Screening of the anthocyanin profile and <i>in vitro</i> pancreatic lipase inhibition by anthocyanin‐containing extracts of fruits, vegetables, legumes and cereals

Fabroni, Simona; Ballistreri, Gabriele; Amenta, Margherita; Romeo, Flora V.; Rapisarda, Paolo

doi:10.1002/jsfa.7708

Cited by 74 publications

(43 citation statements)

References 50 publications

(102 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In freshly prepared juices of 15 Iranian pomegranate juices delphinidin 3,5-O-diglucoside, delphinidin 3-O-diglucoside, cyanidin 3,5-O-diglucoside, cyanidin 3-O-glucoside, pelargonidin 3,5-O-diglucoside, and pelargonidin 3-O-glucoside were identified [20]. Very similar results were obtained by Fabroni et al, cyanidin 3,5-O-diglucoside and cyanidin 3-O-glucoside accounting for more than 85% of total anthocyanins [48]. It is also known that anthocyanin content of pomegranate juice decreases upon thermal treatment.…”

Section: Anthocyanins Content Of Red Juicessupporting

confidence: 74%

Anthocyanins, carotenoids and antioxidant activity of coloured commercially available juices

Bunea¹,

Andrei²,

El-Mahdi³

et al. 2019

Studia UBB Chemia

View full text Add to dashboard Cite

The phytochemical composition of apple, cranberry, pomegranate, carrot, and beetroot juices was determined in terms of carotenoids, anthocyanins, betalains and ascorbic acid concentration. Antioxidant potential of these beverages was also assessed using the colorimetric DPPH radical scavenging assay. The results showed that pasteurized and unpasteurized carrot and apple juices contain significant amount of β-carotene and cis-βcarotene. High total betalain content was observed in beetroot juice. Major anthocyanins detected in cranberry and pomegranate juices were glycosides of cyanidin, malvidin, and delphinidin. Notable ascorbic acid content and antioxidant potential were observed in unprocessed carrot juices, while beetroot juice exhibited the highest percentage of free radical inhibition.

show abstract

Section: Anthocyanins Content Of Red Juicessupporting

confidence: 74%

Anthocyanins, carotenoids and antioxidant activity of coloured commercially available juices

Bunea¹,

Andrei²,

El-Mahdi³

et al. 2019

Studia UBB Chemia

View full text Add to dashboard Cite

show abstract

“…Phenolic‐rich extracts from 20 Canadian lentils cultivars remarkably suppressed lipase activity, and the IC 50 of these extracts against pancreatic lipase activity varied from 6.26 to 9.26 mg of extract mL −1 (Zhang et al ., ). The IC 50 of lipase inhibition rates of extracts from R. coriaria L. fruits and R. javanica L. plant was 8.62 and more than 100 mg mL −1 , respectively (Lee et al ., ; Fabroni et al ., ). Although the lipase inhibitory capacities of various plant materials significantly differed, all of the aforementioned works found that the phenolic compounds in the extracts were responsible for the lipase inhibitory effect, which was in consistent with the finding of the present work.…”

Section: Resultsmentioning

confidence: 97%

“…In addition, literatures have reported that different phenolic compounds can effectively inhibit pancreatic lipase activity, thereby reducing dietary fat intake (Gondoin et al ., ; Cai et al ., ). Studies also found that R. coriaria L. fruits and R. javanica L. plant had lipase inhibitory activity (Lee et al ., ; Fabroni et al ., ). Likewise, R. chinensis Mill.…”

Section: Introductionmentioning

confidence: 97%

Phenolic composition, antioxidant and pancreatic lipase inhibitory activities of Chinese sumac (Rhus chinensis Mill.) fruits extracted by different solvents and interaction between myricetin‐3‐O‐rhamnoside and quercetin‐3‐O‐rhamnoside

Zhang

Zhao

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

This work was designed to investigate the phenolic composition, antioxidant and pancreatic lipase inhibitory activities of Rhus chinensis Mill. fruits extracted by different solvents, and to illustrate which major phenolic compounds were responsible for lipase inhibition and to evaluate their interactions. Results showed that R. chinensis Mill. fruits were rich in phenolics, which included 13 types identified and quantified by UHPLC-ESI-HRMS/MS. Among the identified phenolics, myricetin-3-O-rhamnoside and quercetin-3-O-rhamnoside were the most dominant detected in all extracts. Extracts with 80% methanol, 80% ethanol and 80% acetone exhibited strong antioxidant and pancreatic lipase inhibitory activities in vitro, and these activities were positively correlated with phenolic contents. Myricetin-3-O-rhamnoside and quercetin-3-O-rhamnoside demonstrated good lipase inhibitory activities in a dose-dependent manner and synergistically inhibited lipase. This work may provide insights into the potential uses of R. chinensis Mill. fruits in food and nutraceutical industries. Keywords Identification and quantification, lipotoxicity, phenolic profile, reduction in fats intake, UHPLC-ESI-HRMS/MS. *Correspondent: E-mails: caikmust2013@163.com (SC) and mjpangkmust@163.com (MP) International

show abstract

“…Additionally, emerging evidence connects anthocyanin consumption to bone health [ 2 , 69 ]. Cereal-based anthocyanins have also been the subject of both in vivo and in vitro research [ 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 , 82 ]. However, to date, the mechanism of the health benefits they confer is unknown.…”

Section: Antioxidant Potential and Health Effectsmentioning

confidence: 99%

Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health

Francavilla

Joye

2020

Nutrients

View full text Add to dashboard Cite

Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics of cereal anthocyanins, and assess their prevalence in various commercially relevant crops including wheat, barley, maize, and rice. A brief overview of the antioxidant potential, and current research on the health effects of cereal-based anthocyanins will be provided. Finally, processing of coloured cereals in whole grain products will be briefly discussed. A full understanding of the fate of anthocyanins in whole grain products, and more research targeted towards health outcomes of anthocyanin supplementation to/inclusion in cereal food products are the next logical steps in this research field.

show abstract

Screening of the anthocyanin profile and in vitro pancreatic lipase inhibition by anthocyanin‐containing extracts of fruits, vegetables, legumes and cereals

Abstract: Inhibitory activity was positively correlated with anthocyanin content. In appropriate formulations, anthocyanin-containing extracts could find a use as anti-obesity agents. © 2016 Society of Chemical Industry.

Cited by 74 publications

References 50 publications

Anthocyanins, carotenoids and antioxidant activity of coloured commercially available juices

Anthocyanins, carotenoids and antioxidant activity of coloured commercially available juices

Phenolic composition, antioxidant and pancreatic lipase inhibitory activities of Chinese sumac (Rhus chinensis Mill.) fruits extracted by different solvents and interaction between myricetin‐3‐O‐rhamnoside and quercetin‐3‐O‐rhamnoside

Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health

Contact Info

Product

Resources

About