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Torres A, Pérez-Flores LJ, Lobato-Ortíz R, Navarro-Ocana A. Characterization and Quantification of the Major Bioactive Compounds in Mexican Purple Tomatoes. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024:10.1007/s11130-024-01182-x. [PMID: 38710923 DOI: 10.1007/s11130-024-01182-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/18/2024] [Indexed: 05/08/2024]
Abstract
The present work carries out a quantitative analysis of the major bioactive compounds found in the native Mexican purple tomatoes. Total phenolic content ranged from 7.54 to 57.79 mg TPC/g DM, total flavonoid content ranged from 1.89 to 16.93 mg TFC/g DM, total anthocyanin content ranged from 0.29 to 2.56 mg TAC/g DM, and total carotenoid content ranged from 0.11 to 0.75 mg TCC/ g DM. In addition, 14 phenolic acids were identified, among which caffeoylquinic acid derivatives were the most abundant compounds with chlorogenic acid concentration up to 9.680 mg/g DM, together with flavonoids, such as rutin and quercetin-hexoxide. The qualitative analysis also showed the presence of 9 acylated anthocyanins and 2 carotenoids with significant functional features. As for anthocyanins, their chemical structures disclosed special structural features: glycosylated anthocyanins exhibited cis-trans hydroxycinnamic moieties and petunidin-3-(trans-p-coumaroyl)-rutinoside-5-glucoside was reported to be the main anthocyanin, whitin the range of concentrations between 0.160 and 1.143 mg/g DM.
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Affiliation(s)
- Andrea Torres
- Crop Physiology Laboratory, Department of Agriculture and Animal Production, Division of Biological and Health, Metropolitan Autonomous University, Xochimilco Campus, 04960, Mexico City, Mexico
| | - Laura J Pérez-Flores
- Department of Health Sciences Division of Biological and Health Sciences, Metropolitan Autonomous University, Iztapalapa Campus, Mexico City, 09310, Mexico
| | - Ricardo Lobato-Ortíz
- Department of Genetic Resources and Productivity Postgraduate College, Montecillo Campus, Texcoco, Mexico State, 56230, Mexico
| | - Arturo Navarro-Ocana
- Department of Food and Biotechnology, Faculty of Chemistry, Nacional Autonomous University of Mexico, Mexico City, 04510, Mexico.
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Lu L, Mi J, Jin B, Zhang L, Luo Q, Li X, Yan Y, Cao Y. Inhibitory effects of the anthocyanins from Lycium ruthenicum Murray on angiotensin-I-converting enzyme: in vitro and molecular docking studies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7164-7175. [PMID: 37347844 DOI: 10.1002/jsfa.12803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 06/11/2023] [Accepted: 06/22/2023] [Indexed: 06/24/2023]
Abstract
BACKGROUND Lycium ruthenicum Murray (LRM), a perennial shrub plant belonging to the Solanaceae family, is rich in anthocyanins, which have anti-inflammatory, antioxidant, lipid-lowering, intestinal flora regulating, and other pharmacological qualities. This study was primarily aimed to investigate the inhibitory effect of different anthocyanin purities from LRM on angiotensin-I-converting enzyme (ACE) activity in vitro. Moreover, the inhibitory mechanism was further analyzed by molecular docking technology. RESULTS Two main anthocyanin isomers were identified by ultra-performance liquid chromatography-tandem mass spectrometry and proton/carbon-13 nuclear magnetic resonance, namely petunidin-3-O-[rhamnopyranosyl-(trans-p-coumaroyl)]-5-O-(β-d-glucopyranoside) (trans-Pt3R5G) and petunidin-3-O-[rhamnopyranosyl-(cis-p-coumaroyl)]-5-O-(β-d-glucopyranoside) (cis-Pt3R5G), with a molar ratio of 9:1. Three purification grades of Pt3R5G all showed excellent inhibitory effects on ACE, with the half maximal inhibitory concentration (IC50 ) values being 0.562, 0.421, and 0.106 mg·mL-1 . Increasing the purity may reduce the IC50 within a certain concentration range. An enzymatic kinetic experiment showed that the inhibitory effect of Pt3R5G on ACE was reversible and non-competitive: Pt3R5G and substrate were not in competition for the active sites of ACE. Molecular docking technology further revealed the possible mechanism was that Pt3R5G and ACE amino acid residues were interacting by hydrogen bonds to exert the inhibitory effect. CONCLUSION The results indicated that Pt3R5G from LRM was highly effective at inhibiting ACE activity in vitro, with the hydrogen bonds of Pt3R5G and ACE amino acid residues exerting the inhibition. As a potential plant-based ACE inhibitor, Pt3R5G can be used as a functional ingredient for antihypertensive effects. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Lu Lu
- National Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan, China
| | - Jia Mi
- National Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan, China
| | - Bo Jin
- National Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan, China
| | - Lutao Zhang
- National Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan, China
| | - Qing Luo
- National Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan, China
| | - Xiaoying Li
- National Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan, China
| | - Yamei Yan
- National Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan, China
| | - Youlong Cao
- National Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan, China
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Cosme F, Milheiro J, Pires J, Guerra-Gomes FI, Filipe-Ribeiro L, Nunes FM. Authentication of Douro DO monovarietal red wines based on anthocyanin profile: Comparison of partial least squares – discriminant analysis, decision trees and artificial neural networks. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107979] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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4
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Chen S, Zhou H, Zhang G, Dong Q, Wang Z, Wang H, Hu N. Characterization, antioxidant, and neuroprotective effects of anthocyanins from Nitraria tangutorum Bobr. fruit. Food Chem 2021; 353:129435. [PMID: 33714113 DOI: 10.1016/j.foodchem.2021.129435] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 01/21/2021] [Accepted: 02/19/2021] [Indexed: 12/13/2022]
Abstract
An anthocyanin-rich extract was obtained from Nitraria tangutorum Bobr. fruit, namely ANF, and its composition, antioxidant and neuroprotective effects were studied. Nine anthocyanins were identified from the ANF using UPLC-Triple-TOF/MS analysis, and cyanidin-3-[2''-(6'''-coumaroyl)-glucosyl]-glucoside (C3G) is the most abundant anthocyanin (87.06%). ANF exhibited high ferric reducing antioxidant power (FRAP) and ABTS radical scavenging activity. The online HPLC-DPPH screening revealed that C3G contributed the highest antioxidant capacity. ANF showed potential neuroprotective effects by relieving d-Galactose-induced memory deficits, reducing overexpression of receptor for advanced glycation end products (RAGE) and amyloid-beta42 (Aβ42) in the hippocampus of rats. Besides, ANF could inhibit oxidative stress by reducing the levels of reactive oxygen species (ROS) and malondialdehyde (MDA) in the hippocampus, while elevating amounts of total superoxide dismutase (T-SOD) and glutathione (GSH) in the serum of rats. Thus, ANF has great potential in the development of food and health products related to antioxidant and neuroprotective effects.
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Affiliation(s)
- Shasha Chen
- CAS Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Xining 810008, PR China
| | - Haonan Zhou
- CAS Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Xining 810008, PR China
| | - Gong Zhang
- CAS Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Xining 810008, PR China
| | - Qi Dong
- CAS Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Xining 810008, PR China; Qinghai Provincial Key Laboratory of Tibetan Medicine Research, Xining 810001, PR China
| | - Zhenhua Wang
- CAS Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Xining 810008, PR China
| | - Honglun Wang
- CAS Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Xining 810008, PR China; Huzhou Plateau Biological Resource Centre of Innovation, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Huzhou 313000, PR China; Qinghai Provincial Key Laboratory of Tibetan Medicine Research, Xining 810001, PR China
| | - Na Hu
- CAS Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Xining 810008, PR China; Huzhou Plateau Biological Resource Centre of Innovation, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Huzhou 313000, PR China; Qinghai Provincial Key Laboratory of Tibetan Medicine Research, Xining 810001, PR China.
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5
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Wang H, Sun S, Zhou Z, Qiu Z, Cui X. Rapid analysis of anthocyanin and its structural modifications in fresh tomato fruit. Food Chem 2020; 333:127439. [PMID: 32653686 DOI: 10.1016/j.foodchem.2020.127439] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 06/02/2020] [Accepted: 06/26/2020] [Indexed: 12/18/2022]
Abstract
Anthocyanin is derived from a flavylium cation structure, and it promotes health in humans and functions in plants as protection against environmental stress. The rapid analysis of anthocyanin structure and content is a critical challenge for improving fruit quality. In this study, the tomato cultivar Indigo Rose, which is a popular purple cultivated tomato used for breeding, was taken as an example for anthocyanin analysis. A rapid analysis method was developed to minimize anthocyanin loss from the fresh fruit. Four new anthocyanins were discovered in the tomato, and the structures of a total of 12 anthocyanins were determined. Among these, petunidin-3-(trans-p-coumaroyl)-rutinoside-5-glucoside and malvidin-3-(trans-p-coumaroyl)-rutinoside-5-glucoside were the main anthocyanins in Indigo Rose. The structural modifications of these anthocyanins were mainly glycosylation and acylation, and there were also hydroxylation and methylation. Our findings provide new insight into the biosynthesis pathway in tomato fruit.
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Affiliation(s)
- Haijing Wang
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture, Sino-Dutch Joint Laboratory of Horticultural Genomics, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Shuai Sun
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture, Sino-Dutch Joint Laboratory of Horticultural Genomics, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhen Zhou
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture, Sino-Dutch Joint Laboratory of Horticultural Genomics, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhengkun Qiu
- Key Laboratory of Horticultural Crop Biology and Germplasm Innovation in South China, Ministry of Agriculture, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Xia Cui
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture, Sino-Dutch Joint Laboratory of Horticultural Genomics, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
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6
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Anthocyanin Microcapsule from Clitoria ternatea: Potential Bio-preservative and Blue Colorant for Baked Food Products. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2020. [DOI: 10.1007/s13369-020-04716-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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7
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8
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Tang P, Giusti MM. Black goji as a potential source of natural color in a wide pH range. Food Chem 2018; 269:419-426. [PMID: 30100454 DOI: 10.1016/j.foodchem.2018.07.034] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2018] [Revised: 07/03/2018] [Accepted: 07/04/2018] [Indexed: 01/04/2023]
Abstract
Lycium ruthenicum Murr. is a traditional Chinese herb widely distributed in Tibet. The fruit, known as black goji, is popular in traditional Chinese medicine. The objective of this study was to investigate its anthocyanin profile (by HPLC coupled to PDA and MS detectors) and the colorimetric and spectrophotometric properties. Black goji extracts contained abundant petunidin derivatives, with cis and trans isomers of petunidin-3-p-coumaroyl-rutinoside-5-glucoside. The colorimetric and spectrophotometric traits of black goji anthocyanins were significantly impacted by solid-phase-extraction, pH, and acylation. MCX cartridge removed considerable polyphenolics from fruit extracts, but attenuated the saturation of color expression. Petunidin-3-trans-p-coumaroyl-rutinoside-5-glucoside contributed most of the color expression of the black goji extract, and showed superior stability compared to other extracts over time. Acylation strengthened the petunidin derivatives color retention, and enhanced the color intensity and stability. Black goji anthocyanins produced various vivid hues over wide ranges of pH, making them promising candidates for natural colorants.
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Affiliation(s)
- Peipei Tang
- The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210, USA
| | - M Monica Giusti
- The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210, USA.
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9
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Xu W, Luo G, Yu F, Jia Q, Zheng Y, Bi X, Lei J. Characterization of anthocyanins in the hybrid progenies derived from Iris dichotoma and I. domestica by HPLC-DAD-ESI/MS analysis. PHYTOCHEMISTRY 2018; 150:60-74. [PMID: 29550699 DOI: 10.1016/j.phytochem.2018.03.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 03/01/2018] [Accepted: 03/05/2018] [Indexed: 06/08/2023]
Abstract
Iris dichotoma with different flower colors and I. domestica are beardless wild irises belonging to the family Iridaceae that bloom in the summer and have long flowering periods. In this study, we collected three accessions of I. dichotoma with violet, yellow, and white flowers, respectively, in China, and crossed them with I. domestica individuals. The flower color of the hybrids derived from these crosses was categorized into eight groups: violet, purple, brown, orange, red, pink, yellow, and white. From this population, 45 individuals were selected for analysis, and their fully expanded inner and outer perianths were harvested for extraction of anthocyanins. Using high-performance liquid chromatography-mass spectrometry (HPLC-MS) analysis, 29 anthocyanins were identified by comparing MS and UV-visible spectra and elution order based on published data and guidelines. The 29 anthocyanins were classified into six groups: non-acylated glycosides (3RG, 3RG5G), acetylglycosides (3acRG5G), p-coumaroylglycosides (3pCRG, 3pCRG5G), caffeoylglycosides (3CRG5G), feruloylglycosides (3feRG, 3feRG5G), and acetyl-(p-coumaroyl) glycosides (3ac-pCRG5G). Acylated anthocyanin contents were considerably higher than non-acylated anthocyanin contents in the individuals evaluated, regardless of flower color, except in the yellow-flowered I. dichotoma and its yellow-flowered progeny. We found ten anthocyanins derived from pelargonidin, including pelargonidin 3-O-(caffeoyl)rutinoside-5-O-glucoside (Pg3CRG5G), pelargonidin 3-O-(feruloyl)rutinoside-5-O-glucoside (Pg3feRG5G), and pelargonidin 3-O-(feruloyl)rutinoside (Pg3feRG), that have not yet been reported in other Iris species. Moreover, delphinidin 3-O-(feruloyl) rutinoside-5-O-glucoside (Dp3feRG5G), and delphinidin 3-O-(feruloyl)rutinoside (Dp3feRG) were also characterized for the first time in Iris. Two to five major anthocyanins were detected in the petals of the violet and purple groups, whereas those of the brown group contained three to six anthocyanins. Petals of the orange, red, and pink groups contained two to four major anthocyanins. The total variance explained by the first two principal components (PC) in a PC analysis of the intensities of the compound peaks detected in individuals representing the eight color groups was 44.7%. Individuals were classified into 10 types (A-I to A-X) according to their anthocyanidin composition in the flower petals. Knowledge of the types of anthocyanins determining flower petal color will aid comprehensive understanding of flower color characteristics in hybrid progeny and will contribute to the development of breeding Iris cultivars of diverse flower colors.
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Affiliation(s)
- Wenji Xu
- College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China.
| | - Gangjun Luo
- College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China.
| | - Fengyang Yu
- College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China.
| | - Qingxiang Jia
- College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China.
| | - Yang Zheng
- College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China.
| | - Xiaoying Bi
- College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China.
| | - Jiajun Lei
- College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China.
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10
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Sigurdson GT, Tang P, Giusti MM. Cis-Trans Configuration of Coumaric Acid Acylation Affects the Spectral and Colorimetric Properties of Anthocyanins. Molecules 2018; 23:E598. [PMID: 29518915 PMCID: PMC6017527 DOI: 10.3390/molecules23030598] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 02/23/2018] [Accepted: 03/04/2018] [Indexed: 02/05/2023] Open
Abstract
The color expression of anthocyanins can be affected by a variety of environmental factors and structural characteristics. Anthocyanin acylation (type and number of acids) is known to be key, but the influence of acyl isomers (with unique stereochemistries) remains to be explored. The objective of this study was to investigate the effects of cis-trans configuration of the acylating group on the spectral and colorimetric properties of anthocyanins. Petunidin-3-rutinoside-5-glucoside (Pt-3-rut-5-glu) and Delphinidin-3-rutinoside-5-glucoside (Dp-3-rut-5-glu) and their cis and trans coumaroylated derivatives were isolated from black goji and eggplant, diluted in pH 1-9 buffers, and analyzed spectrophotometrically (380-700 nm) and colorimetrically (CIELAB) during 72 h of storage (25 °C, dark). The stereochemistry of the acylating group strongly impacted the spectra, color, and stability of the Dp and Pt anthocyanins. Cis acylated pigments exhibited the greatest λmax in all pH, as much as 66 nm greater than their trans counterparts, showing bluer hues. Cis acylation seemed to reduce hydration across pH, increasing color intensity, while trans acylation generally improved color retention over time. Dp-3-cis-p-cou-rut-5-glu exhibited blue hues even in pH 5 (C*ab = 10, hab = 256°) where anthocyanins are typically colorless. Cis or trans double bond configurations of the acylating group affected anthocyanin spectral and stability properties.
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Affiliation(s)
- Gregory T Sigurdson
- Department of Food Science and Technology 2015 Fyffe Ct., The Ohio State University, Columbus, OH 43210-1007, USA.
| | - Peipei Tang
- Department of Food Science and Technology 2015 Fyffe Ct., The Ohio State University, Columbus, OH 43210-1007, USA.
| | - M Mónica Giusti
- Department of Food Science and Technology 2015 Fyffe Ct., The Ohio State University, Columbus, OH 43210-1007, USA.
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11
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Yossa Nzeuwa IB, Xia Y, Qiao Z, Feng F, Bian J, Liu W, Qu W. Comparison of the origin and phenolic contents ofLycium ruthenicumMurr. by high-performance liquid chromatography fingerprinting combined with quadrupole time-of-flight mass spectrometry and chemometrics. J Sep Sci 2017; 40:1234-1243. [DOI: 10.1002/jssc.201601147] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2016] [Revised: 12/19/2016] [Accepted: 12/20/2016] [Indexed: 11/07/2022]
Affiliation(s)
- Irma Belinda Yossa Nzeuwa
- Key Laboratory of Drug Quality Control and Pharmacovigilance; Ministry of Education; China Pharmaceutical University; Nanjing P.R. China
| | - Yuanyuan Xia
- Key Laboratory of Drug Quality Control and Pharmacovigilance; Ministry of Education; China Pharmaceutical University; Nanjing P.R. China
| | - Zhou Qiao
- Key Laboratory of Drug Quality Control and Pharmacovigilance; Ministry of Education; China Pharmaceutical University; Nanjing P.R. China
| | - Feng Feng
- Key Laboratory of Biomedical Functional Materials; China Pharmaceutical University; Nanjing P.R. China
| | - Junxing Bian
- School of Life Sciences; Nanjing Normal University; Nanjing P.R. China
| | - Wenyuan Liu
- Key Laboratory of Drug Quality Control and Pharmacovigilance; Ministry of Education; China Pharmaceutical University; Nanjing P.R. China
| | - Wei Qu
- Key Laboratory of Biomedical Functional Materials; China Pharmaceutical University; Nanjing P.R. China
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12
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Stability-increasing effects of anthocyanin glycosyl acylation. Food Chem 2017; 214:119-128. [DOI: 10.1016/j.foodchem.2016.07.073] [Citation(s) in RCA: 167] [Impact Index Per Article: 23.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2016] [Revised: 07/10/2016] [Accepted: 07/10/2016] [Indexed: 11/24/2022]
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13
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Michalska A, Wojdyło A, Bogucka B. The influence of nitrogen and potassium fertilisation on the content of polyphenolic compounds and antioxidant capacity of coloured potato. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.01.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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Zhao CL, Wen GS, Mao ZC, Xu SZ, Liu ZJ, Zhao MF, Lin C. Molecular Structures of the Stem Tuber Anthocyanins of Colored Potatoes and Their Coloring Effects on the Tubers. Nat Prod Commun 2015. [DOI: 10.1177/1934578x1501000322] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This paper summarized the important achievements about the general characteristics of the molecular structures of the stem tuber anthocyanins of Colored potatoes and the basic coloring effects of the anthocyanins on the tubers. The various coloration patterns of the skins and/or flesh of Colored potato tubers result from the accumulation of the anthocyanins in the periderms, phelloderms and/or peripheral cortices of the tubers, and the tuber colors are fundamentally determined by the matching profiles of the six naturally occurring anthocyanidins, i.e., cyanidin, delphinidin, malvidin, pelargonidin, peonidin and petunidin. Generally, the tuber anthocyanidins hold an O-glycosidic bond-linked rutinosyl at the C3 site, and either a glucosyl linked by an O-glycosidic bond or no substituent group may exist at the C5 site simultaneously. Furthermore, an E-monoacyl frequently exists at the C3- rutinosyls or at the C5-glucosyls of most tuber anthocyanins, and the phenolic acids acylating the tuber anthocyanins are often p-coumaric, ferulic and caffeic acids. The popular names of the p-coumaric acid derivatives of the malvidin, pelargonidin, peonidin and petunidin of the tubers are Malvanin, Pelanin, Peonanin and Petanin, respectively. This review provides a reference for the exploration of the mechanism of the tuber coloration and the identification of the molecular structures of the stem tuber anthocyanins of Colored potatoes.
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Affiliation(s)
- Chang Ling Zhao
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
- Institute of the Improvement and Utilization of Characteristic Resource Plants, Yunnan Agricultural University, Kunming 650201, China
| | - Guo Song Wen
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
- Institute of the Improvement and Utilization of Characteristic Resource Plants, Yunnan Agricultural University, Kunming 650201, China
| | - Zi Chao Mao
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
- Institute of the Improvement and Utilization of Characteristic Resource Plants, Yunnan Agricultural University, Kunming 650201, China
| | - Shao Zhong Xu
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
- Institute of the Improvement and Utilization of Characteristic Resource Plants, Yunnan Agricultural University, Kunming 650201, China
| | - Zheng Jie Liu
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
- Institute of the Improvement and Utilization of Characteristic Resource Plants, Yunnan Agricultural University, Kunming 650201, China
| | - Ming Fu Zhao
- Institute of the Improvement and Utilization of Characteristic Resource Plants, Yunnan Agricultural University, Kunming 650201, China
- College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China
| | - Chun Lin
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
- Institute of the Improvement and Utilization of Characteristic Resource Plants, Yunnan Agricultural University, Kunming 650201, China
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Hu N, Zheng J, Li W, Suo Y. Isolation, Stability, and Antioxidant Activity of Anthocyanins fromLycium ruthenicumMurray andNitraria TangutorumBobr of Qinghai-Tibetan Plateau. SEP SCI TECHNOL 2014. [DOI: 10.1080/01496395.2014.943770] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Rasheed DM, El Zalabani SM, Koheil MA, El-Hefnawy HM, Farag MA. Metabolite profiling driven analysis ofSalsolaspecies and their anti-acetylcholinesterase potential. Nat Prod Res 2013; 27:2320-7. [DOI: 10.1080/14786419.2013.832676] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Li Y, Ma R, Xu Z, Wang J, Chen T, Chen F, Wang Z. Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1404-1411. [PMID: 23400926 DOI: 10.1002/jsfa.5907] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2012] [Revised: 08/07/2012] [Accepted: 09/11/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND The anthocyanins of Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin were identified and quantified by high-performance liquid chromatography-tandem mass spectrometry, and the influence of processing on the anthocyanin profiles was investigated. RESULTS Twenty-three and 16 anthocyanins were found in fresh skin of Kyoho and Cabernet Sauvignon grapes, respectively. Malvidin 3-(trans)-coumaroyl-5-diglucoside and malvidin 3-glucoside were the most abundant anthocyanin in fresh skin of Kyoho and Cabernet Sauvignon grapes, respectively. The cis and trans isomers of malvidin 3-coumaroyl-5-diglucoside are reported in Kyoho grape for the first time. In addition, the anthocyanin content of juice-making pomace of Kyoho grapes and winemaking pomace of Cabernet Sauvignon grapes was significantly lower than the fresh skin samples (p < 0.05). The percentage variation of non-acylated anthocyanins was lower than that of acylated anthocyanins in all pomace samples. CONCLUSION Kyoho grape and Cabernet Sauvignon grape showed distinctive anthocyanin profiles. Juice-making pomace is a better source of anthocyanins for use in functional foods than winemaking pomace.
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Affiliation(s)
- Yuan Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China
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Alcalde-Eon C, Rivas-Gonzalo JC, Muñoz O, Escribano-Bailón MT. Schizanthus grahamii and Schizanthus hookeri. Is there any relationship between their anthocyanin compositions and their different pollination syndromes? PHYTOCHEMISTRY 2013; 85:62-71. [PMID: 23103281 DOI: 10.1016/j.phytochem.2012.09.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2012] [Revised: 09/24/2012] [Accepted: 09/28/2012] [Indexed: 05/23/2023]
Abstract
Three different pollination syndromes (bee, hummingbird and moth-pollination syndromes) have been described for the different species of the genus Schizanthus Ruiz & Pav. (Solanaceae). Two closely related species from a phylogenetic point of view, Schizanthus grahamii and Schizanthus hookeri, show hummingbird and bee-pollination syndromes, respectively. One of the traits used to assign these pollination syndromes is the colour of the petals, which is red in S. grahamii and bluish-pink in S. hookeri. The objective of this work was to establish the differences in the anthocyanin composition of these two Schizanthus species that contribute to the different pollination syndrome. Identification of the pigments was carried out from the chromatographic and spectral data supplied by the HPLC-DAD-MS(n) analyses of the samples. Alkaline and acid hydrolyses were also performed in the extracts and in some isolated compounds in order to confirm the identities. First difference between these two species was found in the total anthocyanin content, which was about 13-fold higher in S. grahamii than in S. hookeri. Furthermore, the major peak was also different in both cases, thus explaining quantitative and qualitative colour differences between species. Delphinidin 3-O-rutinoside represented ca. 72% of the total area in S. grahamii and petanin (Petunidin 3-O-p-coumaroylrutinoside-5-O-glucoside) accounted for almost 62% of the total area in S. hookeri. The presence of the p-coumaroylrutinosyl moiety in the petanin makes the intramolecular copigmentation possible, thus conferring the bluish-pink hue to the petals of S. hookeri. Delphinidin 3-O-rutinoside is in turn responsible for the red colour exhibited by the petals of S. grahamii and along with other floral traits, responsible for the attraction of hummingbirds to the plant. Pigments structurally related to petanin, which have been often detected in other genus of Solanaceae, were detected in both species and in similar contents, supporting results from previous studies that pointed to a bee-pollinated common ancestor for both species that further specialised acquiring traits attractive to hummingbirds and among them, red colour of the petals which is mainly supplied by delphinidin 3-O-rutinoside.
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Affiliation(s)
- C Alcalde-Eon
- Grupo de Investigación en Polifenoles-GIP, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E-37007 Salamanca, Spain
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Chen C, Yun S, Yanduo T, Lijuan M, Qingyan S, Liangsheng W. Main anthocyanins compositions and corresponding H-ORAC assay for wild Lycium ruthenicum Murr. fruits from the Qaidam Basin. ACTA ACUST UNITED AC 2013. [DOI: 10.7243/2050-120x-2-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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He F, Liang NN, Mu L, Pan QH, Wang J, Reeves MJ, Duan CQ. Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression. Molecules 2012; 17:1571-601. [PMID: 22314380 PMCID: PMC6268338 DOI: 10.3390/molecules17021571] [Citation(s) in RCA: 203] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2011] [Revised: 01/24/2012] [Accepted: 02/02/2012] [Indexed: 01/19/2023] Open
Abstract
Originating in the grapes, monomeric anthocyanins in young red wines contribute the majority of color and the supposed beneficial health effects related to their consumption, and as such they are recognized as one of the most important groups of phenolic metabolites in red wines. In recent years, our increasing knowledge of the chemical complexity of the monomeric anthocyanins, their stability, together with the phenomena such as self-association and copigmentation that can stabilize and enhance their color has helped to explain their color representation in red wine making and aging. A series of new enological practices were developed to improve the anthocyanin extraction, as well as their color expression and maintenance. This paper summarizes the most recent advances in the studies of the monomeric anthocyanins in red wines, emphasizing their origin, occurrence, color enhancing effects, their degradation and the effect of various enological practices on them.
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Affiliation(s)
- Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Na-Na Liang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Lin Mu
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Malcolm J. Reeves
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- Author to whom correspondence should be addressed; ; Tel.: +86-10-6273-7136; Fax: +86-10-6273-7136
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Zheng J, Li H, Ding C, Suo Y, Wang L, Wang H. Anthocyanins composition and antioxidant activity of two major wild Nitraria tangutorun Bobr. variations from Qinghai–Tibet Plateau. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.07.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Zheng J, Ding C, Wang L, Li G, Shi J, Li H, Wang H, Suo Y. Anthocyanins composition and antioxidant activity of wild Lycium ruthenicum Murr. from Qinghai-Tibet Plateau. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.052] [Citation(s) in RCA: 109] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Boselli E, Bendia E, Di Lecce G, Benedetti A, Frega NG. Ethyl caffeate from Verdicchio wine: Chromatographic purification and in vivo
evaluation of its antifibrotic activity. J Sep Sci 2009; 32:3585-90. [DOI: 10.1002/jssc.200900304] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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24
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Han FL, Zhang WN, Pan QH, Zheng CR, Chen HY, Duan CQ. Principal component regression analysis of the relation between CIELAB color and monomeric anthocyanins in young Cabernet Sauvignon wines. Molecules 2008; 13:2859-70. [PMID: 19015625 PMCID: PMC6244835 DOI: 10.3390/molecules13112859] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2008] [Revised: 11/04/2008] [Accepted: 11/11/2008] [Indexed: 11/26/2022] Open
Abstract
Color is one of the key characteristics used to evaluate the sensory quality of red wine, and anthocyanins are the main contributors to color. Monomeric anthocyanins and CIELAB color values were investigated by HPLC-MS and spectrophotometry during fermentation of Cabernet Sauvignon red wine, and principal component regression (PCR), a statistical tool, was used to establish a linkage between the detected anthocyanins and wine coloring. The results showed that 14 monomeric anthocyanins could be identified in wine samples, and all of these anthocyanins were negatively correlated with the L*, b* and H*ab values, but positively correlated with a* and C*ab values. On an equal concentration basis for each detected anthocyanin, cyanidin-3-O-glucoside (Cy3-glu) had the most influence on CIELAB color value, while malvidin 3-O-glucoside (Mv3-glu) had the least. The color values of various monomeric anthocyanins were influenced by their structures, substituents on the B-ring, acyl groups on the glucoside and the molecular steric structure. This work develops a statistical method for evaluating correlation between wine color and monomeric anthocyanins, and also provides a basis for elucidating the effect of intramolecular copigmentation on wine coloring.
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Affiliation(s)
- Fu-Liang Han
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Haidian District, Beijing, PR China.
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25
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Downey MO, Rochfort S. Simultaneous separation by reversed-phase high-performance liquid chromatography and mass spectral identification of anthocyanins and flavonols in Shiraz grape skin. J Chromatogr A 2008; 1201:43-7. [PMID: 18573501 DOI: 10.1016/j.chroma.2008.06.002] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2008] [Revised: 05/27/2008] [Accepted: 06/02/2008] [Indexed: 11/18/2022]
Abstract
A limitation of large-scale viticultural trials is the time and cost of comprehensive compositional analysis of the fruit by high-performance liquid chromatography (HPLC). In addition, separate methods have generally been required to identify and quantify different classes of metabolites. To address these shortcomings a reversed-phase HPLC method was developed to simultaneously separate the anthocyanins and flavonols present in grape skins. The method employs a methanol and water gradient acidified with 10% formic acid with a run-time of 48 min including re-equilibration. Identity of anthocyanins and flavonols in Shiraz (Vitis vinifera L.) skin was confirmed by mass spectral analysis.
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Affiliation(s)
- Mark O Downey
- Viticulture, Future Farming Systems Research, Department of Primary Industries Victoria, P.O. Box 905, Mildura, Vic. 3502, Australia.
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26
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Tzulker R, Glazer I, Bar-Ilan I, Holland D, Aviram M, Amir R. Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9559-70. [PMID: 17914875 DOI: 10.1021/jf071413n] [Citation(s) in RCA: 183] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Pomegranate juice is well known for its health beneficial compounds, which can be attributed to its high level of antioxidant activity and total polyphenol content. Our objective was to study the relationships between antioxidant activity, total polyphenol content, total anthocyanins content, and the levels of four major hydrolyzable tannins in four different juices/homogenates prepared from different sections of the fruit. To this end, 29 different accessions were tested. The results showed that the antioxidant activity in aril juice correlated significantly to the total polyphenol and anthocyanin contents. However, the homogenates prepared from the whole fruit exhibited an approximately 20-fold higher antioxidant activity than the level found in the aril juice. Unlike the arils, the antioxidant level in the homogenates correlated significantly to the content of the four hydrolyzable tannins in which punicalagin is predominant, while no correlation was found to the level of anthocyanins.
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Affiliation(s)
- Revital Tzulker
- Migal Galilee Technology Center, P.O. Box 831, Kiryat Shmona, 11016, Israel
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27
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Kugler F, Stintzing FC, Carle R. Characterisation of betalain patterns of differently coloured inflorescences from Gomphrena globosa L. and Bougainvillea sp. by HPLC-DAD-ESI-MSn. Anal Bioanal Chem 2006; 387:637-48. [PMID: 17139486 DOI: 10.1007/s00216-006-0897-0] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2006] [Revised: 09/28/2006] [Accepted: 10/02/2006] [Indexed: 10/23/2022]
Abstract
In the present study, the betaxanthin (bx) and betacyanin patterns of differently coloured inflorescences from Gomphrena globosa L. and Bougainvillea sp. have been investigated in detail by applying reversed phase high-performance liquid chromatography-diode array detection (HPLC-DAD) coupled with positive ion electrospray mass spectrometry. Histidine-bx was found to be the predominant betaxanthin of Gomphrena globosa inflorescences. Furthermore, arginine-bx was detected as a novel betaxanthin, which to the best of our knowledge has not been reported as a pigment that occurs naturally so far. Dopa-bx was the major betaxanthin of Bougainvillea sp., although several minor betaxanthins were also present, including lysine-bx and putrescine-bx, novel betaxanthins hitherto not observed naturally. Remarkable differences in the betacyanin patterns between the purple, red and orange varieties were observed for both Gomphrena and Bougainvillea inflorescences. Hence, both the betacyanin profiles and the relative betaxanthin:betacyanin ratios determine the broad colour palette of Gomphrena petals and Bougainvillea bracts.
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Affiliation(s)
- Florian Kugler
- Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, 70599, Stuttgart, Germany
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28
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Gómez-Míguez M, González-Manzano S, Escribano-Bailón MT, Heredia FJ, Santos-Buelga C. Influence of different phenolic copigments on the color of malvidin 3-glucoside. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:5422-9. [PMID: 16848527 DOI: 10.1021/jf0604586] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
The effectiveness of seven phenolic compounds (catechin, epicatechin, procyanidin B2, caffeic acid, p-coumaric acid, myricitrin, and quercitrin) as copigments of malvidin 3-glucoside, the major anthocyanin in red wines from Vitis vinifera, using a copigment/pigment molar ratio of 1:1 was assayed in model wine solutions under the same conditions (pH=3.6, 12% ethanol). The stability of the copigment-pigment complexes formed was studied during a storage period of 60 days at 25 degrees C. Tristimulus colorimetry was applied for color characterization of the copigmentation process, and HPLC-DAD-MS was used to monitor changes in the composition of the samples. Copigmentation has been found to occur in all cases despite the low copigment/pigment molar ratio used, although the effect was different depending on the compound. Flavan-3-ols appeared as the less effective copigments, procyanidin B2 being even worse than monomeric flavanols, whereas flavonols behaved as the best ones. These latter copigments also induced the most statistically significant bathochromic shift in lambdamax. In the colorimetric analysis, it was observed that the lightness L* of the copigmented solutions increased with time, chroma C*ab decreased, and the hue hab increased. The copigments that produced a greater increase in the hue angle were the monomeric flavan-3-ols, which therefore showed to be the least protective cofactors against browning of the anthocyanin solution during the storage. With the time of storage, the formation of new pigments was observed in the solutions containing flavanols (xanthylium structures) and hydroxycinnamic acids (pyranoanthocyanins), which explains some of the color modifications produced in these solutions. Another relevant observation was that the stability of the anthocyanin was not much improved by most of the assayed copigments, since quite similar degradation rates were observed in the presence and absence of those cofactors.
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Affiliation(s)
- Manuela Gómez-Míguez
- Laboratory of Food Color and Quality, Department of Food Science and Nutrition, Faculty of Pharmacy, University of Seville, Seville, Spain
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Dimitrić Marković JM, Baranac JM, Brdarić TP. Electronic and infrared vibrational analysis of cyanidin-quercetin copigment complex. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2005; 62:673-80. [PMID: 16257774 DOI: 10.1016/j.saa.2005.02.036] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2004] [Revised: 02/24/2005] [Accepted: 02/25/2005] [Indexed: 05/05/2023]
Abstract
Copigment complex formation between cyanidin and quercetin, in aqueous buffered solutions, was studied by electronic absorption and infrared vibrational spectroscopies. It was found that the association of cyanidin with quercetin occurred at pH 3.0 and pH 5.0 including cyanidin flavylium ion and anhydrobase transformation forms, respectively. Obtained copigmentation constant values of K=2726.7 (pH 3.0) and K=1093.1 (pH 5.0) indicated good association ability of the investigated molecules. Infrared spectra revealed the existence of hydrogen bonds in the copigment complexes structures. The analysis of the deconvoluted infrared spectra indicated several types of hydrogen bonds, differently formed: the H--O...H bonds with the corresponding bands around 3500 cm(-1) and bonds formed via H(3)O(+), oxonium, ion of the molecules with the corresponding bands below 3000 cm(-1).
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Affiliation(s)
- Jasmina M Dimitrić Marković
- Faculty of Physical Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia and Montenegro.
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Marković JMD, Petranović NA, Baranac JM. The copigmentation effect of sinapic acid on malvin: a spectroscopic investigation on colour enhancement. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2005; 78:223-8. [PMID: 15708519 DOI: 10.1016/j.jphotobiol.2004.11.009] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2004] [Revised: 10/28/2004] [Accepted: 11/16/2004] [Indexed: 11/23/2022]
Abstract
The present paper reports on spectroscopic investigation of copigmentation effect of sinapic acid on the malvin molecule. A reaction of copigmentation was investigated by the use of UV-Vis absorption spectra in the whole range of acidic and moderately acidic buffered aqueous solutions (pH range 1.0-6.0). It was observed that the ratio (A-A0)/A0, as a good measure of the copigment effect, has its maximum value at pH 3.6. The influences of the pH of the medium, molecular concentration, and temperature were investigated. The reaction was thermodynamically defined in terms of deltaH0, deltaG0 and deltaS0 values.
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Affiliation(s)
- Jasmina M Dimitrić Marković
- Faculty of Physical Chemistry, University of Belgrade, Studentski trg 12-16, p.p. 137, 11000 Belgrade, Serbia and Montenegro.
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Stintzing FC, Carle R. Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci Technol 2004. [DOI: 10.1016/j.tifs.2003.07.004] [Citation(s) in RCA: 680] [Impact Index Per Article: 34.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Brouillard R, Chassaing S, Fougerousse A. Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long? PHYTOCHEMISTRY 2003; 64:1179-1186. [PMID: 14599515 DOI: 10.1016/s0031-9422(03)00518-1] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Vitis vinifera red berries are characterized by anthocyanins whose chemical structures are among the simplest encountered in higher plants. On the contrary, many plants, including orchids, petunias, red cabbage, elderberries, potatoes for instance, have developed very complicated anthocyanins featuring side-chains at the available positions of the aglycone skeleton. Such pigments were shown to possess bio-physico-chemical properties not to be seen with the grape common anthocyanins. Among beverages (water, tea, beer, wine, coffee, juices, milk), red wine is the only one whose organoleptic properties improve with time and this is called ageing. The grape/fresh red wine pigments, after a few months, disappear from the wine giving birth to new pigments resulting from the wine spontaneous chemistry allowing it to remain red for many years. What are the wine pigments and why are they so stable is the purpose of this mini-review. The structural simplicity of grape anthocyanins and the long lasting colour of red wine is another French paradox; we call it French paradox II.
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Affiliation(s)
- R Brouillard
- Laboratoire de Chimie des Polyphénols, Université Strasbourg I, UMR CNRS 7509, Faculté de Chimie, 1 rue Blaise Pascal, 67 Strasbourg, France.
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