Chemical studies of anthocyanins: A review

Castañeda‐Ovando, Araceli; Pacheco-Hernández, Ma de Lourdes; Páez-Hernández, María Elena; Rodríguez, José Antonio; Galán-Vidal, Carlos Andrés

doi:10.1016/j.foodchem.2008.09.001

Cited by 2,008 publications

(1,379 citation statements)

References 131 publications

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“…The distribution of these anthocyanidins in fruits and vegetables is 50%, 12%, 12%, 12%, 7%, and 7%, respectively [3]. Their molecular structures are shown in Figure 3.…”

Section: Types Of Anthocyanin In Plantsmentioning

confidence: 99%

“…Anthocyanidinʼs stability is also influenced by the B-ring in the anthocyanidin structure and the presence of hydroxyl or methoxyl groups [3]. These groups are known to decrease anthocyanidin stability in a solution.…”

Section: Color and Stability Of Anthocyanin Pigmentsmentioning

confidence: 99%

“…The addition of a metal ion helps stabilization of carbinol pseudo-base structures in the equilibrium mixture of delphinidin at appropriate pH values and provides a blue hue [25]. Also, color changes of flower anthocyanins are due to the copigmentation of anthocyanidins with flavonoids, which increases the color intensity of the flower [3]. In addition, glycosylation and acylation increase the color strength of anthocyanin.…”

Section: Color and Stability Of Anthocyanin Pigmentsmentioning

confidence: 99%

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

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

1,927

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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“…The distribution of these anthocyanidins in fruits and vegetables is 50%, 12%, 12%, 12%, 7%, and 7%, respectively [3]. Their molecular structures are shown in Figure 3.…”

Section: Types Of Anthocyanin In Plantsmentioning

confidence: 99%

Section: Color and Stability Of Anthocyanin Pigmentsmentioning

confidence: 99%

Section: Color and Stability Of Anthocyanin Pigmentsmentioning

confidence: 99%

See 1 more Smart Citation

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

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

1,927

1,327

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show abstract

“…Recently Ruiz et al (2010) demonstrated that the content of flavonols and polyphenols in this fruit is approximately 32 ± 4mg of gallic acid/100g of the fruit. However, in order to identify and isolate these compounds it is necessary to consider many factors such as the murtilla type (Shene et al, 2009;Alfaro et al, 2013) and the extraction system applied and evaluate the solvent used, the temperature and time of extraction, the solid/liquid ratio, and the size of the particles (Cacace & Mazza, 2002Castañeda-Ovando et al, 2009;Pompeu et al, 2009). The aim of this study was to prepare hydroalcoholic extracts using two types of dehydrated murtilla (Ugni molinae Turcz.)…”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)

Augusto¹,

Scheuermann²,

Alencar³

et al. 2014

Food Sci. Technol (Campinas)

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Over the last decade a considerable increase in the number of studies addressing the use of antioxidants from natural sources has led to the identification and understanding of the potential mechanisms of biologically active components. This results from the fact that they can be used to replace synthetic antioxidants commonly used in food. Murtilla (Ugni molinae Turcz) is a native berry grown in Chile, and in the present study, the phenolic composition and antioxidant activity of its fruits were studied. Hydroalcoholic extracts of dehydrated fruits from two genotypes of murtilla (Ugni molinae Turcz.) were produced. Extracts of wild murtilla and 14-4 genotype fruits had 19.35 and 40.28mg GAE/g for Total Phenolic Compounds, 76.48, and 134.35μmol TEAC/g for DPPH, and 157.04 and 293.99 μmol TEAC/g for ABTS, respectively. Components such as quercetin, epicatechin, and gallic, benzoic and hydrocaffeic acids were identified by CG/MS analysis. All of them showed antioxidant activity. Therefore, it is possible to say that the hydroalcoholic extracts of murtilla have antioxidant potential to be used in lipidic food.

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“…4 Nas folhas de A. chica foi relatada a presença de (1) 6,7,3',4'-tetra--hidoxi-5-metoxiflavilio, (2) 6,7,3'-tri-hidroxi-5-metoxiflavilio e a carajurina (3), 6,7-di-hidroxi-5,4'-dimetoxiflavilio (Figura 1) além de fito-esterois, taninos, flavonoides identificados como 7,4'-di--hidroxi-5-metaxoxiflavona e 6,3',4'-tetra-hidroxi-5-metoxiflavona (carajuruflavona). 5 Glicosilxantonas foram isoladas do caule de A. samydoides e apresentaram propriedades antioxidantes. 6 A Biotecnologia é uma atividade baseada em conhecimentos multidisciplinares, que utiliza agentes biológicos para viabilizar a produção de medicamentos, como os antibióticos, bem como resolver problemas com a biorremediação.…”

Section: Introductionunclassified

Atividade de extratos de Arrabidaea chica (Humb. & Bonpl.) Verlot obtidos por processos biotecnológicos sobre a proliferação de fibroblastos e células tumorais humanas

et al. 2013

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Chemical studies of anthocyanins: A review

Cited by 2,008 publications

References 131 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

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)

Atividade de extratos de Arrabidaea chica (Humb. & Bonpl.) Verlot obtidos por processos biotecnológicos sobre a proliferação de fibroblastos e células tumorais humanas

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