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1
Chaiyasut, Chaiyavat, Bhagavathi Sundaram Sivamaruthi, Noppawat Pengkumsri, Sasithorn Sirilun, Sartjin Peerajan, Khontaros Chaiyasut e 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, n. 6 (1 novembre 2016): 218. http://dx.doi.org/10.22159/ajpcr.2016.v9i6.14245.
Abstract (sommario):
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.
2
Li, Ying Chang, e Yu Tang He. "Anthocyanin Content and Antioxidant Activity of Different Varieties Blueberries". Advanced Materials Research 610-613 (dicembre 2012): 3421–27. http://dx.doi.org/10.4028/www.scientific.net/amr.610-613.3421.
Abstract (sommario):
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.
3
Devi, P. Suganya, M. Saravana Kumar e S. Mohan Das. "DNA Damage Protecting Activity and Free Radical Scavenging Activity of Anthocyanins from Red Sorghum (Sorghum bicolor) Bran". Biotechnology Research International 2012 (8 febbraio 2012): 1–9. http://dx.doi.org/10.1155/2012/258787.
Abstract (sommario):
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., e Timothy D. Perkins. "Contribution of anthocyanins to the antioxidant capacity of juvenile and senescing sugar maple (Acer saccharum) leaves". Functional Plant Biology 34, n. 8 (2007): 714. http://dx.doi.org/10.1071/fp07060.
Abstract (sommario):
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 e 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, n. 1 (30 maggio 2019): 11. http://dx.doi.org/10.20956/ica.v11i1.6400.
Abstract (sommario):
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, e Sudarat JIAMYANGYUEN. "Effective Antioxidant Activities of Anthocyanins as Affected by pH of Antioxidant Assays". Walailak Journal of Science and Technology (WJST) 16, n. 11 (8 febbraio 2018): 875–85. http://dx.doi.org/10.48048/wjst.2019.4341.
Abstract (sommario):
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 e 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, n. 2 (16 marzo 2022): 118–23. http://dx.doi.org/10.26656/fr.2017.6(2).230.
Abstract (sommario):
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 e Majid Darroudi. "Biocomponents and Antioxidant Activity of Ribes khorasanicum". International Journal of Basic Science in Medicine 3, n. 3 (21 settembre 2018): 99–103. http://dx.doi.org/10.15171/ijbsm.2018.18.
Abstract (sommario):
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, e Murugan K. "COMPOSITION OF PURIFIED ANTHOCYANIN ISOLATED FROM TEAK AND IT’S IN VITRO ANTIOXIDANT ACTIVITY". International Journal of Pharmacy and Pharmaceutical Sciences 9, n. 9 (22 luglio 2017): 258. http://dx.doi.org/10.22159/ijpps.2017v9i9.19517.
Abstract (sommario):
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
10
Hejtmánková, K., V. Pivec, E. Trnková, K. Hamouz e J. Lachman. "Quality of Coloured Varieties of Potatoes". Czech Journal of Food Sciences 27, Special Issue 1 (24 giugno 2009): S310—S313. http://dx.doi.org/10.17221/605-cjfs.
Abstract (sommario):
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.
11
Basrin, Fitriani, Miming Berlian, Yuanita Indriasari e Ramadhani Chaniago. "ANTHOCYANIN LEVELS AND ANTIOXIDANT ACTIVITY OF TORTILLA PURPLE SWEET POTATO (Ipomoea batatas L)". AGROLAND The Agricultural Sciences Journal (e-Journal) 8, n. 2 (5 gennaio 2022): 132–43. http://dx.doi.org/10.22487/agroland.v8i2.692.
Abstract (sommario):
Purple sweet potato is a source of anthocyanins that function as antioxidants, antimutagenic, and anti-carcinogenic so that it has the potential to be processed into various functional food products. The stability of anthocyanin levels in the product is greatly influenced by temperature during processing, where the use of high temperatures will damage and reduce anthocyanin levels. This research was conducted to determine the effect of processing and combination of raw materials on anthocyanin levels and antioxidant activity of tortilla products made from a combination of purple sweet potato (Ipomoea batatas L) and cassava. The research design used a completely randomized design, with the object of research being tortillas made from purple sweet potato obtained from Palolo District, Sigi Regency, Central Sulawesi Province, combined with cassava obtained from the local market in Palu City, Central Sulawesi Province. The results showed that the anthocyanin levels of tortilla products varied from 5% (P1) to 19.63% (P5). There was a very significant decrease in anthocyanin levels around 68.26 - 91.91%. The amount of antioxidant activity was measured by IC50, wherefrom the research it was known that the IC50 value of tortilla products ranged from 242.68 to 155.66 µg / ml which indicated that the antioxidant activity of tortilla products was weak and even almost inactive. Based on the results of the study, it is indicated that the processing of purple sweet potatoes into tortillas is not appropriate because the processing is predominantly using high temperatures so that it can damage the anthocyanin content and reduce antioxidant activity.
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Kim, Inhwan, e Jihyun Lee. "Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing". Antioxidants 9, n. 3 (17 marzo 2020): 242. http://dx.doi.org/10.3390/antiox9030242.
Abstract (sommario):
Mulberry fruits are known as rich sources of anthocyanins and are consumed in syrup form after the addition of sugar and acid; however, there is little information on the anthocyanin composition and antioxidant activity of mulberries of different cultivars and their changes during processing. To address this, the antioxidant activity and anthocyanin composition of 12 cultivar mulberry fruit cultivars were investigated by high-performance liquid chromatography and ultra-high-performance liquid chromatography coupled with electrospray ionization/quadrupole time-of-flight. Additionally, different quantities of citric acid were used to evaluate antioxidant activities and anthocyanin composition of mulberry syrup. Sixteen anthocyanins were identified in mulberry fruits using accurate mass spectrometry. Several anthocyanins were tentatively identified for the first time in mulberry fruits and include: malvidin hexoside, cyanidin malonyl hexose hexoside, cyanidin pentoside, cyanidin malonyl hexoside, petunidin deoxyhexose hexoside, and cyanidin deoxyhexoside. The major anthocyanin in mulberries was cyanidin-3-O-glucoside, followed by cyanidin-3-O-rutinoside. Morus Alba L. Iksu showed the highest cyanidin-3-O-glucoside content (8.65 mg/g dry weight) among 12 mulberry fruit cultivars. As citric acid levels increased, mulberry syrup showed significantly higher antioxidant activity (p < 0.05).
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Zaa, César A., Álvaro J. Marcelo, Zhiqiang An, José L. Medina-Franco e Marco A. Velasco-Velázquez. "Anthocyanins: Molecular Aspects on Their Neuroprotective Activity". Biomolecules 13, n. 11 (31 ottobre 2023): 1598. http://dx.doi.org/10.3390/biom13111598.
Abstract (sommario):
Anthocyanins are a type of flavonoids that give plants and fruits their vibrant colors. They are known for their potent antioxidant properties and have been linked to various health benefits. Upon consumption, anthocyanins are quickly absorbed and can penetrate the blood–brain barrier (BBB). Research based on population studies suggests that including anthocyanin-rich sources in the diet lower the risk of neurodegenerative diseases. Anthocyanins exhibit neuroprotective effects that could potentially alleviate symptoms associated with such diseases. In this review, we compiled and discussed a large body of evidence supporting the neuroprotective role of anthocyanins. Our examination encompasses human studies, animal models, and cell cultures. We delve into the connection between anthocyanin bioactivities and the mechanisms underlying neurodegeneration. Our findings highlight how anthocyanins’ antioxidant, anti-inflammatory, and anti-apoptotic properties contribute to their neuroprotective effects. These effects are particularly relevant to key signaling pathways implicated in the development of Alzheimer’s and Parkinson’s diseases. In conclusion, the outcome of this review suggests that integrating anthocyanin-rich foods into human diets could potentially serve as a therapeutic approach for neurological conditions, and we identify promising avenues for further exploration in this area.
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Oleinits, E. Yu, I. A. Sukhodolov, A. V. Konstantinovich, V. I. Deineka, I. P. Blinova e L. A. Deineka. "Accumulation of anthocyanins and phenolic acids and antioxidant activity of lettuce cultivars grown hydroponically and in the open ground". Proceedings of Universities. Applied Chemistry and Biotechnology 12, n. 1 (1 aprile 2022): 121–29. http://dx.doi.org/10.21285/2227-2925-2022-12-1-121-129.
Abstract (sommario):
We assess the level of anthocyanins and phenolic acids accumulated in the leaves of lettuce cultivars grown hydroponically and in the open ground. In addition, the antioxidant activity of the cultivars under study was determined. The plant material was macerated overnight using a selected extractant. The anthocyanin concentration was determined by spectrophotometry, while the composition of anthocyanins and phenolic compounds was determined by reverse-phase high performance liquid chromatography. In general, anthocyanins in the extracts of all red-leaved lettuce cultivars were represented by cyanidin-3-(6″- malonylglucoside) with a small amount of its isomer – cyanidin-3-(3″-malonylglucoside). The highest level of anthocyanins was detected in the leaves of c.v. Thurinus, amounting up to 0.200 g per 100 g of fresh product for the intensively painted leaf areas. The cultivation of lettuce under the green-house conditions (hydroponically) leads to a significant reduction in the anthocyanin concentration in its leaves. The loss of anthocyanins during leaf drying was established to exceed 50%. Along with anthocyanins, the derivatives of caffeic acid, including chlorogenic (5-caffeoylquinic) acid, 5CQA, chicoric (3,4-caffeoyltartaric) acid, and 3,5- dicaffeoylquinic acid are important water-soluble compounds with antioxidant effects. The 5CQA accumulation was the highest, comprising 140 mg per 100 g of fresh weight (Red Thurinus). Antioxidant properties correlating with the level of anthocyanin accumulation were determined using the Folin-Ciocalteu method. In comparison with green-leaved cultivars, red-leaved lettuce was found to exhibit a greater antioxidant activity, thus representing a more valuable and functional food product. According to the obtained results, a system of additional illumination is required for intensification of the anthocyan biosynthesis aimed at obtaining highquality products cultivated hydroponically in green-house facilities.
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Tamaroh, Siti, e Ajat Sudrajat. "Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)". International Journal of Food Science 2021 (14 luglio 2021): 1–9. http://dx.doi.org/10.1155/2021/5586316.
Abstract (sommario):
In this study, plain bread was made by substituting wheat flour with purple yam flour (Dioscorea alata, L). The addition of 0, 10, 15, 20, and 30% purple yam flour aims to increase the functional value of plain bread as a source of natural antioxidants. The bread produced with two baking temperatures (170°C and 180°C) was tested for anthocyanin levels, total phenol, antioxidant activity (DPPH free radical scavenging), volume expansion, color, and preference test. The results showed that the temperatures of the bread baking did not affect anthocyanin levels, total phenol, antioxidant activity, volume expansion, and bread color ( p > 0.05 ). The substitution of purple yam flour had a significant effect on anthocyanin levels, total phenol, antioxidant activity, volume, and bread color ( p < 0.05 ). The levels of anthocyanins, total phenol, antioxidant activity, and darker color increased with the addition of purple yam flower whereas the rate of expansion reduced. However, the addition of purple yam flour did not affect the level of preference for the bread produced. Purple yam flour can be added to the manufacture of bread made from wheat flour as much as 30% with a baking temperature of 180°C. The resulting bread contained total anthocyanins 54.62 mg/100 g db, total phenol 391.14 mg EAG/100 g db, antioxidant activity 48.53% and volume expansion 64.85%, color L ∗ = 53.06 , a ∗ = 6.52 , b ∗ = 13.32 , C = 14.87 , H = 64.06 , and sensory score = 3.24 (preferred).
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Lozada-Ramírez, José Daniel, María Cristina Guerrero-Moras, Marco Antonio González-Peña, Taisa Sabrina Silva-Pereira, Cecilia Anaya de Parrodi e Ana E. Ortega-Regules. "Stabilization of Anthocyanins from Coffee (Coffea arabica L.) Husks and In Vivo Evaluation of Their Antioxidant Activity". Molecules 28, n. 3 (31 gennaio 2023): 1353. http://dx.doi.org/10.3390/molecules28031353.
Abstract (sommario):
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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Zhu, Fengmei, Jiaxuan Li, Zilong Ma, Jun Li e Bin Du. "Structural identification and <i>in vitro</i> antioxidant activities of anthocyanins in black chokeberry (<i>Aronia melanocarpa</i> Elliot)". eFood 2, n. 4 (20 dicembre 2021): 201–8. http://dx.doi.org/10.53365/efood.k/143829.
Abstract (sommario):
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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Hien, Nguyen, Nguyen Thi Hien, Hoang Dinh Hoa e Nguyen Thi Minh Tu. "Study on the extraction of anthocyanin from mangosteen peel Vietnam using supramolecular method". Food Science and Applied Biotechnology 2, n. 2 (10 ottobre 2019): 130. http://dx.doi.org/10.30721/fsab2019.v2.i2.72.
Abstract (sommario):
Mangosteen (Garcinia mangostana Linn) is one of the tropical plants grown in many countries, including Vietnam. This is a fruit of high nutrition value and its fruit peels have been used in many traditional remedies. Many scientific publications showed that mangosteen peel contains active ingredients such as xanthone, anthocynin and tannins in this study, we investigated extraction of anthocyanin from fresh mangosteens’ peel of Vietnam in organic solvent and then isolation by supramolecular method. Antioxidant activity was determined in vitro using DPPH reagent. Using 90% acetonitrile acidified with 1% HCl as a solvent, with a ratio of material to solvent of 3 (v/w) at 4°C for 3.5 hours. Anthocyanin content in the extract reached 0.41% dry matter, antioxidant activity DPPH was 51.28 nmol Trolox/mg. Next, anthocyanin was separated by liquid liquid extraction with a solvent mixture (1 water and 2 dichloromethane) and then isolated by supramolecular method with flavocomelin and aluminum chloride. The results of the anthocyanin isolation test by supersymmetry showed that anthocyanin complexes are formed with flavocomelin and aluminum chloride. That way could separate high purity anthocyanins without sophisticate instruments. The antioxidant activity of the super molar complex was 25.39 nmol Trolox/mg.
Practical applications Anthocyanin extracted from peels of mangosteen, can be used afterward for additive in some food application as natural coloring substance and antioxidants for preservation.
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Lestario, Lydia Ninan, Melanie Melanie e Monika Rahardjo. "Effect of Maltodextrin Concentration on Anthocyanin Content and Antioxidant Activity of Rukem Fruits Extract Powder". Jurnal Teknologi dan Industri Pangan 34, n. 2 (25 dicembre 2023): 142–51. http://dx.doi.org/10.6066/jtip.2023.34.2.142.
Abstract (sommario):
Rukem (Flacourtia rukam Zoll. & Mor.) is an Indonesian tropical fruit with purple peel indicating anthocyanin content; therefore, the fruit can be a potential source of natural colorant. However, anthocyanins are commonly unstable and reactive towards temperature, light, and oxygen. For this reason, encapsulation process is an attempt to improve its stability. The aim of this research was to determine the most efficient concentration of maltodextrin to coat the anthocyanins in rukem fruit, considering the total anthocyanin and antioxidant activity. The fruit was extracted with several concentrations of citric acid 0.5, 1, 2, 3, 4, 5 % (b/v), and the optimal concentration was used to extract anthocyanin. The extract was then mixed with maltodextrin at following concentrations: 40, 50, 60, 70, and 80% (w/v). The mixture was homogenized, then spray-dried with spray dryer Lab Plant SD-05, Keison, UK. The dried samples were analyzed for chemical (moisture, ash, pH, anthocyanin, antioxidant activity) and color (L*, a*, b*) properties. The results showed that 5% citric acid and 40% maltodextrin (w/v) gave the most efficient yield of extraction, and the best effects on anthocyanins powder, resulting in the highest antioxidant activity (74.28± 0.41%), total anthocyanins (3.96±0.08 mg/100 g), encapsulation efficiency (19.26±0.41%) and color values of L* 87.46±0.07; a* 16.21±0.09, and b* -1.60±0.02.
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N, Vasko. "Anthocyanins in Naked Pigmented Barley Grain as a Source of Antioxidant Activity". Food Science & Nutrition Technology 8, n. 3 (3 luglio 2023): 1–4. http://dx.doi.org/10.23880/fsnt-16000301.
Abstract (sommario):
Anthocyanins and other phenolic compounds are powerful antioxidants, which reduce risks of many serious human diseases. Anthocyanin contents in naked pigmented barley grain have been determined in numerous studies. In Ukraine, the purpose of the breeding of barley with pigmented grain as a functional food product is biofortification of the grain nutritional value. Published data have demonstrated that it is possible to create high-yielding naked pigmented barley lines.
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Urbstaite, Rima, Lina Raudone e Valdimaras Janulis. "Phytogenotypic Anthocyanin Profiles and Antioxidant Activity Variation in Fruit Samples of the American Cranberry (Vaccinium macrocarpon Aiton)". Antioxidants 11, n. 2 (27 gennaio 2022): 250. http://dx.doi.org/10.3390/antiox11020250.
Abstract (sommario):
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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Kumari, Anita, Saloni Sharma, Natasha Sharma, Venkatesh Chunduri, Payal Kapoor, Satveer Kaur, Ajay Goyal e Monika Garg. "Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)". Molecules 25, n. 21 (1 novembre 2020): 5071. http://dx.doi.org/10.3390/molecules25215071.
Abstract (sommario):
Biofortified colored wheat (black, blue, and purple) is rich in anthocyanins and phenolic acid compounds that impart positive physiological effects in humans. A large proportion of wheat is consumed in the form of Chapatti in Asian countries. The effect of chapatti cooking on the proximate composition, bioactive compounds (anthocyanins and phenolics), and antioxidant activities of these wheat varieties were checked in this study. Apart from acceptable sensory parameters, good taste, and soft texture of chapatti, biofortified colored wheat chapatti and flour had higher dietary fibers, protein content, and lower carbohydrate content. Higher soluble and insoluble phenolic compounds, anthocyanin content, and antioxidant activity were in the order of black > blue > purple > white. Chapatti making has reduced their antioxidant activity and anthocyanin content in comparison to flour. Moreover, the reduction in antioxidant activity is less as compared to the decrease in anthocyanin content. Our results suggest that colored wheat can be a better alternative to normal wheat for preparing chapatti as it would have additional health-promoting activities.
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Paun, Nadia, Oana Romina Botoran e Violeta-Carolina Niculescu. "Total Phenolic, Anthocyanins HPLC-DAD-MS Determination and Antioxidant Capacity in Black Grape Skins and Blackberries: A Comparative Study". Applied Sciences 12, n. 2 (17 gennaio 2022): 936. http://dx.doi.org/10.3390/app12020936.
Abstract (sommario):
Anthocyanins are flavonoids with an antioxidant effect. They are the pigments that give rich colours to berries, red onions, pomegranates, and grapes. In addition to acting as antioxidants and fighting free radicals, anthocyanins may offer anti-inflammatory, anti-viral, and anti-cancer benefits. Among various types of fruits, blackberries and grapes are distinguished by their rich content in polyphenols, including anthocyanins. The purpose of this study was the identification and quantification of the anthocyanins in black grape skins and blackberries, but also the determination of the total phenolic content and total antioxidant capacity. The grape skins and blackberry extracts were prepared by an ultrasound-assisted acidified ethanol and methanol extraction method, with the 80% methanol solution being the most effective. Alcoholic extracts of blackberries and grape skins were analysed by the HPLC-DAD-MS method. There were five glycosylated anthocyanin compounds in blackberries, eight glycosylated anthocyanins compounds, and seven fragments of anthocyanin derivatives in grape skins identified. It was concluded that the anthocyanin profile of blackberries and grapes revealed mainly anthocyanin monoglycosides and acetylglycosides. Cyanidin-3-glucoside was the main component (86.49%) in blackberries, while, in the grape skins, the main component was delphinidin-3-O-glucoside (about 40.64%). Principal component analysis (PCA) was carried out on the basis of the 13 identified compounds in order to separate the extracts and describe the anthocyanins characteristics of different groups, the findings being in agreement with the experimental results. Compared to methanol extracts, ethanol extracts showed higher antioxidant activity, being related to the total phenolic content for the blackberries. Overall, the obtained results indicated that the blackberries and grapes skins possessed a high antioxidant content, similar to other berries, highlighting their potential use as fresh functional foods or fruit-derived products.
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Casas-Godoy, Leticia, Amador Roberto Campos-Valdez, Montserrat Alcázar-Valle e Iliana Barrera-Martínez. "Comparison of Extraction Techniques for the Recovery of Sugars, Antioxidant and Antimicrobial Compounds from Agro-Industrial Wastes". Sustainability 14, n. 10 (13 maggio 2022): 5956. http://dx.doi.org/10.3390/su14105956.
Abstract (sommario):
Agro-industrial wastes can be used to obtain high-value compounds rich in antioxidant and antimicrobial activity. This study aimed to compare different extraction techniques for the recovery of sugars, antioxidants, and antimicrobial compounds from brewer’s spent grain (BSG), blue agave bagasse (BAB), spoiled blackberries (BB), and raspberries (RB). Aqueous (AQ), enzymatic (E), chemical-enzymatic (CE), and hydroalcoholic (EOH) extractions were assessed, and sugars, phenolics, flavonoids, and anthocyanin contents were quantified. Antioxidant activity of the extracts was evaluated using the ABTS and DPPH assays, and antimicrobial activity was tested against three yeasts and six bacteria. The CE process gave the highest total and reducing sugars content for the four residues tested, and the highest antioxidant activity, phenolics, flavonoids and anthocyanin content for BAB and BSG. Regarding BB and RB, the best treatment to obtain total and reducing sugars and antioxidant activity with ABTS was CE; the highest content of anthocyanins, phenolic, flavonoids and antioxidant activity with DPPH was obtained with EOH treatment. CE extracts of BSG and RB showed the highest inhibition against the strains studied. Results show that BSG, BB, and RB can be a source of antioxidants and antimicrobial compounds for the food and pharmaceutical industries. Depending on the desired application and component of interest, one of the extraction techniques evaluated here could be used.
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Diep, Tung, Chris Pook e Michelle Yoo. "Phenolic and Anthocyanin Compounds and Antioxidant Activity of Tamarillo (Solanum betaceum Cav.)". Antioxidants 9, n. 2 (18 febbraio 2020): 169. http://dx.doi.org/10.3390/antiox9020169.
Abstract (sommario):
This study examined phenolics and anthocyanins present in Amber, Laird’s Large and Mulligan cultivars of tamarillo that were cultivated in Whangarei, Northland of New Zealand. Samples were further separated by their tissue types, peel and pulp. Using LC-MS/MS, twelve polyphenols were quantified and six (ellagic acid, rutin, catechin, epicatechin, kaempferol-3-rutinoside and isorhamnetin-3-rutinoside) were detected for the first time in tamarillo. Mulligan cultivar showed the highest amounts of phenolic and anthocyanin compounds and the highest antioxidant activity. Phenolic compounds were mostly synthesized from shikimic acid route, and chlorogenic acid dominated the profile regardless of cultivar and tissue types. Anthocyanin profile was dominated by delphinidin-3-rutinoside in pulp. Higher amounts of anthocyanins were detected in this study, which may be explained by favourable growth conditions (high light intensity and low temperature) for anthocyanin biosynthesis in New Zealand. Higher antioxidant activity and total phenolic content in peels than in pulps were found when assessed by Cupric Ion-Reducing Antioxidant Capacity (CUPRAC), Ferric Reducing Ability of Plasma (FRAP) and Folin–Ciocalteu assays, and a positive correlation (r > 0.9, p ≤ 0.01) between the three assays was observed. Current findings endorse that tamarillo has a great bioactive potential to be developed further as a functional ingredient with considerable levels of antioxidant compounds and antioxidant activity.
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Wen, Yao, Huaguo Chen, Xin Zhou, Qingfang Deng, Yang Zhao, Chao Zhao e Xiaojian Gong. "Optimization of the microwave-assisted extraction and antioxidant activities of anthocyanins from blackberry using a response surface methodology". RSC Advances 5, n. 25 (2015): 19686–95. http://dx.doi.org/10.1039/c4ra16396f.
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Homoki, Judit, Andrea Nemes e Judit Remenyik. "Sour cherry as a functional food". Acta Agraria Debreceniensis, n. 55 (25 febbraio 2014): 41–47. http://dx.doi.org/10.34101/actaagrar/55/1907.
Abstract (sommario):
The antioxidant capacity of ’Debreceni bőtermő’, ’Újfehértói fürtös’ and ’Érdi bőtermő’ cultivars were determined by FRAP (Ferric Reducing Ability of Plasma), DPPH (1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity) and photochemiluminescence method. In sour cherry, the most antioxidant effects of natural bioactive compounds are anthocyanins. Our results show that the photochemiluminescence method out of applied assays is ratheris suitable to determine the antioxidant capacity of red soft fruits and tart cherries. The correlation is good between the determined anthocyanin concent by this technic and pH-differential spectrophotometry. However, both FRAP and DPPH assays are inaccurate.
The anthocyanin composition of ’Debreceni bőtermő’, ’Újfehértói fürtös’ and ’Érdi bőtermő’ ’Csengődi csokros’ sour cherry varieties were analised. There are big differences between the accumulation of anthocyanan compounds of cultivars. ’Csengődi csokros’ produce melatonin in large quantity. On the evidence of the results, we can say that the hungarian sour cherry cultivars are suitable for functional food development.
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Croge, Camila P., Francine L. Cuquel, Paula T. M. Pintro, Luiz A. Biasi e Claudine M. De Bona. "Antioxidant Capacity and Polyphenolic Compounds of Blackberries Produced in Different Climates". HortScience 54, n. 12 (dicembre 2019): 2209–13. http://dx.doi.org/10.21273/hortsci14377-19.
Abstract (sommario):
Antioxidants are compounds with varied chemical structures that are affected by biotic and abiotic factors. The objective of this study was to characterize and compare bioactive compounds and the antioxidant capacity of fruit from four blackberry cultivars produced under different climatic conditions. Ascorbic acid content, total polyphenols, flavonoids, monomeric anthocyanins and antioxidant activity of the fruit were evaluated, and high levels of bioactive compounds as well as antioxidant activity were observed regardless of the cultivar or growing location. The results showed that bioactive production is affected by the cultivar and environment. Furthermore, the antioxidant potential of the blackberry fruit depends on the total phenolics and anthocyanin.
29
Sánchez-Madrigal, Miguel Á., Armando Quintero-Ramos, Carlos A. Amaya-Guerra, Carmen O. Meléndez-Pizarro, Sandra L. Castillo-Hernández e Carlos J. Aguilera-González. "Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying". Foods 8, n. 7 (19 luglio 2019): 268. http://dx.doi.org/10.3390/foods8070268.
Abstract (sommario):
Effects of agave fructans as carrier agents on the encapsulation of blue corn anthocyanins using spray-drying were evaluated. Blue corn extract was mixed with 6%, 8%, 10%, and 12% (w/v) of agave fructans in duplicate and dried at 150 °C. The extract showed good contents of anthocyanins, polyphenols, and antioxidant activity. The increase of agave fructans in the encapsulated powders caused a significant increase (p < 0.05) in the humidity, water activity (aw), pH, bulk density, water solubility index (WSI), and color L* values. On the contrary, the agave fructan addition decreased the hygroscopicity, water absorption index (WAI), antioxidant activity, total anthocyanin, total polyphenol, and individual anthocyanin contents. The encapsulation of blue corn extract with 6% agave fructans (w/v) resulted in good physical, thermal, morphological, and high antioxidant properties. The results suggest that the use of agave fructans as wall material represents advantages in the conservation of anthocyanins and other bioactive compounds from blue corn extract during their encapsulation. The application of blue corn anthocyanin encapsulated powders as a food ingredient is promising for food pigmentation, representing additional advantages for their contribution as a soluble fiber that can benefit the health of consumers.
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Babeanu, Cristina, e Andi Ciobanu. "TOTAL PHENOLIC, TOTAL FLAVONOIDS CONTENT AND ANTIOXIDANT ACTIVITY IN FRUITS OF FOUR PLUM (PRUNUS DOMESTICA L.) CULTIVARS". Annals of the University of Craiova, Series Chemistry 27, n. 2 (dicembre 2021): 45–52. http://dx.doi.org/10.52846/auc.chem.2021.2.05.
Abstract (sommario):
Plums are among the most consumed fruits in Romania, being a good source of health promoting compounds. The objective of this paper is to evaluate in comparison the total phenolic content, the flavonoids and anthocyanins content and antioxidant activity in fruit of four plum cultivars. The total phenolic, flavonoids and anthocyanin contents were determined by colorimetric methods and the antioxidant activity was evaluated by DPPH radical scavenging assay. The results show that studied chemical indices vary depending on the analyzed cultivar. The obtained results show that all the studied cultivars show a high phytochemicals content and significant antioxidant activity and recommend their use as sources of phenolic compounds and natural antioxidants.
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Babeanu, Cristina, e Andi Ciobanu. "TOTAL PHENOLIC, TOTAL FLAVONOIDS CONTENT AND ANTIOXIDANT ACTIVITY IN FRUITS OF FOUR PLUM (PRUNUS DOMESTICA L.) CULTIVARS". Annals of the University of Craiova, Series Chemistry 27, n. 2 (dicembre 2021): 45–52. http://dx.doi.org/10.52846/aucchem.2021.2.05.
Abstract (sommario):
Plums are among the most consumed fruits in Romania, being a good source of health promoting compounds. The objective of this paper is to evaluate in comparison the total phenolic content, the flavonoids and anthocyanins content and antioxidant activity in fruit of four plum cultivars. The total phenolic, flavonoids and anthocyanin contents were determined by colorimetric methods and the antioxidant activity was evaluated by DPPH radical scavenging assay. The results show that studied chemical indices vary depending on the analyzed cultivar. The obtained results show that all the studied cultivars show a high phytochemicals content and significant antioxidant activity and recommend their use as sources of phenolic compounds and natural antioxidants.
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Mikhailova, Daria V., Oksana G. Shevchenko, Denis A. Golubev, Elena Y. Platonova, Nadezhda V. Zemskaya, Olesya Yu Shoeva, Elena I. Gordeeva et al. "Antioxidant Properties and Geroprotective Potential of Wheat Bran Extracts with Increased Content of Anthocyanins". Antioxidants 12, n. 11 (17 novembre 2023): 2010. http://dx.doi.org/10.3390/antiox12112010.
Abstract (sommario):
In recent years, there has been a focus on breeding wheat with high anthocyanin levels in order to improve food quality and human health. The objective of this study was to examine the antioxidant and geroprotective properties of wheat bran extracts using both in vitro and in vivo research methods. Two wheat lines were used: one with uncolored pericarp (anthocyanin-free) and another with colored pericarp (anthocyanin-containing). These lines differed in a specific region of chromosome 2A containing the Pp3/TaMyc1 gene, which regulates anthocyanin production. High-performance liquid chromatography-mass spectrometry revealed the presence of cyanidin glucoside and cyanidin arabinoside in the anthocyanin-containing wheat bran extract (+AWBE), while no anthocyanins were found in the anthocyanin-free wheat bran extract (−AWBE). The +AWBE showed higher radical scavenging activity (DPPH and ABTS assays) and membrane protective activity (AAPH oxidative hemolysis model) compared to the −AWBE. Both extracts extended the lifespan of female Drosophila, indicating geroprotective properties. This study demonstrates that wheat bran extracts with high anthocyanin levels have antioxidant and geroprotective effects. However, other secondary metabolites in wheat bran can also contribute to its antioxidant and geroprotective potential.
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Addelia, Gita Nevara, Shyan Yea Chay, Kharidah Muhammad, Hasanah Mohd Ghazali e Roselina Karim. "How Pullulanase Affects Resistant Starch and Antioxidant Activity in Purple Sweet Potato Powder?" Turkish Journal of Agriculture - Food Science and Technology 7, n. 11 (22 novembre 2019): 1795. http://dx.doi.org/10.24925/turjaf.v7i11.1795-1798.2621.
Abstract (sommario):
Purple sweet potato (PSP) serves as a potential source for dual functionalities of resistant starch (RS) and antioxidants. This study aims to evaluate the effects of pullulanase enzyme on these functionalities. Results showed that the incorporation of pullulanase into PSP powder could significantly increase the RS content from 3.06 g/100g to 7.11 g/100g. However, total anthocyanin content and DPPH radical scavenging activity reduced significantly, due to the interference from RS fragments on anthocyanins. Securing both functionalities (RS and antioxidant) within the same sample is seemingly impossible. A compromise between RS and antioxidant properties in coloured, starchy plant powders is recommended.
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Gadouche, Leila, Abdelkader Saadi, Khayra Zerrouki, Noureddine Djebli, Meryem Sendjasni, Yasmina Djouder, Fatima Zohra Benali Fellague e Kheira Benouadah. "Anthocyanin Extract from Flowers of Lavender dentate Beats Oxidative Stress In vitro and In vivo". Dhaka University Journal of Pharmaceutical Sciences 19, n. 2 (10 dicembre 2020): 145–51. http://dx.doi.org/10.3329/dujps.v19i2.50630.
Abstract (sommario):
Free radicals, oxidative stress or antioxidants is more and more often used to explain different pathological disorders and their therapeutic approach. The aim of this study was to evaluate the protective effect of anthocyanin extract obtained by maceration of the flowers of Lavandula dentata in 0.1 % HCl/methanol (v/v) solution on oxidative stress. The antioxidant activity of anthocyanin extract in vitro was evaluated by reduction of iron (FRAP), DPPH and the ß-carotene tests. The in vivo oxidative stress was induced by intraperitoneal injection of 0.5 ml/kg of CCl4 and treated orally by 500mg kg/day of the extract. Anthocyanins extract inhibited the free radical DPPH (IC50:1.3 ± 0.23 mg/ml). Lavender extract prevented the oxidation of B carotene (28.34 ± 0.07%) and has an ability to reduce iron (0.736 ± 0.03). Intraperitoneal injection of CCl4 has increased biochemical parameters, which was evidence of oxidative stress in vivo. In contrast, daily oral administration of anthocyanin extract has restored the biochemical parameters. Histopathological examinations of liver stained with haematoxylin and eosin showed loss of hepatic architecture. These injuries observed have been improved by treatment with anthocyanin extract. The findings revealed that anthocyanin extract from lavender possesses a significant antioxidant activity.
Dhaka Univ. J. Pharm. Sci. 19(2): 145-151, 2020 (December)
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BUNEA, Andrea, Olivia Dumitrita RUGINA, Adela M. PINTEA, Zoriţa SCONŢA, Claudiu I. BUNEA e Carmen SOCACIU. "Comparative Polyphenolic Content and Antioxidant Activities of Some Wild and Cultivated Blueberries from Romania". Notulae Botanicae Horti Agrobotanici Cluj-Napoca 39, n. 2 (21 novembre 2011): 70. http://dx.doi.org/10.15835/nbha3926265.
Abstract (sommario):
Two wild and three cultivated blueberry varieties (‘Elliot’, ‘Bluecrop’ and ‘Duke’) from Romania were analyzed comparatively in order to determine the total polyphenols, total anthocyanins, total flavonoids content and measuring the antioxidant activity using three different single electron transfer-based assays, Trolox equivalent antioxidant capacity (ABTS), ferric reducing ability (FRAP), 2,2-diphenylpicrylhydrazil radical scavenging capacity (DPPH) and one hydrogen atom transfer-assay, oxygen radical absorbance capacity (ORAC). Total polyphenols content ranged from 424.84 - 819.12 mg GAE/100 g FW, total flavonoids ranged from 84.33-112.5 mg QE /100 g FW and total anthocyanins ranged from 100.58-300.02 C3GE/100g FW. The anthocyanins were separated and quantified using RP-HPLC-DAD. In Vaccinium myrtillus, petunidin-3-glucoside and delphinidin-3-glucoside have the highest contribution to the anthocyanin content while in Vaccinium corymbosum, peonidin-3-galactoside represent the major anthocyanin. Except for ORAC assay (r=0.765), all antioxidant activity values obtained were highly correlated with total polyphenol content (0.923≤ r ≤0.986). Wild blueberries had higher total polyphenols content and also antioxidant activity compared with cultivated ones.
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Abhiram, G., A. Briyangari e R. Sivakanesan. "The antioxidant activity, total phenolic and monomeric anthocyanin content of <em>Gymnema sylvestre</em> leaf aqueous extract". Journal of Dry Zone Agriculture 9, n. 1 (20 settembre 2023): 26–44. http://dx.doi.org/10.4038/jdza.v9i1.68.
Abstract (sommario):
The Gymnema sylvestre is a widely recognized medicinal plant, particularly for its effectiveness in treating diabetes. Aim of this study is to measure the antioxidant property, polyphenol and anthocyanin content of G. sylvestre aqueous extract using various in-vitro techniques. The aqueous extract was prepared and total phenolic compounds (TPC), DPPH (2,2-Diphenyl-1-Picrylhydrazyl) radical scavenging ability, total antioxidant activity using ferric reducing antioxidant power (FRAP), ferric reducing power and monomeric anthocyanin content were estimated. Correlation analyses were performed for TPC and anthocyanin against the antioxidant activity. The TPC was 4.55±0.34 mg g-1 of fresh leaf weight (FLW) and the IC50 value for DPPH radical scavenging ability was 2.40 mg mL-1 of leaf extract concentration. The percentage of inhibition strongly correlated (R2 = 0.99) with the concentration of the leaf extract. The total antioxidant power of the leaf extract was 21.06±1.74 μmol g-1 of FLW.The ferric-reducing power showed a positive correlation with the leaf concentration (R2 = 0.99). The anthocyanin content of the leaf extract was 167.84±1.45 mg per 100 g of leaf. The TPC and anthocyanin exhibited strong positive correlations with total antioxidants and DPPH, but a weak correlation with reducing power. The antioxidant properties of leaf extract could be ascribed to the presence of TPC and anthocyanin as it showed a strong correlation with antioxidant activity. This is the first study that reported the anthocyanin content of G. sylvestre leaf extract. This study found G. sylvestre leaf water extract has antioxidant properties and contains a significant amount of TPC and monomeric anthocyanin.
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Sun, Yueting, Min Li, Sangeeta Mitra, Rizwan Hafiz Muhammad, Biswojit Debnath, Xiaocao Lu, Hongxiang Jian e Dongliang Qiu. "Comparative Phytochemical Profiles and Antioxidant Enzyme Activity Analyses of the Southern Highbush Blueberry (Vaccinium corymbosum) at Different Developmental Stages". Molecules 23, n. 9 (31 agosto 2018): 2209. http://dx.doi.org/10.3390/molecules23092209.
Abstract (sommario):
In this study, the fruit quality, anthocyanin content and antioxidant enzyme activities of skin and pulp of southern blueberries (Vaccinium corymbosum) from China y at five developmental stages (green, pink, red, purple and blue) were investigated and anthocyanins were characterized and quantified by HPLC during the considered developmental stages. The results indicatated that the contents of phenolic, flavonoids and anthocyanin as well as antioxidant enzyme activities varied depending on the developmental stages. The correlation values between total phenolic content (TPC), total flavonoids content (TFC) and total anthocyanin content (TAC) were significant. The highest activity of peroxidase (POD) and catalase (CAT) was found in red fruit, and the variety of monomeric anthocyanin increased gradually, skin from blue fruit possessed higher TAC. However, the highest activity of polyphenol oxidase (PPO) and superoxide dismutase (SOD) were detected in green and blue fruit, respectively. In the present work, the differences regarding phytochemical profiles and antioxidant enzyme activities were mainly correlated with developmental stages of fruit.
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El Baji, Mina, Ossama Kodad, Hafida Hanine, Said En-nahli e Ait Oubahou. "Phenotypic and biochemical parameters of four sweet cherry (Prunus Avium L.) cultivars grown in agro-ecological conditions of middle Atlas of Morocco". Lebanese Science Journal 20, n. 3 (27 dicembre 2019): 363–79. http://dx.doi.org/10.22453/lsj-020.3.363-379.
Abstract (sommario):
Theobjective of thisstudyis to investigate the phenotypic and biochemicalparameters of selectedsweet cherry (Prunus avium) from middle region of Morocco. Themain biochemical composition, contentsof total polyphenols, total flavonoids, total anthocyanins and antioxidant activity, were measured in the fruits of four sweet cherry cultivars (ʻBurlat’, ʻVan’, ʻNapoleon’andʻCerisette’) grown in two locations (“Laanoceur”and “Toufselt”) in the MiddleAtlas. The free radical scavenging activity was evaluated spectrophotometrically using 1,1‒diphenyl‒2‒picrylhydrazine (DPPH)and ABTS assay.The fruit weight, and pulppercentagewerestudied and found to range between 237–329 g, 38.14–42.22%, 39.21–44.36g, and 52.27–57.48%, respectively.The total phenolic and total anthocyanin content rangedfrom305.99 and 306.67 mg EqGal/100g D.W, total flavonoid contents were within the range of 481.73-517.67 mgeqRE/100g D.W, and total anthocyanin contents were between 1.09 and 2.89 mg Eqcyanidin 3-glucoside/100g D.W. Antioxidant activity ranged from 17.18 to 18.11 mg EqTrolox/100g D.W for DPPH assayand from 27.97 to 29.60 mg EqTrolox/100f D.W for ABTS method.The highest values of total anthocyanin content and antioxidant activity (DPPH) were recorded in ʻBurlat’. The highest value of total flavonoid content was found in ʻCerisette’. Cherries from “Laanoceur”and “Toufselt” locations are characterized by similar biochemical composition and antioxidant activity, except for total anthocyanin content that shows slightly elevated values in “Laanoceur”. The close correlation between total phenolic contents and antioxidant activities (r2=0.73) show that antioxidant activity of cherry fruit depends on total polyphenols.
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Kumari, Poonam, D. V. S. Raju, K. V. Prasad, Supradip Saha, Sapna Panwar, Surinder Paul, Namita Banyal et al. "Characterization of Anthocyanins and Their Antioxidant Activities in Indian Rose Varieties (Rosa × hybrida) Using HPLC". Antioxidants 11, n. 10 (14 ottobre 2022): 2032. http://dx.doi.org/10.3390/antiox11102032.
Abstract (sommario):
The present study was designed to explore the anthocyanin profile and antioxidant activities in Indian rose varieties (Rosa × hybrida). Among fifty varieties, Ashwini recorded the highest total phenolic content (427.59 ± 3.47 mg GAE/100 g) along with the highest FRAP (397.15 ± 0.82 µmol trolox/g) and DPPH free radical scavenging activity (93.47 ± 0.19%) on a fresh weight basis. A significant positive correlation was observed between total anthocyanin content, total phenolic content, and antioxidant activities. Four distinct clusters were formed according to total anthocyanins, total phenols, and antioxidant activities; white- and yellow-colored varieties were most distant from red ones. Principal component analysis revealed that variable total anthocyanin content contributed to the maximum variation among the fifty rose varieties studied. Highly anthocyanin-rich rose varieties were characterized by high-performance liquid chromatography coupled with a photodiode array detector (HPLC-PAD), which identified two major components of anthocyanins, i.e., cyanidin 3,5-di-O-glucoside and pelargonidin 3,5-di-O-glucoside. Cyanidin 3,5-di-O-glucoside was the predominant anthocyanin in red- and pink-colored varieties, whereas pelargonidin 3,5-di-O-glucoside was the major one in the orange variety. The maximum cyanidin 3,5-di-O-glucoside content was recorded in variety Ashwini (497.79 mg/100 g), whereas the maximum pelargonidin 3,5-di-O-glucoside content was recorded in Suryakiran (185.43 mg/100 g). It is suggested that the rose varieties with high anthocyanin content and antioxidant activity can be exploited as a potential source of nutraceuticals in the food industry.
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Ștefănescu, Ruxandra, e Roxana Marian. "Bilberry Anthocyanins - Possible Applications in Skincare Products". Acta Biologica Marisiensis 6, n. 1 (1 giugno 2023): 54–61. http://dx.doi.org/10.2478/abmj-2023-0005.
Abstract (sommario):
Abstract Vaccinium myrtillus fruits are a significant source of anthocyanins and have been linked to a number of health advantages. Recent data, however, point towards the possible benefits of topical use for anthocyanins. The purpose of this study was to assess the antioxidant potential of two extracts obtained through maceration. Total anthocyanin content and HPLC-DAD qualitative analysis were completed prior to include the extract in a cream-type topical formulation. The extract with the highest anthocyanin content was incorporated in a basic O/W cream formulation and the antioxidant effect of the cream was evaluated using the DPPH radical scavenging assay. The extract’s stability seven months later was also assessed. Our findings suggest that, the cream formulation offers antioxidant activity, but the activity declines by 27% when it is stored. Additionally, after seven months of storage, the formulation’s color changed, probably as a result of the anthocyanins’ instability.
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Bastia, Ramakrushna, Elssa Pandit, Priyadarsini Sanghamitra, Saumya Ranjan Barik, Deepak Kumar Nayak, Auromira Sahoo, Arpita Moharana et al. "Association Mapping for Quantitative Trait Loci Controlling Superoxide Dismutase, Flavonoids, Anthocyanins, Carotenoids, γ-Oryzanol and Antioxidant Activity in Rice". Agronomy 12, n. 12 (30 novembre 2022): 3036. http://dx.doi.org/10.3390/agronomy12123036.
Abstract (sommario):
Antioxidant-rich rice is a cheaper way to solve stress-related disorders and other health benefits for the global rice-eating population. Five antioxidant traits, namely, superoxide dismutase, flavonoids, anthocyanins, γ-oryzanol and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) activity were mapped using a representative panel population through association mapping. Potential landraces carrying multiple antioxidant compounds were identified from the population. The population represented four genetic groups and correspondence for presence of antioxidants traits in each group was noticed. The population showed linkage disequilibrium for the studied traits based on the Fst values. A total of 14 significant marker–trait associations were detected for these antioxidant traits. The study validated the QTLs, qANC3 and qPAC12-2 for anthocyanin content and qAC12 for ABTS activity will be useful in marker-assisted breeding. Eleven QTLs such as qTAC1.1 and qTAC5.1 controlling anthocyanin content, qSOD1.1, qSOD5.1 and qSOD10.1 for superoxide dismutase (SOD), qTFC6.1, qTFC11.1 and qTFC12.1 for total flavonoids content (TFC), qOZ8.1 and qOZ11.1 for γ-oryzanol (OZ) and qAC11.1 for ABTS activity were detected as novel loci. Chromosomal locations on 11 at 45.3 cM regulating GO, TFC and TAC, and on the chromosome 12 at 101.8 cM controlling TAC and ABTS activity, respectively, were detected as antioxidant hotspots.
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Bae, Hong-Sook, Hyun Ju Kim, Jin Hee Kang, Rika Kudo, Takahiro Hosoya, Shigenori Kumazawa, Mira Jun, Oh-Yoen Kim e Mok-Ryeon Ahn. "Anthocyanin Profile and Antioxidant Activity of Various Berries Cultivated in Korea". Natural Product Communications 10, n. 6 (giugno 2015): 1934578X1501000. http://dx.doi.org/10.1177/1934578x1501000643.
Abstract (sommario):
This study examined the anthocyanin composition and antioxidant activity of various berries cultivated in Korea: blueberry, crowberry, Korean black raspberry, mulberry, and strawberry. The anthocyanins in berries were identified by high-performance liquid chromatography (HPLC) analysis, and each component was quantitatively analyzed. Furthermore, the antioxidant activity of berries was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging, 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolorization, oxygen radical absorbance capacity (ORAC), and ferric ion reducing antioxidant (FRAP) assays. The results revealed that the total content of anthocyanins in crowberry was 35.1 mg/g of extract, which was higher than that in the other four major berry species (1.9-27.7 mg/g of extract). Nineteen anthocyanins were identified in the various berries. The major anthocyanins of crowberry were cyanidin-3-galactoside and delphinidin-3-galactoside, and those from Korean black raspberry were cyanidin-3-rutinoside and cyanidin-3-sambubioside-5-rhamnoside. These two berries also had relatively strong antioxidant activity accompanied by high total polyphenol contents. Thus, consumption of crowberry and Korean black raspberry may be beneficial in reducing the risk of developing lifestyle-related chronic diseases because of their strong antioxidant activity.
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Liu, Suwen, Xiaoying Li, Zhaoyuan Guo, Xuan Zhang e Xuedong Chang. "Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity ofCerasus humilis(Bge.) Sok. Genotypes". Journal of Food Quality 2018 (2018): 1–13. http://dx.doi.org/10.1155/2018/5479565.
Abstract (sommario):
Seven varieties of Chinese dwarf cherries were evaluated and compared with respect to their weight, diameter, titratable acidity, total soluble solids, color, polyphenol contents, ascorbic acid levels, anthocyanin profiles, enzymatic activity, and antioxidant capacity. The fruits are rich in phenolic content (339.07–770.30 mg/100 g fresh weight). Nine anthocyanins were obtained from fruits after chromatographic separation and their structures analyzed using HPLC-ESI-MS/MS. Cyanidin-3-glucoside was the major anthocyanin with 50.36–78.39% concentration. Three anthocyanins were reported for the first time in these cherries. They exhibit low polyphenol oxidase and peroxidase activities, but their superoxide dismutase activity is high (572.75–800.17 U/g FW). The highest amounts of soluble solid content (15.67 Brix %), total titratable acid (1.90%), ascorbic acid (18.47 mg/100 g FW), and total anthocyanin (152.66 mg/100 g FW) were observed. Three methods (DPPH-scavenging ability, oxygen radical absorbance capacity assay, and cellular antioxidant activity assay) were employed to evaluate the antioxidant capacity of the phenolic extracts of these cherries. Number 5 has the highest values of ORAC and CAA of 205.68 μmol TE/g DM and 99.67 μmol QE/100 g FW, respectively.
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Tamaroh, S., e Y. P. Sari. "Encapsulation of anthocyanins from purple yam extract (Dioscorea alata, L.) flour using maltodextrin-whey protein isolate". IOP Conference Series: Earth and Environmental Science 1302, n. 1 (1 febbraio 2024): 012100. http://dx.doi.org/10.1088/1755-1315/1302/1/012100.
Abstract (sommario):
Abstract Anthocyanins are antioxidant compounds that can act as anti-inflammatory, anti-viral, and prevention of diabetes. In Indonesia, many foods are rich in anthocyanin compounds, including purple yam tuber (Dioscorea alata L.). Anthocyanins are easily damaged by exposure to light changes in pH and temperature. Encapsulation can increase the nutritional value, color, shelf life, and bioavailability and stability of anthocyanin. The encapsulant such as maltodextrin and whey protein isolate were chosen because they were affordable and can protect the anthocyanin. Anthocyanin extract from purple yam flour were prepared to be incorporated in nanoencapsulation. Encapsulation were prepared with a ratio of maltodextrin and whey protein isolate = 1 : 3 (w/w) with anthocyanin extract of 5, 20 and 30%. Each formulas were dried by a spray drier. The results showed that the treatment using 30% anthocyanin extract resulted in the best nanoencapsulation. The encapsulation had anthocyanin content was 77.72 mg/100 g, total phenolic content was 510.07 mg GAE/100 g (db), antioxidant activity was 24.06 % RSA, color L* = 79.15, a * = 5.58, b* = -0.39. Therefore, anthocyanin extract encapsulation can be produced successfully by this method.
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Xu, Jihua, Xinxin Li, Shifeng Liu, Peilei Zhao, Heqiang Huo e Yugang Zhang. "Effect of Nanocrystallization of Anthocyanins Extracted from Two Types of Red-Fleshed Apple Varieties on Its Stability and Antioxidant Activity". Molecules 24, n. 18 (16 settembre 2019): 3366. http://dx.doi.org/10.3390/molecules24183366.
Abstract (sommario):
Red-fleshed apple (Malus sieversii f. neidzwetzkyana (Dieck) Langenf) has attracted more and more attention due to its enriched anthocyanins and high antioxidant activity. In this study we extracted total anthocyanins and phenols from two types of red-fleshed apples—Xinjing No.4 (XJ4) and Red Laiyang (RL)—to study the stability and antioxidant activity of anthocyanins after encapsulation onto Corn Starch Nanoparticles (CSNPs). The results indicated the anthocyanins and total phenol levels of XJ4 were 2.96 and 2.25 times higher than those of RL respectively. The anthocyanin concentration and loading time had a significant effect on CSNPs encapsulation, and XJ4 anthocyanins always showed significantly higher loading capacity than RL. After encapsulation, the morphology of RL-CSNPs and XJ4-CSNPs was still spherical with a smooth surface as CSNPs, but the particle size increased compared to CSNPs especially for RL-CSNPs. Different stress treatments including UV light, pH, temperature, and salinity suggested that XJ4-CSNPs exhibited consistently higher stability than RL-CSNPs. A significantly enhanced free radical scavenging rate under stress conditions was observed, and XJ4-CSNPs had stronger antioxidant activity than RL-CSNPs. Furthermore, XJ4-CSNPs exhibited a slower released rate than RL-CSNPs in simulated gastric (pH 2.0) and intestinal (pH 7.0) environments. Our research suggests that nanocrystallization of anthocyanins is an effective method to keep the anthocyanin ingredients intact and active while maintaining a slow release rate. Compared to RL, encapsulation of XJ4 anthocyanins has more advantages, which might be caused by the significant differences in the metabolites of XJ4. These findings give an insight into understanding the role of nanocrystallization using CSNPs in enhancing the antioxidant ability of anthocyanins from different types of red-fleshed apples, and provide theoretical foundations for red-fleshed apple anthocyanin application.
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Citrariana, Shesanthi, Risqika Yulia Tantri Paramawidhita e Melliani Melliani. "The Effect of Simplisia Drying Method on Antioxidant Activity of Senggani Fruit Extract (Melastoma Malabathricum L.) by DPPH (2,2-diphenyl-1-picrylhydrazyl)". JURNAL INFO KESEHATAN 19, n. 2 (31 dicembre 2021): 144–53. http://dx.doi.org/10.31965/infokes.vol19.iss2.539.
Abstract (sommario):
Senggani fruit (Melastoma Malabathricum L.) contains anthocyanin that functioning as an antioxidant. Anthocyanin are tremendously sensitive to thermal processes which trigger phytochemical or photo-oxidation reactions that can open anthocyanin rings. The objective of this study is to identify the effect of the simplicia drying method on the antioxidant activity of Senggani fruit extract. Senggani fruit extract was prepared by obtaining samples of ripe fruit, dry sorting, washing, wet sorting, and drying using two methods; sunlight and oven at 70oC. After the simplicia was dry, it was blended and sifted until smooth. The fine simplicia was macerated with 96% ethanol and evaporated to gain a crude extract. The crude extract was assessed with reagents for phytochemical screening. Furthermore, the crude extract was examined for antioxidant activity by the DPPH method. This study implies that the simplicia and crude extract of Senggani fruit from drying in sunlight and oven possess different organoleptic properties such as color, smell, and taste. In phytochemical testing with reagents, it was discovered that anthocyanin compounds were unveiled in drying utilizing sunlight while employing an oven at 70oC; no anthocyanins were found. The antioxidant testing of Senggani fruit extract revealed that the drying method employing sunlight had an IC50 value of 18.8 g/mL while the oven temperature of 70oC owned an IC50 value of 28.3 g/mL. Based on the study results, it can be identified that the simplicia drying method affects the antioxidant activity of the Senggani fruit extract. The drying method in the sun produces extracts with greater antioxidant activity while drying in an oven at 70oC results in a degradation process of anthocyanin compounds, thereby decreasing the antioxidant activity of the Senggani fruit extract.
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Alonzo-Macías, Maritza, Anaberta Cardador-Martínez, Sabah Mounir, Gerardo Montejano-Gaitán e Karim Allaf. "Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)". Journal of Food Research 2, n. 2 (27 marzo 2013): 92. http://dx.doi.org/10.5539/jfr.v2n2p92.
Abstract (sommario):
<p>Hot air drying (HAD), freeze-drying (FD), and swell-drying (SD, coupling instant controlled pressure drop, DIC, to standard hot air) were applied to strawberries (<em>Fragaria</em> var. Camarosa). The total phenol, total flavonoid, and total anthocyanin contentswere evaluated versusthe drying methods. The correlations between the bioactive compounds and antioxidant activity were investigated. The obtained results showed that the differences in phenol levels were no quite comparing the three drying techniques; however, great variations were reported for anthocyanin and flavonoid content.</p> A strong correlation between the antioxidant activity and anthocyanin content was found in SD strawberries. Also, it was observed that saturated steam pressure (P) of DIC texturing operation, had a significant effect on the studied parameters compared to the thermal holding time (t). The optimum conditions of DIC were P = 0.35 MPa for t = 10 s to obtain the highest levels of phenols, flavonoids, and anthocyanins, as well as antioxidant activity.
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Topolov, Marian, Tihomir Dermendjiev e Stanislav Phortunov. "Wild and Cultivated Cherries – Antioxidant Capacity Analysis". European Scientific Journal, ESJ 13, n. 33 (30 novembre 2017): 44. http://dx.doi.org/10.19044/esj.2017.v13n33p44.
Abstract (sommario):
Cherries are fruit that is rich in powerful antioxidants (anthocyanin) and many different stimulating good health substances. SCOPE: Determination and analysis of pH, total phenols, antioxidant activity (radical trapping activity) total anthocyanin of wild growing and cultivated varieties of cherries. Research Methods Applied: - Systematic approach and critical analysis of the available scientific periodicals; - Spectrophotometric method for determination of adsorption and standard Gallic acid; - DPPH method for determining the antioxidant activity (radical trapping activity). The results presented are the mean values of at least three parallel tests. The total phenols of the samples we studied are in the range of 0.57 to 1.67 mg GAE / g fresh weight. Total anthocyanin in the samples we tested was in the range of 0.02 to 0.44 mg / g of fresh weight. Antioxidant activity of 7.88 to 16.20 mol TE / g fresh weight pH of 3.70 to 4.19. CONCLUSION: Common anthocyanin is highest in early sorts of cultivated cherries. In later ripening varieties of cultivated cherries, the value of common anthocyanin is significantly lower. In addition, this indicator depends on the altitude of the cultivated cherry. The antioxidant activity is highest in the variety Wild Cherry (Banya, Karlovo), Early Cherry Van (Radilovo), Van variety (Isperihovo) and Cartilage Bing variety or Bigato Burla (Novo Selo). Therefore, this indicator depends on the altitude and ripening time of the fruit.
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Salmerón-Ruiz, Mayra L., J. Abraham Domínguez-Avila, J. Fernando Ayala-Zavala, Emilio Alvarez-Parrilla, Mónica A. Villegas-Ochoa, Sonia Guadalupe Sáyago-Ayerdi, Martín Valenzuela-Melendez e Gustavo A. González-Aguilar. "Optimization of total anthocyanin content and antioxidant activity of a Hibiscus sabdariffa infusion using response surface methodology". Biotecnia 21, n. 2 (1 aprile 2019): 114–22. http://dx.doi.org/10.18633/biotecnia.v21i2.937.
Abstract (sommario):
Hibiscus sabdariffa L. calyces are underutilized sources of health-promoting anthocyanins. Infusions are the most common way to consume them, but because anthocyanins are thermosensitive, prolonged extraction times at high temperatures may reduce their bioactivities, suggesting the need to identify optimal preparation conditions. Response surface methodology was used to establish calyces-to-water ratio (X1: 1–20 g/100 mL), temperature (X2: 70–100 °C), and time (X3: 1–30 min) that would produce an infusion with optimized total anthocyanin content (TAC) and antioxidant activity. Under optimum conditions (X1=10 g/100 mL, X2=88.7 °C, and X3=15.5 min) TAC was 132.7±7.8 mg cyanidin-3-glucoside equivalents (C3G)/100 mL, and antioxidant activity was 800.6±69.9 (DPPH assay), and 1792.0±153.5 (ABTS assay) μmol Trolox equivalents (TE)/100 mL. Predicted and experimental results were statistically similar. Identifying ideal processing conditions can promote consumption of an H. sabdariffa-based functional beverage with high anthocyanin content and antioxidant activity that exert health-promoting bioactivities on the consumer.
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Novoselec, Josip, Mihael Đurin, Željka Klir Šalavardić, Vinko Sičaja, Zvonimir Steiner e Zvonko Antunović. "Krmiva s povećanim sadržajem antocijanina u hranidbi životinja". Krmiva 65, n. 2 (6 ottobre 2023): 51–68. http://dx.doi.org/10.33128/k.65.2.1.
Abstract (sommario):
The word anthocyanin comes from the Greek words Anthos, meaning flower, and kyanose, meaning blue. Anthocyanins give red, purple, and blue colors to plants. In acidic conditions, they appear as red pigments and in alkaline conditions, they appear as blue pigments. The intensive nature of agricultural (animal) production, with a high density of individuals in animal production facilities, very often contributes to the occurrence of disorders and diseases in animals that threaten this production. A major problem for the animal organism is the effects and consequences of oxidative stress or excessive production of free radicals, which are the main cause of metabolic disorders in cows in the transition period, and antioxidants can prevent or at least mitigate these conditions. Anthocyanins as a source of natural antioxidants play an important role in increasing the antioxidant potential that protects the cell against oxidative damage. Some anthocyanin species may have an enhancing effect on mRNA expression and superoxide dismutase activity. The bioavailability of anthocyanins is relatively low due to poor absorption in the digestive tract. In our region, colored corn, wheat, barley, and sorghum can be used as anthocyanin sources in the domestic animal diet, black soybean, rye, and black and red rice also have high anthocyanin content. Purple corn can accumulate much more anthocyanins than commercial corn varieties.