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Anthocyanin-based natural colorants: a new source of antiradical activity for foodstuff

Espin, J.C., Soler-Rivas, C., Wichers, H.J., Garcia-Viguera, C.
Journal of agricultural and food chemistry 2000 v.48 no.5 pp. 1588-1592
strawberries, Sambucus nigra, Prunus spinosa, anthocyanins, food coloring, oxidation, free radicals, butylated hydroxytoluene, artificial colors, antioxidants, extracts
The antiradical capacity (radical scavenger capacity, RSC) of anthocyanin-based fruit extracts prepared in the laboratory (black chokeberry, black-thorn, and strawberry) was studied by using the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH.). To determine their RSC, the second-order rate constant (k2) for the oxidation of these extracts by DPPH. was calculated. The value of k2 was compared to that used in the food industry as natural (alpha-tocopherol) or synthetic (butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)) antioxidants, as well as for a commercial elderberry concentrate and a synthetic colorant (Ponceau 4R). The k2 values ((mg/mL)-1 s-1), in methanol at 25 degrees C, were 1.87, 0.7, 0.42, 0.2, 0.05, 0.03, and 0.008 for alpha-tocopherol, black chokeberry, BHA, black-thorn, BHT, strawberry, and elderberry, respectively. Ponceau 4R lacked RSC. Therefore, these natural colorants proved to be a combined source of color and RSC for food material.