Anthocyanins

Distribution by Scientific Domains
Distribution within Chemistry

Kinds of Anthocyanins

  • total anthocyanin

  • Terms modified by Anthocyanins

  • anthocyanin biosynthesis
  • anthocyanin concentration
  • anthocyanin content
  • anthocyanin degradation
  • anthocyanin extract
  • anthocyanin pigment

  • Selected Abstracts


    DEGRADATION KINETICS OF ANTHOCYANIN IN ETHANOLIC SOLUTIONS

    JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2006
    KUO-CHAN TSENG
    ABSTRACT The objective of this study was to investigate the degradation kinetics of anthocyanin in ethanolic model solutions simulating wine and liqueur in aging or long-term storage. Malvidin-3-glucoside, as the predominant anthocyanin in many cultivars of grape, was chosen to represent anthocyanins. The results from high performance liquid chromatography analysis show that the disappearance of malvidin-3-glucoside follows apparent first-order kinetics, and accelerates with the increase in ethanol concentration. The Ea values were found to be 22.80, 24.45, 24.35 and 22.75 kcal/mole at 0, 10, 30 and 50% ethanol concentrations, respectively. We propose that the decreased stability of anthocyanin at an elevated ethanol concentration is a result of a decreased extent of self-association in the solution. [source]


    Changes in Radical-scavenging Activity and Components of Mulberry Fruit During Maturation

    JOURNAL OF FOOD SCIENCE, Issue 1 2006
    Tomoyuki Oki
    ABSTRACT Extracts of mulberry fruits (Morus sp.) were prepared from 8 cultivars harvested at 4 stages of maturity, and their radicalscavenging activity, anthocyanin content, and total phenolic content were measured. The radical-scavenging activity was evaluated by a spectrophotometric assay using the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) in a 96-well microplate. Mulberry fruit extracts exhibited the DPPH-scavenging activities, ranging from 2.5 to 20.3 ,mol-Trolox equiv/g-FW. Their activities were variable during maturation, and the highest activity was observed in the fully mature mulberry fruit in all cultivars. Anthocyanin was scarcely present in the immature mulberry fruits; however, its content increased as the fruit matured in all cultivars. On the other hand, all immature mulberry fruits contained non-anthocyanin phenolic compound. An on-line high-performance liquid chromatography (HPLC) method for the detection of DPPH-scavenging compounds revealed the difference in predominant radical scavengers between the immature and fully mature stages in the Miran 5 cultivar. Four major radical scavengers in the Miran 5 cultivar were assigned to 2 caffeoylquinic acids (chlorogenic acid and its isomer) and 2 anthocyanins (cyanidin 3-glucoside and cyanidin 3-rutinoside) in the immature and fully mature stages, respectively, by LC-ESI-MS/MS analysis. The change in the content of 4 compounds in mulberry fruits during maturation demonstrated that the most likely contributors to the DPPH-scavenging activity were caffeoylquinic acids in the immature mulberry and anthocyanins in the mature and fully mature mulberry. [source]


    Comparison of the Stability of Pelargonidin-based Anthocyanins in Strawberry Juice and Concentrate

    JOURNAL OF FOOD SCIENCE, Issue 4 2002
    G.A. Garzón
    ABSTRACT Strawberries were processed into juice (8° Brix) and concentrate (65° Brix) and different lots were fortified with pelargonidin 3-glucoside, pelargonidin 3-sophoroside, and acylated pelargonidin 3-sophoroside 5-glucoside. Changes in pigment concentration, color (CIE L*a*b*) and ascorbic acid content were monitored during storage at 25 °C. Anthocyanin and ascorbic acid degradations followed 1st order reaction kinetics. Fortification increased the half-life of the pigments from 3.5 to 5 d in concentrate and from 5 to 12 d in juice. The half-life of ascorbic acid was 2 d in juice samples and ranged from 3 to 10 d in concentrate samples. Both systems showed changes in chroma and hue angle, but maintained L* values. [source]


    Effect of Sugar and Nitrogen on the Production of Anthocyanin in Cultured Carrot (Daucus carota) cells

    JOURNAL OF FOOD SCIENCE, Issue 1 2002
    M.S. Narayan
    ABSTRACT: Callus cultures of carrot, Nentes scarlet - 104 variety, were initiated on MS medium for anthocyanin production. Two anthocyanins, cayanidin-3-lathyroside and cyanidin-3-glucoside, PRESENT in the ratio of 3:1, were identified in the callus cultures. Eight sugars were tried as carbon source for the production of total anthocyanin. The sugars xylose and lactose, although they initiated growth of the green callus, did not initiate anthocyanin pigmentation. Fructose, galactose, and maltose produced less than 1.75% (dry weight basis) anthocyanin though there was growth of the pigmented callus. Glucose and sucrose produced 3.5%. It was observed that 7.5% sucrose in the medium produced maximum amount of anthocyanin (6.5%). Total nitrogen at 70 mM concentration and a 1:4 ratio of ammonium to nitrate yielded maximum cell growth and best anthocyanin production. Modifying the medium it was possible to enhance the production to 6-8%. [source]


    Host plant changes produced by the aphid Sipha flava: consequences for aphid feeding behaviour and growth

    ENTOMOLOGIA EXPERIMENTALIS ET APPLICATA, Issue 2 2002
    W.L. Gonzáles
    Abstract Induced plant responses may affect the behaviour and growth of the attacking herbivore insect. The aphid Sipha flava (Forbes) produces reddish spots on the infested leaf of its host plant Sorghum halepense (L.). In order to assess the consequences on the aphid of this presumptive induced plant response, we studied the feeding behaviour and growth of S. flava on previously infested and non-infested leaves of S. halepense. Considering that the reddish pigment could play a defensive role, its effect on aphid survival was determined in artificial diets. In addition, changes in the histology of the leaf and the chemical nature of the induced pigment were also studied. Aphids devoted a significantly shorter total time to non-penetration activities in infested than in non-infested leaves. Time before the first phloem ingestion tended to be shorter in infested leaves. The mean relative growth rate of S. flava nymphs was significantly higher on infested than on non-infested leaves. Survival of aphids on diet containing the reddish extract was not significantly different from that on the control diet. Infestation of S. halepense by S. flava produced a reddish coloration in the leaf, which was identified as an anthocyanin by UV-visible spectrometry. Light microscopy showed that only mesophyll cells of previously infested plants presented swelled, dispersed, and heterogeneously stained chloroplasts with a higher accumulation of starch granules, no grana arranged in stacks, and reduction in the amount of inner membranes (thylakoids), relatively to chloroplasts of non-infested leaves. Scanning electron micrographs of leaf surface revealed reduced presence of crystalline epicuticular waxes of epidermal cells in infested leaves as compared to non-infested ones. The main conclusion is that the attack of S. flava to S. halepense leaves induced plant susceptibility where aphid feeding behaviour and growth were both enhanced on previously infested leaves. [source]


    Effects of different maceration enzymes on yield, clarity and anthocyanin and other polyphenol contents in blackberry juice

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2009
    Wei-Dong Wang
    Summary Enzymatic maceration of blackberries was conducted with eight different pectinolytic enzyme preparations. Juice yields were increased greatly when macerated blackberries were treated with enzyme preparations (P < 0.05), but no significant difference in yield was found among different enzymes (P > 0.05). The amounts of anthocyanins and polyphenols in the juices as well as clarity of the juices were greatly varied because of different enzyme treatment. Juice prepared with Klerzyme 150 showed better clarity and greater amount of anthocyanins than the juices prepared with other enzyme preparations (P < 0.05). Studies on the uniform design for Klerzyme 150 enzyme revealed that the optimum conditions were 0.063% (v/w), 44 °C and 110 min for enzyme dosage, reaction temperature and reaction time, respectively. [source]


    Anthocyanin-rich sweet potato lacto-pickle: production, nutritional and proximate composition

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2009
    Smita Hasini.
    Summary Anthocyanin pigment-rich sweet potato (SP) cubes were pickled by lactic fermentation by brining the cut and blanched cubes in common salt (NaCl, 2,10%) solution. They were then inoculated with a strain of Lactobacillus plantarum (MTCC 1407) and incubated for 28 days. Treatment with 8,10% brine solution was found to be organoleptically most acceptable. The final product with 8% and 10% brine solutions had a pH (2.5,2.8), titratable acidity (TA) (1.5,1.7 g kg,1), lactic acid (LA) (1.0,1.3 g kg,1), starch (56,58 g kg,1) and anthocyanin content (390 mg kg,1) on fresh weight basis. Sensory evaluation rated the anthocyanin-rich SP lacto-pickle acceptable based on texture, taste, aroma, flavour and after taste. Principal component analyses reduced the eleven original analytical and proximate variables (pH, TA, LA, starch, total sugar, anthocyanin, organic mater, ash, fat, protein and calories) to three independent components (factors), which accounted for 91% of the total variations. [source]


    SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY (BERBERIS VULGARIS L.) FRUITS

    JOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2009
    MEHMET AKBULUT
    ABSTRACT The barberry (Berberis vulgaris L.) fruits growing wild in Turkey were analyzed for some physical (dimensions, geometric mean diameter, sphericity, bulk density, fruit density, volume, terminal velocity, hardness and porosity) and chemical (moisture, reducing sugar, ascorbic acid, total anthocyanin and phenolics, crude protein, crude oil, crude energy, crude fiber, ash, pH, acidity, alcohol-soluble extract and color) properties. Mineral content of barberry fruits growing wild in Turkey was determined by inductively coupled plasma-atomic emission spectrometry. The average pulp mass ratio, thickness, width, length, mass, volume, geometric mean diameter, sphericity and projected area were measured as 75.59%, 3.51 mm, 3.32 mm, 7.69 mm, 0.07 g, 71 mm3, 4.46 mm, and 0.58 and 0.2535 cm2, respectively. The energy, reducing sugar, protein, cellulose, oil, ash, acidity, ascorbic acid, total phenolics, total anthocyanin and soluble solid matter values of barberry fruits were established as 69.25 kcal/g, 6.52%, 10.32%, 9.42%, 0.84%, 1.12%, 3.10%, 256.48 mg/kg, 789.32 mg/100 g, 931.05 mg/kg and 19.4%, respectively. It is very important to evaluate the technological properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. Also, the information supplied on the proximate composition of the barberry fruit is highly beneficial for human nutrition. PRACTICAL APPLICATIONS The chemical properties such as ascorbic acid, anthocyanin and phenolic compounds, reducing sugar, crude protein, crude fiber, crude oil, ash and mineral contents of barberry fruits are mostly important for human nutrition and processing. In addition, it is very important to establish the physical properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. However, further studies are necessary to understand the physical properties for equipment design and to provide necessary information for the use of wild edible fruits. [source]


    STABILITY OF ANTHOCYANINS, PHENOLS AND FREE RADICAL SCAVENGING ACTIVITY THROUGH SUGAR ADDITION DURING FROZEN STORAGE OF BLACKBERRIES

    JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2009
    MIRELA KOPJAR
    ABSTRACT Influence of sugar and mixtures of sugar on color retention of two varieties of blackberries, Thornfree and Cacanska bestrna, were investigated during storage at ,18C for 12 months. After harvest, blackberries were coated with sugars (sucrose, fructose and glucose) and different sugar (sucrose + fructose + glucose, fructose + glucose, fructose + sucrose) mixtures. Anthocynin content, total phenol content and free radical scavenging activity of prepared samples were evaluated. Ratio of fruit : sugar was 1:1. The highest anthocyanin retention was in blackberry samples with glucose addition and the lowest in samples with sucrose addition, in both cultivars. Blackberry samples with sucrose addition had even lower retention than samples without sugar addition. Samples with an addition of other sugars had higher retention of anthocyanin than samples stored without sugars. PRACTICAL APPLICATION Possibility of phenols retention of blackberries due to sugar addition, during cold storage was investigated. Results showed that glucose had the most positive effect on anthocyanins retention as well as total phenolic compounds content. For that reason, certain amount of sucrose in fruit preserves can be replaced by addition of glucose, and for that reason retention of phenolic compounds can be higher and, as could be expected, more effective against oxidative stress in human body due to intake of product formulation with glucose. [source]


    EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES

    JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2009
    HASIM KELEBEK
    ABSTRACT Kalecik karasi is an important red grape cultivar for winemaking in Turkey. The effect of three different maceration times (3, 6 and 12 days) and addition of pectolytic enzyme (2 and 4 g/hL) on the anthocyanin and chemical composition of Kalecik karasi wines were studied. High performance liquid chromatography-mass spectrometry coupled with diode array detection was used for analysis. Fourteen anthocyanin compounds were detected in wines. Major anthocyanins in all wines are malvidin-3-glucoside and its acylated esters. The results showed that increasing maceration time, especially with addition of enzymes, gives significant increases in anthocyanin contents. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and color intensity than the control wines. PRACTICAL APPLICATIONS Anthocyanins are the most important polyphenols in red grapes and red wines with potential health benefits. Therefore, the first analysis of the anthocyanins contents of wine obtained from important turkish cv. Kalecik karasi using liquid-chromatography-mass spectrometry and the influence of different maceration times and addition of pectolytic enzyme on these important phenolic compounds are of interest for scientific literature, the wine industry as well as for the wine consumer. [source]


    DEGRADATION KINETICS OF ANTHOCYANIN IN ETHANOLIC SOLUTIONS

    JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2006
    KUO-CHAN TSENG
    ABSTRACT The objective of this study was to investigate the degradation kinetics of anthocyanin in ethanolic model solutions simulating wine and liqueur in aging or long-term storage. Malvidin-3-glucoside, as the predominant anthocyanin in many cultivars of grape, was chosen to represent anthocyanins. The results from high performance liquid chromatography analysis show that the disappearance of malvidin-3-glucoside follows apparent first-order kinetics, and accelerates with the increase in ethanol concentration. The Ea values were found to be 22.80, 24.45, 24.35 and 22.75 kcal/mole at 0, 10, 30 and 50% ethanol concentrations, respectively. We propose that the decreased stability of anthocyanin at an elevated ethanol concentration is a result of a decreased extent of self-association in the solution. [source]


    Effect of Nano-Packing on Preservation Quality of Fresh Strawberry (Fragaria ananassa,Duch. cv Fengxiang) during Storage at 4 °C

    JOURNAL OF FOOD SCIENCE, Issue 3 2010
    F.M. Yang
    ABSTRACT:, A novel nano-packing material with lower relative humidity, oxygen transmission rate and high longitudinal strength was synthesized by blending polyethylene with nano-powder (nano-Ag, kaolin, anatase TiO2, rutile TiO2), and its effect on preservation quality of strawberry fruits (Fragaria ananassa,Duch. cv Fengxiang) was investigated during storage at 4 °C. Results showed that nano-packaging was able to maintain the sensory, physicochemical, and physiological quality of strawberry fruits at a higher level compared with the normal packing (polyethylene bags). After a 12-d storage, decreases in the contents of total soluble solids, titratable acidity, and ascorbic acid of nano-packing were significantly inhibited. Meanwhile, decay rate, anthocyanin, and malondialdehyde contents were decreased to 16.7%, 26.3 mg/100g, 66.3 ,mol/g for nano-packing and 26.8%, 31.9 mg/100g, 75.4 ,mol/g for normal packing; polyphenoloxidase (PPO) and pyrogallol peroxidase (POD) activities were significantly lower in nano-packing than the control. These data indicated that the nano-packaging might provide an attractive alternative to improve preservation quality of the strawberry fruits during extended storage. Practical Application: Nano-packing exhibited identified quality benefits applicable to the preservation of fresh strawberry. Furthermore, nano-packing has the advantages of simple processing and feasibility to be industrialized in contrast with other storages. Thus, the utilization of nano-packing will likely assist commercial producers and retailers in extending the shelf life of products over a broader range in the future. [source]


    Quality Changes of Highbush Blueberries Fruit Stored in CA with Different CO2 Levels

    JOURNAL OF FOOD SCIENCE, Issue 4 2009
    Carolina Duarte
    ABSTRACT:, Quality changes of blueberries (Vacccinium corymbosum L. cv Brigitta) were evaluated during CA storage (0 °C) with different concentrations of CO2 (5%, 10%, and 15%) combined with 5% O2, respectively. Atmospheric air (20.9% O2+ 0.03% CO2) was used as control. From samples taken at 0, 24, and 48 d of storage, unmarketable fruits and weight loss were recorded as well as color (h), firmness (g), soluble solid content (%), titratable acidity (% citric acid), ratio, and the monomeric anthocyanin content (ppm). At each sampling time, additional units were kept for 3 d at 10 °C to simulate retail holding conditions. Irrespective of gas concentration, 0.9% of the initial fresh weight was lost after 48 d at 0 °C. CA fruit had better quality than control at the 24 d sampling but due to the high number of unmarketable fruits, this advantage was not observed at 48 d at 0 °C. After 24 d of storage, fruits for CA treatments were more firm and had better color, with higher anthocyanin and acidity levels. Soluble solid content showed no significant differences throughout the cold storage period. Residual effect of CA storage was observed at the retail holding condition yielding better firmness, acidity, and ratio. However, the CO2 level tested increased the number of unmarketable fruit in long-term storage (48 d). Response of "Brigitta" blueberries to the different CO2 levels studied was moderate and could be related to the high storage potential of this cultivar. [source]


    Anthocyanin Degradation of Blueberry,Aronia Nectar in Glass Compared with Carton during Storage

    JOURNAL OF FOOD SCIENCE, Issue 8 2008
    K. Tro
    ABSTRACT:, Blueberry,aronia nectar is known as a rich source of anthocyanins, which are mostly destroyed during commercial storage of the product. The factors influencing the rate of degradation are connected to the oxygen protection offered by the packaging, as well as the type of anthocyanidin and the amount of glycosylated sugar. The current study was aimed to compare the stability of total anthocyanin between glass and carton packaging as well as to determine the stability of individual anthocyanin with respect to aglycone and glycosylated sugar. The degradation rate of total anthocyanin degradation rate was 22% higher in carton packaging than glass bottle. The ranking order of the stability of individual anthocyanin with respect to aglycone was as follows (from the most to least stable): cyanindin > peonidin > petunidin > malvidin = delphinidin. The ranking order of the stability of anthocyanins with respect to glycosylated sugars was as follows (from the most to least stable): glucose > galactose > arabinose. As individual anthocyanins have different degradation rates this study can be used to determine the most stable natural colorant and the most sensitive antioxidant among the anthocyanins tested. [source]


    Effect of Sugar and Nitrogen on the Production of Anthocyanin in Cultured Carrot (Daucus carota) cells

    JOURNAL OF FOOD SCIENCE, Issue 1 2002
    M.S. Narayan
    ABSTRACT: Callus cultures of carrot, Nentes scarlet - 104 variety, were initiated on MS medium for anthocyanin production. Two anthocyanins, cayanidin-3-lathyroside and cyanidin-3-glucoside, PRESENT in the ratio of 3:1, were identified in the callus cultures. Eight sugars were tried as carbon source for the production of total anthocyanin. The sugars xylose and lactose, although they initiated growth of the green callus, did not initiate anthocyanin pigmentation. Fructose, galactose, and maltose produced less than 1.75% (dry weight basis) anthocyanin though there was growth of the pigmented callus. Glucose and sucrose produced 3.5%. It was observed that 7.5% sucrose in the medium produced maximum amount of anthocyanin (6.5%). Total nitrogen at 70 mM concentration and a 1:4 ratio of ammonium to nitrate yielded maximum cell growth and best anthocyanin production. Modifying the medium it was possible to enhance the production to 6-8%. [source]


    Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation

    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2010
    Yongjin Hu
    Abstract BACKGROUND: To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculatedwith Bacillus natto and fermented at 37 °C for 48 h. The changes in physiochemical properties of fermented black soybean natto were investigated. RESULTS: The inoculation procedure significantly increased moisture, viscosity, color, polyphenol compounds and anthocyanin, and significantly decreased hardness after 48 h fermentation. Fibrinolytic and caseinolytic protease, ,-glucosidase activities, TCA-soluble nitrogen, and ammonia nitrogen contents in the inoculated samples significantly increased as fermentation time increased. Genistin and daidzin concentrations gradually decreased with increased fermentation time. However, genistein and daidzein increased with fermentation time, which reached 316.8 and 305.2 µg g,1 during 48 h fermentation, respectively. DPPH radical scavenging activities of the fermented black soybeans increased linearly with fermentation time and concentration. Compared with the soaked black soybeans and cooked black soybeans, the fermented black soybeans with B. natto resulted in higher scavenging activity towards DPPH radicals, which correlated well with the content of total phenols (r = 0.9254, P < 0.05) and aglycone isoflavone (r = 0.9861, P < 0.05). CONCLUSION: Black soybean natto fermented by B. natto has the potential to become a functional food because of its high antioxidant activity. Copyright © 2010 Society of Chemical Industry [source]


    Mechanical flower thinning improves the fruit quality of apples

    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2010
    Alexey A Solomakhin
    Abstract BACKGROUND: Apple ,Golden Delicious Reinders' and ,Gala Mondial' trees were mechanically blossom-thinned with 30,77 × g (300,480 rpm rotation) and 5 or 7.5 km h,1 vehicle speed to improve fruit quality, minimise leaf damage, reduce hand and chemical thinning and to prevent or overcome alternate bearing; adjacent untreated or manually thinned apple trees served as controls. RESULTS: Mechanical thinning (43 × g, 360 rpm, 5,7.5 km h,1) had a positive effect on fruit size (15% larger), firmness (8.4 in Gala vs. 7.6 kg cm,2 in the unthinned control), sweetness (124 vs. 117 g kg,1 sugar in the control), contained the largest malic acid content (4 g kg,1 vs. 3.4 g kg,1 in the control) and 17% more anthocyanin (normalised anthocyanin index = 0.8 in Gala vs. 0.7 in the control); fruit of Golden and Gala showed additionally advanced starch breakdown and ripened earlier. CONCLUSIONS: Since increases in rotor speed, viz. centrifugal force, versus increases in the vehicle speed resulted in opposing effects, an integrated coefficient of thinning (ICT) was devised with optimum values of 10,40 (at 43 × g, 5,7.5 km h,1), where an ICT > 50 led to tree damage and ICT < 8 led to sub-optimum thinning efficacy. Copyright © 2010 Society of Chemical Industry [source]


    Selected bioactivities of Vaccinium berries and other fruit crops in relation to their phenolic contents

    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2007
    Wilhelmina Kalt
    Abstract Antioxidant activity, urinary tract protective activity, and cardioprotective anti-platelet effects are among the bioactivities associated with dietary phenolics. These bioactivities were measured in vitro in fruit extracts from seven Vaccinium species and five non- Vaccinium species to determine their relationship to total phenolic content and to anthocyanin and proanthocyanidin content. Berries belonging to the genus Vaccinium were particularly high in antioxidant activity and urinary tract protective anti-adhesion activity, while anti-platelet activity varied among species. There was a positive relationship between antioxidant activity (using the oxygen radical absorbing capacity (ORAC) assay) and both the total phenolic (R2 = 0.76) and anthocyanin content (R2 = 0.43) of the fruit, although there was no relationship between ORAC and proanthocyanidin content. There were no relationships between anti-adhesion activity and total phenolic content, anthocyanin content, or proanthocyanidin content. Likewise, no relationships were observed between anti-platelet activity and total phenolic content, anthocyanin content, or proanthocyanidin content. These results suggest that while antioxidant properties are characteristic of all fruit phenolics, in vitro anti-adhesion and anti-platelet bioactivities may be due to less abundant phenolic subgroups. Copyright © 2007 Crown in the right of Canada and Society of Chemical Industry [source]


    Why are all colour combinations not equally represented as flower-colour polymorphisms?

    NEW PHYTOLOGIST, Issue 1 2001
    John Warren
    Summary ,,Flower-colour polymorphism within the British flora appears more common in species whose flowers typically contain pink, purple or blue anthocyanin pigments rather than other coloured pigments. In this study we test the hypothesis that this variation in anthocyanin pigmentation may be maintained by selection related to environmental heterogeneity and stress tolerance. ,,Observations were made of stem pigmentation, shoot dry mass and seed production in five polymorphic species under different droughted and well watered conditions. ,,The results show that over both treatments the morphs did not differ in their fitness. However, a significant morph times treatment interaction revealed that the pigmented plants performed relatively better in the droughted conditions, while the unpigmented plants performed relatively better in the well watered treatment. ,,The results support the idea that anthocyanin based flower-colour polymorphisms may be better considered as polymorphism for the presence or absence of anthocyanin pigmentation throughout the entire plant. This variation may be maintained by selection related to environmental heterogeneity and stress tolerance. [source]


    Reproductive assurance through self-fertilization does not vary with population size in the alien invasive plant Datura stramonium

    OIKOS, Issue 8 2007
    Mark van Kleunen
    Autonomous self-fertilization is suggested to be associated with invasiveness in plants because it offers reproductive assurance when there is a shortage of suitable mates or pollinators. Given that shortages of mates and pollinators are a common cause of Allee effects in small plant populations, we predict that the benefits of self-fertilization in terms of reproductive assurance should be greatest in small populations. We tested this idea for the invasive herb Datura stramonium, a self-fertilizing species which is also cross-pollinated to some extent by insects (mainly hawkmoths and honeybees). During two consecutive years, we studied 20 and 55 populations, respectively, of different sizes. Untreated flowers of D. stramonium showed high levels of fruit and seed set in all populations studied. Although, fruit and seed set were generally reduced by about 90% in flowers in which self-fertilization was prevented through emasculation, this effect did not vary according to population size. By using a natural color (anthocyanin) dimorphism in 12 populations, we showed that the average outcrossing rate was low (1.3%) and that there was no relationship between outcrossing rate and population size. Pollen removal from flowers also did not vary according to population size, suggesting that the pollinator visitation rate is not lower in small populations. However, decreasing deviations of observed from expected fruit set with population size imply that small populations may have an increased chance of extinction due to demographic stochasticity. Overall, our results suggest that reproductive assurance through self-fertilization in invasive plants may be important for all stages of population establishment, and not just in the founder population. [source]


    The effect of drought and ultraviolet radiation on growth and stress markers in pea and wheat

    PLANT CELL & ENVIRONMENT, Issue 12 2001
    V. Alexieva
    Abstract It emerged recently that there is an inter-relationship between drought and ultraviolet-B (UV-B) radiation in plant responses, in that both stresses provoke an oxidative burst. The purpose of this investigation was to compare the effects and interaction of drought and UV-B in wheat and pea. The absence of changes in relative leaf water content (RWC) after UV-B treatments indicate that changes in water content were not involved. RWC was the main factor resulting in reduced growth in response to drought. Increases in anthocyanin and phenols were detected after exposure to UV-B. The increases do not appear to be of sufficient magnitude to act as a UV-B screen. UV-B application caused greater membrane damage than drought stress, as assessed by lipid peroxidation as well as osmolyte leakage. An increase in the specific activities of antioxidant enzymes was measured after UV-B alone as well as after application to droughted plants. Proline increased primarily in drought-stressed pea or wheat. Proline may be the drought-induced factor which has a protective role in response to UV-B. The physiological and biochemical parameters measured indicate the UV-B light has stronger stress effectors than drought on the growth of seedlings of both species. The two environmental stresses acted synergistically to induce protective mechanisms in that pre-application of either stress reduced the damage caused by subsequent application of the other stress. [source]


    A new class of anthocyanin-procyanidin condensation products detected in red wine by electrospray ionization multi-stage mass spectrometry analysis

    RAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 3 2010
    Baoshan Sun
    In our previous work, we have identified, in a model wine solution containing malvidin 3-glucoside, epicatechin and acetaldehyde, a new condensation product , hydroxylethyl-malvidin-3-glucoside-ethyl-epicatechin. The objective of this work was to verify the presence of such new condensation products in red wine. For this purpose, red wine was fractionated into various fractions by column chromatography on LiChroprep RP 18 and on Toyopearl 40 (F). The phenolic composition of each fraction was verified by HPLC-DAD and direct-infusion ESI-MSn analysis. In addition to the well-known anthocyanins and their acetyl and coumaroyl derivatives, and several direct and indirect anthocyanin-(epi)catechin condensation products, a new class of pigmented products, namely hydroxyethyl-anthocyanin-ethyl-flavanol compounds, have been detected in red wine. The new class of pigmented products would be expected to be the major pigments responsible for the color of aged red wine. Copyright © 2010 John Wiley & Sons, Ltd. [source]


    Determination of phenolic compounds in rose hip (Rosa canina) using liquid chromatography coupled to electrospray ionisation tandem mass spectrometry and diode-array detection

    RAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 7 2002
    Erlend Hvattum
    Liquid chromatography coupled with negative and positive electrospray ionisation (ESI) tandem mass spectrometry (MS/MS) and diode-array detection (DAD) was used for determination of phenols in rose hip (Rosa canina) extract. ESI mass spectra of the chromatographically separated phenols gave the molecular weight of the compounds through prominent [M,,,H], ions for most of the compounds and M+ ions for the anthocyanins. Collision induced dissociation (CID) of the [M,,,H], (or M+) precursor ions yielded product ions which determined the molecular weight of the aglycones. In-source fragmentation followed by CID of the resulting deprotonated aglycone ([A,,,H],) provided product ions for the identification of the unconjugated phenols. The identification was based on comparison with product ion spectra of commercial standards. UV-diode-array spectra were used for identity confirmation. This combined approach allowed the identification in rose hip extract of an anthocyanin, i.e. cyanidin-3- O -glucoside, several glycosides of quercetin and glycosides of taxifolin and eriodictyol. Phloridzin was identified, and several conjugates of methyl gallate were also found, one of which was tentatively identified as methyl gallate-rutinoside. Catechin and quercetin were found as the aglycones in the extract. Copyright © 2002 John Wiley & Sons, Ltd. [source]


    Identification and characterization of a novel anthocyanin malonyltransferase from scarlet sage (Salvia splendens) flowers: an enzyme that is phylogenetically separated from other anthocyanin acyltransferases

    THE PLANT JOURNAL, Issue 6 2004
    Hirokazu Suzuki
    Summary Anthocyanin acyltransferases (AATs) catalyze a regiospecific acyl transfer from acyl-CoA to the glycosyl moiety of anthocyanins, thus playing an important role in flower coloration. The known AATs are subfamily members of an acyltransferase family, the BAHD family, which play important roles in secondary metabolism in plants. Here, we describe the purification, characterization, and cDNA cloning of a novel anthocyanin malonyltransferase from scarlet sage (Salvia splendens) flowers. The purified enzyme (hereafter referred to as Ss5MaT2) is a monomeric 46-kDa protein that catalyzes the transfer of the malonyl group from malonyl-CoA to the 4,,,-hydroxyl group of the 5-glucosyl moiety of anthocyanins. Thus, it is a malonyl-CoA:anthocyanin 5-glucoside 4,,,- O -malonyltransferase. On the basis of the partial amino acid sequences of the purified enzyme, we isolated a cDNA that encodes an acyltransferase protein. The steady-state transcript level of the gene was the highest in recently opened, fully pigmented flowers and was also correlated with the trend observed for an AAT gene responsible for the first malonylation step during salvianin biosynthesis. Immunoprecipitation studies using antibodies against the recombinant acyltransferase protein corroborated the identity of this cDNA as that encoding Ss5MaT2. The deduced amino acid sequence of Ss5MaT2 showed a low similarity (22,24% identity) to those of AATs and lacked the AAT-specific signature sequence. A phylogenetic analysis suggested that Ss5MaT2 is more related to acetyl-CoA:benzylalcohol acetyltransferase (BEAT) rather than to AAT. This is another example in which enzymes with similar, although not identical, substrate evolved from different branches of the BAHD family. [source]


    Anthocyanin profile of Spanish Vitis vinifera L. red grape varieties in danger of extinction

    AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 3 2007
    S. GÓMEZ-ALONSO
    Abstract This paper reports on a study of the anthocyanin fraction in berry skins of ten minority red and pink grapevine varieties from Castilla-La Mancha (Spain) and two traditional varieties from this growing region, Tempranillo and Garnacha Tinta, as references. These varieties were correctly identified beforehand by analysing six microsatellite regions recommended by the GENRES 081 project; five varieties were identified with genotypes identical to those described previously, and five new genotypes not described for any variety according to the literature consulted. Grape skin extracts of each variety were analysed by HPLC-UV-Vis, and four perfectly differentiated anthocyanin profiles were obtained. In six out of ten varieties (Churriago, Unknown 1, Unknown 2, Ariño, Brujidera and Moravia Agria) the major anthocyanin was malvidin-3-glucoside (39%). Tinto Velasco contained more than 29% delphinidin-3-glucoside, Gordera Roja and Teta de Vaca Tinta more than 40% peonidin-3-glucoside, and Rojal more than 29% cyanidin-3-glucoside. Results of this work point out the existence of unusual anthocyanic profiles in several of these indigenous varieties, and highlight the necessity of studying the effects of variety on other flavonoids and their impact on wine colour. [source]


    Berry size and vine water deficits as factors in winegrape composition: Anthocyanins and tannins

    AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 2 2004
    GASPAR ROBY
    Abstract Soluble solids, seed tannin, skin tannin, and skin anthocyanin were measured in fruit from Cabernet Sauvignon vines that had experienced either High, Control or Low water status during ripening. Berries from each treatment were segregated into 6 size categories at harvest in order to test independently for relationships due to size compared with those due to water deficits. Berry content of all solutes increased approximately in proportion to the increase in berry size. Deviations from proportionality caused Brix and anthocyanin concentration (mg per unit berry fresh mass) to decrease, and the concentration of skin tannin to remain unchanged or decrease slightly with increasing berry size. The concentration of seed tannin did not decrease and appeared to increase with berry size in multiple-seeded berries. In comparison with skin tannin or anthocyanin content, seed tannin content varied more with berry size and less with vine water status. In addition to decreasing berry size, water deficits increased the amount of skin tannin and anthocyanin per berry and the concentrations of skin tannin and anthocyanins, but did not significantly affect the content or concentration of seed tannin. The results show that there are effects of vine water status on fruit composition that arise independently of the resultant differences in fruit size. The effect of vine water status on the concentration of skin tannin and anthocyanin was greater than the effect of fruit size on those same variables. However, the increases in skin tannin and anthocyanin that accompanied water deficits appear to result more from differential growth sensitivity of inner mesocarp and exocarp than direct effects on phenolic biosynthesis. [source]


    Analysis of anthocyanins in red onion using capillary electrophoresis-time of flight-mass spectrometry

    ELECTROPHORESIS, Issue 12 2008
    Erik V. Petersson
    Abstract For the first time, a capillary electrophoresis-time of flight-mass spectrometry analysis method for detecting anthocyanins in red onion was developed. The analysis method included the use of silica capillaries coated with poly-LA 313 (polycationic amine-containing polymer) and an MS-compatible volatile background electrolyte (BGE). The method was environmentally friendly and sensitive; and its rapidness combined with an acidic BGE helped in preventing anthocyanin degradation. By using high-resolution TOF-MS with pre-run tuning of masses, low mass errors were achieved in the determination of conjugated anthocyanins in red onion, and a simultaneous up-front fragmentation provided confirmation of the aglycon backbone for their secure identification. Most anthocyanins (at least seven out of ten) known in red onion from the literature were found, as well as one new for this matrix. [source]


    Inhibition of lipid peroxidation by anthocyanins, anthocyanidins and their phenolic degradation products

    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 1 2007
    Jonathan E. Brown
    Abstract Food components that delay or prevent biomolecule oxidation may be relevant in shelf life extension as well as disease prevention. Anthocyanins are a potentially important group of compounds, but they are prone to degradation both in vitro and in vivo, producing simple phenols. In this study, eight structurally related (poly)phenols [anthocyan(id)ins and phenolic acids] were examined for their ability to inhibit lipid oxidation at physiologically relevant concentrations (100,1000,nM) using the Cu2+ -mediated low-density lipoprotein oxidation model. Interaction between each (poly)phenol and Cu2+ ions was also investigated. (Poly)phenols with an ortho -dihydroxy group arrangement, i.e. cyanidin-3-glucoside, cyanidin and protocatechuic acid, were the most effective within their class, extending the lag phase to oxidation by 137, 255 and 402%, respectively (at 1000,nM). At the same concentration, trihydroxy-substituted compounds (delphinidin and gallic acid) were of intermediate efficacy, extending the lag phase by 175 and 38%, respectively. Compounds with the 4'-hydroxy-3',5'-methoxy arrangement (i.e. malvidin-3-glucoside and malvidin) were the least effective (3 and 58% extension, respectively), while syringic acid (4-hydroxy-3,5-dihydroxy benzoic acid) was pro-oxidant (lag phase shortened by 31%). (Poly)phenols with the ortho -dihydroxy arrangement chelated Cu2+ ions, which in part explains their greater efficacy over the other (poly)phenols in this model oxidation system. However, differences in their hydrogen-donating properties and their partitioning between lipid and hydrophilic phases are also relevant in explaining these structure-activity relationships. [source]


    Effects of different maceration enzymes on yield, clarity and anthocyanin and other polyphenol contents in blackberry juice

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2009
    Wei-Dong Wang
    Summary Enzymatic maceration of blackberries was conducted with eight different pectinolytic enzyme preparations. Juice yields were increased greatly when macerated blackberries were treated with enzyme preparations (P < 0.05), but no significant difference in yield was found among different enzymes (P > 0.05). The amounts of anthocyanins and polyphenols in the juices as well as clarity of the juices were greatly varied because of different enzyme treatment. Juice prepared with Klerzyme 150 showed better clarity and greater amount of anthocyanins than the juices prepared with other enzyme preparations (P < 0.05). Studies on the uniform design for Klerzyme 150 enzyme revealed that the optimum conditions were 0.063% (v/w), 44 °C and 110 min for enzyme dosage, reaction temperature and reaction time, respectively. [source]


    Influence of ferulic acid on stability of anthocyanins from Cabernet Sauvignon grapes in a model system and a yogurt system

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2007
    Eliana Fortes Gris
    Summary The influence of different factors on the stability of the anthocyanin crude extract from Cabernet Sauvignon grape skins was investigated. In a model system, the factors evaluated were as follows: temperature 4 ± 1 °C and 29 ± 3 °C, presence and absence of light, pH 3.0 and 4.0 and presence of ferulic acid. The influence of the addition of ferulic acid to anthocyanins was investigated in a yogurt system stored at 4 ± 1 °C. The results obtained for anthocyanin degradation velocity constant and for the half-life time of anthocyanins in a model system and in a yogurt system showed that ferulic acid significantly increased the stability of the anthocyanins crude extract. [source]