The Anthocyanins

Andersen, Øyvind M.; Jordheim, Monica

doi:10.1201/9781420039443.ch10

Cited by 156 publications

(189 citation statements)

References 333 publications

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“…The most frequently gathered and preferred fruits were the wild plums (Carissa edulis) and the wild gooseberries (Physalis minima). These two fruits and those of amashararazi which is only found in parts of Kihiihi area, have a potential for industrial exploitation for flavonoids extracts which have been strongly implicated as contributors to the health benefits of beverages such as tea and wine, and foods such as fruit and vegetables and have a high price in the global market as food supplements and in the case of amashararazi for wine processing [19].…”

Section: Resultsmentioning

confidence: 99%

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Utilization of indigenous food plants in Uganda: A case study of south-western Uganda

Musinguzi¹,

Kikafunda²,

Kiremire³

2011

African Journal of Food, Agriculture, Nutrition and Development

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The purpose of the study was to document and establish the traditional processing methods of indigenous food plants in Rukungiri district. In order to establish the status and level of utilization and processing of indigenous food plants in southwestern Uganda, a baseline survey was carried out using a participatory method of data collection. Respondents in Rukungiri district cited a total of 94 plants that were used for food. Some of the food plants were classified as indigenous to the area, while others were classified as exotic. The food types generally fell into five broad categories, namely; vegetables, fruits, roots/tubers, pulses and cereals. Vegetables and fruits were the most commonly used food plants and the Amaranths species were found to be the most popular vegetables, whereas wild plums (Carissa edulis) and gooseberries (Physalis minima) were cited among the preferred fruit species. In spite of the fact that indigenous/traditional food plants have always ensured food security at the household level, the process of collecting them from the wild, their production,consumption and domestication was found to be on the decline in this area. This decline can be attributed to limited available knowledge on their nutritional content and to the emphasis that is placed on commercial, high yielding exotic plants by both the agricultural extension officers and farmers. The majority of farmers are only interested in the cultivation of crops from which they can earn an income, and because no one has cultivated indigenous food plants with the intention of earning an income from them, the plants have not proved their worth. Although the methods of utilization, especially food preparation, varied from one household to another, boiling, steaming and frying were very common and cross-cutting almost all the households. The principal mode of food preservation cited by households, especially for seeds, was sun drying.

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Section: Resultsmentioning

confidence: 99%

“…Anthocyanins and polyphenols are associated with reduced risks of chronic diseases such as cancer, cardiovascular diseases, and Alzheimer's disease. They are also regarded as important nutraceuticals because of their antioxidant effects, which give them a potential role in prevention of various diseases associated with oxidative stress [19]. …”

Section: Resultsmentioning

confidence: 99%

Utilization of indigenous food plants in Uganda: A case study of south-western Uganda

Musinguzi¹,

Kikafunda²,

Kiremire³

2011

African Journal of Food, Agriculture, Nutrition and Development

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“…These include more than 600 different anthocyanins that are widely distributed among at least 27 families, 73 genera and innumerable species. It has been shown that, of the flavonoids studied, around 5000 have antioxidant activity [4,5,14].…”

Section: Introductionmentioning

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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“…Anthocyanins are known to exhibit antimicrobial, anticancer, and anti-hyperglycemic properties (Andersen & Jordheim, 2006). These compounds are very promising particularly as ingredient for functional and pharmaceutical products, but they have limited use due to their low stability under varying environmental conditions (pH, light, oxygen, and heat) and high reactivity with other compounds in the food matrix (Cavalcanti et al, 2011;Robert & Fredes, 2015).…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Anthocyanins from Black Rice (Oryza Sativa L.) Bran Extract using Chitosan-Alginate Nanoparticles

Bulatao¹,

Samin²,

Salazar³

et al. 2017

JFR

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This study was conducted to extract and encapsulate anthocyanins from black rice bran using chitosan-alginate nanoparticles. Ten black rice varieties were screened for the anthocyanin content and the variety with the highest anthocyanins was used for the encapsulation. The anthocyanins were extracted by defatting the bran with n-hexane and soaking it with 85% acidified ethanol. The crude anthocyanin extract (CAE) was freeze-dried at -110°C for 48 h and then encapsulated in chitosan-alginate nanoparticles using two processes: ionic pre-gelation and polyelectrolyte complex formation. The mass ratio of chitosan and alginate polymers used in this study was 100:10. The treatments applied were as follows: T 0 -0 mg CAE, T 1 -10 mg CAE, T 2 -20 mg CAE, and T 3 -30 mg CAE. The resulting capsules were characterized in terms of chemical properties, surface morphology, particle size, polydispersive index, encapsulation efficiency, and 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity. Screening of rice samples indicated that Ominio bran had the highest anthocyanin content (36.11 mg/g). Anthocyanins were successfully encapsulated in the matrix as shown by the Scanning Electron Microscopy images and Fourier Transform Infrared spectra of the anthocyanin-loaded chitosan-alginate nanoparticles. Among the different concentrations of CAE, T 3 had the highest encapsulation efficiency (68.9%) and antioxidant scavenging activity (38.3%) while T 1 and T 2 had the lowest. Ascending particle size was observed for T 0 (358.5 nm), T 3 (467.9 nm), T 1 (572.3 nm), and T 2 (635.9 nm). All anthocyanin-loaded capsules were found to be of nano-size (<1000 nm). The study concluded that chitosan-alginate nanoparticles can be a good encapsulating material for anthocyanin.

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The Anthocyanins

Cited by 156 publications

References 333 publications

Utilization of indigenous food plants in Uganda: A case study of south-western Uganda

Utilization of indigenous food plants in Uganda: A case study of south-western Uganda

Antioxidant Capacity of Anthocyanin Pigments

Encapsulation of Anthocyanins from Black Rice (Oryza Sativa L.) Bran Extract using Chitosan-Alginate Nanoparticles

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