Anthocyanin Pigments in Red Tart Cherries

Dekazos, Elias D.

doi:10.1111/j.1365-2621.1970.tb12146.x

Cited by 32 publications

(23 citation statements)

References 12 publications

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“…The results obtained in the present work are in agreement with literature data 7,13,19,20 for the assignment of a malvidin 3,5-diglycoside as peak 1 and a cyanidin 3-monoglycoside as peak 2.…”

Section: 13supporting

confidence: 92%

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Phenolic compounds in acerola fruit (Malpighia punicifolia, L.)

Vendramini¹,

Trugo²

2004

J. Braz. Chem. Soc.

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Agliconas de antocianinas e outros compostos fenólicos foram identificados na fruta acerola (Malpighia punicifolia, L). As antocianinas, os flavonóides e os ácidos fenólicos foram fracionados e caracterizados através de dados cromatográficos e espectrais. O teor de antocianinas na casca da acerola madura foi 37,5 mg . 100g -1 . Os pigmentos fenólicos identificados foram a pelargonidina, a malvidina 3,5-diglicosilada e a cianidina 3-glicosilada. Foram também identificados a quercetina, o kaempferol, e os ácidos p-cumárico, ferúlico, cafeico e clorogênico.Anthocyanin aglycons and other phenolic compounds were identified in acerola (Malpighia punicifolia, L.). Anthocyanins, flavonoids and phenolic acids were fractionated and characterized by means of chromatographic and spectral data. The total content of anthocyanin pigments was 37.5 mg per 100 g of ripe acerola skin. The phenolic pigments identified were pelargonidin, malvidin 3,5-diglycoside and cyanidin 3-glycoside. Quercetin, kaempferol and the phenolic acids p-coumaric acid, ferulic, caffeic and chlorogenic were also identified.Keywords: flavonoids, anthocyanins, phenolic acids, acerola, Malpighia punicifolia L. IntroductionPhenolic compounds are important for plant metabolism and have also becoming important for humans due to their health characteristics, particularly related to their antioxidant properties. 1Anthocyanins are one of the most attractive plant phenolic pigments of the group of flavonoids. Their visual impact allied to their health properties make them potentially useful as natural food colorants.One possible source of anthocyanin pigments is the fruit of acerola (Malpighia punicifolia, L.), a highly productive plant, which provides fruits during long periods of the year and is extensively cultivated in Brazil. The attractive red colour in acerola skin is mainly due to anthocyanins and the abundance of this fruit in Brazil represents a potential source of anthocyanin pigments.Flavonoids are polyphenolic compounds that occur ubiquitously in food of plant origin and more than 2000 chemically distinct flavonoids have been already reported. 2Phenolic compounds are also important because of their contribution to the sensory quality of fruits (colour and flavour, including astringency and bitterness) which may be affected during the technological processes used for production of juice and other derived products.3 In addition, anthocyanins and other phenolic compounds have been used successfully in the characterization of fruits and juices. 4 Due to the importance of flavonoids, many techniques have been used to identify and quantify these compounds. In the early 1990s, high-performance liquid chromatography (HPLC), with photodiode array detection was used to isolation and quantification. 1 H and 13 C NMR spectroscopy are the most powerful techniques for determination of molecular structure. The coupling of HPLC and mass spectrometry methods, such as electrospray, thermospray, or fast-atom bombardment, have been widely used to provide molecular weigh...

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Section: 13supporting

confidence: 92%

“…20 The content of anthocyanins was estimated as 37.5 mg per 100 g of ripe acerola skin. This anthocyanin content is higher than that found in red cabbage (25 mg), plum (2 -25 mg), strawberries (15 -35 mg) and banana bracts (32 mg) per 100g fresh weight.…”

Section: 13mentioning

confidence: 99%

Phenolic compounds in acerola fruit (Malpighia punicifolia, L.)

Vendramini¹,

Trugo²

2004

J. Braz. Chem. Soc.

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“…The major anthocyanins in blackberry are cyanidin-3-glucoside, and a small quantity of cyanidin-3-rutinoside, cyanidin-3-dioxalylglucoside, cyanidin-3-xyloside, and cyanidin-3-malonylglucoside (Fan-Chiang & Wrolstad, 2005;Rommel & Wrolstad, 1992). However, anthocyanins in sour cherries are cyanidin-3-glucosylrutinoside and cyanidin-3-rutinoside (Dekazos, 1970;Š imunić, Kovač, Gašo-Sokač, Pfannhauser, & Murkovic, 2005). Therefore, the different susceptibilities of fruit juice anthocyanins to heat might be due to their varying anthocyanidin composition.…”

Section: Kinetics Of Anthocyanins Degradation In Heat Treatmentmentioning

confidence: 92%

Degradation kinetics of anthocyanins in blackberry juice and concentrate

Wang

2007

Journal of Food Engineering

366

262

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“…The cyanidins were reported as the main anthocyanidins in pomegranate seed coats (Du and others 1975) and sour cherries (Dekazos 1970), whereas the pelargonidins were reported as the major ones in strawberries (Fuleki 1969). Thus, higher resistance of sour cherry and pomegranate juice anthocyanins to H 2 O 2 may be attributed to the presence of cyanidins in these juices.…”

Section: Degradation Kineticsmentioning

confidence: 95%

Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide

Özkan¹,

Yemenicioğlu²,

Asefi³

et al. 2002

Journal of Food Science

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: Degradations were studied at different hydrogen peroxide (H2O2) concentrations (9.31 to 27.92 mmol. L1) over a range of 10° to 30 °C. Degradation of anthocyanins by H2O2 was described by first‐order function. Comparison of t1/2 values revealed that sour cherry anthocyanins were the most resistant to H2O2, followed by pomegranate and strawberry anthocyanins. Thus, the removal of residual H2O2 from the juice contact surfaces of aseptically packaged strawberry juices should be controlled more carefully to prevent anthocyanin degradation. Respective Ea values were between 9.4 to 11.1, 9.5 to 11.4, and 11.4 to 12.2 kcal.mol1; and Q10 values between 1.59 to 2.22, 1.62 to 2.05, and 1.76 to 2.36 for strawberry, sour cherry, and pomegranate anthocyanins.

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Anthocyanin Pigments in Red Tart Cherries

Cited by 32 publications

References 12 publications

Phenolic compounds in acerola fruit (Malpighia punicifolia, L.)

Phenolic compounds in acerola fruit (Malpighia punicifolia, L.)

Degradation kinetics of anthocyanins in blackberry juice and concentrate

Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide

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