Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices

Hernández-Herrero, J.A.; Frutos, María José

doi:10.1016/j.foodchem.2014.10.059

Cited by 78 publications

(29 citation statements)

References 38 publications

(49 reference statements)

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“…Neither temperature nor bCD copigmentation seemed to affect the luminosity of the beverage. A similar trend was reported in juice model systems, nonetheless, their L ⁄ values were lower, indicating a lower brightness (Hernández-Herrero & Frutos, 2015).…”

Section: Experiments 2: Effect Of Storagesupporting

confidence: 84%

“…The colour was, however, less intense when compared with the grape juice studied by Brenes et al (2005) The hue angle of these beverages presented large increases more pronounced at 25°C, as previously explained due to the formation of quinoidal bases and chalcones species (Brenes et al, 2005;Reyes & Cisneros-Zevallos, 2007). The hue angle indicates how the beverage colour was perceived and varies amply along storage periods of anthocyanins (Brenes et al, 2005;Hernández-Herrero & Frutos, 2015). Colour losses characterized anthocyanin rich beverages; as shown, low temperatures and bCD copigmentation prevent these losses.…”

Section: Experiments 2: Effect Of Storagementioning

confidence: 52%

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Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage

et al. 2016

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Section: Experiments 2: Effect Of Storagesupporting

confidence: 84%

Section: Experiments 2: Effect Of Storagementioning

confidence: 52%

Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage

et al. 2016

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“…Therefore, it should be highlighted that Matcha, as a drink, is the best source of rutin, and in comparison to all plant resources, it occupies a very high position. Additionally, the infusions also contain vitamin C, which is particularly important when the content of rutin is so high [44]. Through the synergistic effect of rutin and vitamin C, Matcha also has an influence on the circulatory system.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant Properties and Nutritional Composition of Matcha Green Tea

Jakubczyk

Kochman

Kwiatkowska

et al. 2020

Foods

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Matcha green tea (Camellia sinensis), which originates from Japan, is commonly considered as particularly beneficial to health. A large content of polyphenols, amino acids (mainly tannins) and caffeine potentially increase the antioxidant properties of the drink. The aim of the study was to determine the antioxidant potential and the content of substances with an antioxidant effect—vitamin C, total polyphenol content including flavonoids—in infusions made from Traditional Matcha (from the first and second harvests) and Daily Matcha (from the second and third harvests) at different temperatures. The infusions were made by pouring 100 mL of distilled water once at various temperatures (25 °C, 70 °C, 80 °C and 90 °C) over 1.75 g of the plant material. Matcha tea is characterized by a high level of antioxidant substances (flavonoids 1968.8 mg/L; polyphenols 1765.1 mg/L; vitamin C 44.8 mg/L) as well as antioxidant potential (41.2% DPPH (10× dilution); 6129.5 µM Fe(II)/dm3 FRAP). The concentration of these compounds depends on the time at which the plant material was harvested as well as on the temperature of water used to prepare the infusions. For most parameters, the highest values were observed in infusions prepared at 90 °C and from the daily Matcha.

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“…Quercetin could not be detected in some samples of common buckwheat in this study. The relatively high rutin content in both common and tartary buckwheat implies that buckwheat may serve as an excellent dietary source of rutin, which is known to have beneficial health effects such as reduced blood pressure, lowered blood sugar concentration, and increased antioxidant activity (Hernández-Herrero and Frutos, 2015).…”

Section: Discussionmentioning

confidence: 99%

Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations

Bai¹,

Feng²,

Hao³

et al. 2015

Genet. Mol. Res.

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ABSTRACT. In this study, five common buckwheats and nine tartary buckwheats grown at different locations were analyzed for the contents of rutin, quercetin, and amino acids by high-performance liquid chromatography and spectrophotometry. The rutin content was higher than quercetin in buckwheat seeds. Rutin content was in the range from 0.05 (0.05 g per 100 g dry seeds) to 1.35% of buckwheat seeds. Quercetin content varied from 0.01 to 0.17% and in some common buckwheats it was even difficult to detect. Comparatively, tartary buckwheat seeds contained more rutin and quercetin than common buckwheat seeds. Meanwhile, the bran has higher rutin content than the farina in tartary buckwheat seeds, with a respective content of 0.45 to 1.19% and 0.14 to 0.67%. It was found that amino acid contents were around 1.79 to 12.65% (farina) and 5.74 to 7.89% (bran) in common buckwheats, and 1.73 to 5.63% (farina) and 2.64 to 16.78% (bran) in tartary buckwheat seeds. The highest total rutin content was found to be 1.35% in tartary buckwheat seeds from Sichuan, China. The highest total amounts of amino acid were detected to be 20.13% in tartary buckwheat seeds from Changzhi, Shanxi Province (China). Our 19041 Rutin, quercetin, and amino acid analysis in buckwheat ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 14 (4): 19040-19048 (2015) results suggested that food products made of whole-buckwheat flour are healthier than those made of fine white flour.

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Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices

Cited by 78 publications

References 38 publications

Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage

Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage

Antioxidant Properties and Nutritional Composition of Matcha Green Tea

Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations

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