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1. Acylated pelargonidin glycosides from the red-purple flowers of Iberis umbellata L. and the red flowers of Erysimum × cheiri (L.) Crantz (Brassicaceae)

Author:
Tatsuzawa, Fumi
Source:
Phytochemistry 2019 v.159 pp. 108-118
ISSN:
0031-9422
Subject:
anthocyanins,   etc   ; Erysimum; Iberis umbellata; flowers; pelargonidin; spectroscopy;     Show all 6 Subjects
Abstract:
... Five previously undescribed acylated pelargonidin 3-sophoroside-5-glucosides (pigments 2–6) were isolated from the red-purple flowers of Iberis umbellata L. ‘Candycane Rose’ and ‘Candycane Red’, in addition to a known one (pigment 1). The structures of five undescribed acylated anthocyanins were determined by chemical and spectroscopic methods to be pelargonidin 3-O-[2-O-(2-O-(“acyl-A”)-β-glucopyr ...
DOI:
10.1016/j.phytochem.2018.12.010

2. Wine lees from the 1st and 2nd rackings: valuable by-products

Author:
Giacobbo, Alexandre; Dias, Bruna Bernar; Onorevoli, Bruna; Bernardes, Andréa Moura; de Pinho, Maria Norberta; Caramão, Elina Bastos; Rodrigues, Eliseu; Jacques, Rosângela Assis
Source:
Journal of food science and technology 2019 v.56 no.3 pp. 1559-1566
ISSN:
0022-1155
Subject:
anthocyanins,   etc   ; chromatography; lees; polyphenols; quantitative analysis;     Show all 5 Subjects
Abstract:
... Phenolic compounds of the first and second racking wine lees, including anthocyanins, were qualitatively and quantitatively analyzed by HPLC–DAD–MS. Wine lees from both rackings displayed similar chromatographic profiles. Therefore, it was impossible to differentiate the qualitative results regarding phenolic compounds. On the other hand, those from the second racking presented, on average, concen ...
DOI:
10.1007/s13197-019-03665-1

3. Effects of high pressure processing on the copigmentation reaction of pelargonidin-3-glucoside and catechin

Author:
Zou, Hui; Ma, Yan; Liao, Xiaojun; Wang, Yongtao
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.108 pp. 240-246
ISSN:
0023-6438
Subject:
anthocyanins,   etc   ; absorbance; catechin; high pressure treatment; pH; temperature;     Show all 6 Subjects
Abstract:
... The solution absorbance ratios were determined to investigate the effects of high pressure processing on the copigmentation reaction of pelargonidin-3-glucoside and catechin. The theoretical spectra and molecular dynamic simulation were used to calculate the catechin/anthocyanin complex concentration, explore the intrinsic relationship between complex structure and absorbance. Results showed that ...
DOI:
10.1016/j.lwt.2019.03.080

4. Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein

Author:
Sun, Xiyun; Yan, Zhicheng; zhu, Tong; Zhu, Jinyan; Wang, Yuehua; Li, Bin; Meng, Xianjun
Source:
Food chemistry 2019 v.279 pp. 63-69
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; alcohols; blueberries; color; fruit wines; nutrition; sugars; taste; winemaking;     Show all 9 Subjects
Abstract:
... Blueberry wine is a new fruit wine with good taste and rich nutrition, but color change and anthocyanins (ACNs) content readily decrease during the production process. The effects of different content (0.2 g/L, 0.25 g/L, and 0.3 g/L) of mannoprotein (MP) on the blueberry wine were investigated in this study. The result showed that MP treatment inhibited the decrease in ACN content, reduced the con ...
DOI:
10.1016/j.foodchem.2018.11.139

5. Inheritance patterns of anthocyanins in berry skin and flesh of the interspecific population derived from teinturier grape

Author:
Guan, Le; Fan, Peige; Li, Shao-Hua; Liang, Zhenchang; Wu, Ben-Hong
Source:
Euphytica 2019 v.215 no.4 pp. 64
ISSN:
0014-2336
Subject:
anthocyanins,   etc   ; color; crossing; grapes; growing season; parents; plant breeding; progeny;     Show all 8 Subjects
Abstract:
... Successful cross-breeding requires the investigation into the inheritance pattern of desirable traits. The present study recorded the segregation in coloration and analyzed anthocyanin concentration and composition in berry skin and flesh of the F1 interspecific populations (‘Beifeng’ × ‘Yan-73’) during the three successive growing seasons. All the progeny presented color in berry skin, whereas se ...
DOI:
10.1007/s10681-019-2342-4

6. Acetaldehyde reactions during wine bottle storage

Author:
Han, Guomin; Webb, Michael R.; Waterhouse, Andrew L.
Source:
Food chemistry 2019
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; acetaldehyde; bottling; coumaric acids; flavonols; glycerol; oxidation; oxygen; wines;     Show all 9 Subjects
Abstract:
... Acetaldehyde is a major wine oxidation product. Here, three Cabernet Sauvignon wines, containing different levels of acetaldehyde from different micro-oxygenation (mOx) regimes, including yeast-mediated treatments, were aged under closures differing in oxygen ingress. Oxygen, phenolics, carbonyls and heterocyclic acetals were measured. Acetaldehyde levels at bottling was a significant factor in th ...
DOI:
10.1016/j.foodchem.2019.03.137

7. Syrah grape skin valorisation using ultrasound‐assisted extraction: Phenolic compounds recovery, antioxidant capacity and phenolic profile

Author:
Mazza, Karen E. L.; Santiago, Manuela C. P. A.; do Nascimento, Luzimar S. M.; Godoy, Ronoel L. O.; Souza, Erika F.; Brígida, Ana Iraidy S.; Borguini, Renata G.; Tonon, Renata V.
Source:
International journal of food science & technology 2019 v.54 no.3 pp. 641-650
ISSN:
0950-5423
Subject:
anthocyanins,   etc   ; antioxidant activity; citric acid; grapes; phenolic acids; ultrasonic treatment;     Show all 6 Subjects
Abstract:
... The influence of ultrasound power (1000–3000 W/L), citric acid concentration (0–3%) and solid:liquid ratio (1:5–1:15) on the phenolic compounds recovery and antioxidant capacity of Syrah grape skin extracts were evaluated. Total phenolic compounds varied from 6485 to 11732 mg gallic acid/100 g and monomeric anthocyanin content from 453 to 685 mg malvidin‐3‐glucoside/100 g. The antioxidant capacity ...
DOI:
10.1111/ijfs.13883

8. Anthocyanins from mauve flowers of Erlangea tomentosa (Bothriocline longipes) based on erlangidin – The first reported natural anthocyanidin with C-ring methoxylation

Author:
Adaku, Christopher; Skaar, Irene; Berland, Helge; Byamukama, Robert; Jordheim, Monica; Andersen, Øyvind M.
Source:
Phytochemistry letters 2019 v.29 pp. 225-230
ISSN:
1874-3900
Subject:
anthocyanins,   etc   ; Asteraceae; anthocyanidins; chromatography; esterification; flowers; solvents; spectroscopy;     Show all 8 Subjects
Abstract:
... Above 700 different anthocyanins have been isolated from plants. These flavonoid pigments are grouped after the number and position of hydroxy- and methoxy-groups on their anthocyanidin A- and B-rings, which influence their properties. In this study two new anthocyanins, erlangidin 5-O-(4″-(E-caffeoyl)-6″-(malonyl)-β-glucopyranoside)-3′-O-(6‴-(3II-(β-glucopyranosyl)-E-caffeoyl)-β-glucopyranoside) ...
DOI:
10.1016/j.phytol.2018.12.016

9. Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content

Author:
Rytel, Elżbieta; Nemś, Agnieszka; Pęksa, Anna; Kita, Agnieszka; Miedzianka, Joanna; Tajner‐Czopek, Agnieszka; Kucharska, Alicja Zofia; Sokół‐Łętowska, Anna; Hamouz, Karel
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 92-101
ISSN:
0950-5423
Subject:
anthocyanins,   etc   ; color; cutting; discoloration; dyes; polyphenols; potatoes; tubers;     Show all 8 Subjects
Abstract:
... Despite variations in the content of polyphenols, the tested potato varieties with red and purple flesh contained similar amounts of anthocyanins. Potatoes of the red‐fleshed HBr variety were distinguished by a significant content of pelargonidin‐3‐feruloylrutinoside‐5‐glucoside, and those of the purple‐fleshed Vitelotte variety were characterised by a significant cyanidin‐3‐rutinoside content. Im ...
DOI:
10.1111/ijfs.13909

10. Cold plasma treatment to improve germination and enhance the bioactive phytochemical content of germinated brown rice

Author:
Yodpitak, Sittidet; Mahatheeranont, Sugunya; Boonyawan, Dheerawan; Sookwong, Phumon; Roytrakul, Sittiruk; Norkaew, Orranuch
Source:
Food chemistry 2019 v.289 pp. 328-339
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; antioxidant activity; brown rice; cold; cultivars; germination; oryzanol; phenolic compounds; phytosterols; seedlings; triterpenoids; vitamin E;     Show all 12 Subjects
Abstract:
... The changes in the bioactive phytochemicals of six cultivars of Thai germinated brown rice (GBR) were monitored in parallel to those of cold plasma-treated GBR (PGBR). After treatment with the optimal plasma conditions, the germination percentage, root length, and seedling height measurements of the most sensitive rice cultivar increased by 84%, 57%, and 69%, respectively. For all of the rice cult ...
DOI:
10.1016/j.foodchem.2019.03.061

11. Effects of drying temperature and long-term storage conditions on black rice phenolic compounds

Author:
Lang, Gustavo Heinrich; Lindemann, Igor da Silva; Ferreira, Cristiano Dietrich; Hoffmann, Jessica Fernanda; Vanier, Nathan Levien; de Oliveira, Maurício
Source:
Food chemistry 2019 v.287 pp. 197-204
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; black rice; drying temperature; ferulic acid; gallic acid; p-coumaric acid; polymerization; storage time;     Show all 8 Subjects
Abstract:
... This study aimed to investigate the influence of drying temperatures (20, 40, 60, 80, and 100 °C) followed by 12 months-storage under normal-atmosphere (conventional), nitrogen-atmosphere, and vacuum-atmosphere on black rice phenolics. Increase in drying temperature reduced the total content of free-phenolics, free-flavonoids, and anthocyanins. An increase in bound phenolics extractability was obs ...
DOI:
10.1016/j.foodchem.2019.02.028

12. Physiochemistry of blackberries (Rubus L. subgenus Rubus Watson) affected by red drupelet reversion

Author:
Edgley, M.; Close, D.C.; Measham, P.F.; Nichols, D.S.
Source:
Postharvest biology and technology 2019 v.153 pp. 183-190
ISSN:
0925-5214
Subject:
anthocyanins,   etc   ; Rubus; blackberries; cold storage; electrolytes; electron microscopy; firmness; mechanical damage; mesocarp; moieties; pH; sugars;     Show all 12 Subjects
Abstract:
... Red drupelet reversion (RDR) is a physiological disorder causing individual or groups of drupelets on blackberries that are black at harvest to turn red during postharvest cool storage. The objectives of this study were to examine and quantify the physiochemical changes occurring in flesh affected by RDR. Drupelets were classified as ‘fully black’, ‘partially red’, or ‘fully red’. The total anthoc ...
DOI:
10.1016/j.postharvbio.2019.04.012

13. Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems

Author:
Parpinello, Giuseppina Paola; Ricci, Arianna; Rombolà, Adamo Domenico; Nigro, Giovanni; Versari, Andrea
Source:
Food chemistry 2019 v.283 pp. 499-507
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; acidity; astringency; cinnamic acid; color; flavonols; management systems; odors; pH; red wines; vineyards; viticulture;     Show all 12 Subjects
Abstract:
... Sangiovese red wines produced from organic (ORG) and biodynamic (BDN) vineyards over two consecutive vintages (2011 and 2012) were compared for chemical and sensory parameters to investigate a sustainable approach to grape production. The effects of management practice, vintage, and their interaction were investigated. The ORG wines showed higher total acidity and lower volatile acidity and pH. Al ...
DOI:
10.1016/j.foodchem.2019.01.073

14. Reaction kinetics of the acetaldehyde-mediated condensation between (−)-epicatechin and anthocyanins and their effects on the color in model wine solutions

Author:
Liu, Yue; Zhang, Xin-Ke; Shi, Ying; Duan, Chang-Qing; He, Fei
Source:
Food chemistry 2019 v.283 pp. 315-323
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; acetaldehyde; activation energy; color; endothermy; hydroxylation; isomers; methylation; models; reaction kinetics; temperature; wines;     Show all 12 Subjects
Abstract:
... The reaction kinetics of five primary wine anthocyanins (cyanidin-3-O-glucoside, peonidin-3-O-glucoside, delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and malvidin-3-O-glucoside) and (−)-epicatechin with the presence of acetaldehyde were evaluated in model wine solutions at a range of varying temperatures (25, 35, 45, and 55 °C). The loss of anthocyanins followed first-order reaction model, ...
DOI:
10.1016/j.foodchem.2018.12.135

15. Ultrasonic impact on viscosity and extraction efficiency of polyethylene glycol: A greener approach for anthocyanins recovery from purple sweet potato

Author:
Huang, Hao; Xu, Qin; Belwal, Tarun; Li, Li; Aalim, Halah; Wu, Qiong; Duan, Zhenhua; Zhang, Xuebing; Luo, Zisheng
Source:
Food chemistry 2019 v.283 pp. 59-67
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; antioxidant activity; color; phenolic compounds; polyethylene glycol; sonication; sweet potatoes; temperature; ultrasonic treatment; ultrasonics; viscosity;     Show all 11 Subjects
Abstract:
... Purple sweet potatoes are known for its vibrant purple color due to high level of anthocyanins. A polyethylene glycol based ultrasonic-assisted green extraction (PEG-UAE) of anthocyanins from purple sweet potato was proposed. Different types of PEG were tested for anthocyanin extraction along with PEG concentration, liquid-to-solid ratio, ultrasonic temperature and time were investigated for its i ...
DOI:
10.1016/j.foodchem.2019.01.017

16. Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries

Author:
Türkyılmaz, Meltem; Hamzaoğlu, Fatmagül; Özkan, Mehmet
Source:
Food chemistry 2019 v.281 pp. 242-250
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; Prunus cerasus; cherries; color; gallic acid; moieties; pomegranates; storage temperature; storage time; sucrose;     Show all 10 Subjects
Abstract:
... Cyanidin-3-O-glucosylrutinoside and cyanidin-3-O-rutinoside were isolated from sour cherry juice concentrate (SCJC). Sucrose and copigments [gallic acid (GA), cherry stem extract (CSE) and pomegranate rind extract (PRE)] were added to these anthocyanins. Effects of sucrose and copigments on the isolated anthocyanins were studied during storage at 20 °C for 140 days. All copigment sources provided ...
DOI:
10.1016/j.foodchem.2018.12.089

17. Physicochemical and antioxidative properties of Cornelian cherry beer

Author:
Kawa-Rygielska, Joanna; Adamenko, Kinga; Kucharska, Alicja Z.; Prorok, Paula; Piórecki, Narcyz
Source:
Food chemistry 2019 v.281 pp. 147-153
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; Cornus mas; antioxidant activity; beers; brewing; cultivars; flavonols; iridoids; juices; polyphenols;     Show all 11 Subjects
Abstract:
... The aim of this study was to determine the possibility of the use of Cornelian cherry (CC) juices in brewing technology. We analyzed basic physicochemical properties, concentration of polyphenols and iridoids, and antioxidative activity of brewed beer. The concentration of total polyphenols (F-C) in CC beer ranged from 398.1 to 688.7 mg GAE/L beer. The antioxidative activity measured with the DPPH ...
DOI:
10.1016/j.foodchem.2018.12.093

18. Co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic co-pigments and herbal extracts

Author:
Klisurova, Daniela; Petrova, Ivalina; Ognyanov, Manol; Georgiev, Yordan; Kratchanova, Maria; Denev, Petko
Source:
Food chemistry 2019 v.279 pp. 162-170
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; Aronia melanocarpa; bioactive properties; catechin; color; functional foods; rosmarinic acid; sensory properties; syringic acid;     Show all 9 Subjects
Abstract:
... The co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with ten phenolic co-pigments was studied. Tested compounds provoked different co-pigmentation effect, manifested by hyperchromic and batochromic shifts. The co-pigmentation was accompanied by a magnification of color intensity and decrease of color hue, both related to a more pleasant color. The hyperchromic effect was the ...
DOI:
10.1016/j.foodchem.2018.11.125

19. Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour

Author:
Rinaldi, Alessandra; Coppola, Marianna; Moio, Luigi
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.105 pp. 233-241
ISSN:
0023-6438
Subject:
anthocyanins,   etc   ; astringency; color; lees; odors; polymers; red wines; sensory evaluation; tannins; taste; vanillin; wine cultivars; yeasts;     Show all 13 Subjects
Abstract:
... During the last years different commercial preparations based on yeast derivatives have been used in order to replace traditional ageing on lees. Three commercial mannoproteins (MP; MF; MS) were tested in Aglianico and Sangiovese red wine during one year of aging to evaluate the influence on astringency characteristics (astringency intensity and 16 subqualities), colour parameters (CIE L*a*b* coor ...
DOI:
10.1016/j.lwt.2019.02.034

20. A new insight on elderberry anthocyanins bioactivity: Modulation of mitochondrial redox chain functionality and cell redox state

Author:
Neves, Dina; Valentão, Patrícia; Bernardo, João; Oliveira, Maria C.; Ferreira, Jorge M.G.; Pereira, David M.; Andrade, Paula B.; Videira, Romeu A.
Source:
Journal of functional foods 2019 v.56 pp. 145-155
ISSN:
1756-4646
Subject:
anthocyanins,   etc   ; Parkinson disease; antioxidant activity; brain; cytotoxicity; elderberries; enzyme activity; mitochondria; mitochondrial membrane; oxidative stress; rotenone;     Show all 11 Subjects
Abstract:
... An elderberry anthocyanin-enriched extract was prepared and characterized in terms of phenolic composition and bioactivity, in order to evaluate its potential to target oxidative stress and mitochondrial dysfunction, which are early pathological events detected in neurodegenerative diseases. Beyond the remarkable antioxidant activity, anthocyanin-enriched extract exhibits affinity for mitochondria ...
DOI:
10.1016/j.jff.2019.03.019