Composition of anthocyanins in mulberry and their antioxidant activity

Du, Qizhen; Zheng, Jie; Xu, Yujuan

doi:10.1016/j.jfca.2008.02.007

Cited by 168 publications

(106 citation statements)

References 18 publications

(19 reference statements)

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“…This is because many studies have confirmed the ability of anthocyanins to suppress iNOS and COX-2, which induce NO generation [34], and indicated that anthocyanins suppress the generation of NO and inflammatory cytokines [35]. This result could also be supported by other reports indicating that the relevant anthocyanins in A. melanocarpa include not only cyanidin-3-O-glucoside but also cyanidin-3-Ogalactoside (C3G) [36], implying that C3G could play a more important role in enhancing anti-inflammatory activities.…”

Section: Change In Liver and Spleen Weight Of Micesupporting

confidence: 62%

Enhancement of Anti-inflammatory Activities of Aronia melanocarpa through High-pressure Homogenization Process

Lee¹

2017

JRST

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It was first confirmed that the increase of anti-inflammatory activities of Aronia melanocarpa from high-pressure homogenization at 25,000 psi and 25°C was caused by the three times higher extraction of very heat-labile cyanidin-3-O-galactoside (C3G), a bioactive anthocyanin existing in A. melanocarpa, than that of conventional 70% ethanol extraction at 80°C. The extracts from this process showed better efficacies in suppressing the production of both nitric oxide and the cytokines, IL-6 and TNF-α, and resulted in high liver weight gain in mice. This result could be employed to extract other heat-sensitive components from various bioresources.

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Section: Change In Liver and Spleen Weight Of Micesupporting

confidence: 62%

Enhancement of Anti-inflammatory Activities of Aronia melanocarpa through High-pressure Homogenization Process

Lee¹

2017

JRST

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“…74.03 While identified anthocyanins in mulberry fruits were cyanidin-3-glucoside, cyanidin-7-glucoside, cyanidin-3-galactoside, cyanidin-3-rutinoside, cyanidin-3-rhamnoglucoside and cyanidin-3-rhamnogalactoside. [7,8]. Besides anthocyanins, phenolic acids such as chlorogenic, syringic, neochlorogenic, caffeic and gallic acid were determined in the study by Kamiloglu (2013), and gallic acid was found to be the highest in mulberry jam (p < 0.05).…”

Section: Uru International Conference On Science and Technology 2016mentioning

confidence: 99%

“…Recently, the biological activities of anthocyanins such as antioxidant, anti-inflammatory, anti-cancer activity and chemoprotective properties were investigated [5]. Many studies have shown that anthocyanins may have potential effect in reducing the risk of cardiovascular disease, cancer, stroke, certain epithelial cancers, visual impairments, arthritis, and asthma [6,7]. Therefore, Anthocyanin pigments have been recognized in disease prevention through their effects on oxidative damage [7].…”

Section: Introductionmentioning

confidence: 99%

“…Many studies have shown that anthocyanins may have potential effect in reducing the risk of cardiovascular disease, cancer, stroke, certain epithelial cancers, visual impairments, arthritis, and asthma [6,7]. Therefore, Anthocyanin pigments have been recognized in disease prevention through their effects on oxidative damage [7]. The objectives in the present study were to (1) develop mixed fruits jam from roselle and mulberry and (2) study chemical composition and the nutritional value of the roselle and mulberry mixed fruit jam product having highest sensory score for overall acceptability. )…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Value and Anthocyanins of Mulberry and Roselle Mixed Fruits Jam

Wongchalat

Chatthongpisut

2016

AMM

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Abstract. Mulberry and roselle are widely consumed in Thailand both as fresh and in processed forms. The objectives of this study were to develop mulberry and roselle mixed fruits jam and to study the nutritional value and anthocyanins content of the finished product having highest sensory score. Formulations of mixed fruits jam based on roselle and mulberry in five different ratios, 70/30, 60/40, 50/50, 40/60 and 30/70 was developed. Sensory analysis was carried out with 10 nontrained panelists using a structured 9-point hedonic scale to evaluate sensory acceptance. The highest score of overall acceptance of mixed fruits jam was analyzed nutritional value, total anthocyanins content, total microorganisms, and yeast and mold. The results showed that no significant difference of sensory scores from all formulations of mixed fruit jam was found (P > 0.05) in all sensory attributes, and the liking scores were in the range of 6-7 which mean slightly to moderately liking. However, mixed fruits jam based on roselle and mulberry in the ratios of 70/30 was the highest score for overall acceptability (6.4). Thus, the nutritional value of this mixed fruits jam product found that moisture content, carbohydrate, protein, fat and total minerals were 24.96%, 74.03%, 0.34%, 0.01% and 0.66% respectively. The pH, total soluble solids and total anthocyanins content of this product were 2.98, 68 o Brix and 538.84 mg/100 g. Microbiological analyses revealed that the mixed fruit jam product showing the highest overall acceptability presented a total number of microorganisms, and yeasts and molds < 10 cfu/g, which is above the expected level of jam community standards of Thailand. Thus, this mixed fruits jam product may have great potential for sales due to high nutritional value and anthocyanins content because anthocyanins were considered to play an important role as dietary antioxidants for the prevention of oxidative damage in living system.

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“…At present, many mulberry-growing areas in China have focused on enhancing fruit production, and some new fruit Morus species have been bred. Consumer acceptance of mulberry fruit has been positive because of its high content of anthocyanins and naturally occurring α-glucosidase inhibitors (Du et al, 2008). The rate of consumption could be increased even further by developing health-promoting products, such as those containing probiotics produced by fermentation.…”

Section: Changes Of Anti-glucosidase Content and Some Other Charactermentioning

confidence: 99%

Changes of anti-glucosidase content and some other characteristics in mulberry juice during fermentation withLeuconostoc mesenteroides

Zheng¹,

Yu²,

Xiao³

et al. 2014

Acta Alimentaria

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Changes in microbial population, pH, sugar, organic acid, anthocyanins, total soluble phenolics, and anti-glucosidase contents were measured during fermentation of mulberry juice at 30 °C by probiotic Leuconostoc mesenteroides showing rapid growth after an approximately 1-day lag phase and reaching a maximum of 8.6 log CFU ml -1 after 4 d. During the rapid growth phase, the main mulberry juice sugars, glucose and fructose, were largely consumed, and the acidic metabolites, lactic acid and acetic acid, were produced accordingly. A slow decrease in the concentration of the main organic acid, citric acid, was also observed during fermentation. After 4 d fermentation, anthocyanin content showed a 44.4% reduction, but the total amount of soluble phenolics and α-glucosidase inhibitory activity showed no significant changes (P>0.05). This suggests that L. mesenteroides fermentation of mulberry juice is a good strategy to enhance its probiotic value and to decrease the sugar content without changing the anti-glucosidase activity, which is required to reduce postprandial rise in blood glucose.

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Composition of anthocyanins in mulberry and their antioxidant activity

Cited by 168 publications

References 18 publications

Enhancement of Anti-inflammatory Activities of Aronia melanocarpa through High-pressure Homogenization Process

Enhancement of Anti-inflammatory Activities of Aronia melanocarpa through High-pressure Homogenization Process

Nutritional Value and Anthocyanins of Mulberry and Roselle Mixed Fruits Jam

Changes of anti-glucosidase content and some other characteristics in mulberry juice during fermentation withLeuconostoc mesenteroides

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