Anthocyanins and betalains

Jackman, Robert L.; Smith, James L.

doi:10.1007/978-1-4615-2155-6_8

Cited by 230 publications

(212 citation statements)

References 415 publications

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“…The one of most progressive ways of the raw material processing is juices production [15]. But a defect at their production is existent regimes of the raw material technical processing that have rather rigid parameters that result in the decrease of the quality of a ready product because of the essential loss of valuable biologically active and dyeing substances.…”

Section: Review Of the Problemmentioning

confidence: 99%

Research of Cranberry Main Indicators of Chemical Composition and Its Processing Products

Khomych

Matsuk

Nakonechna

et al. 2017

EUREKA: Life Sciences

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It is well–known that cranberry is an especially rich and heterogenic source of phytochemical substances. Modern technologies allow to produce food products of wild fruits and berries, but they use their diverse and useful chemical composition insufficiently. The aim of the work was in studying features of the chemical composition and content of biologically active substances in cranberries, harvested at the territory of Ukraine, and the influence of processing technologies of cranberry on main indicators of its chemical composition at producing juices. It was established, that the maximal extraction of biologically active substances is possible at juices production using biocatalysis method, because the essential part of functional elements in the raw material is in the bound condition and is a base of cellular walls that is why it is expedient to disturb nativity and integrity of these natural biopolymers. There was experimentally grounded the influence of a processing technology on the quality of cranberry juice. There was studied the phenol composition of cranberry composition and influence of different ways of fermentolysis on PS extraction. It was confirmed by results of the study of the fraction composition of phenol substances, that their maximal extraction is achieved after the enzymatic processing of pulp and momentary heating to inactivate the effect of enzymatic preparations. It was proved, that enzymatic biocatalysis of cranberry pulp also favors the essential increase of the output of organic acids (lemon, apple, amber), sugars (fructose, glucose), sorbite polyalcohol and also phenol substances of cranberries. The mechanism of the enzymatic complex influence on cranberry pulp at fermentolysis was demonstrated. The use of products of cranberries processing at food products manufacturing will allow: to enrich the chemical composition, to compensate deviations of functional–technical properties of the raw material and to introduce resource–saving technologies. Based on the researches there were substantiated perspectives of using juices and marc of cranberry in different branches of the food industry: non–alcoholic, meat processing and at manufacturing products of the restaurant industry.

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Section: Review Of the Problemmentioning

confidence: 99%

Research of Cranberry Main Indicators of Chemical Composition and Its Processing Products

Khomych

Matsuk

Nakonechna

et al. 2017

EUREKA: Life Sciences

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“…They are responsible for blue, purple, violet,red and orange plant and fruit coloration (Jackman & Smith, 1996). Anthocyanins are attractive materials as natural substitutes for synthetic pigments and antioxidants (Felgines et all., 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of Mobile Phase Variation and Purification on Chromatogram View by Using Fruits and Rose Extracts and HPLC Method

Çetin¹,

Turak²

2016

IJC

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In this study extracts obtained from fruits of bluebery and cranberry and rose leaves were chromatografied by using mobile phase variation and DAD detector. The chromatograms were evaluated under different mobile phase systems such as isocratic and gradient elutions following purification procedure. The best separation conditions of pigments of anthocyanin in extracts and efficiency of purification procedure were searched by using mobile phases in the elution of isocratic and gradient modes. The chromatogram views have shown existence of anthocyanin constituents in the all fruits and rose extracts involving separation and qualitation. The effect of purification for separation and removal of pigments has been investigated.

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“…Anthocyanins, a flavonoid subgroup, show many benefits to human health, such as the cardio protector effect, that is related to the ability to inhibit the lipids peroxidation and to cushion other processes that involve related oxygen species (Renaud and De Lorgeril, 1992;Cook and Samman, 1996;Noda et al, 2000;Heim et al, 2002). Anthocyanins are soluble in water and ethyl alcohol (Peterson andDwyer, 2000, Curtright et al, 1996), and as glycosidic pigments, derived from the 2-fenilbenzopirilium or flavilium nucleus, are distinguished by the B ring structure as shown in Figure 1 (Jackman and Smith, 1992).…”

Section: Introductionmentioning

confidence: 99%

“…The anthocyanins color depends on its structure, number and position of hydroxyl and methoxyl groups present in its composition, and the structural forms. Quinoidal base, Flavilium cation, Chalcone and Pseudobase are a function of the solution pH as shown in Figure 2 (Jackman and Smith, 1992;Cooper-Driver, 2001). Red cabbage, a rich source of anthocyanins, produces a very concentrated juice which easily deteriorates due to the high free reducing sugar contents fermentation.…”

Section: Introductionmentioning

confidence: 99%

“…Red cabbage, a rich source of anthocyanins, produces a very concentrated juice which easily deteriorates due to the high free reducing sugar contents fermentation. Red cabbage (Brassica oleracea) anthocyanins were identified as cyanidin-3,5-diglucoside and cyanidin-3-sophoroside-5-glucoside, the latter found in various acylated form (Dirby et al, 2001;Jackman and Smith, 1992;Hrazdina et al, 1977). Adsorption is a separation process that can be used to make partial or total purification of anthocyanins (Lopes et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of red cabbage anthocyanins after partial purification on clay

Lopes

Yaginuma

Quadri

et al. 2011

Braz. arch. biol. technol.

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The aim of this work was to evaluate the red cabbage anthocyanins quality after purification by static adsorption assays on clay (Tonsil Terrana 580FF). Thin-layer chromatography analysis and scan spectrometry on UV-Visible showed a good dye stability of the pigment interacting with the clay. The use of pH 3.0 buffer during the batch assays provided a protective effect on the cabbage anthocyanins, limiting the dye acid hydrolyses. Analyses of the reducing sugars contents of the extract showed that clay retained 20% average of total free sugars under the test conditions.

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Anthocyanins and betalains

Cited by 230 publications

References 415 publications

Research of Cranberry Main Indicators of Chemical Composition and Its Processing Products

Research of Cranberry Main Indicators of Chemical Composition and Its Processing Products

Effect of Mobile Phase Variation and Purification on Chromatogram View by Using Fruits and Rose Extracts and HPLC Method

Evaluation of red cabbage anthocyanins after partial purification on clay

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