scholarly journals Compound Identification of Selected Rose Species and Cultivars: an Insight to Petal and Leaf Phenolic Profiles

2014 ◽  
Vol 139 (2) ◽  
pp. 157-166 ◽  
Author(s):  
Vlasta Cunja ◽  
Maja Mikulic-Petkovsek ◽  
Franci Stampar ◽  
Valentina Schmitzer
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Anthocyanin Content ◽  
Compound Identification ◽  
Multivariate Statistical ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Phenolic Constituents ◽  
Phenolic Profiles ◽  
Low Levels

Using high-performance liquid chromatography/mass spectrometry, leaf and petal phenolic profiles of four rose (Rosa) species (R. canina, R. glauca, R. rubiginosa, R. sempervirens) traditionally used for medicinal purposes and three modern rose cultivars (Rosarium Uetersen, Ulrich Brunner Fils, Schwanensee) were determined. An abundance of phenolic constituents was identified: seven different anthocyanins and 31 flavonols in petals; 30 flavonols, 14 phenolic acids, and their derivatives; 15 flavanols; and 20 hydrolysable tannins in leaves. Additionally, petal color was measured with a colorimeter and regression analysis indicated a strong correlation between color parameter a* and total anthocyanin content. The content and composition of phenolic compounds varied significantly among species and cultivars and plant organs investigated. Distinct differences in the distribution of leaf phenolic compounds were observed, especially between Rosa species and modern rose cultivars. In general, leaves of analyzed species were richer in content of most phenolic groups and individual components compared with cultivars. Multivariate statistical analysis clustered the investigated species and cultivars into three distinct groups. Among species, leaves of R. canina stood out with their high and varied phenolic content. Conversely, leaves of the susceptible cultivar Schwanensee appeared most dissimilar as a result of their low levels of phenolic constituents.

scholarly journals Antioxidant Activity, Sugar Content and Phenolic Profiling of Blueberries Cultivars: A Comprehensive Comparison

2018 ◽  
Vol 46 (2) ◽  
pp. 639-652 ◽  
Author(s):  
Onur Tolga OKAN ◽  
İlhan DENİZ ◽  
Nurettin YAYLI ◽  
İhsan Güngör ŞAT ◽  
Mehmet ÖZ ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Sugar Content ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
The World ◽  
Comprehensive Comparison

Commercial blueberry production has been a viable industry throughout the world for 95 years; because of blueberry is a good source of antioxidant. Blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. The aim of this study was to compare the phenolic quantities, antioxidant activities, anthocyanin, sugar and phenolic compounds of blueberries produced in Turkey with those of similar blueberry varieties produced around the world. As a result of the conducted analysis, the total phenolic content (TPC) amount found in the berries was 77.26-215.12 mg GAE/100 g, the total flavonoid content (TFC) was 30.44-91.69 mg QE/100 g and the total anthocyanin content (TAC) was 43.03-295.06 mg c3-GE/100 g. Examining the antioxidant activities of the berries, DPPH between 1.10-5.65 mg/ml, FRAP between 454.93-36832.96 µmol troloks/100 g, β-Carotene between 40.66-86.48%. It was determined that the natural berries contained much more phenolic compounds and higher antioxidant activity than that of the cultivars The result of HPLC analysis, chlorogenic acid is determined to be the dominant compound in all berries. Furthermore, fructose and glucose are found in all fruits in different quantities while sucrose is found in certain varieties of berries as well. At the end of the performed study the data indicate that wild and cultivars of blueberries are rich sources of antioxidants for local as well international industries importing this fruit for food processing and enormous products.

scholarly journals A COMPARATIVE STUDY ON EFFECTS OF REFLECTIVE MULCH AS AN ALTERNATIVE TO SOME OTHER PREHARVEST APPLICATIONS TO IMPROVE PHENOLIC COMPOUNDS PROFILE AND ANTHOCYANIN ACCUMULATION OF CV. SYRAH WINE GRAPE (V. vinifera L.)

2020 ◽  
Vol 19 (4) ◽  
pp. 87-93
Author(s):  
Demir Kok ◽  
Erdinç Bal
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Wine Grape ◽  
Leaf Removal ◽  
Total Anthocyanin ◽  
Basal Leaf ◽  
Grape Quality ◽  
Reflected Light ◽  
Total Anthocyanin Content

In today’s modern viticulture, reflective mulches and summer pruning practices are remarkable tools thatmay facilitate grape growers to increase yield and improve the grape quality. This study aimed to assess howreflective mulch application (RM) affects components of phenolic compounds and anthocyanin of cv. Syrahthe compared to other preharvest applications such as basal leaf removal application (BLR), foliar prolineapplication (PRO) and their various combinations, including applications of basal leaf removal + proline(BLR+PRO), basal leaf removal + reflective mulch (BLR+RM), proline + reflective mulch (PRO+RM) andbasal leaf removal + proline + reflective mulch (BLR+PRO+RM). The study findings demonstrated that reflectivemulch application (RM) may considerably enhance light distribution in the canopy of grapevine byincreasing reflected light from the ground. In the current study, it was observed that combined applicationshad significant roles on improving yield and quality characteristics. In terms of total phenolic compoundscontent, the highest values were obtained from applications of BLR+RM and PRO+RM. Moreover, all applicationshad a rise to crucial increases in total anthocyanin content of cv. Syrah wine grape when the comparedwith C application.

scholarly journals Influence of Ripening Stage and Cultivar on Physicochemical Properties and Antioxidant Compositions of Aronia Grown in South Korea

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 598 ◽  
Author(s):  
Haejo Yang ◽  
Young-Jun Kim ◽  
Youngjae Shin
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Immature Stage ◽  
Mature Stage ◽  
Anthocyanin Content ◽  
Ripening Stage ◽  
Total Anthocyanin ◽  
Aronia Melanocarpa ◽  
Total Anthocyanin Content

The present study investigated the fruits of aronia (Aronia melanocarpa) across different stages of maturity and analyzed their physicochemical properties, antioxidant compositions, and activities. The selected aronia cultivars (‘Viking’, ‘McKenzie’, and ‘Kingstar K1’ were categorized based on maturity into the immature stage (red tip), intermediary stage (red), and mature stage (dark purple). The key sugar components of aronia fruits were fructose, glucose, and sorbitol, while the main organic acid was found to be malic acid. The antioxidant content and activity of all three aronia cultivars showed significantly higher values for the red tip stage than the red or dark purple stages. However, the total anthocyanin content of aronia was the highest at the dark purple stage in three cultivars. The main polyphenols in aronia fruits were found to be catechol and chlorogenic acid, with a decreasing tendency as maturation progressed. As a result, the red tip stage of aronia fruits contains comparatively more abundant flavonoids, phenolic compounds and polyphenols than the dark purple stage, with higher antioxidant activity.

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

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.

scholarly journals Correlations Between Phenolic Composition and Perceived Astringency of Wines

2020 ◽  
Vol 10 (22) ◽  
pp. 8020
Author(s):  
Kyeong-Ok Choi ◽  
Dong Hoon Lee ◽  
Seo Jun Park ◽  
Dongjun Im ◽  
Youn Young Hur
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Tannin Content ◽  
Total Anthocyanin ◽  
Breeding Lines ◽  
Total Anthocyanin Content ◽  
Positive Correlations ◽  
Grape Breeding

The astringent sensation of wines is attributable to the composition and concentration of phenolic compounds. However, in many cases, experimental results have shown a gap in relation to sensory astringency. The aim of the present study was to evaluate the relationships between the experimental evidence of astringent attributes and perceived astringency. To this end, the concentrations of phenolic compounds, namely, the total phenolic content (TPC), the polymeric tannin content (PTC), the proanthocyanidin content (PAC) and the total anthocyanin content (TAC), in wines made from a variety of grape breeding lines were estimated and their relationships to perceived astringency were evaluated. The TPC and the PTC showed strong positive correlations with perceived astringency. In contrast, the PAC showed a moderate correlation with perceived astringency, which was lower than that shown by the PTC despite their similar phenolic compositions. Unlike the other attributes, the TAC showed a weak correlation with perceived astringency. We concluded that the TPC and the PTC showed good correlations with perceived astringency and could be used as an index for predicting the astringency of wines.

Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content

2020 ◽  
Vol 85 (2) ◽  
pp. 324-331
Author(s):  
Julio Nogales‐Bueno ◽  
Berta Baca‐Bocanegra ◽  
Francisco José Heredia ◽  
José Miguel Hernández‐Hierro
Keyword(s):  
Phenolic Compounds ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Low Level ◽  
Total Anthocyanin Content ◽  
Grape Skins

scholarly journals FRUIT CLUSTER THINNING, SHADIHG, AND DEFOLIATION ON FRUIT COLOR DEVELOPMENT OF RELIANCE GRAPES

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 600a-600 ◽  
Author(s):  
Yu Gao ◽  
G. A. Cahoon
Keyword(s):  
High Performance ◽  
Fruit Color ◽  
Soluble Carbohydrates ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Color Development ◽  
Shade Cloth ◽  
Anthocyanin Profile ◽  
Total Anthocyanin Content ◽  
Cluster Thinning

Significant differences in fruit color were created with fruit cluster thinning (20, 40, and 60 clusters/vine), cluster shading (full sun as control, 55% shading, and 95% shading using shading cage constructed of shade cloth), and defoliation (3, 6, 9, 12, and 15 leaves/cluster). Fruit cluster shading and defoliation treatments decreased red fruit color (characterized by Hunte Color a). Fruit cluster thinning increased red fruit color. Anthocyanin profile of Reliance grape was characterized as cyaninidin-3-glucoside and delphinidin-3-glucoside using Paper Chromatography and Thin Layer Chromatography. Analyses of total anthocyanin content (pH shift method), individual anthocyanin and soluble carbohydrates content (High Performance Liquid Chromatography), are being conducted to determine effects of carbohydrate allocation to fruit and sun light on fruit color of Reliance grapes.

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

Medicina ◽  
2007 ◽  
Vol 43 (12) ◽  
pp. 971 ◽  
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.

scholarly journals Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines

2019 ◽  
Vol 20 (6) ◽  
pp. 1447 ◽  
Author(s):  
Noelia Briz-Cid ◽  
Raquel Rial-Otero ◽  
Miguel Cámara ◽  
José Oliva ◽  
Jesus Simal-Gandara
Keyword(s):  
Antioxidant Activity ◽  
Initial Time ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Multivariate Statistical ◽  
Total Anthocyanin ◽  
Volatile Acidity ◽  
Fungicide Residues ◽  
Total Anthocyanin Content ◽  
Hue Angle

The effect of fungicides on fermentation is of paramount importance to control the quality and safety of wines. In this work, the quality (enological parameters, color, phenolic content, antioxidant activity, and fungicide residues) of wines from Monastrell grapes fortified with iprovalicarb, mepanipyrim, and tetraconazole fungicides was evaluated. Along the winemaking process, initial residues of mepanipyrim and tetraconazole were removed in more than 90% while the dissipation of iprovalicarb was around 73%. Significant statistical differences were found in the presence of iprovalicarb and mepanipyrim residues, especially at the highest concentration assayed. For both fungicides, increases in the volatile acidity (between 4 and 8.6 times), the lactic acid content (between 8.6 and 20.5 times), the percentage of polymeric anthocyanins (between 1.3 and 1.7 times), and also a slight increase of the total phenolic index and the total anthocyanin content determined by spectrophotometry were observed. On the contrary, the total monomeric anthocyanins content decreased about 16.3% and 28.6% in the presence of iprovalicarb and mepanipyrim, respectively. These results could be related to a higher development of acetic acid or lactic bacteria in the presence of these fungicides. The color of the final wines was also different in comparison with the control, with a higher yellow component, color intensity, tonality, and hue angle because of pH changes in the medium. Tetraconazole fermentations had a more similar trend to the control wine, probably due to the lower concentration of this fungicide in the grape must at the initial time. No effects on the antioxidant activity was observed for any of the target fungicides. A multivariate statistical analysis was done to view the interrelationships between different variables (color and anthocyanins profile). The obtained model allowed the wines to be separated according to the fungicide treatment applied.

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

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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