The anthocyanin pigments of barlinka grapes

Molar Absorptivity and Color Characteristics of Acylated and Non-Acylated Pelargonidin-Based Anthocyanins

“…Impurities, however, may also have a hyperchromic effect on anthocyanins due to copigmentation of anthocyanins with other noncolored phenolic compounds (Lenoble et al, 1996;Mazza and Brouillard, 1990;Goto and Kondo, 1991), causing an overestimation of the (Table 2). However, the absorptivity coefficients obtained for pg-3-glu were Koeppen et al, 1966 a E mol, molar absorptivity; Pg, pelargonidin; Cy, cyadinin; Pn, peonidin; Dp, delphinidin; Pt, petunidin; Mv, malvidin; glu, glucoside; soph, sophoroside; gal, galactoside; ara, arabinoside; rut, rutinoside; sam, sambubioside. b MW includes the weight of one chloride counterion and a water molecule of hydration.…”

Quantitative determination of anthocyanins in three sweet cherry varieties using diffuse reflectance infrared Fourier transform spectroscopy

“…The bands at 1640-1630, 1604-1585 and 1580-1562 cm À1 corresponded to double bond (C5 5C) stretching (Nakanishi and Solomon, 1977). Consequently the peak at 1640-1630 cm À1 can be correlated to the stretching of aromatic C5 5C in anthocyanins content (Koeppen and Basson, 1966;Jose et al, 1974;Merlin et al, 1994).…”

Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology

“…Phenolic compounds can be used in different therapeutic procedures with the purpose of free radical neutralization in biological systems (Heim, Tagliaferro, & Bobilya, 2002;Yilmaz & Toledo, 2004) and inhibition of oxidation of human low-density lipoproteins (Meyer, Yi, Pearson, Waterhouse, & Frankel, 1997). Proanthocyanidins are major polyphenols in the grape skin and include condensed cyanidine-3-glucosides, malvidin-3-glucosides, and peonidine-3-glucosides (Koeppen & Basson, 1966). Grapes anthocyanins possess strong biological functions such as anti-inflammatory and antioxidant activities (Kong, Chia, Goh, Chia, & Brouillard, 2003;Vatai et al, 2008) Positive physiological effects associated with the consumption of grape and grape derivatives are believed to be mainly due to the antiradical and antioxidant properties of phenolic constituents (Lurton, 2003).…”