the commonly found anthocyanidins (aglycon forms of anthocyanins) in edible plants out of almost 25 anthocyanidins that are identified (based on the position of methoxyl and hydroxyl groups in the rings) in nature. Anthocyanins are known for numerous health benefits including anti-diabetes, anti-obesity, anti-inflammatory bowel disease, anti-cancer, etc. Obesity can be defined as excessive or abnormal adipose tissue and body mass, which increases the risk of developing chronic diseases such as diabetes, cardiovascular diseases, cancers, etc. The manuscript summarizes the recent updates in the effects of anthocyanins supplementation on the health status of obese subjects, and briefly the results of in vitro and in vivo studies. Several studies confirmed that the consumption of anthocyanins-rich food improved obesity-associated dysbiosis in gut microbiota and inflammation in adipose tissue. Anthocyanin consumption prevents obesity in healthy subjects, and aids in maintaining or reducing the body weight of obese subjects, also improving the metabolism and energy balance. Though preclinical studies proved the beneficial effects of anthocyanins such as the fact that daily intake of anthocyanin rich fruits and vegetables might aid weight maintenance in every healthy individual, Juҫara pulp might control the inflammatory status of obesity, Queen garnet plum juice reduced the blood pressure and risk factors associated with metabolic disorders, and highbush organic blueberries improved the metabolism of obese individuals, we don’t have an established treatment procedure to prevent or manage the over-weight condition and its comorbidities. Thus, further studies on the optimum dose, duration, and mode of supplementation of anthocyanins are required to develop an anthocyanins-based clinical procedure.
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Riha, Juliane, Stefan Brenner, Alzbeta Srovnalova, Lukas Klameth, Zdenek Dvorak, Walter Jäger, and Theresia Thalhammer. "Effects of anthocyans on the expression of organic anion transporting polypeptides (SLCOs/OATPs) in primary human hepatocytes." Food & Function 6, no. 3 (2015): 772–79. http://dx.doi.org/10.1039/c4fo00977k.
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Mattioli, Roberto, Antonio Francioso, Luciana Mosca, and Paula Silva. "Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases." Molecules 25, no. 17 (August 21, 2020): 3809. http://dx.doi.org/10.3390/molecules25173809.
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Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables. Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums, cabbage, or foods containing high levels of natural colorants. Cyanidin, delphinidin, malvidin, peonidin, petunidin, and pelargonidin are the six common anthocyanidins. Following consumption, anthocyanin, absorption occurs along the gastrointestinal tract, the distal lower bowel being the place where most of the absorption and metabolism occurs. In the intestine, anthocyanins first undergo extensive microbial catabolism followed by absorption and human phase II metabolism. This produces hybrid microbial–human metabolites which are absorbed and subsequently increase the bioavailability of anthocyanins. Health benefits of anthocyanins have been widely described, especially in the prevention of diseases associated with oxidative stress, such as cardiovascular and neurodegenerative diseases. Furthermore, recent evidence suggests that health-promoting effects attributed to anthocyanins may also be related to modulation of gut microbiota. In this paper we attempt to provide a comprehensive view of the state-of-the-art literature on anthocyanins, summarizing recent findings on their chemistry, biosynthesis, nutritional value and on their effects on human health.
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Urbstaite, Rima, Lina Raudone, and Valdimaras Janulis. "Phytogenotypic Anthocyanin Profiles and Antioxidant Activity Variation in Fruit Samples of the American Cranberry (Vaccinium macrocarpon Aiton)." Antioxidants 11, no. 2 (January 27, 2022): 250. http://dx.doi.org/10.3390/antiox11020250.
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In this study, we conducted an analysis of the qualitative and quantitative composition of anthocyanins and anthocyanidins in different cultivars and genetic clones of American cranberries grown in Lithuanian climatic conditions. Four anthocyanin compounds predominated in fruit samples of American cranberry cultivars: cyanidin-3-galactoside, cyanidin-3-arabinoside, peonidin-3-galactoside, and peonidin-3-arabinoside. They accounted for 91.66 ± 2.79% of the total amount of the identified anthocyanins. The total anthocyanin content detected via the pH differential method was found to be by about 1.6 times lower than that detected via the UPLC method. Hierarchical cluster analysis and principal component analysis showed that the ‘Woolman’ cultivar distinguished from other cranberry cultivars in that its samples contained two times the average total amount of anthocyanins (8.13 ± 0.09 mg/g). The group of American cranberry cultivars ‘Howes’, ‘Le Munyon’, and ‘BL-8’ was found to have higher than average levels of anthocyanidin galactosides (means 3.536 ± 0.05 mg/g), anthocyanidins (means 0.319 ± 0.01 mg/g), and total anthocyanins (means 6.549 ± 0.09 mg/g). The evaluation of the antioxidant effect of cranberry fruit sample extracts showed that the greatest radical scavenging activity of the cranberry fruit extracts was determined in the fruit samples of ‘Woolman’ (849.75 ± 10.88 µmol TE/g) and the greatest reducing activity was determined in ‘Le Munyon’ (528.05 ± 12.16 µmol TE/g). The study showed a correlation between the total anthocyanin content and the antiradical and reductive activity of the extracts in vitro (respectively, R = 0.635 and R = 0.507, p < 0.05).
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Burdulis, Deividas, Liudas Ivanauskas, Vidmantas Dirsė, Saulius Kazlauskas, and Almantas Ražukas. "Study of diversity of anthocyanin composition in bilberry (Vaccinium myrtillus L.) fruits." Medicina 43, no. 12 (November 25, 2007): 971. http://dx.doi.org/10.3390/medicina43120127.
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Qualitative and quantitative composition of anthocyanins in bilberry (Vaccinium myrtillus L.) fruits was assayed. The aim of our study was to evaluate total anthocyanin content and their composition in bilberries collected from various regions and at different time. For the quantification of total anthocyanins in frozen fruits, the spectrophotometrical assay was performed. The highest amount of anthocyanins in bilberry fruits, collected in Lithuania, was found in samples from Šilutė (0.399%), the lowest one – from Valkininkai region (0.264%), but higher amounts of anthocyanins were found in the samples collected in Russia (Archangelsk region) and Sweden (Stockholm region). High-performance liquid chromatography was applied for qualitative evaluation of individual anthocyanins in the different material. Quantification of anthocyanidin content was performed after acidic hydrolysis of anthocyanin glycosides. Chromatographic analysis has shown that there are no differences in qualitative composition of anthocyanidins. In all samples, cyanidin was found in the highest quantities (mean amount 0.053 µg/mL). Delphinidin and petunidin was found in quantities 2.5 fold lower than cyanidin, and malvidin and peonidin were found in the smallest quantities. Only in the blueberries collected in Sweden, malvidin was found in the highest amount. It was 1.5 fold higher than amounts of petunidin and delphinidin.
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Calfío, Camila, and Juan Pablo Huidobro-Toro. "Potent Vasodilator and Cellular Antioxidant Activity of Endemic Patagonian Calafate Berries (Berberis microphylla) with Nutraceutical Potential." Molecules 24, no. 15 (July 25, 2019): 2700. http://dx.doi.org/10.3390/molecules24152700.
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Hydroalcoholic extracts of Patagonian Calafate berry (Berberis microphylla) contain mono or disaccharide conjugated anthocyanins and flavonols. The Liquid Chromatography-Mass Spectrometry (LC-MS) chemical extract profile identified glycosylated anthocyanidins such as delphinidin-, petunidin- and malvidin-3-glucoside as the major constituents. The predominant flavonols were 3-O substituents quercetin-rutinoside or -rhamnoside. Anthocyanins doubled flavonols in mass (13.1 vs. 6 mg/g extract). Polyphenols vascular actions were examined in the rat arterial mesenteric bed bioassay; extract perfusion elicited concentration-dependent vasodilatation mimicked by conjugated anthocyanins standards. Vascular responses of main glycosylated anthocyanins were endothelium-dependent (p < 0.001) and mediated by NO production (p < 0.05). The anthocyanins antioxidant activity determined in isolated endothelial cells (CAA) showed a reduced redox potential as compared to the extract or quercetin. While in the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay, the anthocyanins showed an equivalent quercetin potency, the extract was 15-fold less active, proposing that the anthocyanin-induced vasodilation is not due to an antioxidant mechanism. The extract shows promising commercial nutraceutical potential.
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Castañeda-Ovando, Araceli, Carlos Andrés Galán-Vidal, Elizabeth Contreras-López, and Ma Elena Páez-Hernández. "Purification of Anthocyanins with o-Dihydroxy Arrangement by Sorption in Cationic Resins Charged with Fe(III)." Journal of Chemistry 2014 (2014): 1–9. http://dx.doi.org/10.1155/2014/367236.
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In the present work, a new purification method of anthocyanins with o-dihydroxy arrangement is proposed. This method is based on a ligand-exchange mechanism, using a cationic exchange resin loaded with metallic ions in order to increase the affinity of the resin to the anthocyanin(s) with o-dihydroxy arrangement. This method was used to purify the main anthocyanin (cyanidin-3-glucoside; Cy-3-glc) from the anthocyanic methanolic extract of blue corn. The best sorption result was using Fe(III) in its ion form. The purification procedure begins with the formation of a metal-anthocyanin complex (Cy-3-glc-Fe) which was optimal at pH 5, followed by a NaOH 0.1 M elution process in order to eliminate anthocyanins without o-dihydroxy arrangement, sugars, and organic acids. Finally, the pure anthocyanin is obtained by adding HCl 0.1 M which breaks the metal-anthocyanin complex.
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Kaiser, Michael, Lisa Müller-Ehl, Maike Passon, and Andreas Schieber. "Development and Validation of Methods for the Determination of Anthocyanins in Physiological Fluids via UHPLC-MSn." Molecules 25, no. 3 (January 24, 2020): 518. http://dx.doi.org/10.3390/molecules25030518.
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Recent in vitro and in vivo studies on anthocyanins confirmed numerous health-promoting effects in humans. Daily anthocyanin intake can be estimated via food databases, but the amount absorbed by the organism still remains uncertain because anthocyanin bioavailability is yet to be elucidated in its entirety. For this purpose, suitable and validated methods of sample preparation and analysis are required. Therefore, a sample preparation method for anthocyanin metabolite analysis in plasma was successfully established and validated. The validation yielded acceptable results for the anthocyanins in terms of recovery (54–108%) and precision (coefficient of variation (CV) < 15%). The UHPLC-MS method used in the consecutive reaction monitoring (CRM) mode was sufficiently sensitive, resulting in limits of detection <2.3 ng/mL and limits of quantification < 8.1 ng/mL with associated repeatability of the MS system with CVs of <5.1%. In addition, a method for the sum parameter determination of anthocyanidins in urine comprising solely the evaporation of acidified samples was developed, validated, and successfully applied to real samples. The results showed that this method is applicable for the methylated anthocyanidins, but not for the hydroxylated anthocyanidins, due to the chosen CRM modes required for optimum selectivity.
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Ayvaz, Huseyin, Turgut Cabaroglu, Asiye Akyildiz, Cigdem Uysal Pala, Riza Temizkan, Erdal Ağçam, Zayde Ayvaz, et al. "Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential." Antioxidants 12, no. 1 (December 26, 2022): 48. http://dx.doi.org/10.3390/antiox12010048.
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In this work, various concepts and features of anthocyanins have been comprehensively reviewed, taking the benefits of the scientific publications released mainly within the last five years. Within the paper, common topics such as anthocyanin chemistry and occurrence, including the biosynthesis of anthocyanins emphasizing the anthocyanin formation pathway, anthocyanin chemistry, and factors influencing the anthocyanins’ stability, are covered in detail. By evaluating the recent in vitro and human experimental studies on the absorption and bioavailability of anthocyanins present in typical food and beverages, this review elucidates the significant variations in biokinetic parameters based on the model, anthocyanin source, and dose, allowing us to make basic assumptions about their bioavailability. Additionally, special attention is paid to other topics, such as the therapeutic effects of anthocyanins. Reviewing the recent in vitro, in vivo, and epidemiological studies on the therapeutic potential of anthocyanins against various diseases permits a demonstration of the promising efficacy of different anthocyanin sources at various levels, including the neuroprotective, cardioprotective, antidiabetic, antiobesity, and anticancer effects. Additionally, the studies on using plant-based anthocyanins as coloring food mediums are extensively investigated in this paper, revealing the successful use of anthocyanins in coloring various products, such as dietary and bakery products, mixes, juices, candies, beverages, ice cream, and jams. Lastly, the successful application of anthocyanins as prebiotic ingredients, the innovation potential of anthocyanins in industry, and sustainable sources of anthocyanins, including a quantitative research literature and database analysis, is performed.
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Rosalina, Yessy, Endang Warsiki, Anas Miftah Fauzi, and Illah Sailah. "Study of Anthocyanin Extraction from Red Banana (Musa sapientum L. var Rubra) Waste and Characteristics of Light Effects." Science and Technology Indonesia 7, no. 4 (October 31, 2022): 522–29. http://dx.doi.org/10.26554/sti.2022.7.4.522-529.
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Anthocyanins are compounds responsible for plants’ blue, purple, violet, magenta, red, and orange colours. Anthocyanins are found in tropical fruits. Generally, anthocyanins are found in the peel tissues of plants. The increasing interest in anthocyanins, especially in the field of food and health, supports the development of anthocyanin exploration research. One of the uses of anthocyanins that are widely developed today is the addition of anthocyanins as indicators in smart packaging. For application on the packaging, in addition to extraction techniques, it is also necessary to assess the characteristics of anthocyanins in the environment. This study aims to examine the anthocyanin potential of red banana waste and the effect of light on anthocyanin stability. The anthocyanins observed are the result of anthocyanin extraction from the red banana peel and bracts using the maceration method. The solvent used is water acidified with citric acid. The study results showed that the total anthocyanin content in red banana bracts extract was higher than in extract from red banana peel. A concentrated extract from the bracts of a red banana contains 114.26 μg/g FW of total anthocyanins. In comparison, the concentrated extract of red banana peel contains 110.27 μg/g FW of total anthocyanins. Identification of concentrated extracts of red banana peel and flower through FTIR test, maximum wavelength test with UV-Vis and discolouration test showed that the extract contains anthocyanin compounds. Irradiation with a 25-watt bulb lamp, UV lamp and sunlight on concentrated extracts of the red banana peel and bracts showed degraded anthocyanin content. The results of this study show that the peel and flower of red bananas have the potential to be developed as a source of anthocyanins.
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Dodson, Hallie G., J. B. Murphy, and T. E. Morelock. "IDENTIFYING AMOUNTS AND TYPES OF ANTHOCYANINS IN CULTIVARS AND BREEDING LINES OF COWPEAS." HortScience 40, no. 3 (June 2005): 873d—873. http://dx.doi.org/10.21273/hortsci.40.3.873d.
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Anthocyanins are naturally occurring plant pigments that are classified as flavonoids. Anthocyanins have important antioxidant properties which may help in prevention of cancer, arthritis, and cardiovascular disease. Finding common sources and possibly increasing levels of anthocyanins in food could be important to human health. This research project determined amount and type of anthocyanins in 16 cultivars and breeding lines of cowpeas (Vigna unguiculata). The information obtained from this research project will be used to improve anthocyanin content of cowpeas by breeding. Of the 16 cultivars and breeding lines, only a black cowpea breeding line, 95-356, contained measurable levels of 3 types of anthocyanins: delphinidin, peonidin, and an unknown anthocyanin. Total anthocyanin content was 0.00242 mg·g–1, which is equal to 0.21 mg per ½-cup serving. In another study with 95-356 Rabi A. Musah, found a total anthocyanin content of 121.26 mg per serving and also found three other types of anthocyanins. The difference in the studies could be explained by the storage time of two weeks after the anthocyanins were extracted, but before they were eluded in this study. Additional studies are needed to determine if cowpeas can provide anthocyanin levels comparable to other fruits and vegetables.
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Sapers, Gerald M., and Donna L. Hargrave. "Proportions of Individual Anthocyanins in Fruits of Cranberry Cultivars." Journal of the American Society for Horticultural Science 112, no. 1 (January 1987): 100–104. http://dx.doi.org/10.21273/jashs.112.1.100.
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Abstract Variation in the proportions of individual anthocyanins in cranberry (Vaccinium macrocarpon Ait.) fruit of different coloration was investigated. Light-, medium-, and dark-red subsamples of ‘Franklin’, ‘McFarlin’, and ‘Searles’ cranberries were analyzed to determine the soluble solids : acidity ratio (SS:A), total anthocyanin, and individual anthocyanins. Qualitative and quantitative differences in the pattern of individual anthocyanins among clones studied over three seasons were not significant. Proportions of individual anthocyanins in fruit subsamples of different coloration within cultivar samples also were similar, indicating constant biosynthetic rates for each anthocyanin during color development. Linear relationships between HPLC peak areas for individual anthocyanins and subsample total anthocyanin or SS:A values were observed.
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Tanaka, Yoshikazu, and Filippa Brugliera. "Flower colour and cytochromes P450." Philosophical Transactions of the Royal Society B: Biological Sciences 368, no. 1612 (February 19, 2013): 20120432. http://dx.doi.org/10.1098/rstb.2012.0432.
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Cytochromes P450 play important roles in biosynthesis of flavonoids and their coloured class of compounds, anthocyanins, both of which are major floral pigments. The number of hydroxyl groups on the B-ring of anthocyanidins (the chromophores and precursors of anthocyanins) impact the anthocyanin colour, the more the bluer. The hydroxylation pattern is determined by two cytochromes P450, flavonoid 3′-hydroxylase (F3′H) and flavonoid 3′,5′-hydroxylase (F3′5′H) and thus they play a crucial role in the determination of flower colour. F3′H and F3′5′H mostly belong to CYP75B and CYP75A, respectively, except for the F3′5′Hs in Compositae that were derived from gene duplication of CYP75B and neofunctionalization. Roses and carnations lack blue/violet flower colours owing to the deficiency of F3′5′H and therefore lack the B-ring-trihydroxylated anthocyanins based upon delphinidin. Successful redirection of the anthocyanin biosynthesis pathway to delphinidin was achieved by expressing F3′5′H coding regions resulting in carnations and roses with novel blue hues that have been commercialized. Suppression of F3′5′H and F3′H in delphinidin-producing plants reduced the number of hydroxyl groups on the anthocyanidin B-ring resulting in the production of monohydroxylated anthocyanins based on pelargonidin with a shift in flower colour to orange/red. Pelargonidin biosynthesis is enhanced by additional expression of a dihydroflavonol 4-reductase that can use the monohydroxylated dihydrokaempferol (the pelargonidin precursor). Flavone synthase II (FNSII)-catalysing flavone biosynthesis from flavanones is also a P450 (CYP93B) and contributes to flower colour, because flavones act as co-pigments to anthocyanins and can cause blueing and darkening of colour. However, transgenic plants expression of a FNSII gene yielded paler flowers owing to a reduction of anthocyanins because flavanones are precursors of anthocyanins and flavones.
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Oliveira, Gabriel, Nataša Radovanovic, Maria Cecilia do Nascimento Nunes, Rikard Fristedt, Marie Alminger, and Thomas Andlid. "Extracts of Digested Berries Increase the Survival of Saccharomyces cerevisiae during H2O2 Induced Oxidative Stress." Molecules 26, no. 4 (February 18, 2021): 1057. http://dx.doi.org/10.3390/molecules26041057.
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Many studies suggest anthocyanins may prevent the development of several diseases. However, anthocyanin bioactivity against cellular stress is not fully understood. This study aimed to evaluate the protective effect of berry anthocyanins on stressed cells using Saccharomyces cerevisiae. The impact of in vitro gastrointestinal digestion on anthocyanin profiles was also assessed. Bilberry and blackcurrant had higher anthocyanin levels than raspberry and strawberry, but digestion reduced the detected anthocyanins by approximately 90%. Yeast cells with and without digested or nondigested anthocyanin extracts were exposed to H2O2 and examined for survival. In the presence of anthocyanins, particularly from digested strawberry, a significant increase in cell survival was observed, suggesting that the type and levels of anthocyanins are important factors, but they also need to undergo gastrointestinal (GI) structural modifications to induce cell defence. Results also showed that cells need to be exposed to anthocyanins before the stress was applied, suggesting induction of a cellular defence system by anthocyanins or their derivatives rather than by a direct antioxidative effect on H2O2. Overall, data showed that exposure of severely stressed yeast cells to digested berry extracts improved cell survival. The findings also showed the importance of considering gastrointestinal digestion when evaluating anthocyanins’ biological activity.
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Bæksted Holme, Inger, Giuseppe Dionisio, and Henrik Brinch-Pedersen. "A Roadmap to Modulated Anthocyanin Compositions in Carrots." Plants 10, no. 3 (March 2, 2021): 472. http://dx.doi.org/10.3390/plants10030472.
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Anthocyanins extracted from black carrots have received increased interest as natural colorants in recent years. The reason is mainly their high content of acylated anthocyanins that stabilizes the color and thereby increases the shelf-life of products colored with black carrot anthocyanins. Still, the main type of anthocyanins synthesized in all black carrot cultivars is cyanidin limiting their use as colorants due to the narrow color variation. Additionally, in order to be competitive against synthetic colors, a higher percentage of acylated anthocyanins and an increased anthocyanin content in black carrots are needed. However, along with the increased interest in black carrots there has also been an interest in identifying the structural and regulatory genes associated with anthocyanin biosynthesis in black carrots. Thus, huge progress in the identification of genes involved in anthocyanin biosynthesis has recently been achieved. Given this information it is now possible to attempt to modulate anthocyanin compositions in black carrots through genetic modifications. In this review we look into genetic modification opportunities for generating taproots of black carrots with extended color palettes, with a higher percentage of acylated anthocyanins or a higher total content of anthocyanins.
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Zuluaga, Diana Lucia, Silvia Gonzali, Elena Loreti, Chiara Pucciariello, Elena Degl'Innocenti, Lucia Guidi, Amedeo Alpi, and Pierdomenico Perata. "Arabidopsis thaliana MYB75/PAP1 transcription factor induces anthocyanin production in transgenic tomato plants." Functional Plant Biology 35, no. 7 (2008): 606. http://dx.doi.org/10.1071/fp08021.
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Tomato (Solanum lycopersicum L.) cv. Micro-Tom plants were transformed with the Arabidopsis thaliana (L.)Heyhn. MYB75/PAP1 (PRODUCTION OF ANTHOCYANIN PIGMENT 1) gene. This gene encodes for a well known transcription factor, which is involved in anthocyanin production and is modulated by light and sucrose. Transgenic tomato plants expressing AtMYB75 were characterised by a significantly higher anthocyanin production in leaves, stems, roots and flowers under normal growth conditions. Further, they also exhibited anthocyanins in fruits. Anthocyanin accumulation was not widespread but took place in specific groups of cells located in epidermal or cortical regions or in proximity of vascular bundles. In all the organs of the transgenic plants, where AtMYB75 overexpression was determined, a clear increase in the accumulation of DFR (DIHYDROFLAVONOL 4-REDUCTASE) transcript was also detected. The expression of the tomato MYB-gene ANT1 (ANTHOCYANIN1), which had previously been identified as a transcriptional endogenous regulator of anthocyanin biosynthesis, was not altered. The higher basal content of anthocyanins in the leaves of the transgenic plants could be further increased in the presence of high light conditions and contributed to mitigate photobleaching damages under high irradiance.
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Pina, Fernando, Alfonso Alejo-Armijo, Adelaide Clemente, Johan Mendoza, André Seco, Nuno Basílio, and António Jorge Parola. "Evolution of Flavylium-Based Color Systems in Plants: What Physical Chemistry Can Tell Us." International Journal of Molecular Sciences 22, no. 8 (April 7, 2021): 3833. http://dx.doi.org/10.3390/ijms22083833.
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Anthocyanins are the basis of the color of angiosperms, 3-deoxyanthocyanins and sphagnorubin play the same role in mosses and ferns, and auronidins are responsible for the color in liverworts. In this study, the color system of cyanidin-3-O-glucoside (kuromanin) as a representative compound of simpler anthocyanins was fully characterized by stopped flow. This type of anthocyanin cannot confer significant color to plants without intra- or intermolecular interactions, complexation with metals or supramolecular structures as in Commelina communis. The anthocyanin’s color system was compared with those of 3-deoxyanthocyanins and riccionidin A, the aglycone of auronidins. The three systems follow the same sequence of chemical reactions, but the respective thermodynamics and kinetics are dramatically different.
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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.
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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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Hung, Chen-Yi, Cindy B. S. Tong, and John R. Murray. "Factors Affecting Anthocyanin Accumulation in Solanum tuberosum." HortScience 30, no. 4 (July 1995): 886F—886. http://dx.doi.org/10.21273/hortsci.30.4.886f.
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The color of red potatoes is due to an accumulation of anthocyanins in periderm tissues. The objective of this study was to examine the effect of several factors on tuber redness. Using the red tuber-producing S. tuberosum ssp. tuberosum cultivar Norland, we observed that chroma (intensity of redness) and anthocyanin content of greenhouse-grown tubers decreased as tuber weight increased. There was a slight or no increase in hue (tint). We used HPLC to determine that pelargonidin and peonidin are the major anthocyanidins (aglycones of anthocyanins) in tuber periderm. The ratio of pelargonidin to peonidin increased as tuber weight increased up to 25 g fresh weight. The decrease in chroma was not due to an increase in cell sap pH; we observed a decrease in cellular pH as tuber weight increased. Controlled-atmosphere storage had no effect on tuber chroma or anthocyanin content compared to air storage. Methyl jasmonate, sucrose, or light treatment did not increase anthocyanin accumulation. Tubers exposed to light had less anthocyanin than those kept in the dark. We are examining the developmental expression of anthocyanin biosynthetic genes, as well as the effect of maize transcription factors on anthocyanin synthesis, in tuber periderm.
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Kalt, W., J. E. McDonald, R. D. Ricker, and X. Lu. "Anthocyanin content and profile within and among blueberry species." Canadian Journal of Plant Science 79, no. 4 (October 1, 1999): 617–23. http://dx.doi.org/10.4141/p99-009.
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Anthocyanins in ripe fruit of four Vaccinium species and genotypes within these species were compared, revealing substantial inter- and intra-species variability among these commercial and non-commercial blueberries. The highest total anthocyanin content occurred in the bilberry (V. myrtillus L.). Commercial lowbush blueberry clonal mixtures and wild velvet leaf blueberries (V. myrtilloides L.) had about 43% of the anthocyanin content of bilberries (fresh weight basis). Three commercial highbush cultivars (V. corymbosum L.) had about 30% of the bilberry level, while wild genotypes of highbush blueberries had almost 60% of the bilberry level. Acetylation of anthocyanins occurred widely among all species, except bilberries. Although the proportions of the five blueberry anthocyanidins varied substantially among the commercial blueberries, these differences probably do not contribute substantially to differences in their relative antioxidant capacity. Key words: Vaccinium, bilberry, acetylation, cluster analysis, antioxidant
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Zhu, Fengmei, Jiaxuan Li, Zilong Ma, Jun Li, and Bin Du. "Structural identification and <i>in vitro</i> antioxidant activities of anthocyanins in black chokeberry (<i>Aronia melanocarpa</i> Elliot)." eFood 2, no. 4 (December 20, 2021): 201–8. http://dx.doi.org/10.53365/efood.k/143829.
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Anthocyanins is a natural edible pigment with many health benefits. The aim of this work was the identification of anthocyanins present in <i>Aronia melanocarpa</i> using mass spectrometric features. The anthocyanins of the <i>A. melanocarpa</i> were analyzed by UV-Vis, HPLC-DAD and LC-EIS/MS methods. The four important anthocyanins were identified as follows: cyanidin-3-galactoside (68.68%), cyanidin-3-arabinoside (25.62%), cyanidin-3-glucoside (5.28%) and cyanidin-3-xyloside (0.42%). Among the four anthocyanin monomers, three anthocyanins with the highest content of <i>A. melanocarpa</i> were selected, and the antioxidant activity was studied with the total anthocyanins. The antioxidant capacity was cyanidin-3-galactoside > total anthocyanin > cyanidin-3-arabinoside > cyanidin-3-glucoside. The activity of the four anthocyanin samples was greater than ascorbic acid. The methodology described in this study will provide an effective tool for anthocyanins identification. Our results suggested that anthocyanins from <i>A. melanocarpa</i> exhibited effective antioxidant activity. These findings may be crucial in future research concerning chokeberry based functional food products.
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Tian, Meng-Bo, Lin Yuan, Ming-Yuan Zheng, and Zhu-Mei Xi. "Differences in Anthocyanin Accumulation Profiles between Teinturier and Non-Teinturier Cultivars during Ripening." Foods 10, no. 5 (May 12, 2021): 1073. http://dx.doi.org/10.3390/foods10051073.
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Anthocyanins are vital components of plant secondary metabolites, and are also the most important coloring substances in wine. Teinturier cultivars are rich in anthocyanins. However, the differences in anthocyanin accumulation and profiles between teinturier and non-teinturier cultivars have not been reported. In this study, Yan 73 and Dunkelfelder were selected as the experimental materials, and three non-teinturier cultivars were used for comparison. LC-MS and qRT-PCR were used to determine the individual anthocyanin contents and the relative gene expression. The results show that the total anthocyanin content of the teinturier cultivars was considerably higher than that in non-teinturier cultivars, and the levels of individual anthocyanins increased gradually during ripening. Lower ratios of modified anthocyanins were found in the teinturier cultivars, which was not only due to the high expression level of VvUFGT and VvGST4, but also due to the relatively low expression of VvOMT in these cultivars. Cluster analysis of gene expression and anthocyanin accumulation showed that VvUFGT is related to anthocyanin accumulation, and that AM1 is related to the synthesis and transport of methylated anthocyanins. Our results will be useful for further clarifying the pathways of anthocyanin synthesis, modification, and transport in teinturier cultivars.
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Yan, Huiling, Xiaona Pei, Heng Zhang, Xiang Li, Xinxin Zhang, Minghui Zhao, Vincent L. Chiang, Ronald Ross Sederoff, and Xiyang Zhao. "MYB-Mediated Regulation of Anthocyanin Biosynthesis." International Journal of Molecular Sciences 22, no. 6 (March 18, 2021): 3103. http://dx.doi.org/10.3390/ijms22063103.
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Anthocyanins are natural water-soluble pigments that are important in plants because they endow a variety of colors to vegetative tissues and reproductive plant organs, mainly ranging from red to purple and blue. The colors regulated by anthocyanins give plants different visual effects through different biosynthetic pathways that provide pigmentation for flowers, fruits and seeds to attract pollinators and seed dispersers. The biosynthesis of anthocyanins is genetically determined by structural and regulatory genes. MYB (v-myb avian myeloblastosis viral oncogene homolog) proteins are important transcriptional regulators that play important roles in the regulation of plant secondary metabolism. MYB transcription factors (TFs) occupy a dominant position in the regulatory network of anthocyanin biosynthesis. The TF conserved binding motifs can be combined with other TFs to regulate the enrichment and sedimentation of anthocyanins. In this study, the regulation of anthocyanin biosynthetic mechanisms of MYB-TFs are discussed. The role of the environment in the control of the anthocyanin biosynthesis network is summarized, the complex formation of anthocyanins and the mechanism of environment-induced anthocyanin synthesis are analyzed. Some prospects for MYB-TF to modulate the comprehensive regulation of anthocyanins are put forward, to provide a more relevant basis for further research in this field, and to guide the directed genetic modification of anthocyanins for the improvement of crops for food quality, nutrition and human health.
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Constantin, Oana Emilia, and Daniela Ionela Istrati. "Extraction, Quantification and Characterization Techniques for Anthocyanin Compounds in Various Food Matrices—A Review." Horticulturae 8, no. 11 (November 16, 2022): 1084. http://dx.doi.org/10.3390/horticulturae8111084.
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Anthocyanins are water-soluble pigments characterized by various intense colors found in fruits and vegetables. Scientific studies have shown growing evidence to support their health benefits. Therefore, estimating the anthocyanin content in food is essential to identify the ideal analytical method. Moreover, due to the instability of plant anthocyanins, it is important to select and optimize their extraction, separation and qualitative and quantitative analysis, steps that are indispensable and important in their study. The present article reviews the latest procedures for extracting anthocyanins from various food matrices and analytical methods for their quantification. Therefore, various forms of preliminary treatments of samples for anthocyanin extraction, extraction procedures for various fruits, vegetables and cereals, purification of samples and quantification of anthocyanins are highlighted and evaluated. Using ultrasound-assisted extraction (UAE) might be effective for anthocyanin extraction and the Amberlite XAD-7HP method is the most effective for purifying anthocyanins. Combining the liquid chromatography (LC) method with electrospray ionization (ESI) and mass spectrometry (MS) or quadrupole time-of-flight (QTOF) with mass spectrometry (MS) better quantifies the anthocyanins in the food complex samples. Therefore, the extraction and separation of anthocyanins and their qualitative and quantitative analyses are essential steps in their research. As a result, the study concentrates on a detailed characterization of various qualitative and quantitative analytical methodologies, while briefly describing the main anthocyanin extraction processes.
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Sun, Yu, Yuhan Zhang, Wei Xu, and Xianzhe Zheng. "Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying." Foods 9, no. 4 (March 31, 2020): 397. http://dx.doi.org/10.3390/foods9040397.
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Changes in nutrient content and bioactivity are important indicators to evaluate the quality of products. Berries are rich in antioxidant anthocyanins, which are prone to degradation during drying. The effects of different variables on the stability of anthocyanins in berry puree during microwave assisted foam-mat drying (MFD) was investigated by path analysis and degradation kinetics analysis. The experimental results showed that the degradation of anthocyanins mainly occurred in the last drying stage. The temperature and the moisture content have both direct and indirect effects on the anthocyanin stability. The direct path coefficient of the moisture content on anthocyanins was 0.985, and the direct path coefficient of temperature on anthocyanins was −0.933. The moisture content to temperature ratio (M/T) was first put forward to estimate the anthocyanin degradation. The results of the regression analysis confirmed that the anthocyanins were stable at M/T of 0.96–3.60. A finite element simulation model was established to predict the anthocyanin degradation rate and content. These research results could provide a theoretical reference for use in optimizing the MFD processing technologies.
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Li, Xiaolan, Xiang Lv, Xiaohong Wang, Liaohong Wang, Mingsheng Zhang, and Mingjian Ren. "Effects of abiotic stress on anthocyanin accumulation and grain weight in purple wheat." Crop and Pasture Science 69, no. 12 (2018): 1208. http://dx.doi.org/10.1071/cp18341.
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This study explored the effects of abiotic stress on anthocyanin accumulation and grain weight of purple wheat (Triticum aestivum L. cv. Guizi 1). Plants were treated with five abiotic stress factors at different developmental periods of the grain, then mature grains were analysed for anthocyanin content and 1000-grain weight (TGW). Stresses included temperature (cold and heat), light (shading irradiance and continuous irradiance), drought (20 and 40mm PEG 6000), salinity (100 and 200mm NaCl), and wounding (four types). Of all treatments, 25% tended to increase both anthocyanin content and TGW, although only 5% reached a significant level, 27.5% decreased both, 40% increased anthocyanins but decreased TGW, and 7.5% increased TGW but decreased anthocyanins. Heat stress tended to increase anthocyanin content and decrease TGW, whereas cold stress increased anthocyanins only at 15 days post-anthesis (DPA) and decreased both traits at other times. Shading irradiance decreased anthocyanins but had little effect on TGW. Continuous irradiance increased anthocyanins and TGW at 35 DPA but decreased both at 10 DPA. The lower levels of drought (20mm PEG 6000) and salinity (100mm NaCl) stress tended to increase anthocyanins and decrease TGW; however, the effects of 40mm PEG 6000 and 200mm NaCl were different, and were period-dependent. The four types of wounds increased anthocyanins and TGW at 30 DPA, but their individual effects were different in the other four periods. The results quantified the effects of five abiotic stress factors on anthocyanin accumulation and grain weight, and provide the foundation for further study of defence-responsive molecular mechanisms of abiotic stress in purple wheat.
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Hughes, Nicole M., and William K. Smith. "Seasonal photosynthesis and anthocyanin production in 10 broadleaf evergreen species." Functional Plant Biology 34, no. 12 (2007): 1072. http://dx.doi.org/10.1071/fp07205.
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Leaves of many evergreen species turn red when exposed to high sunlight during winter due to production of photoprotective anthocyanin pigments, while leaves of other species, lacking anthocyanin, remain green. Why some evergreen species synthesise anthocyanin pigments while others do not is currently unknown. Furthermore, the relative photosynthetic performance of anthocyanic (red) and acyanic (green) evergreens has yet to be described. Here we present seasonal ecophysiological data for five red and green broadleaf evergreen species. We hypothesise that species which synthesise anthocyanins in winter leaves correspond to those with the most drastic seasonal photosynthetic declines, as reduced energy sinks increase vulnerability to photoinhibition and need for photoprotection. Our results did not support this hypothesis, as gas exchange measurements showed no difference in mean seasonal photosynthetic capacity between red- and green-leafed species. Consistent with anthocyanin’s shading effect, red-leafed species had significantly higher chlorophyll content, lower chlorophyll a/b ratios, and higher maximum light capture efficiency of PSII (Fv/Fm) than green-leafed species during the winter, but not during the summer (when all leaves were green). We conclude that anthocyanin production during winter is likely not associated with diminished photosynthetic capacity, and may simply represent an alternative photoprotective strategy utilised by some species during winter.
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Soldatkina, L. M. "Equilibrium and thermodynamic studies of anthocyanin adsorption on fibrous cation exchanger FIBAN K-1." Himia, Fizika ta Tehnologia Poverhni 14, no. 1 (March 30, 2023): 67–75. http://dx.doi.org/10.15407/hftp14.01.067.
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In the last decades there has been an increased interest of researchers in the obtaining anthocyanins from available and low–cost plant materials, not only as natural food dyes but also for pharmaceutical products. Among plant sources of anthocyanins chokeberries and elderberries have attracted the interest of consumers due to abundant anthocyanin contents. In this study, adsorption equilibrium and thermodynamics of anthocyanins from chokeberry and elderberry extracts by fibrous cation exchanger FIBAN K–1 were investigated. The anthocyanin extracts were obtained by macerated in 0.1 M HCl under the follow extraction parameters: solid-liquid ratio = 1:2 at 293 K for 24 h. The total anthocyanin content in the extracts was determined by pH-differential method. Adsorption experiments were carried out under static conditions, shaking mixtures of anthocyanin extracts of the berries with FIBAN K–1. The adsorption isotherms were of L-type according to the classification of Giles. The adsorption capacity of FIBAN K– 1 for the chokeberry and elderberry anthocyanins increased as the temperature increased from 293 to 313 K. The Langmuir, Freundlich, and Temkin adsorption models were used to describe the experimental adsorption isotherms. These models had a good agreement with the experimental data for adsorption of the anthocyanins, but the Langmuir model was the most favorable model for studying the adsorption equilibrium of the chokeberry and elderberry anthocyanins on FIBAN K–1. Thermodynamic parameters of the anthocyanin adsorption, such as DG°, DH°, and DS° were calculated. The ∆G° values were negative, thus indicating that the adsorption of the chokeberry and elderberry anthocyanins on FIBAN K-1 was spontaneous and favorable process under the experimental conditions. The decrease of the ΔG° values with increasing temperature shows that adsorption is more favorable at high temperature. The ∆H°values were positive for the anthocyanins of both kind of berries, which indicates the adsorption was an endothermic reaction. The ∆S°values were positive, which means that the anthocyanins in the aqueous phase are more organized than those in the adsorbent-liquid interface.
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Carrillo, Celia, Senem Kamiloglu, Charlotte Grootaert, John Van Camp, and Marc Hendrickx. "Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake." Foods 9, no. 11 (November 3, 2020): 1595. http://dx.doi.org/10.3390/foods9111595.
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Although the fate of anthocyanins along digestion has been a matter of research over the last decade, their bioaccessibility so far has been mainly assessed for single administered fruits or vegetables, which is far from the real scenario where they are co-ingested in a meal. Accordingly, the aim of this study was to evaluate the effect of simultaneous intake of fruit and vegetable on in vitro stability, bioaccessibility and uptake of anthocyanins. Black carrot and strawberry were used as food sources of anthocyanins. Anthocyanin identification and quantification were performed using HPLC-Qtof/HPLC-UV. Single matrices and mixtures thereof, were submitted to a standardized in vitro digestion procedure. Anthocyanin uptake was evaluated through an intestinal Caco-2 cell model. Our results showed an increased intestinal stability for specific anthocyanins as a consequence of co-digestion. The presence of the strawberry food matrix positively affected the bioaccessibility of the carrot associated cyanidin-based anthocyanins, whereas no reciprocal effect was observed for pelargonidin-based derivatives in the presence of the black carrot food matrix. Anthocyanin transport was maintained after co-administration. Overall, co-ingestion of black carrot and strawberry did not negatively affect the stability, bioaccessibility or uptake of cyanidin-based anthocyanins, although the effect on pelargonidin-based anthocyanins depended on the type of pelargonidin derivative.
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Damdindorj, Mungunnaran, Munkhtsetseg Byambaa, Odonchimeg Munkhjargal, and Bayarmaa Barkhuu. "Stability of anthocyanin extracts from tall currant (Ribes altissimum) fruits." Mongolian Journal of Agricultural Sciences 30, no. 2 (October 31, 2020): 13–19. http://dx.doi.org/10.5564/mjas.v30i2.1486.
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Plant anthocyanins are colored pigments that are traditionally used as dye and food colorant. Moreover, anthocyanins have been widely studied for its medicinal values and could be potential pharmaceutical ingredients. This study investigated the anthocyanins stability and extraction rate from tall currant extracts. The results showed that tall currant fruits are rich in anthocyanin content, providing 1.93%–2.70% anthocyanin in different extraction solvents. The stability of anthocyanin extracts was significantly affected by light exposure as indicated by 34.96%–56.64% degradation. The optimal condition for anthocyanin extraction from tall currant fruits was achieved with 70% ethanol/citric acid solution (pH = 2.50, and solid/liquid ratio of 1:20) when the extraction was carried out at 70°C for 90 minutes. This condition corresponded to anthocyanin content of 2.39% or 2390 mg anthocyanin in 100 g of dry plant materials. The findings of this study will be useful to predict the quality changes that might occur in preparing food colorants from tall currant (Ribes altissimum) in terms of thermal processing and prevent the degradation of the anthocyanins for the beverage and food industry in Mongolia.
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Francavilla, Alyssa, and Iris J. Joye. "Anthocyanin Content of Crackers and Bread Made with Purple and Blue Wheat Varieties." Molecules 27, no. 21 (October 24, 2022): 7180. http://dx.doi.org/10.3390/molecules27217180.
Full textAbstract:
Purple and blue wheats contain anthocyanins in the outer layers of the wheat kernel, and therefore purple and blue wholemeals can be a source of anthocyanins when developing processed cereal products. However, cereal processing is anticipated to cause significant anthocyanin losses. In this study, the anthocyanin content of crackers and bread made from one purple and three blue wholemeals was measured during processing and after baking. LC-MS/MS was used to confirm the presence of anthocyanins, and to tentatively identify them. Mixing and baking steps significantly decreased the anthocyanin content, whereas resting and fermentation steps did not. Purple and blue wholemeal samples reacted differently, indicating that the starting anthocyanin content, localization and composition may have some impact on anthocyanin retention. Additionally, dough systems with decreased pH were more protective of anthocyanins during intermediate processing steps, as were high-temperature, short-time baking procedures. This research provides insights into the processing steps that cause significant anthocyanin losses, and proposes some modifications to formulation and processing conditions which can further reduce losses.
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Felgines, Catherine, Séverine Talavéra, Odile Texier, Catherine Besson, Vincenzo Fogliano, Jean-Louis Lamaison, Luca la Fauci, Giacomo Galvano, Christian Rémésy, and Fabio Galvano. "Absorption and metabolism of red orange juice anthocyanins in rats." British Journal of Nutrition 95, no. 5 (May 2006): 898–904. http://dx.doi.org/10.1079/bjn20061728.
Full textAbstract:
Anthocyanins are natural pigments that could be involved in various health effects. Red oranges are an important dietary source of anthocyanins, including cyanidin 3-glucoside (Cy 3-glc) and an acylated derivative, cyanidin 3-(600-malonyl)-glucoside (Cy 3-malglc). The aim of this study was to evaluate the absorption and metabolism of red orange anthocyanins in rats fed an anthocyanin-enriched diet for 12 d (approximately 2·8 μmol anthocyanins/d). Furthermore, the absorption of these anthocyanins was studied in both the stomach and intestine using in situ models in rats. Anthocyanin metabolites were identified and quantified by HPLC–electrospray ionization tandem MS and HPLC–diode array detection, respectively. The red orange anthocyanins, Cy 3-glc and Cy 3-malglc, as well as their respective methylated derivatives, were recovered in urine after red orange juice intake. The 24 h urinary excretion of total anthocyanins was low (0·081 (SEM 0·009) % of the ingested amount). However, a high proportion (about 20 %) of red orange anthocyanins was absorbed from the stomach. More Cy 3- malglc than Cy 3-glc was absorbed in the intestine. This study thus indicated that red orange juice anthocyanins were rapidly absorbed from both stomach and small intestine, and then excreted in the urine as intact and methylated forms. Moreover, the absorption and metabolism of acylated anthocyanins and non-acylated anthocyanins were similar.
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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.
Full textAbstract:
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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Pertiwi, Rizki Bhakti, Umar Hafidz Asy'ari Hasbullah, and Arief Rakhman Affandi. "Copigmentation of Anthocyanin Extract from Parijoto Fruit (Medinilla speciosa) and Its Stability at Different Temperatures and Heating Durations." Indonesian Food and Nutrition Progress 18, no. 2 (April 14, 2022): 50. http://dx.doi.org/10.22146/ifnp.65771.
Full textAbstract:
Parijoto fruit (Medinilla speciosa) has a red color and contains anthocyanins. Anthocyanins have low stability due to the effect of heating. Copigmentation can be applied to improve the stability of anthocyanins. This research aims to study the effect of the anthocyanin extract from parijoto fruit ratio and copigment on anthocyanin concentration and color stability during heating at different temperatures and durations. Anthocyanin copigmentation using tannic acid in a ratio of 1:20 and 1:40 with control without copigmentation (1:0) showed that increasing the tannic acid copigment would increase anthocyanin concentrations and reduce anthocyanin losses due to increased temperature and heating time. The use of 1:40 tannic acid copigment increased anthocyanin concentration by 38%. In addition, increasing the concentration of tannic acid increased the ability of anthocyanins to maintain color retention during heating and increased temperatures. The use of tannic acid at a ratio of 1:40 only decreased color retention by 16%, compared to control (54%) after heating at 75ºC heating for 120 minutes. Copigmentation with tannic acid up to a ratio of 1:40 was able to maintain the stability of the lightness (L*), the reddish value (a*), and the yellowish value (b*) of the anthocyanins. This study showed that this system is potential for food coloring application in the food industry.
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Oancea, Simona. "A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat." Antioxidants 10, no. 9 (August 24, 2021): 1337. http://dx.doi.org/10.3390/antiox10091337.
Full textAbstract:
Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability. Temperature is a critical parameter of food industrial processing that impacts on the food matrix, particularly affecting heat-sensitive compounds such as anthocyanins. Due to the notable scientific progress in the field of thermal stability of anthocyanins, an analytical and synthetic integration of published data is required. This review focuses on the molecular mechanisms and the kinetic parameters of anthocyanin degradation during heating, both in extracts and real food matrices. Several kinetic models (Arrhenius, Eyring, Ball) of anthocyanin degradation were studied. Crude extracts deliver more thermally stable anthocyanins than purified ones. A different anthocyanin behavior pattern within real food products subjected to thermal processing has been observed due to interactions with some nutrients (proteins, polysaccharides). The most recent studies on the stabilization of anthocyanins by linkages to other molecules using classical and innovative methods are summarized. Ensuring appropriate thermal conditions for processing anthocyanin-rich food will allow a rational design for the future development of stable functional products, which retain these bioactive molecules and their functionalities to a great extent.
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Cahyana, Yana, Charlotte Elizabeth Mills, Syamsul Huda, and Michael H. Gordon. "Factors Affecting Cellular Uptake of Anthocyanins: The Role of pH, Glucose and Anthocyanin Structure." Nutrients 14, no. 22 (November 13, 2022): 4807. http://dx.doi.org/10.3390/nu14224807.
Full textAbstract:
Anthocyanins have poor bioavailability, but the factors affecting this remain unclear. Uptake into cells could impact the bioavailability; therefore, understanding factors affecting anthocyanin uptake is pivotal to improve their bioavailability and reveal the mechanism for their uptake. This study aimed to investigate the effect of anthocyanin structure, pH and glucose on the uptake of anthocyanins by Caco-2 cells. Anthocyanin extract from strawberry and red grape at 10 or 20 µM was added to Caco-2 cells. Anthocyanin toxicity to the cells was firstly examined to ensure the same cell viability. The uptake was carried out at pH 7 and 6.5 to evaluate the effect of pH. Glucose (1 mM) was used to investigate its effect. The results show that anthocyanins toxicity was dependent on the concentration and length of exposure. Anthocyanin uptake was concentration-dependent and affected by their structures, in which cyanidin-3-glucoside uptake was higher than pelargonidin-3-glucoside. No metabolites from Caco-2 cell activity were detected. An increased uptake with a decrease in pH was observed, which may be linked to the increase in anthocyanins stability and may indicate the role of proton co-transporter. This also suggests that the jejunum would be the favourable section of small intestine for anthocyanin uptake. Reduced anthocyanin uptake in the presence of glucose suggested that facilitative glucose transporter could be involved in the uptake of anthocyanins by Caco-2 cells.
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Wen, Haichao, Hui Cui, Hehe Tian, Xiaoxu Zhang, Liyan Ma, Charles Ramassamy, and Jingming Li. "Isolation of Neuroprotective Anthocyanins from Black Chokeberry (Aronia melanocarpa) against Amyloid-β-Induced Cognitive Impairment." Foods 10, no. 1 (December 29, 2020): 63. http://dx.doi.org/10.3390/foods10010063.
Full textAbstract:
Black chokeberry (Aronia melanocarpa) fruits are rich in anthocyanins, which are vital secondary metabolites that possess antioxidative properties. The aim of this study was to isolate and purify the anthocyanins from black chokeberry by simulated moving bed (SMB) chromatography, and to investigate the neuroprotective effect of SMB purified anthocyanin against Aβ-induced memory damage in rats. The parameters of the SMB process were studied and optimized. Anthocyanin extracts were identified by HPLC and UPLC-QTOF-MS, and antioxidant abilities were evaluated. The Aβ-induced animal model was established by intracerebral ventricle injection in rat brain. Through the SMB purification, anthocyanins were purified to 85%; cyanidin 3-O-galactoside and cyanidin 3-O-arabinoside were identified as the main anthocyanins by UPLC-QTOF-MS. The SMB purified anthocyanins exhibited higher DPPH and ABTS free radical scavenging abilities than the crude anthocyanins extract. Furthermore, rats receiving SMB purified anthocyanins treatment (50 mg/kg) showed improved spatial memory in a Morris water maze test, as well as protection of the cells in the hippocampus against Aβ toxicity. These results demonstrate that anthocyanins could serve as antioxidant and neuroprotective agents, with potential in the treatment of Alzheimer’s disease.
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Schaefer, H. Martin, Michael Rentzsch, and Michael Breuer. "Anthocyanins Reduce Fungal Growth in Fruits." Natural Product Communications 3, no. 8 (August 2008): 1934578X0800300. http://dx.doi.org/10.1177/1934578x0800300808.
Full textAbstract:
As the most visible role of anthocyanins is to impart colors, the adaptive significance of anthocyanins in plant reproductive organs is invariably attributed to the attraction of seed dispersers and pollinators. However, few studies suggested that anthocyanins in vegetative tissue might also function in plant defence, although the evidence for such a function is not particularly strong. Here, we investigated whether anthocyanins contribute to fruit defence against fruit-rot fungi. We found that the risk of fruit-rot in grape varieties infected with Botrytis cinerea decreased with increasing anthocyanin contents. Moreover, anthocyanin contents directly inhibited growth rates of nine fruit-rot fungi on agar plates. Anthocyanins reduced fungal growth by 50% in the concentrations that typically characterise unripe blackberries and by 95% in the concentrations that typify ripe blackberries. We conclude that anthocyanins in fruits not only function to attract animal vectors, but that they also contribute to fruit defence. The antifungal activity of anthocyanins might more widely explain their occurrence in various plant organs such as vegetative tissue and roots.
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Góraj-Koniarska, Justyna, Anna Stochmal, Wiesław Oleszek, Jarosław Mołdoch, and Marian Saniewski. "Elicitation of Anthocyanin Production in Roots of Kalanchoe blossfeldiana by Methyl Jasmonate." Acta Biologica Cracoviensia s. Botanica 57, no. 1 (June 1, 2015): 141–48. http://dx.doi.org/10.1515/abcsb-2015-0007.
Full textAbstract:
AbstractThe influence of methyl jasmonate on anthocyanin accumulation in roots ofKalanchoe blossfedianaplants was studied. Methyl jasmonate (JA-Me), at a concentration of 5.0 to 40.0 mg.l−1, substantially increased anthocyanin accumulation in roots of intact plants, when it was applied as a solution under natural light conditions. The production of anthocyanin depended on the concentration of methyl jasmonate and the age of the plant. The stimulatory effect was higher in older plants ofK. blossfeldianathan in younger ones. When leaves were removed methyl jasmonate slightly stimulated anthocyanin accumulation compared with intact plants. The obtained results indicate that leaves are necessary for the anthocyanin accumulation in the roots. In isolated roots methyl jasmonate did not affect the accumulation of anthocyanins in light conditions. Seven anthocyanins were documented in the roots of control plants and 8 anthocyanins in the roots of JA-Me treated ones. JA-Me increased the level of anthocyanins in roots of oldK. blossfeldianaplants 6.8, 6.0 and 3.6-folds, after 4, 8 and 14-days of treatment, respectively.
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Lozada-Ramírez, José Daniel, María Cristina Guerrero-Moras, Marco Antonio González-Peña, Taisa Sabrina Silva-Pereira, Cecilia Anaya de Parrodi, and Ana E. Ortega-Regules. "Stabilization of Anthocyanins from Coffee (Coffea arabica L.) Husks and In Vivo Evaluation of Their Antioxidant Activity." Molecules 28, no. 3 (January 31, 2023): 1353. http://dx.doi.org/10.3390/molecules28031353.
Full textAbstract:
Coffee (Coffea arabica L.) is one of the most popular and widely consumed products throughout the world, mainly due to its taste, aroma, caffeine content, and natural antioxidants. Among those antioxidants, anthocyanins are one of the most important natural pigments, which can be found in coffee husks. It is widely known that anthocyanins have multiple health benefits partially linked to their antioxidant properties. However, anthocyanins have low stability and are sensitive to all types of changes. In order to prevent its degradation, anthocyanins can be stabilized with nanoparticles. Thus, the main objective of this study was to evaluate the stability of the anthocyanins extracted from coffee husks, using three different extracting agents (ethanol, methanol, and water) and stabilizing them through conjugation with zinc oxide nanoparticles. The anthocyanins extracts were mainly composed of cyanidin-3-rutinoside (97%) and the total phenolic compounds of the fresh extracts were 458.97 ± 11.32 (methanol), 373.53 ± 12.74 (ethanol), and 369.85 ± 15.93 (water) mg GAE/g. On the other hand, the total phenolic compounds of the nanoparticle–anthocyanin conjugates underwent no significant changes after stabilization as the major loss was less than 3%. Furthermore, the percentage of anthocyanins’ degradation was less than 5% after 12 weeks of storage. On top of that, fresh anthocyanin extracts and anthocyanin–nanoparticle conjugates exhibited a strong protective effect against oxidative stress and increased the survival rate of Caenorhabditis elegans.
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Hu, Weiwei, Hui Gong, Lanqi Li, Shiguo Chen, and Xingqian Ye. "Ultrasound Treatment on Stability of Total and Individual Anthocyanin Extraction from Blueberry Pomace: Optimization and Comparison." Molecules 24, no. 14 (July 18, 2019): 2621. http://dx.doi.org/10.3390/molecules24142621.
Full textAbstract:
Blueberry pomace is abundant in anthocyanins. This work characterized the anthocyanins in blueberry pomace, discussed the stability of anthocyanins under ultrasound treatment, and compared the extraction conditions for different anthocyanin compositions. Thirteen anthocyanins were identified, and malvidin-3-galactoside (18.56%), which represented the most abundant anthocyanin, was selected as the individual analyte. The general linear model univariate analysis revealed that ultrasound-assisted extraction (UAE) resulted in higher recoveries of both total anthocyanins (TA) and individual anthocyanins (IA) when compared with conventional solvent extraction. The optimized extraction conditions for TA and IA were UAE in pure methanol (12.49 mg/g dry weight) at 25 °C for 30 min and UAE in 70% ethanol (3.57 mg/g dry weight) at 40 °C for 40 min, respectively. Moreover, IA was more vulnerable to degradation compared with TA. Therefore, a specific extraction process of IA is significant for monomer preparation, and harsh conditions should be avoided in UAE.