Characterization of antioxidant activities from fruits rich in delphinidin or malvidin anthocyanins

  title={Characterization of antioxidant activities from fruits rich in delphinidin or malvidin anthocyanins},
  author={Elham Hosseini-Beheshti},
Anthocyanins have been shown to possess specific antioxidant capacities, which may provide an underlying protective effect against many chronic diseases . Although the antioxidant capacity of anthocyanins has been well established, less is known about the extent to which specific anthocyanin composition affects total antioxidant capacity . The aim of the present study was to compare the antioxidant capacity of two different soft fruits, blackcurrant and grape, which have distinctly different… Expand


Antioxidant assessment of an anthocyanin-enriched blackberry extract
Abstract Gel filtration of black berry ( Rubus fruticosus sp) ethanolic extracts was employed to obtain an anthocyanin-enriched extract. The anthocyanin profile identified cyanidin-3-glucoside as theExpand
Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues.
The antioxidant activity determined by scavenging of 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation, the ABTS(*)(+) assay showed that BPR extracts prepared by solvent extraction exhibited significantly higher radical scavenging activity than the pomace extracts, and BPR anthocyanins contributed significantly to the observed highradical scavenging capacity of the corresponding extracts. Expand
Preparative-scale isolation of four anthocyanin components of black currant (Ribes nigrum L.) fruits.
Four anthocyanin components of black currant, delphinidin 3-O-beta-rutinoside (D3R, C3R), D3G, and C3G were successfully isolated as crystalline forms on a preparative scale through Amberlite XAD-7HP absorption followed by preparative HPLC separation, and their crystals were obtained as the flavylium chloride. Expand
Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution
Summary It was found that the reaction between malvidin 3-glucoside and added pyruvic acid (PA), leading to the formation of vitisin A in model wine solutions, was not prevented by the addition ofExpand
Commercial dietary ingredients from Vitis vinifera L. leaves and grape skins: antioxidant and chemical characterization.
The high-performance liquid chromatography-diode array detection/electrospray ionization-mass sprectrometry analysis of anthocyanins and flavonols revealed the authenticity of the ingredients as derived from V. vinifera L. and confirmed large differences in their phenolic content and distribution. Expand
Extraction of anthocyanins and other phenolics from black currants with sulfured water.
The increase of extraction temperature increased the rate of extraction and, thus, times to reach equilibrium for the extraction of total phenolics and anthocyanins were reduced and it is recommended that temperatures of 30-35 degrees C be used, as higher temperatures will degrade these compounds. Expand
Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems.
It is shown that black rice contains anthocyanin pigments with notable antioxidant and anti-inflammatory properties for potential use in nutraceutical or functional food formulations. Expand
Total antioxidant activities, phenolics, anthocyanins, polyphenoloxidase activities of selected red grape cultivars and their correlations
Abstract Sixteen red grape cultivars (Md. Jean Matthias, Okuzgozu, Muscat Hamburg, Cabarnet Sauvignon, Tekirdag Cekirdeksizi, Gewurztraminer, 2B/56, Kalecik karasi, Carignan, Kokulu Siyah, AlfonseExpand
Analysis of anthocyanins in rat intestinal contents--impact of anthocyanin chemical structure on fecal excretion.
Severe anthocyanin degradation was observed in feces stored at -18 degrees C; therefore, storage time should be minimized and lower temperatures used, and aqueous methanol maximized extraction efficiency. Expand
Effect of plant growth temperature on antioxidant capacity in strawberry.
  • S. Wang, W. Zheng
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2001
The influence of four day/night growing temperature combinations on phenolic acid, flavonol, and anthocyanin content and their antioxidant activities against peroxyl radicals and singlet oxygen in fruit juice of Earliglow and Kent strawberry cultivars was studied. Expand