Changes of Anthocyanins, Anthocyanidins, and Antioxidant Activity in Bilberry Extract during Dry Heating

Yue, Xiaohua; Xu, Zhimin

doi:10.1111/j.1750-3841.2008.00845.x

Cited by 90 publications

(90 citation statements)

References 26 publications

(45 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The trolox equivalent antioxidant capacity (TEAC) was performed using the DPPH Free Radical Scavenging Method 20 . The DPPH reagent (0.395 g) was dissolved in 1000 ml of methanol for preparing the DPPH reagent solution.…”

Section: Chemical Analysismentioning

confidence: 99%

Variation of grain nutritional quality among Thai purple rice genotypes grown at two different altitudes

Rerkasem¹,

Jumrus²,

Yimyam³

et al. 2015

ScienceAsia

View full text Add to dashboard Cite

Genotypic variation and nutritional quality of rice has been established, but environmental effects on the genotype are unknown. This study determines how nutritional quality, such as pericarp colour and antioxidant capacity, of purple rice can vary when grown under different environments. Nine purple rice genotypes and Khao Dok Mali 105 (KDML105, a non-pigmented rice) were grown at 2 different altitudes (330 m and 800 m above mean sea level, designated lowland and highland, respectively) at Chiang Mai, Thailand. Grain yield, Zn, anthocyanin concentration, and anti-oxidative capacity of the rice genotypes varied significantly in direction and magnitude. Grain Zn was higher in the lowland, but with differences between altitudes ranging from 16% to 50% among the purple rice genotypes, while non-pigmented KDML105 was among the lowest in grain Zn concentration at both altitudes. Some genotypes produce rice with more intense pigmentation and higher concentration of monomeric anthocyanin in the highland, some did so in the lowland, while no altitude effects were seen in others. Antioxidant capacity (Trolox equivalent) of the rice increased with increasing concentration of anthocyanin (R 2 = 0.72, p < 0.01), and varied in a multiple regression with anthocyanin and Zn concentration (R 2 = 0.75, p < 0.01). The effect of altitude on variation of grain nutritional quality among purple rice genotypes between the two growing conditions should be taken into consideration in efforts to enhance valuable nutrients in agronomic and breeding programmes.

show abstract

Section: Chemical Analysismentioning

confidence: 99%

Variation of grain nutritional quality among Thai purple rice genotypes grown at two different altitudes

Rerkasem¹,

Jumrus²,

Yimyam³

et al. 2015

ScienceAsia

View full text Add to dashboard Cite

show abstract

“…Some references have reported a change of anthocyanins′ antioxidant activity after heat treatment [25], but as for ultrasound treatment inducing antioxidant activity changes of anthocyanins, it has not been reported prior to present study.…”

Section: Effect Of Ultrasound On the Antioxidant Capacity Of Pg-3-glumentioning

confidence: 37%

“…Li et al [31] also found baking anthocyanin-rich purple wheat bran at 177 °C for 20 min increased its DPPH scavenging activity. Yue and Xu [25] reported that the DPPH free radical scavenging capability of bilberry extract increased first and then decreased with increase of heating time when heated at 100 and 125 °C. This was explained by the fact that the degradation products, including phenolic acids and liberated aglycones of anthocyanins, were not stable at high temperature, although they could enhance the antioxidant activity temporarily.…”

Section: Effect Of Ultrasound On the Antioxidant Capacity Of Pg-3-glumentioning

confidence: 99%

Stability, Antioxidant Capacity and Degradation Kinetics of Pelargonidin-3-glucoside Exposed to Ultrasound Power at Low Temperature

et al. 2016

View full text Add to dashboard Cite

Abstract:As an alternative preservation method to thermal treatment, ultrasound is a novel non-thermal processing technology that can significantly avoid undesirable nutritional changes. However, recently literature indicated that anthocyanin degradation occurred when high amplitude ultrasound was applied to juice. This work mainly studied the effect of ultrasound on the stability and antioxidant capacity of pelargonidin-3-glucoside (Pg-3-glu) and the correlation between anthocyanin degradation and •OH generation in a simulated system. Results indicated that the spectral intensities of Pg-3-glu decreased with increasing ultrasound power (200-500 W) and treatment time (0-60 min). The degradation trend was consistent with first-order reaction kinetics (R 2 > 0.9100). Further study showed that there was a good linear correlation between Pg-3-glu degradation and •OH production (R 2 = 0.8790), which indicated the important role of •OH in the degradation of anthocyanin during ultrasound exposure. Moreover, a decrease in the antioxidant activity of solution(s) containing Pg-3-glu as evaluated by the DPPH and FRAP methods was observed after ultrasound treatment.

show abstract

“…Yue and Xu (2008) reported that the. The results showed that blanching can increase the antioxidant activity as it increased flavanoid level.…”

Section: Total Flavonoid Content Of Beras Kencur Drinkmentioning

confidence: 99%

Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process

Kiptiyah

Harmayani

Santoso

2017

IFNP

View full text Add to dashboard Cite

Beras kencur drink is well known as Indonesian herbal drink made from kencur (Kaempferia galanga L.) mixed with other functional ingredients through minimally-processing. The aim of this research was to evaluate microbiological quality and determine antioxidant activity of beras kencur drink with blanching and pasteurization treatment. Five samples were subjected to microbiological analysis by total plate count (TPC). Furthermore, the variation of heat treatment is blanching (5 and 10 minutes) and pasteurization. The sample were evaluated for pH value, total dissolved solids, total microbial, antioxidant activity, total phenolic content, total flavonoid content, and ferric reducing power. The results showed that five samples of beras kencur drink had varied total microbial amount while the samples treated with blanching and pasteurization had lower total microbial number. Samples with blanching kencur 5 minutes, blanching kencur 10 minutes and pasteurization had antioxidant activity of 80,30 %RSA, 64,78 %RSA and 58,24 %RSA, respectively, total phenolic content 1747,17 mgGAE/L, 1610 mgGAE/L, and 1465,13 mgGAE/L, respectively, total flavonoid content of 169,49 mgEK/L, 160,36 mgEK/L, and 136,31 mgEK/L, and ferric reducing power -1186,92 mgAA/L, 960,50 mgAA/L, and 897,61 mgAA/L. Beras kencur drink with blanching and pasteurization process had lower total microbial number and can improve antioxidant activity.

show abstract

Changes of Anthocyanins, Anthocyanidins, and Antioxidant Activity in Bilberry Extract during Dry Heating

Cited by 90 publications

References 26 publications

Variation of grain nutritional quality among Thai purple rice genotypes grown at two different altitudes

Variation of grain nutritional quality among Thai purple rice genotypes grown at two different altitudes

Stability, Antioxidant Capacity and Degradation Kinetics of Pelargonidin-3-glucoside Exposed to Ultrasound Power at Low Temperature

Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process

Contact Info

Product

Resources

About