Effects of storage conditions on total anthocyanin content of Butterfly pea flower (Clitoria ternatea L.)

The concentration of anthocyanins in fruits of “Assaria” pomegranate, a sweet Portuguese cultivar typically grown in Algarve (south Portugal), was monitored during storage under different conditions. The fruits were exposed to cold storage (5∘C) after the following treatments: spraying with wax; spraying with1.5% CaCl2; spraying with wax and1.5% CaCl2; covering boxes with 25μc thickness low-density polyethylene film. Untreated fruits were used as a control. The anthocyanin levels were quantified by either comparison with an external standard of cyanidin 3-rutinoside (based on the peak area) or individual calculation from the peak areas based on standard curves of each anthocyanin type. The storage time as well as the fruit treatment prior to storage influenced total anthocyanin content. The highest levels were observed at the end of the first month of storage, except for the fruits treated with CaCl2, where the maximal values were achieved at the end of the second month. The anthocyanin quantification method influenced the final result. When total anthocyanin was calculated as a sum of individual pigments quantified based on standard curves of each anthocyanin type, lower values were obtained.

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Development of biodegradable smart packaging from chitosan, polyvinyl alcohol (PVA) and butterfly pea flower’s (Clitoria ternatea L.) anthocyanin extract

Food Research ◽

10.26656/fr.2017.5(3).537 ◽

2021 ◽

Vol 5 (3) ◽

pp. 307-314

Author(s):

N.A. Hidayati ◽

M.W. Wijaya ◽

V.P. Bintoro ◽

S. Mulyani ◽

Y. Pratama

Keyword(s):

Polyvinyl Alcohol ◽

Food System ◽

Colour Change ◽

Anthocyanin Content ◽

Ph Change ◽

Total Anthocyanin ◽

Clitoria Ternatea ◽

Smart Packaging ◽

Ultrasonic Assisted ◽

Butterfly Pea

Active compounds from natural sources such as butterfly pea flowers (Clitoria ternatea L.) such as anthocyanin was found able to be integrated with chitosan and Polyvinyl Alcohol (PVA) polymers in their application as smart packaging. Smart packaging that contains anthocyanin shows a colour response to changes in pH due to food spoilage. This study was aimed to evaluate the effects of chitosan (CH) and PVA proportion on the quality of biodegradable film incorporating butterfly pea flower’s anthocyanin (BPFA) extract included film thickness, tensile strength (TS), elongation (E%), total anthocyanin content and the film colour response at different pH range were characterized. Concentrated anthocyanin extract was obtained from butterfly pea flower petals in ultrasonic-assisted leaching using ethanol as a solvent and followed by rotary vacuum evaporation. The film-forming solution was prepared from a binary mixture of CH:PVA in the ratio of 20:80, 40:60, 60:40, and 80:20. The results showed that films obtained from all combinations could exhibit different colour responses in various pH ranges, indicating the successful incorporation of anthocyanin. The film with CH:PVA ratio of 40:60 showed a more pronounced colour change, among other treatments. It was also characterized by a thickness of 0.15 mm, TS of 11.02 MPa, E% of 48.00%, and total anthocyanin of 25.08 mg/g. The film showed high potential to be used as biodegradable smart packaging for the food system which produces pH change upon deterioration.

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Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature

Processes ◽

10.3390/pr7060367 ◽

2019 ◽

Vol 7 (6) ◽

pp. 367 ◽

Cited By ~ 3

Author(s):

Aneta Wojdyło ◽

Paulina Nowicka ◽

Mirosława Teleszko

Keyword(s):

Storage Temperature ◽

Degradation Kinetics ◽

Sour Cherry ◽

Storage Conditions ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Industrial Processing ◽

Starting Point ◽

Total Anthocyanin Content ◽

Before And After

The aim of this study was to characterize in detail 25 sour cherry cultivars and provide data on their industrial processing into high-quality sour cherry cloudy juices (ScCJ). Anthocyanin composition was identified and quantified by LC-PDA-ESI-MS QTof, UPLC-PDA. Kinetic degradation (k × 103, t1/2, D value) and color (CIE La*b*) were measured before and after 190 days of storage at 4 °C and 30 °C. A total of five anthocyanins, four cyanidins (-3-O-sophoroside, -3-O-glucosyl-rutinoside, -3-O-glucoside, and -3-O-rutinoside) and one peonidin-3-O-rutinoside were detected across all investigated juices. Total anthocyanin content ranged from ~590 to ~1160 mg/L of juice, with the highest levels in Skierka, Nagy Erdigymulscu, Wilena, Wiblek, and Safir cvs., and the lowest in Dradem and Nanaones. During 190 days of storage a significant change was observed in the content of anthocyanins. Their degradation depended rather on the storage conditions (time and temperature) than on the type of anthocyanin compounds present in the ScCJ. Half-life values of ScCJ ranged from 64.7 to 188.5 days at 4 °C and from 45.9 to 112.40 days at 30 °C. Sample redness changed more rapidly than yellowness or lightness and Chroma or hue angel. These results may be useful for the juice industry and serve as a starting point for the development of tasty sour cherry juices with high levels of bioactive compounds.

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Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000652 ◽

2020 ◽

pp. 1-9

Author(s):

Pınar Ercan ◽

Sedef Nehir El

Keyword(s):

Inhibitory Activity ◽

Digestive Enzymes ◽

Positive Control ◽

Anthocyanin Content ◽

Inhibitory Effects ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Before And After ◽

Red Grape

Abstract. The goals of this study were to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple (Amasya, Malus communis), red grape (Papazkarası, Vitis vinifera) and cinnamon (Cassia, Cinnamomum) using an in vitro static digestion system based on human gastrointestinal physiologically relevant conditions. Also, in vitro inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (α-amylase and α-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyl oleate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 ± 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 ± 1%, 8.23 ± 0.64%, and 8.73 ± 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 ± 0.71%, 14.08 ± 0.74% and 18.75 ± 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544 ± 21.94, 445 ± 15.67, 1592 ± 17.58 μg/mL, respectively), α-amylase (IC50 38.4 ± 7.26, 56.1 ± 3.60, 3.54 ± 0.86 μg/mL, respectively), and lipase (IC50 52.7 ± 2.05, 581 ± 54.14, 49.6 ± 2.72 μg/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, α-amylase and α-glucosidase digestive enzymes.

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Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Foods ◽

10.3390/foods10020466 ◽

2021 ◽

Vol 10 (2) ◽

pp. 466

Author(s):

María Guerra-Valle ◽

Siegried Lillo-Perez ◽

Guillermo Petzold ◽

Patricio Orellana-Palma

Keyword(s):

Process Parameters ◽

Soluble Solids ◽

Total Phenolic ◽

Anthocyanin Content ◽

Flavonoid Content ◽

Total Polyphenol ◽

Total Anthocyanin ◽

Quality Properties ◽

Total Anthocyanin Content ◽

Ugni Molinae

This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content, and 9 and 17 mg quercetin equivalents/100 grams d.m. for total flavonoid content, respectively. Moreover, the TPCC retention indicated values over 78% for murta juice, and 82% for arrayan juice. Similarly, the AA presented an increase over 2.1 times in relation to the correspondent initial AA value. Thus, the process parameters values were between 69% and 85% for efficiency, 70% and 88% for percentage of concentrate, and 0.72% and 0.88 (kg solutes/kg initial solutes) for solute yield. Therefore, this work provides insight about CBFC on valuable properties in fresh Patagonian berries juices, for future applications in health and industrial scale.

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Differences in Anthocyanin Accumulation Profiles between Teinturier and Non-Teinturier Cultivars during Ripening

Foods ◽

10.3390/foods10051073 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1073

Author(s):

Meng-Bo Tian ◽

Lin Yuan ◽

Ming-Yuan Zheng ◽

Zhu-Mei Xi

Keyword(s):

Gene Expression ◽

Plant Secondary Metabolites ◽

Anthocyanin Synthesis ◽

Anthocyanin Content ◽

Anthocyanin Accumulation ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

The Individual ◽

Relative Gene ◽

High Expression Level

Anthocyanins are vital components of plant secondary metabolites, and are also the most important coloring substances in wine. Teinturier cultivars are rich in anthocyanins. However, the differences in anthocyanin accumulation and profiles between teinturier and non-teinturier cultivars have not been reported. In this study, Yan 73 and Dunkelfelder were selected as the experimental materials, and three non-teinturier cultivars were used for comparison. LC-MS and qRT-PCR were used to determine the individual anthocyanin contents and the relative gene expression. The results show that the total anthocyanin content of the teinturier cultivars was considerably higher than that in non-teinturier cultivars, and the levels of individual anthocyanins increased gradually during ripening. Lower ratios of modified anthocyanins were found in the teinturier cultivars, which was not only due to the high expression level of VvUFGT and VvGST4, but also due to the relatively low expression of VvOMT in these cultivars. Cluster analysis of gene expression and anthocyanin accumulation showed that VvUFGT is related to anthocyanin accumulation, and that AM1 is related to the synthesis and transport of methylated anthocyanins. Our results will be useful for further clarifying the pathways of anthocyanin synthesis, modification, and transport in teinturier cultivars.

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ANTHOCYANIN AND ANTHOCYANIDIN CONTENT OF HIGHBUSH BLUEBERRIES CULTIVATED IN BRAZIL

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v31i2.34841 ◽

2013 ◽

Vol 31 (2) ◽

Author(s):

JÚLIA RIBEIRO SARKIS ◽

ISABEL CRISTINA TESSARO ◽

LIGIA DAMASCENO FERREIRA MAECZAK

Keyword(s):

Gradient Elution ◽

Vaccinium Corymbosum ◽

Differential Method ◽

Anthocyanin Content ◽

Qualitative And Quantitative Analysis ◽

Total Anthocyanin ◽

Qualitative And Quantitative ◽

Total Anthocyanin Content ◽

Highbush Blueberries ◽

Fresh Pulp

The objective of this study was to apply a HPLC methodology for qualitative and quantitative analysis of the six anthocyanidins present in fruits and to analyze the anthocyanin and anthocyanidin content of blueberries cultivated in Southern Brazil. The samples used belong to highbush blueberries (Vaccinium corymbosum) cultivars. Total anthocyanin content was determined by the pH differential method and an HPLC gradient elution system with C18 column and UV-Vis detection at 520 nm were used for separation and quantification of the anthocyanidins. Total anthocyanin content was of 128 ± 3 mg per 100 g of fresh pulp. Blueberry pulp presented 55 % of delphinidin, 8 % of cyanidin, 3 % of peonidin and 34 % of malvidin. Pelargonidin was not identified in the sample and petunidin was below the limits of quantification. The results were similar to those reported in studies using North American and European blueberries.

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Survival Analysis to Predict How Color Influences the Shelf Life of Strawberry Leather

Foods ◽

10.3390/foods11020218 ◽

2022 ◽

Vol 11 (2) ◽

pp. 218

Author(s):

Raquel da Silva Simão ◽

Jaqueline Oliveira de de Moraes ◽

Julia Beims Lopes ◽

Ana Caroline Cichella Frabetti ◽

Bruno Augusto Mattar Carciofi ◽

...

Keyword(s):

Survival Analysis ◽

Shelf Life ◽

Color Change ◽

Light Emitting Diode ◽

Storage Conditions ◽

Quality Parameter ◽

Current Status ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Color Changes

Color change of fruit-based products during storage is an important quality parameter to determine their shelf life. In this study, a combination of relative humidity (RH) and illumination was evaluated on the stability of strawberry leathers. Samples were conditioned at 25 °C, in chambers with RH of 22.5% and 52.3% and under two levels of illumination (no illumination and with a light-emitting diode (LED) illumination at 1010 lx). Samples were analyzed during storage by instrumental color measurements, total anthocyanin content, and consumers’ acceptance/rejection of the product color. Current-status survival analysis was performed to estimate the sensory-based shelf-life of the strawberry leather. The chromatic parameters (a* and ΔE* values) and anthocyanin content changed with increasing storage time and RH, fitting a first-order fractional conversion model. Samples conditioned at the higher RH showed a higher reduction of a* values and anthocyanins losses when stored under LED illumination than those without illumination. The increase of RH resulted in a faster increase of the consumer rejection probability and a shorter shelf life of the strawberry leather. For 50% of consumers’ rejection, the sensory shelf life of the strawberry leather equilibrated at 22.5% RH was estimated as at least 54 days, while it was reduced to approximately 2 days at 52.3% RH. The red chromatic parameter (a* value) strongly correlated to the percentage of consumer rejection in all storage conditions, suggesting that this analytical parameter can be useful as a predictor of strawberry leather’s shelf life. Therefore, the results of this study show the applicability of an approach that integrates instrumental and sensory data to acquire faster information on color changes during the storage of strawberry leather and product shelf-life prediction.

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Transcriptome analyses reveal anthocyanin biosynthesis in eggplants

10.7287/peerj.preprints.27289 ◽

2018 ◽

Author(s):

Xi Ou Xiao ◽

Wen qiu Lin ◽

Ke Li ◽

Xue Feng Feng ◽

Hui Jin ◽

...

Keyword(s):

Anthocyanin Biosynthesis ◽

Negative Regulation ◽

Anthocyanin Content ◽

Biosynthesis Pathway ◽

Rna Seq ◽

Wild Type ◽

Rt Pcr ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Cumulative Knowledge

We obtained a white-peel eggplant (L6-5) by EMS mutation in our previous study, whose total anthocyanin content was significantly decreased as compared with that of wild-type (WT). To analyse the anthocyanin biosynthesis mechanism in eggplants, we analysed the eggplant peel by RNA-seq in this study. The transcript results revealed upregulation of 465 genes and downregulation of 525 genes in L6-5 as compared with the WT eggplant. A total of 11 anthocyanin biosynthesis structure genes were significantly downregulated in L6-5 as compared with that in WT. Meanwhile, on the basis of the RT-PCR results of four natural eggplant cultivars, the expression pattern of 11 anthocyanin biosynthesis structure genes was consistent with the anthocyanin content. Thus, we speculated the anthocyanin biosynthesis pathway in eggplant peel. The transcript and RT-PCR results suggested positive regulation of MYB1, MYB108 and TTG8 and negative regulation of bHLH36 in anthocyanin biosynthesis. This study enhanced our cumulative knowledge about anthocyanin biosynthesis in eggplant peels.

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Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries

International Journal of Food Studies ◽

10.7455/ijfs/2.2.2013.a8 ◽

2013 ◽

Vol 2 (2) ◽

Cited By ~ 5

Author(s):

Pranabendu Mitra ◽

Venkatesh Meda ◽

Rick Green

Keyword(s):

Antioxidant Activity ◽

Radical Scavenging ◽

Vacuum Drying ◽

Anthocyanin Content ◽

Dpph Radical ◽

Total Anthocyanin ◽

Hot Air ◽

Total Anthocyanin Content ◽

Dpph Radical Scavenging ◽

Radical Scavenging Assay

The main objective of this research was to compare the retention of antioxidant activity and total anthocyanin content of Saskatoon berries dried by freeze drying, microwave-vacuum drying, thin layer hot air drying and vacuum drying. Antioxidant activity of berry samples was determined by DPPH radical scavenging and ABTS radical scavenging, and the pH differential method was used to determine total anthocyanin content of the berry samples. The results showed that the freeze dried Saskatoon berries exhibited the highest retention of anthocyanin and antioxidant activity among the dried samples, followed by microwave-vacuum dried berries, thin layer hot air dried berries and vacuum dried berries. There were significant differences between the berry samples at P<0.05. DPPH radical scavenging and ABTS radical scavenging were correlated linearly with an R2 value of 0.99 at P<0.05 showing their effectiveness for the determination of the antioxidant activity of the Saskatoon berries. However, the DPPH radical scavenging assay was more effective than the ABTS radical scavenging assay. The results also showed that antioxidant activity of the berries was highly correlated with the total anthocyanin content of the fruit. The reduction of anthocyanin in dried berry samples was linearly correlated with the reduction of DPPH radical scavenging with an R2 value of 0.97 at P<0.05 and, also, linearly correlated with the reduction of ABTS radical scavenging with an R2 value of 0.88 at P<0.05.

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