Anthocyanins from purple sweet potato ( Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts

Gras, Claudia C.; Nemetz, Nicole Jasmin; Carle, Reinhold; Schweiggert, Ralf M.

doi:10.1016/j.foodchem.2017.04.169

Cited by 69 publications

(43 citation statements)

References 32 publications

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“…atrorubens Alef.) [55]cya-3-xylosyl-glucosyl-gal, cya-3-xylosyl-gal, cya-3-xylosyl-glucosyl-gal-coumaric acid, cya-3-xylosyl-glucosyl-gal-ferulic acid, cya-3-xylosyl-glucosyl-gal-sinapic acidBlack soybean [ Glycine max (L.) Merrill] [56]cya-3-gal, cya-3-glu, del-3-glu, peo-3-glu.Purple corn ( Zea mays L.) [57]cya-3-(6″-malonylglu), cya-3,5-diglu, cya-3-dimalonylglu, cya-3-glu, cya-3-malonylglu, cya-3-malonylglu, cya-3-succinylglu, pel-3-(6″-maolonylglu), pel-3-dimalonylglu, pel-3-glu, peo-3-(6″-malonylglu), peo-3-dimalonylglu, peo-3-gluPurple sweet potato ( Ipomoea batatas L.) [58]cya-3-(caffeoyl sop)-5-glu, cya-3-(caffeoyl-feruloyl sop)-5-glu, cya-3-(caffeoyl-p-hydroxybenzoylsop)-5-glu, cya-3-(dicaffeoylsop)-5-glu, cya-3-(feruloyl sop)-5-glu, cya-3-(p-hydroxybenzoylsop)-5-glu, cya-3-sop-5-glu, pel-3-(caffeoyl-feruloyl sop)-5-glu, peo-3-(caffeoyl sop)-5-glu, peo-3-(caffeoyl-feruloyl sop)-5-glu, peo-3-(caffeoyl-p-coumaroyl sop)-5-glu, peo-3-(caffeoyl-p-hydroxybenzoylsop)-5-glu, peo-3-(dicaffeoylsop)-5-glu, peo-3-(feruloyl sop)-5-glu, peo-3-(feruloyl-p-coumaroyl sop)-5-glu, peo-3-(feruloyl-p-hydroxybenzoylsop)-5-glu, peo-3-(p-hydroxybenzoylsop)-5-glu, peo-3-sop-5-gluRed cabbage ( Brassica oleracea L. var. capitata L.) [59]cya-3-glu, cya-3-rut, del-3-glu, del-3-rut, cya-3-diglu-5-glu, cya-3-(caffeoyl)(p-coumaroyl) diglu-5-glu, cya-3-(sinapoyl) diglu-5-glu, cya-3-(caffeoyl-sinapoyl) diglu-5-glu, cya-3-(p-coumaroyl)(sinapoyl) triglu-5-glu, cya-3-(feruloyl)(sinapoyl) triglu-5-glu, cya-3-(p-coumaroyl) diglu-5-glu, cya-3-(sinapoyl) diglu-5-glu, cya-3-(p-coumaroyl)(sinapoyl) diglu-5-glu, cya-3-(feruloyl)(sinapoyl) diglu-5-glu, cya-3-(sinapoyl)(sinapoyl) diglu-5-glu, cya-3-(sinapoyl) diglu-5-(sinapoyl) gluRice ( Oryza sativa L. cv.…”

Section: Anthocyanin Pigments As Food Colorants and Additivesmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

1,991

1,327

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Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor

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Section: Anthocyanin Pigments As Food Colorants and Additivesmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

1,991

1,327

View full text Add to dashboard Cite

show abstract

“…Ipomoea batatas L. (common name sweet potato) belongs to family Convolvulaceae. It is found in America and contains phenolic acid, tannins, saponins, coumarin, anthraquinone and triterpenes [118,119]. The parts commonly used are the roots.…”

Section: Ipomoea Batatas Lmentioning

confidence: 99%

Medicinal plants with anti-mutagenic potential

Akram

Riaz

Wadood

et al. 2020

Biotechnology & Biotechnological Equipment

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This review presents an overview of published studies for a better understanding of the antimutagenic potential of medicinal plants and the precise indications for the utilization of natural compounds as chemo-preventive agents. Reports on the anti-mutagenic potential of medicinal plants published from 1997 to 2019 were searched through different scientific databases using the following keywords: medicinal plants and mutagens, carcinogens, the anti-mutagenic potential of medicinal plants. The data relevant to the anti-mutagenic potential of some common medicinal plants is summarized in this mini-review. These medicinal plants include Carum carvi, Withania somnifera, Panax ginseng, Mentha spicata, Curcuma zedoaria, Cassia angustifolia, Cymbopogon citrates, Ipomoea batatas, Glycyrrhiza glabra, Citrullus colocynthis, Capsicum annuum and Asparagus racemosus. An overview of the identified molecules or enzymes being targeted is also presented, with a focus on anti-carcinogenic and/or anti-mutagenic activity. The recent advancements in the research on medicinal plants pave the way for the better understanding and future prospects of the use of natural components as chemo-preventive and chemotherapeutic agents. ARTICLE HISTORY

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“…Moreover, peels are also a good source of natural pigments since they contain significant amounts of anthocyanins, and the exploitation of this by-product for obtaining coloring agents would increase the added value of the sweet-potato crop [74]. The total anthocyanin content and compositional profile may differ among the various genotypes, with a total of 39 different anthocyanins isolated so far [132,133]. The main anthocyanins isolated from purple sweet-potato extracts were identified as cyanidin, peonidin, and pelargonidin derivatives [26][27][28][29][30]110,134,135], which were effective against alcohol-induced liver injury in rats when administrated at median doses (100 mg·kg −1 body weight), whereas higher doses (300 mg·kg −1 body weight) had a pro-oxidant effect and promoted liver injury [136].…”

Section: Sweet Potatomentioning

confidence: 99%

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

et al. 2019

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During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.

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Anthocyanins from purple sweet potato ( Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts

Cited by 69 publications

References 32 publications

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Medicinal plants with anti-mutagenic potential

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

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