Fruit Anthocyanin Profile and Berry Color of Muscadine Grape Cultivars and Muscadinia Germplasm

Anthocyanin content and composition and CIE 1976 (L*, a*, b*) color space (CIELAB) color coordinates were examined for the skin of 22 muscadine grape (Vitis rotundifolia Michx.) cultivars and Muscadinia Planch germplasm. Analysis of berry skin extracts by high-performance liquid chromatography (HPLC) determined that anthocyanin content varied from less than 100 μg·g−1 in bronze and pink berries to over 5500 μg·g−1 in highly pigmented black berries. The anthocyanins delphinidin, cyanidin, petunidin, pelargonidin, peonidin, and malvidin were detected in their 3,5-diglucosidic forms. Analysis of berry color with a colorimeter revealed chroma (C*) ranged from 2.4 to 22.8 with the highest values occurring in bronze- and red-colored berries. As anthocyanin concentration increased, lightness (L*) decreased to a low of 20 to 23 in black-colored berries. Pink and red skin colors were primarily a result of lower levels of total anthocyanins, although there was also a shift away from delphinidin and petunidin production toward more cyanidin and peonidin. Malvidin, the most important anthocyanin for muscadine wine and juice color stability, was only abundant in a few clones, all of which had V. munsoniana (Simpson ex Munson) Small or V. popenoei (Fennell) Small in their pedigree. The interspecific hybrid ‘Fennell’s 3-way Hybrid’ had the largest proportion of malvidin, contributing ≈58% of the total anthocyanin content. This clone also had low levels of delphinidin and high total levels of anthocyanin, making it a promising source for the improvement of muscadine grape pigment profiles.

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Anthocyanin Pigment and Total Phenolic Content of Three Vaccinium Species Native to the Pacific Northwest of North America

HortScience ◽

10.21273/hortsci.39.5.959 ◽

2004 ◽

Vol 39 (5) ◽

pp. 959-964 ◽

Cited By ~ 14

Author(s):

Jungmin Lee ◽

Chad E. Finn ◽

Ronald E. Wrolstad

Keyword(s):

Pacific Northwest ◽

Total Phenolic Content ◽

High Performance ◽

Phenolic Content ◽

Total Phenolics ◽

Total Phenolic ◽

Anthocyanin Content ◽

Anthocyanin Pigment ◽

Total Anthocyanin ◽

Total Anthocyanins

The total anthocyanin and total phenolic content of wild (samples from 4 populations) and cultivated (samples from 32 populations) Pacific Northwestern American Vaccinium species (V. membranaceum, V. ovalifolium, and V. deliciosum) were evaluated. The total monomeric anthocyanin content of all huckleberry samples analyzed ranged from 101 to 400 mg/100 g (expressed as cyanidin-3-glucoside), and the total phenolics varied from 367 to 1286 mg/100 g (expressed as gallic acid). Cluster analysis separated the samples into four different groups based on their anthocyanin and total phenolic content. Two groups had greater anthocyanin pigment and total phenolics; one consisted entirely of cultivated V. ovalifolium (LIG10, VAC485, VAC487, LIG33, LIG9, LIG2, and VAC349) and the other consisted of just cultivated V. membranaceum (LIG25). Significant variations in total anthocyanins, total phenolics, and the ratio of the total anthocyanins and total phenolics were observed among the different V. membranaceum, V. ovalifolium, and V. deliciosum populations cultivated in the Willamette Valley, Ore. The profile of the individual anthocyanins of the wild V. membranaceum, wild V. ovalifolium, and V. corymbosum `Rubel' were conducted by high-performance liquid chromatography. The chromatograms of V. membranaceum, V. ovalifolium, and `Rubel' were distinctly different in the amounts of delphinidin, cyanidin, and malvidin glycosides.

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Study of diversity of anthocyanin composition in bilberry (Vaccinium myrtillus L.) fruits

Medicina ◽

10.3390/medicina43120127 ◽

2007 ◽

Vol 43 (12) ◽

pp. 971 ◽

Cited By ~ 22

Author(s):

Deividas Burdulis ◽

Liudas Ivanauskas ◽

Vidmantas Dirsė ◽

Saulius Kazlauskas ◽

Almantas Ražukas

Keyword(s):

High Performance ◽

Qualitative Evaluation ◽

Vaccinium Myrtillus ◽

Quantitative Composition ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Total Anthocyanins ◽

Hydrolysis Of ◽

Vaccinium Myrtillus L

Qualitative and quantitative composition of anthocyanins in bilberry (Vaccinium myrtillus L.) fruits was assayed. The aim of our study was to evaluate total anthocyanin content and their composition in bilberries collected from various regions and at different time. For the quantification of total anthocyanins in frozen fruits, the spectrophotometrical assay was performed. The highest amount of anthocyanins in bilberry fruits, collected in Lithuania, was found in samples from Šilutė (0.399%), the lowest one – from Valkininkai region (0.264%), but higher amounts of anthocyanins were found in the samples collected in Russia (Archangelsk region) and Sweden (Stockholm region). High-performance liquid chromatography was applied for qualitative evaluation of individual anthocyanins in the different material. Quantification of anthocyanidin content was performed after acidic hydrolysis of anthocyanin glycosides. Chromatographic analysis has shown that there are no differences in qualitative composition of anthocyanidins. In all samples, cyanidin was found in the highest quantities (mean amount 0.053 µg/mL). Delphinidin and petunidin was found in quantities 2.5 fold lower than cyanidin, and malvidin and peonidin were found in the smallest quantities. Only in the blueberries collected in Sweden, malvidin was found in the highest amount. It was 1.5 fold higher than amounts of petunidin and delphinidin.

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Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population

Foods ◽

10.3390/foods10051101 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1101

Author(s):

Jiovan Campbell ◽

Ali Sarkhosh ◽

Fariborz Habibi ◽

Pranavkumar Gajjar ◽

Ahmed Ismail ◽

...

Keyword(s):

Principal Component ◽

Titratable Acidity ◽

Positive Influence ◽

Biochemical Properties ◽

Soluble Solids ◽

Matrix Analysis ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Color Characteristics ◽

Muscadine Grape

Biochemical juice attributes and color-related traits of muscadine grape genotypes have been investigated. For this study, 90 muscadine genotypes, including 21 standard cultivars, 60 breeding lines, and 9 Vitis x Muscadinia hybrids (VM), were evaluated. The biochemical properties of total soluble solids (TSS), titratable acidity, and TSS/Acid (T/A) ratio showed modest diversity among genotypes with a range of 10.3 °Brix, 2.1 mg tartaric acid/L, and 4.6, respectively. Nonetheless, the pH trait exhibited a tight range of 0.74 among the population with a minimum and maximum pH of 3.11 ± 0.12 and 3.85 ± 0.12. Color-related traits showed more deviation between individuals. Total anthocyanin content (TAC), luminosity index (L*), hue angle (h°), and chroma index (C*) displayed a range of 398 µg/g DW, 33.2, 352.1, and 24, respectively. The hierarchical clustering map classified the population into two large groups of colored and non-colored grapes based on L* and h°, suggesting the predominance of these two characters among the population. The colored berries genotypes clade was further divided into several sub-clades depending on C*, TAC, and TSS levels. The principal component analysis (PCA) separated the four-color characteristics into two groups with a negative correlation between them, L* and C* versus TAC and h°. Further, PCA suggested the positive influence of acidity in enhancing the different nutraceutical components. Despite the nature of anthocyanins as a member of phenolic compounds, a lack of significant correlation between TAC and nutraceutical-related traits was detected. The dissimilatory matrix analysis highlighted the muscadine individuals C11-2-2, E16-9-1, O21-13-1, and Noble as particular genotypes among the population due to enhanced color characteristics.

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Characterizing and Quantifying Anthocyanins in Red Pears and the Effect of Light Quality on Fruit Color

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.120.5.785 ◽

1995 ◽

Vol 120 (5) ◽

pp. 785-789 ◽

Cited By ~ 56

Author(s):

Maria Claudia Dussi ◽

David Sugar ◽

Ronald E. Wrolstad

Keyword(s):

High Performance ◽

Light Quality ◽

Color Space ◽

Aluminum Foil ◽

Fruit Color ◽

Skin Extract ◽

Anthocyanin Content ◽

Fruit Peel ◽

A Minor ◽

Effect Of Light

The anthocyanin in `Sensation Red Bartlett' pear skin was characterized and quantified, and the effect of light quality on fruit color development was evaluated. Anthocyanin concentration was related to fruit chromaticity values. Pigments were analyzed using high-performance liquid chromatography (HPLC) and thin-layer chromatography (TLC). One of two spots detected in the TLC chromatogram did not change color with molybdate sprays, indicating the possible presence of peonidin. HPLC analysis confirmed the presence of a major and a minor pigment, which co-eluted with cyanidin 3-galactoside and peonidin 3-galactoside. Monomeric anthocyanins in the pear skin extract were 6.83 mg/100 g of fruit peel. To study light quality, gelatin filters allowing passage of different wavelengths of-light were attached over the exposed side of `Sensation Red Bartlett' pears 1 month before harvest. Chromaticity was recorded before the filters were attached and after their removal at harvest using the Commission Internationale del'Eclairage (L*, a*, and b*) color space coordinates. Following color measurements, anthocyanin was extracted from individual skin disks. Skin beneath all filters yielded less hue than the control. Wavelengths that transmit above 600 nm had the largest effect on chroma, a*, and b* values. Fruit wrapped in aluminum foil to obscure all light had the highest luminosity. Wavelengths from 400 to 500 nm gave darker, less chromatic, and redder pear fruit. All treatments yielded higher anthocyanin content than the control. There was a tendency toward increased anthocyanin content with longer wavelengths. The simple linear regression of the log anthocyanin content on L* value and (a*/b*) provided an R2 = 0.41.

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The effects of pretreatment and ripening stage on nutrient content and antioxidant properties of Lepisanthes fruticosa whole fruit powder

Food Research ◽

10.26656/fr.2017.4(s6).010 ◽

2020 ◽

Vol 4 (S6) ◽

pp. 70-78

Author(s):

Tun Norbrillinda M. ◽

Norra I. ◽

Hasri H. ◽

M.M.A. Helmi

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Nutrient Content ◽

Fat Content ◽

Anthocyanin Content ◽

Ripening Stage ◽

Total Anthocyanin ◽

Functional Ingredient ◽

Total Anthocyanins ◽

Fruit Powder

The study on the effect of pretreatment (blanch and steam) and ripening stage (ripe and unripe) on nutrient content and antioxidant potential of Lepisanthes fruticosa whole fruit powder was carried out with the purpose to develop a potential functional ingredient. The results showed that blanching and steaming have significantly affected (p<0.05) the fat content, vitamin C, total anthocyanins content and antioxidant activity of L. fruticosa whole fruit powder regardless ripening stage. Both pretreatments could increase the vitamin C content, but blanching treatment alone was observed has lowered the fat content and enhanced the antioxidant activity (EC50). Moreover, the ripe L. fruticosa whole fruit powder that has undergone blanching treatment showed higher retention of total anthocyanins content. However, higher retention of total anthocyanin content was observed in the steamed sample of the unripe stage. Upon ripening, protein and ash content were decreased, contrarily with carbohydrate and vitamin C content. Vitamin C content in the ripe sample showed an increment of more than 80% than that of the unripe sample. Meanwhile, antioxidant activity in the unripe sample showed higher activity than that of the ripe sample, although both stages showed EC50 values ≤ 1 mg/mL. These results might be important for establishing a functional ingredient made with L. fruticosa whole fruit.

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Characterization of Tomatoes Expressing Anthocyanin in the Fruit

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.133.2.262 ◽

2008 ◽

Vol 133 (2) ◽

pp. 262-269 ◽

Cited By ~ 54

Author(s):

Peter J. Mes ◽

Peter Boches ◽

James R. Myers ◽

Robert Durst

Keyword(s):

Tomato Fruit ◽

Carotenoid Content ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Small Fruit ◽

Total Anthocyanins ◽

Yellow Flesh ◽

Related Wild Species ◽

Fruit Pericarp ◽

Anthocyanin Production

Cultivated tomatoes (Solanum lycopersicum L.) produce anthocyanins in vegetative tissues and certain flavonols can be found in the fruit. Some related wild species do produce anthocyanins in the fruit, and this trait has been transferred into cultivated tomato. Fruit with the genes Abg, Aft, and atv exhibit varying degrees of anthocyanin production in the epidermis, but not in the fruit pericarp. Fruit with these alleles in various combinations were analyzed to characterize the anthocyanidin profile, moieties, and total anthocyanin content. In general, combining atv with either Aft or Abg substantially increased anthocyanin production in the fruit. Over 23 different anthocyanins were detected, petunidin-3-(p-coumaryl)-rutinoside-5-glucoside being predominant. The highest level of anthocyanin expression was observed in small fruit with the genotype Abg- atvatv and AftAft atvatv, well in excess of 100 mg/100 g fresh weight of epidermis and subepidermis depending on the size of the fruit. Nonanthocyanin flavonoids were also upregulated in proportion to the anthocyanin concentration. The anthocyanin genes were also combined with genes affecting carotenoid composition and content. Reduced carotenoid content conditioned by the alleles B (Beta) and r (yellow flesh) was associated with lower total anthocyanins, an unexpected observation because the carotenoid and anthocyanin pathways are thought to be independent. The level of anthocyanin did not affect carotenoid profiles or amounts.

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Comparison of Antiproliferative and Antioxidant Properties among Nineteen Apple Cultivars

HortScience ◽

10.21273/hortsci.40.5.1204 ◽

2005 ◽

Vol 40 (5) ◽

pp. 1204-1207 ◽

Cited By ~ 7

Author(s):

Yuko Yoshizawa ◽

Kenji Sakurai ◽

Satoru Kawaii ◽

Masayoshi Asari ◽

Junichi Soejima ◽

...

Keyword(s):

Antiproliferative Activity ◽

High Performance ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Careful Examination ◽

Anthocyanin Content ◽

Scavenging Activity ◽

Total Anthocyanins ◽

Apple Cultivars

Aqueous ethanol extracts prepared from 19 apple (Malus ×domestica Borkh.) cultivars were studied to explore their antiproliferative activity. Half of them showed strong inhibition on proliferation of human leukemic HL-60 cells, while the others were weak. Total polyphenols, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and total anthocyanins were measured and the results indicated that the antiproliferative activity was more strongly correlated to the polyphenols and radical scavenging activity than to the anthocyanin content. Several polyphenols in `Jonathan' were identified and quantified by high-performance liquid chromatography (HPLC) analysis. Among those compounds found during HPLC, catechin and epicatechin seemed partially responsible for HL-60 antiproliferation. A careful examination on parentage of the apple cultivars tested revealed that `Jonathan' and its progeny showed high antiproliferation toward HL-60. This is the first observation about the relationship between antiproliferative activity and parentage of apples, and the information would be useful to create new apple cultivars that posses more anticancer potential.

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Phenolic contents, antioxidant activity and colour density of Slovak Pinot Noir wines

Acta agriculturae Slovenica ◽

10.14720/aas.2021.117.3.2043 ◽

2021 ◽

Vol 117 (3) ◽

pp. 1

Author(s):

Natália ČERYOVÁ ◽

Daniel BAJČAN ◽

Judita LIDIKOVÁ ◽

Marek ŠNIRC ◽

Pavol TREBICHALSKÝ ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Pinot Noir ◽

Anthocyanin Content ◽

Total Polyphenol ◽

Total Anthocyanin ◽

Phenolic Contents ◽

Wine Colour ◽

Total Anthocyanins

<p class="042abstractstekst"><span lang="EN-US">Recent studies show that wine contains more than thousand different compounds that could come from grapes, or could be formed in the process of winemaking and maturing. The most abundant compounds in wines are polyphenols, which affect sensory properties such as colour, taste and aroma, but also has antioxidant properties. The aim of this study was to determine total polyphenol and total anthocyanin contents, and to evaluate antioxidant effects and wine colour density of red wines ‘Pinot Noir’ produced in Slovakia. Thirteen analysed, bottled, quality dry ‘Pinot Noir’ wines with origin in various Slovak wine regions were purchased in retail network, to provide that analysed samples of wine would have the same properties as wines that are consumed by common consumers. The content of total polyphenols in analysed ‘Pinot Noir’ wines ranged from 1458 to 3324 mg GAE l<sup>-1</sup>, while contents of total anthocyanins ranged from 43.6 to 279.6 mg l<sup>-1</sup>. Antioxidant activities ranged from 80.2 % to 85.3 % inhibition of DPPH and wine colour density ranged from 0.679 to 1.495. The highest total polyphenol content, total anthocyanin content, and wine colour density was determined in wines from the south Slovakia winegrowing region, while the highest antioxidant activity in wines from Nitra winegrowing region. Results did not show significant differences among studied parameters in wines from different winegrowing regions. Results showed that Slovakian ‘Pinot Noir’ wines have characteristics comparable with ‘Pinot Noir’ wines from other countries.</span></p><div id="OKAYFREEDOM_INJECTED" style="display: none;"> </div><script type="text/javascript" src="chrome-extension://hfnbbbkabnehoejfhcbbhdicagcoobji/web/libs/ciuvo-addon-sdk.min.js"></script>

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Bark Anthocyanin Levels Differ with Location in Cultivars of Red Maple

HortScience ◽

10.21273/hortsci.34.1.137 ◽

1999 ◽

Vol 34 (1) ◽

pp. 137-139 ◽

Cited By ~ 1

Author(s):

Jeff L. Sibley ◽

John M. Ruter ◽

D. Joseph Eakes

Keyword(s):

Environmental Conditions ◽

Acer Rubrum ◽

Pigment Production ◽

Anthocyanin Content ◽

Red Maple ◽

Rooted Cuttings ◽

Total Anthocyanin ◽

First Report ◽

Bark Tissue ◽

Total Anthocyanins

The objective of this study was to determine differences in the bulk anthocyanin content of bark tissue of container-grown red maple (Acer rubrum L. and Acer ×freemanii E. Murray) at two Georgia locations with different environmental conditions. Rooted cuttings and tissue-cultured plantlets of eight cultivars were grown in either Blairsville or Tifton, Ga. [U.S. Dept. of Agriculture (USDA) Hardiness Zones 6b and 8a; American Horticultural Society (AHS) Heat Zones 5 and 8, respectively], from June 1995 until Dec. 1996. Bark tissue from twigs of trees grown in Blairsville was visually redder and contained more total anthocyanin than did that of trees grown in Tifton. Levels of total anthocyanins were higher (P = 0.0007) at Blairsville (0.087 mg·g-1, N = 48) than at Tifton (0.068 mg·g-1, N = 47). At both locations the levels were highest in `Landsburg' (`Firedance'™), followed by `Franksred' (`Red Sunset'™) and `October Glory'. This is the first report to quantify anthocyanin differences in bark tissue of container-grown trees. Cooler nights in Blairsville might have contributed to increased coloration by reducing respiratory losses, thus leaving more carbohydrates available for pigment production.

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Detection of Copper (II) and Iron (III) in Aqueous Solutions Using the Spectroscopic Characteristics of Bugnay (Antidesma bunius) Anthocyanins

Annals of Tropical Research ◽

10.32945/atr3618.2014 ◽

2014 ◽

pp. 102-118

Author(s):

Jonathan Barcelo ◽

Jan Narlo Abril Abril ◽

Khristine Mereille Castillo ◽

Alloisa Diaz ◽

Jonathan Paul Ladera ◽

...

Keyword(s):

High Performance ◽

Solid Phase ◽

Copper Ions ◽

Reversed Phase ◽

Differential Method ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Acidic Solutions ◽

Total Anthocyanin Content ◽

Spectroscopic Characteristics

The spectrophotometric characteristics of bugnay (Antidesma bunius) anthocyanins in acidified solutions of copper (Cu2+) and iron (Fe3+) were investigated after one hour of reaction to determine the changes in their absorbance characteristics. Anthocyanins from bugnay were isolated using solid phase extraction followed by evaporation at 40°C. The total anthocyanin content of the extract was determined to be 103.87 ± 2.91 mg/L cyanidin-3O-glucoside equivalents using pH differential method. Maximum absorbance readings at pH 1.0 and 4.5 were determined to be at 520 nm and 350 nm, respectively. Cyanidin-3-glucoside was identified as one of the components of the three pigments in the extract using reversed phase high performance liquid chromatography. At pH 1.0, copper caused greater hypochromic shift of bugnai anthocyanins compared to iron (p<0.01) while iron caused greater hypochromic shift at pH 4.5. Copper also caused hypsochromic shift of anthocyanins from 520nm to 350nm at pH 1.0 but not at pH 4.5. Correlation analysis showed a significant moderate positive correlation between mean % hypochromic shift and concentration of copper ions at pH 1.0 (R2 = 0.603, ρ<0.01) and 4.5 (R2 = 0.533, ρ<0.01), and iron at pH 4.5 (R2 = 0.638, ρ<0.01). The spectroscopic characteristics of bugnay anthocyanins at 350 nm and 520 nm can be used as parameters to detect copper and iron in acidic solutions.

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