Anthocyanin antioxidants from edible fruits (original) (raw)
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Molecules, 2014
The anthocyanin composition and HPLC fingerprints of six small berries endemic of the VIII region of Chile were investigated using high resolution mass analysis for the first time (HR-ToF-ESI-MS). The antioxidant features of the six endemic species were compared, including a variety of blueberries which is one of the most commercially significant berry crops in Chile. The anthocyanin fingerprints obtained for the fruits were compared and correlated with the antioxidant features measured by the bleaching of the DPPH radical, the ferric reducing antioxidant power (FRAP), the superoxide anion scavenging activity assay (SA), and total content of phenolics, flavonoids and anthocyanins measured by spectroscopic methods. Thirty one anthocyanins were identified, and the major ones were quantified by HPLC-DAD, mostly branched 3-O-glycosides of delphinidin, cyanidin, petunidin, peonidin and malvidin. Three phenolic acids (feruloylquinic acid, chlorogenic acid, and neochlorogenic acid) and five flavonols (hyperoside, isoquercitrin, quercetin, rutin, myricetin and isorhamnetin) were also identified. Calafate fruits showed the
2014
The anthocyanin composition and HPLC fingerprints of six small berries endemic of the VIII region of Chile were investigated using high resolution mass analysis for the first time (HR-ToF-ESI-MS). The antioxidant features of the six endemic species were compared, including a variety of blueberries which is one of the most commercially significant berry crops in Chile. The anthocyanin fingerprints obtained for the fruits were compared and correlated with the antioxidant features measured by the bleaching of the DPPH radical, the ferric reducing antioxidant power (FRAP), the superoxide anion scavenging activity assay (SA), and total content of phenolics, flavonoids and anthocyanins measured by spectroscopic methods. Thirty one anthocyanins were identified, and the major ones were quantified by HPLC-DAD, mostly branched 3-O-glycosides of delphinidin, cyanidin, petunidin, peonidin and malvidin. Three phenolic acids (feruloylquinic acid, chlorogenic acid, and neochlorogenic acid) and five flavonols (hyperoside, isoquercitrin, quercetin, rutin, myricetin and isorhamnetin) were also identified. Calafate fruits showed the
Asian Journal of Pharmaceutical and Clinical Research, 2016
Objective: Anthocyanins are the water-soluble pigments most commonly present in flowers, fruits, and vegetables. Anthocyanins have been reported for is antioxidant, anti-inflammatory, antibacterial properties and other health benefits in human. This study was performed to extract and determine the anthocyanin and to access the antioxidant properties of the most commonly used fruits, vegetables and flowers in Thailand.Methods: Extraction of anthocyanin and its aglycones from the selected samples and determination of anthocyanin and anthocyanidins using reversed-phase HPLC analysis. Determination of total antioxidant ability using ABTS, DPPH and FRAP assay.Results: Maximum distribution of tested anthocyanin and anthocyanidin contents was observed in the extracts of Jambolan plum, Ceylon Spinach, Purple Sweet Potato, Purple Lettuce followed by common plum and Red dragon fruit. The extracts of Ma-Kiang, Purple Eggplant, Red Grape, and Purple Lettuce showed the maximum amount of cyanidin...
Anthocyanins and antioxidant capacities of six Chilean berries by HPLC–HR-ESI-ToF-MS
Food Chemistry, 2015
The HPLC profiles of six fruits endemic of the VIII region of Chile were investigated using high resolution mass analysis (HR-ToF-ESI-MS). The anthocyanin fingerprints generated for the fruits were compared and the antioxidant capacities measured by the scavenging of the DPPH radical, the ferric reducing antioxidant power (FRAP), the superoxide anion scavenging activity assay (SA), and correlated with the inhibition of lipid peroxidation in human erythrocytes (LP) and total content of phenolics, flavonoids and anthocyanins measured by spectroscopic methods. Several anthocyanins were identified, including 3-O-glycosides derivatives of delphinidin, cyanidin, petunidin, peonidin and malvidin. Three phenolic acids (feruloyl-quinic acid, chlorogenic acid, and neochlorogenic acid) and five flavonols (hyperoside, isoquercitrin, quercetin, rutin, myricetin and isorhamnetin) were also identified. Calafate fruits showed the highest antioxidant activity. However, the highest LP activity was found for Chilean blueberries (>95%) followed by calafate fruits (91.27%) and luma (83.4%).
Anthocyanins and other phenolic compounds in fruits of red-flesh apples
Food Chem, 1992
Anthocyanins and other phenolics of red-flesh apples, ev. Scugog, were extracted with acidified methanol and purified by Sephadex and by reverse phase high performance chromatography (RP HPLC). Four anthocyanins, three quercetins, two phenolic acids, two flavan 3-ols and one dihydrochalcone glycoside were characterized by HPLC, paper chromatography, spectral chaxacteristics and colour reactions. The major phenolic compound was ehlorogenic acid, and the predominant anthoeyanin was cyanidin 3-galactoside, with cyanidin 3-glucoside, 3-arabinoside and 3-xyioside present in lower amounts. At 95-100 mg/kg of anthocyanin concentration, 'Scugog' apples are a rich source of the relatively rare cyanidin 3-xyloside.
HortScience, 2000
Fruit and vegetable components that possess antioxidant capacity are being actively investigated because of the purported impact of dietary antioxidants on human health. Phenolic components, including anthocyanins, are believed to be major contributors to the antioxidant capacity of many small fruit species. Various horticultural factors have been examined with respect to anthocyanin and phenolic content, and antioxidant capacity of small fruit, especially Vaccinium species. Vaccinium species, and certain other fruits, had a high antioxidant capacity compared to strawberries and raspberries. However, genotypic variation in these characteristics was substantial among wild blueberry clones. Fruit maturity did not influence antioxidant capacity, although phenolic profiles changed dramatically during ripening. Fresh storage of certain ripe fruit at 20 °C led to increased anthocyanin content and increased antioxidant capacity. Certain food processing factors, such as heat and oxygen, dec...
Anais do V Simpósio de Bioquímica e Biotecnologia, 2015
Juçara (Euterpe edulis M.) fruits are an interesting source of phenolic compounds, mainly anthocyanins, making them valuable to the food and pharmaceutical industries. Juçara fruits were harvested along the on-tree ripening process between March and June as practiced in Paraná state, Brazil and examined for their total anthocyanin content (TAC) and total antioxidant capacity (TAA). The results showed that TAC increased (91.52-236.19 mg cyanidin-3-glucoside equivalent/100 g dm) during ripening of juçara fruits. Use of tandem mass spectrometry allowed the identification of cyanidin-3,5-diglucoside, peonidin-3-glucoside and peonidin-3-rutinoside for the first time in juçara fruits. The high antioxidant capacity using DPPH radical scavenging capacity (655.89-745.32 µmol TE/g dm) and ORAC assays (1088.10-2071.55 µmol TE/g dm) showed that juçara fruits have potential as a source of novel natural antioxidants for disease prevention and health promotion, and also as natural food additives for developing new functional food products.
Evaluation of polyphenol, anthocyanin content and antioxidant capacity of some Vietnamese fruits
IOP Conference Series: Materials Science and Engineering, 2020
Polyphenol-rich fruits are plant materials of interest due to the high anthocyanin content and number of antioxidant compounds. Besides, anthocyanins also possess other various beneficial properties, including antioxidant activity and mitigation of risk of circulatory diseases. In this study, different polyphenol-rich fruit species including Ficus racemosa, Fragaria ananassa, Passiflora edulis, Carissa carandas Linn, and Rhodomyrtus tomentosa were harvested and compared for total anthocyanin content, total phenolic, and antioxidant activity. Extraction conditions included solvent of 50% ethanol, material/solvent ratio of 1:5, temperature of 60°C temperature and extraction time of 30 minutes. In terms of total phenolic content, Fig fruit achieved 136.08 mg GAE/g. Among examined fruits, strawberries contained the largest amounts of anthocyanin (355.27 mg cy-3glu L−1). Passion fruit showed the highest antioxidant activity (409.89ug/mL). The results of this study are expected to contrib...