Quantification of Total Phenols, Total Flavonoids, Total Anthocyanins and Evaluation of Antioxidant and Antiradical Activities of Detarium Senegalense Extracts from Chad

The aim of the present work is to assess the value of Detarium Senegalense by determining the content of total phenols, total flavonoids and total anthocyanins, and by evaluating the free radical scavenging activity of Detarium Senegalense extracts. For this purpose, sequential extraction using solvents of increasing polarity was essential. The various extracts obtained underwent phytochemical and biochemical analyses. Phytochemical screening revealed the presence of flavonoids, alkaloids, tannins, polyphenols, anthocyanins and steroids/terpenes. Quantitative analysis of total polyphenols, total flavonoids and total anthocyanins yielded the following results: total flavonoids (0.803 ± 0029 mg EQ/100g P for acetone extract of roots and 0.871 ± 0.401 mg EQ/100g P for methanol extract of leaves);total polyphenols (23.298 ± 12.68 mg EAG/100g P for acetone extract of roots and 24.69 ± 0.49 401 mg EAG/100g P for methanol extract of leaves);total monomeric anthocyanins (44.697 ± 0.939 mg EC3G/100g P and 16.699 ± 0.193 mg EC3G/100g P respectively for acetone and methanol extracts of stem bark). DPPH free radical scavenging activity was 1.674 ± 0.023 mg/mL for the acetone extract and 0.934 ± 0.24 mg/mL for the methanol extract of roots. .

Composition and antioxidant activity of anthocyanins isolated from Yunnan edible rose(An ning)

Edible roses(An ning)are a good source of anthocyanins and grown widely in Yunnan Province of China.In this study,the contents of anthocyanins and total phenol as well as the antioxidant activity of methanol extract from specific variety of rose were systematically investigated.The results showed that anthocyanins and total phenolic content of the petals were(353.56±2.50)mg cyanidin 3,5-diglucoside(Cy-3,5-diglu)equivalents and(2087.43±17.37)mg gallic acid equivalents(GAE)per 100 g fresh weight(FW),respectively.Totally,3 kinds of anthocyanins were detected and Cy-3,5-diglu was the predominant constituent which accounted for approximately 94.9%of total anthocyanins according to the analysis results of high performance liquid chromatography-photodiode array detection(HPLC-PAD).Data demonstrated that the extract from edible rose exhibited excellent ferric reducing capacity and free radical scavenging activity against both 2,2-diphenyl-1-picrylhydrazyl(DPPH)and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt(ABTS).The equivalents of anthocyanins from roses on DPPH,ABTS and ferric reducing ability were 2089,639 mg and 1400 mg GAE per 100 g FW,respectively.The high anthocyanins content and excellent antioxidant activity suggested that Yunnan edible roses could be applied in food industry as a good source of natural pigments.©2013 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved.

<i>In Silico</i>Analysis of a MRP Transporter Gene Reveals Its Possible Role in Anthocyanins or Flavonoids Transport in <i>Oryze sativa</i>

There are many studies on enzymatic pathways of anthocyanin biosynthesis, but little is known about the anthocyanins transport in Oryze sativa. In silico analysis, the OsMRP15 (LOC_Os06g06440), an orthologous gene of mazie anthocyanin transporter ZmMRP3, has been identified in rice. The OsMRP15 contained a 4425bp open reading frame (ORF) encoding a 1475 amino acid protein, belonging to a MRP subfamily of ABC transporters, and has a high sequence identity, very similar protein structure, and the same arrangement of domains to ZmMRP3, but the genomic structure of OsMRP15 was significant difference with ZmMRP3. The prediction promoter of OsMRP15 has many presumed anthocyanin regulatory sites. The phylogenetic analysis of MRPs in rice, mazie and Arabidopsis showed that OsMRP15 and ZmMRP3 belonged to the same subbranch. The expression pattern indicated that OsMRP15 was co-expression with two anthocyanin transcription factors. These analysis results implied that as an ortholog of ZmMRP3, the function of OsMRP15 was possibly as a membrane-bound transporter required for vacuolar uptake of anthocyanins in rice.

Chemical Composition, Phenolics, Anthocyanins Concentration and Antioxidant Activity of Ten Wild Edible Plants

Plants were collected and prepared for chemical analysis, total phenolics, anthocyanins concentrations, and free radical scavenging activity. Results showed that, protein concentration of Malva parviflora (22.9%) was the highest among the plants. Ruta chalepensis had high levels of fat and carbohydrates (4.2% and 51.7%, respectively), but had the lowest level of ash (8.7%). Mineral concentrations varied and found to have appreciable amounts of Ca, Na, K, Cu, Fe, Mg, Mn, Zn and P. Total phenolic ranged from 163.1 (Tetragonolobus palaestinus) to 1328.8 mg GAE/100g (Ruta chalepensis). Anthocyanins ranged between 18.1 (Gundelia tournefortii) and 100.1 mg/100g (Rumex acetosella). These plants differed in free radical scavenging activity. It was concluded that these plants could be considered as natural sources for antioxidants and valuable natural resources as a new addition to the diet of inhabitants.

Variation of Polyphenols, Anthocyanins and Antioxidant Power in the Strawberry Grape (<i>Vitis labrusca</i>) after Simulated Gastro-Intestinal Transit and Evaluation of <i>in Vitro</i>Antimicrobial Activity

The influence of a simulated digestive process on some biochemical and biological aspects of strawberry grape (Vitis labrusca) was investigated. The amount of total polyphenols and anthocyanins as well as the antioxidant power were evaluated. Results evidenced that the simulated gastrointestinal transit caused a decrease of the polyphenols content and total anthocyanins;these last, however, were more resistant than polyphenols, decreasing only of 50% respect to the initial value (31.50 μg/ml of extract). The extract exhibited an excellent antioxidant power (EC50 3.8 mg/ml), which decreased of about four times after the simulated gastrointestinal transit. The antimicrobial activity of the extract, evaluated against three Escherichia coli, Pseudomonas aeruginosa and Bacillus cereus pathogen strains was enhanced by the simulated digestion, with an increase of the inhibition halo.

Extraction and Stability of Anthocyanins Present in the Skin of the Dragon Fruit (<i>Hylocereus undatus</i>)

The extraction of anthocyanins present in the skin of the dragon fruit was performed using trifluoroacetic acid (TFA) plus a mixture of methanol, acetic acid and water;the anthocyanins were then purified with a LC-18 cartridge, using methanol acidified with TFA as eluent, reaching concentrations of 44.3865 ± 1.3125 mg/100g of sample. The extracts were put through stability tests under different storage conditions, modifying the pH of the extracts (pH of 1, 4 and 6), the temperature (4℃, 25℃ and 68℃) and the absence and presence of light for a time period of 4 days;the tests indiated that anthocyanins remain more stable at a temperature of 4℃?with a pH of 4 in the absence of light, retaining up to 80% of the pigment. Three anthocyanins were partially identified in the extracts by high performance liquid chromatography (HPLC);they were: cyanidin 3-O-glucoside, cyanidin 3,5 O-glucoside and pelargonidin 3,5 O-glucoside.

Effect of Light on Stability of Anthocyanins in Ethanolic Extracts of Rubus fruticosus

Blackberry (Rubus fructicosus) is one of the fruit with the highest concentration of anthocyanins;however, its use is limited for making jams, jellies and liqueur, and recently, fruit concentrates in combination with pomegranate, blueberry and grape. One of the main problems with these pigments is their poor stability in solution, mainly in beverages as liqueur and juices, which depends on factors such as chemical structure, pH, temperature, light, water activity, and presence of oxygen. The effect of light on total monomeric anthocyanins content as well as the degradation rates and browning of two blackberry ethanolic extracts is to establish the conditions for storage of liqueur without adding artificial food coloring. The initial content of anthocyanins on extract without storage was 106 mg?l-1. The study assessed the light irradiation effect on the anthocyanins of blackberry ethanolic extract. The anthocyanins degradation followed the second order reaction kinetics with respect to illuminance of the light source. The t1/2 value at high illuminance (3968.30 lx) was 28.20 hours.

Density Functional Theoretical Study on Antioxidant Activity of Four Anthocyanins from Purple Sweet Potato

This study aimed to analyze the antioxidant mechanism of four different anthocyanins in purple sweet potato. The DPPH test and the lipid peroxidation inhibition ability test were used to analyze the in vitro antioxidant activity of four anthocyanins, and then the optimal structure, bond dissociation energy(BDE) and ionization potential(IP) of the anthocyanins and their simplified molecular models were analyzed by density functional theoretical study, and the antioxidant mechanisms were explored. The results showed that OH-4′ phenolic hydroxyl group of the four anthocyanins has the highest activity, and its bond dissociation energy is less than that of resveratrol. The theoretical calculation results of antioxidant activity are consistent with the results of in vitro antioxidant tests. The results showed that anthocyanins of purple sweet potato have good antioxidant activity, and the DFT method provides a powerful theoretical basis for the development of anthocyanin antioxidant activity.

Temperature and Acidified Solvent Effect on Total Anthocyanins and RP-HPLC Phenolic Acids Determination in Selected Spices

Total anthocyanins of spices (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L., Zingiber officinale Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.) were determined using acidified (1% HCl) solvents (methanol, ethanol and acetone) at three temperatures (20℃, 40℃ and 60℃). Also phenolic acids were separated and identified by RP-HPLC. Results showed that sumac and cinnamon had the highest levels of anthocyanins, while for the acetone the cinnamon indicated the highest amount of anthocyanins when methanol and ethanol were used as extracting solvents at 20℃. At 40℃ using ethanol, sumac showed the highest level of anthocyanins whereas acetone solvent yielded the highest anthocyanin contents for cinnamon. At 60℃, cinnamon showed the highest level of anthocyanins when methanol and acetone were the solvents, while sumac had the highest anthocyanins level using ethanol as solvent. HPLC results showed ten phenolic acids found in those spices and varied in their concentrations. Gallic acid had the highest level (1642.3 mg/100g) (cloves). Gentisic acid had the lowest level (1.2 mg/100g) in ginger. Also sumac showed the highest level of chlorogenic acid (1528.7 mg/100g). Some acids were not found in some spices, for instance, benzoic acid was not found in coriander, cumin, ginger, green cardamom, cinnamon and sweet laurel.

Two diglucosylated anthocyanins from <i>Combretum paniculatum</i>flowers

From Combretum paniculatum flowers, two diglucosylated derivatives from cyanidin and pelargonidin were identified using chromatographic (TLC), chemical (degradation by hydrolysis, tests of revelations) and spectral [UV-visible, 1H-NMR (1H and 13C, TOCSY-1D, DQF-COSY, NOESY-2D)] methods. These pigments were found to consist of cyanidin 3,5-O-β-D-diglu-copyranoside and pelargonidin 3。

Effect of Modified Atmosphere Packaging (MAP) on the Stability of Anthocyanins and Degradation of Phenolic Compounds during Postharvest Storage of Pomegranate Fruit

Effects of storage temperature, packaging material, elevated CO2 and reduced O2 contents in the package headspace, and their interaction effects on the total content of anthocyanins and degradation of phenolic compounds during long storage of “Malase Torsh Saveh” pomegranate were studied. The study findings showed that only storage temperature and its duration had significant effects on the degradation of phenolic compounds. The content of anthocyanins was affected by the single effect of storage time and its 3-way interaction effect with the storage temperature and the fruit’s surrounding gas composition. Higher contents of both total anthocyanins and browning pigments were recorded at 2°C storage temperature. The Browning Index (BI) of the pomegranate extracts showed to change quadratically with the variations in the total anthocyanins content but linearly with the variations in the content of browning compounds. Thermal dipping treatment and its interaction with the storage time also had significant effect on the BI values of the extracts obtained from modified atmosphere packaged pomegranates stored at 6 °C.

Beneficial effects of anthocyanins against diabetes mellitus associated consequences——A mini review

Anthocyanins(ACN) are water-soluble pigments, belonging to flavonoids, and are present in almost all fruits, and vegetables at varying concentration. About 635 ACN were distinguished based on the position and number of methoxyl and hydroxyl moieties in the basic structure of ACN. Pelargonidin, cyanidin, delphinidin, malvidin, peonidin, and petunidin are extensively studied anthocyanidins. The absorption, bioavailability, metabolism, pharmacokinetics, molecular mechanism, and analytical techniques of several phytochemicals were described. The biological benefits(antidiabetic, anti-neuro-disorder, anti-cardiovascular diseases, antigastrointestinal diseases, and disorders) of flavonoids and ACN have been reported. Several in vitro, and in vivo reports demonstrated that ACN-rich plant extracts ameliorate the diabetesassociated consequences by reducing the glucose absorption, ROS production, oxidative stress, glomerular angiogenesis, lipid synthesis, and FoxO1 and adipose triglyceride lipase expressions, and improve the insulin secretion, insulin sensitivity, glucose tolerance, glucose uptake, glucose consumption, antioxidant activity. The literature search was made in Scopus, Google Scholar, PubMed using the keywords "anthocyanin" and "diabetes". The documents were carefully checked for the relevance to the current manuscript and the selection was made without any chronological restriction. The present manuscript summarizes the updated reports on antihyperglycemic properties of ACN.

Effect of Citric Acid on the Total Monomeric Anthocyanins and Antioxidant Activity of Liquor Made from Unprocessed Purple Leafed TRFK 306 Kenyan Tea Clone

A study was conducted to find out the effect of citric acid on total monomeric anthocyanins and antioxidant activity of liquor made from unprocessed purple-leafed TRFK 306 Kenyan tea, brewed at various time/temperature combinations. Most purple tea consumers usually brew the tea leaves then add some lemon juice before consuming it. Citric acid was used here to mimic the use of lemon juice. Documentation on the quality of such a brew is scanty and the effect of acid on its quality is equally scanty. The current study used brewing time/temperature combinations of 5, 10 and 15 minutes with 70&deg;C and 92&deg;C drinking water. Total monomeric anthocyanins were analysed using UV-1800 spectrophotometer (Shimadzu, Japan) while DDPH method was used to assay for antioxidant activity. Citric acid concentration of 0, 0.1% to 0.5% was used to check their effect on the brews with the highest total anthocyanins and antioxidant activity. The results showed that brewing temperature of 70&deg;C had 9.5 mg/L to 27.7 mg/L, with 5 minutes brewing time being the highest. Temperature of 92&deg;C had 37.5 mg/L to 92 mg/L with 5 minutes brewing time having the highest total monomeric anthocyanins. Antioxidant activity of 92&deg;C brewing temperature ranged from 90.7% to 92.0%. Total monomeric anthocyanins increased with increased citric acid concentration up to 0.3% before it decreases while for antioxidant activity, it decreased with addition of citric acid. It was concluded that for maximum anthocyanins extraction, 5 minutes brewing time is the best while ten minutes brewing time could give optimum antioxidant activity.

Eco-Friendly pH Indicator Based on Natural Anthocyanins from Lycium ruthenicum

An eco-friendly and visual pH indicator was developed based on cotton fabrics dyed with natural Lycium ruthenicum extract(LRE),whose color changed from red to purple,blue and green at pH of 2-10.Three methods for dyeing cotton fabrics with LRE were attempted,namely pre-mordanting,simultaneous mordanting,and post-mordanting methods with different dyeing temperatures,dyeing times and dyebath pH values.The cotton fabrics exhibited the highest K/S value when they were dyed under a dyebath of pH 6 at 20℃for 90 min in the case of the simultaneous mordanting method.Meanwhile,the dyed cotton fabrics also showed reversible pH-dependent color changes.The developed flexible pH indicator based on renewable natural materials is suitable for multiple applications in environmental monitoring and smart textiles.

Polyvinylalcohol Stabilizes Anthocyanins of Red Wine in the Solid Phase but Not in the Aqueous Phase

Monomeric anthocyanins exhibit color variations at different pH, but they are highly unstable at physiological pH. To improve the stability, the effects of polyvinylalcohol on the anthocyanins of young red wine prepared from Cambell Early grapes were examined in aqueous solution and in the solid phase on a cotton swab? and inert materials. Cyanidin-3-glucoside and mal-vidin-3-glucoside represented approximately 43.6% of total anthocyanins in the red wine. The anthocyanins decreased to 11.3% of the initial amount in aqueous solution at physiological pH after storage for 60 days at room temperature. On the other hand, from 66.9% to 87.2% remained in the solid phase on a cotton swab? and polypropylene membrane in the presence of polyvinylalcohol. The stability of the anthocyanins increased with the concentration of polyvinyl-alcohol in the solid phase but not in the aqueous solution. The anthocyanins were found to be condensed and immobilized in the complexes of anthocyanins and polyvinylalcohol on the poly-propylene membrane by phase-contrast microscopy analysis. The anthocyanins in the cotton swab? displayed color variations when dipped into different pH buffer solutions. These results suggest that anthocyanins from red wine stabilized in the solid phase by polyvinylalcohol can be used as a visual indicator of pH.

Isolation and identification of alkaloids and anthocyanins from flower and bulb of Lycoris radiata using HPLC and LC-ESI-MS

Three anthocyanins (cyanidin 3-diglucoside, cyanidin 3-sambubioside and cyanidin 3-glucoside) together with eleven known alkaloids (lycoricidine, hipppeastrine,O-Demethyllycoramin, lycoricidinol, galanthine, lycorine, lycorenine, lycoramine, galanthamine, homolycorine and pretazettine) were identified in the flower and bulb of Lycoris radiata using high-performance liquid chromatography coupled with UV detection and electrospray ionization mass spectrometry. Anthocyanins play a major role in protecting plant’s DNA from the UV spectrum of sunlight and also in attracting insects for the purpose of pollination. Thus, knowledge on the contents and types of anthocyanins of L. radiata will help to evaluate the adaptive evolution of flowers and provide useful information for the ornamental breeding.

Antioxidant Activity of Anthocyanins Extracted from Iraqi <i>Iresine herbstii</i>L. Flowers after Drying and Freezing

Any processing method that maintains the level of compounds known for their health benefits will be of interest to the food industries. Therefore, the effects of vacuum drying, storage and freezing on the anthocyanin content and their antioxidant properties of Iresine herbstii L. flowers were investigated. The results showed that fresh samples (AEFF) had the highest amount of total anthosyanin content (8.31 ± 0.23 mg/g dry matter, expressed as cyaniding 3-glucoside equivalents), followed by 7.17 ± 0.12 mg/g solid content, 13.72% loss of vacuum dried samples (AEDF). In comparison with fresh samples, total anthocyanins in stored samples for two weeks at 5°C (AESF) and frozen samples during 1 (AEZF1) and 3 months (AEZF3) of storage were significantly (P < 0.01) reduced to 6.43 ± 0.24 mg/g solid content, 22.63% loss, 5.65 ± 0.33 mg/g solid content, 32.01% loss and 4.71 ± 0.51 mg/g solid content, 43.33% loss, respectively. Anthocyanins from I. herbstii L. flowers exhibited a dose-dependent (AEFF > AEDF > AESF > AEZF1 > AEZF3, respectively) antioxidant activity against lipid peroxidation in a linoleic acid model system as well as strong reducing power and ferrous ion chelating abilities. Moreover, the anthocyanins extracted were found to show remarkable scavenging activity on superoxide anion radicals, hydroxyl radicals, hydrogen peroxide, nitric oxide radicals and deoxyribose degradation. Based on the results obtained, we can concluded that the Iresine herbstii L. flowers may be valuable natural antioxidant sources and are potentially applicable in both pharmacy and food

Optimization of Extraction Process of Anthocyanins from Selenium-enriched Purple Potato by Response Surface Methodology

Ultrasound-assisted extraction method was applied to extract the anthocyanins from selenium-enriched purple potato,and the optimum extraction conditions for anthocyanins in selenium-enriched purple potato were obtained by response surface methodology:the phosphoric acid concentration of 1.0%,the solid-liquid ratio at 5,and the extraction time of 19 min.Under these conditions,the yield of anthocyanins in selenium-enriched purple potato reached(0.409±0.010)mg/g(RSD=2.51%,n=3).The extraction of anthocyanins from selenium-rich fresh purple potato with dilute phosphoric acid has the advantages of less acid consumption and good extraction effect.

Optimizing the Extraction of Anthocyanins from Pitaya(Hylocereus undatus)Pericarp

[Objectives]This study was conducted to confirm the existence of anthocyanins in pitaya(Hylocereus undatus)pericarp and optimize the extraction condition.[Methods]Single-factor tests were carried out on five factors:ethanol concentration,extraction temperature,ultrasonic power,solid-to-liquid ratio and extraction time.Based on the single-factor test results,four factors and three levels of process conditions were optimized by Box-Behnken design test.[Results]Anthocyanins exist in the pericarp of pitaya,and the optimum conditions were extraction temperature 49℃,ultrasonic power 120 W,extracted time 2 h and ethanol concentration 60%.Under these conditions,the average yield of anthocyanins was 80 mg/100g.[Conclusions]This study provides a theoretical basis for the extraction of anthocyanins from the pericarp of red-flesh pitaya.

Component Analysis of Anthocyanins in Petals at Different Flowering Stages of Three <i>Rosa rugosa</i>Hybrid Cultivars

The species and contents of anthocyanins in plant petals can make plants appear pink, red, violet and blue, etc., and play a major role in the coloration of plants. In this study, the species and contents of anthocyanins in the petals of three R. rugosa hybrid cultivars, R. rugosa “Zizhi”, R. rugosa “Fenzizhi” and R. rugosa “Baizizhi”, were analyzed, and the direct cause of the differences in flower color of three R. rugosa hybrid cultivars was inferred. This paper provides a reference for the coloration mechanism and flower color breeding of R. rugosa. The specific methods are as follows: the petals of five flowering stages of three R. rugosa hybrid cultivars were used as materials, and the types and contents of anthocyanins contained in them were qualitatively and quantitatively analyzed by high performance liquid chromatography (HPLC). The same six kinds of anthocyanins were identified in R. rugosa “Zizhi” and R. rugosa “Fenzizhi”, mainly based on the diglycoside of paeoniflorin and cyanidin. The relative contents of the two anthocyanins were higher at budding stage and initial opening stage. In the different flowering stages of R. rugosa “Zizhi”, the content of Pn3G5G was up to 4280.84 ± 20.82 μg&middot;g-1, and the content of Cy3G5G was up to 789.41 ± 1.21 μg&middot;g-1. In R. rugosa “Fenzizhi”, the highest content of Pn3G5G reached 1293.50 ± 17.64 μg&middot;g-1, and the content of Cy3G5G was up to 358.86 ± 3.94 μg&middot;g-1. It could be speculated that the difference in the contents of Pn3G5G and Cy3G5G was the main reason for the difference in coloration between the petals of R. rugosa “Zizhi” and R. rugosa “Fenzizhi”. A total of five species of anthocyanins were identified in R. rugosa “Baizizhi” and their contents were relatively low. Compared with R. rugosa “Zizhi” and R. rugosa “Fenzizhi”, the presence of Cy3G was not detected. Therefore, we speculated that the two reasons above might be responsible for the visual white flowers of R. rugosa “Baizizhi”.