Recent Advances in Anthocyanin Analysis and Characterization

Welch, Cara; Wu, Qingli; Simon, James E.

doi:10.2174/157341108784587795

Cited by 229 publications

(166 citation statements)

References 168 publications

Supporting

Mentioning

151

Contrasting

Unclassified

Order By: Relevance

“…Anthocyanins, in fact, are degraded by oxidative mechanisms involving the enzyme polyphenol oxidase (PPO). PPO is found in cherries and plays an important role in the browning of their fruit juices (Welch et al, 2008). Degraded anthocyanins are resistant to color changes regardless the pH of the media, therefore they are not included in the calculation applying pH differential method (Lee et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

Potential application of pulsed electric fields to improve the recovery of bioactive compounds from sour cherries and their by-products

Bobinaitė¹,

Pataro²,

Visockis³

et al. 2017

FoodBalt

View full text Add to dashboard Cite

Pulsed electric fields (PEF) treatment induces transmembrane potential by means of an externally applied electric field of sufficient intensity, which causes an increase in the permeability of a cell membrane. PEF can be applied for plant cell disruption as upstream step to enhance the efficiency of mass transfer in further processing such as hydraulic pressing or extraction. The objective of the study was to evaluate the potential of using PEF technology for the increase of the juice yield and improved extraction of bioactive compounds from sour cherries (Prunus cerasus L.) and their by-products. PEF treatments (1-5 kV cm -1 at 10 kJ kg -1 ) were applied to cherries before the juice pressing. The by-products (press cake) generated were extracted with aqueous methanol. The samples from PEF pre-treated cherries and their by-products were compared to both untreated (control) samples and samples obtained from freezethawed (PEF untreated) cherries. The highest increase in juice yield by 45% was obtained at PEF intensity of E=3 kV cm -1 , showing similar results to freeze-thawed sample (41%). The application of PEF significantly increased the release of total anthocyanins (48.3-53.3 mg 100 mL -1 ) and total phenolics (126.6-133.9 mg 100 mL -1 ) into juice as compared with the control (33.8 and 112.9 mg 100 mL -1 , respectively), whereas juice from freeze-thawed sample exhibited the highest value only for total phenolics content (164.4 mg 100 mL -1 ). The extracts from by-products obtained after PEF assisted juice pressing of cherries showed significantly higher contents of bioactive compounds and higher antioxidant power as compared with the control extract and the extract of freezethawed sample. Overall, the results of this work demonstrated promising use of PEF technology in sour cherry processing.

show abstract

Section: Resultsmentioning

confidence: 99%

Potential application of pulsed electric fields to improve the recovery of bioactive compounds from sour cherries and their by-products

Bobinaitė¹,

Pataro²,

Visockis³

et al. 2017

FoodBalt

View full text Add to dashboard Cite

show abstract

“…The exposure to oxygen at higher temperatures might have also contributed to their degradation (Welcha et al, 2008). Sadilova et al (2006) observed that only 50 % of ANCs were retained after heating elderberry for 3 h at 95 C.…”

Section: Effect Of Drying Conditions On the Anthocyanin Profile Of Hamentioning

confidence: 99%

Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions

Khattab¹,

Ghanem²,

Brooks³

2016

JFR

View full text Add to dashboard Cite

The effect of freezing, frozen storage (–18 °C for 6 months), thawing, juice extraction, and hot-air drying on the anthocyanin profile of haskap berry (Lonicera caerulea L.) was investigated using RP-HPLC. Five anthocyanins (ANCs) were quantified: cyanidin 3,5-di-glucoside (4.27 % of the total ANCs), cyanidin 3-glucoside (89.39 %), cyanidin 3-rutinoside (2.07 %), pelargonidin 3-glucoside (0.83 %), and peonidin 3-O-glucoside (3.44 %). Freezing did not significantly affect the content of individual ANCs, while frozen storage resulted in significant reductions (16.00-24.50 %). Thawing the frozen berries in the microwave oven retained the highest content of different ANCs. The highest degradation, however, occurred while thawing at room temperature. Extracting juice from the berries significantly reduced the content of individual ANCs. Drying the berries to 25 % moisture content at 60, 100, and 140 ºC reduced the individual ANCs by 73.85-76.19, 78.46-80.95 and 90.77-95.40 %, respectively. The overall stability of the five ANCs during storage and processing is summarized by the following trend (from most to least stable): peonidin 3-O-glucoside > pelargonidin 3-glucoside > cyanidin 3,5-diglucoside > cyanidin 3-rutinoside > cyanidin 3-glucoside.

show abstract

“…Anthocyanins represent the largest class of flavonoids (Welch et al, 2008). They constitute one of the most important families of secondary metabolites and are widely distributed in plants.…”

Section: Introductionmentioning

confidence: 99%

ABCC1, an ATP Binding Cassette Protein from Grape Berry, Transports Anthocyanidin 3-O-Glucosides

et al. 2013

View full text Add to dashboard Cite

ORCID ID: 0000-0002-9663-5371 (RN).Accumulation of anthocyanins in the exocarp of red grapevine (Vitis vinifera) cultivars is one of several events that characterize the onset of grape berry ripening (véraison). Despite our thorough understanding of anthocyanin biosynthesis and regulation, little is known about the molecular aspects of their transport. The participation of ATP binding cassette (ABC) proteins in vacuolar anthocyanin transport has long been a matter of debate. Here, we present biochemical evidence that an ABC protein, ABCC1, localizes to the tonoplast and is involved in the transport of glucosylated anthocyanidins. ABCC1 is expressed in the exocarp throughout berry development and ripening, with a significant increase at véraison (i.e., the onset of ripening). Transport experiments using microsomes isolated from ABCC1-expressing yeast cells showed that ABCC1 transports malvidin 3-Oglucoside. The transport strictly depends on the presence of GSH, which is cotransported with the anthocyanins and is sensitive to inhibitors of ABC proteins. By exposing anthocyanin-producing grapevine root cultures to buthionine sulphoximine, which reduced GSH levels, a decrease in anthocyanin concentration is observed. In conclusion, we provide evidence that ABCC1 acts as an anthocyanin transporter that depends on GSH without the formation of an anthocyanin-GSH conjugate.

show abstract

Recent Advances in Anthocyanin Analysis and Characterization

Cited by 229 publications

References 168 publications

Potential application of pulsed electric fields to improve the recovery of bioactive compounds from sour cherries and their by-products

Potential application of pulsed electric fields to improve the recovery of bioactive compounds from sour cherries and their by-products

Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions

ABCC1, an ATP Binding Cassette Protein from Grape Berry, Transports Anthocyanidin 3-O-Glucosides

Contact Info

Product

Resources

About