Quantitative studies on structure–ORAC relationships of anthocyanins from eggplant and radish using 3D-QSAR

Jing, Pu; Zhao, Shu-Juan; Ruan, Siyu; Sui, Zhongquan; Jiang, Linlei; Bian, Qian

doi:10.1016/j.foodchem.2013.08.082

Cited by 38 publications

(19 citation statements)

References 28 publications

(41 reference statements)

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“…In our present study, it was possible to identify all of those anthocyanins in the PCC extract, however only four components namely keracyanidin, malvin, dephinidin and cyaniding were found in the coated rice samples. As can be seen from Table 5, the results were similar to those found for bioactive compounds (Table 3) (Jing et al, 2014). The ability to link with other molecules such as starch and sugar in the coating medium (maltodextrin) or the rice is strongly dependent on the chemical structure, the number and position of the hydroxyl group, especially OH at R 1 position of B ring.…”

Section: Effects Of Operating Parameters On Bioactive Compoundssupporting

confidence: 77%

Quality attributes and anthocyanin content of rice coated by purple-corn cob extract as affected by coating conditions

Duangkhamchan

Siriamornpun

2015

Food and Bioproducts Processing

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Section: Effects Of Operating Parameters On Bioactive Compoundssupporting

confidence: 77%

Quality attributes and anthocyanin content of rice coated by purple-corn cob extract as affected by coating conditions

Duangkhamchan

Siriamornpun

2015

Food and Bioproducts Processing

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“…In addition, richness in anthocyanins in eggplant fruit peel is good for human health. Anthocyanins have exhibited many biological and pharmacological properties, especially antioxidant activity (Jing et al, 2014(Jing et al, , 2015. Massolo et al (2011) found that the level of total phenolics has been associated with the susceptibility of eggplant purple to browning.…”

Section: Discussionmentioning

confidence: 99%

Methyl jasmonate delays postharvest ripening and senescence in the non-climacteric eggplant ( Solanum melongena L.) fruit

Fan

Shi

Zuo

et al. 2016

Postharvest Biology and Technology

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“…3D-QSAR models from 21 anthocyanins based on their ORAC values have been used [272] with prediction (eggplant and radish) purposes. 3D-QASR models have also been developed in a series [273] of anthocyanin derivatives of CYP3AH inhibitors (cytochrome P450).…”

Section: Antioxidant Activity Of the Anthocyaninsmentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field.

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Quantitative studies on structure–ORAC relationships of anthocyanins from eggplant and radish using 3D-QSAR

Cited by 38 publications

References 28 publications

Quality attributes and anthocyanin content of rice coated by purple-corn cob extract as affected by coating conditions

Quality attributes and anthocyanin content of rice coated by purple-corn cob extract as affected by coating conditions

Methyl jasmonate delays postharvest ripening and senescence in the non-climacteric eggplant ( Solanum melongena L.) fruit

Antioxidant Capacity of Anthocyanin Pigments

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