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Bioactive Compounds in agricultural and Food production Waste
Published in Quan V. Vuong, Utilisation of Bioactive Compounds from Agricultural and Food Waste, 2017
Nenad Naumovski, Senaka Ranadheera, Jackson Thomas, Ekavi Georgousopoulou, Duane Mel lor
Anthocyanidins: Anthocyanidins (Fig. 4f) are compounds commonly associated with the presence of different and vibrant colours (mainly blue and red) in numerous fruits, vegetables and flowers. These compounds are often bound to sugar groups and structurally, anthocyanidins are glycosylated polyhydroxy and polymethoxy derivatives of the flavium salts (Wallace 2011, Naumovski, 2015). Despite the relatively large number of anthocyanidins already identified (over 630), only six (cyaniding, delphinidin, malvidin, pelargonidin, peonidin and pertuindin) form over 90 per cent of the anthocyanidins found in food products. The highest levels of anthocyanidins are reported in black grapes (up to 39.23 mg/100 g) and black currants (86.68 mg/100 g) (Neveu et al. 2010, Naumovski, 2015).
Reaction Kinetics in Food Systems
Published in Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov, Handbook of Food Engineering, 2018
Ricardo Villota, James G. Hawkes
Anthocyanins are derivatives of the basic C15 flavylium cation structure with a chromane ring bearing a second aromatic ring B in position 2 (C6-C3-C6) with one or more sugar molecules bonded at different hydroxylated positions (Figure 3.27). This group of water-soluble colored compounds is found in a wide variety of fruits, flowers, and vegetables. Over 240 anthocyanins have been reported, varying in the number of hydroxyl groups, the degree of methylation, the nature and number of sugars esterified, their position of attachment and the nature and number of aliphatic or aromatic acids attached to the sugar molecules. The term “anthocyanidin” refers to the basic C15 structure with various specific R-substitutions, of which there are at least 17 known combinations, but six of them are the most important. These six anthocyanidins are pelargonidin, cyanidin, delphinidin, peonidin, petunidin, and malvidin (Harborne and Grayer, 1988). These anthocyanidins are then esterified to one or more sugar molecules (e.g., glucose, rhamnose, xylose, galactose, arabinose, or fructose) forming the individual anthocyanin pigments, hence the large variety and variation in color depend upon the combination of these substitutions. In addition, some of these anthocyanins have ester bonds between sugars and organic acids, including coumaric, caffeic, ferulic, p-hydroxy benzoic, synaptic, malonic, acetic, succinic, oxalic, and malic acids (Francis, 1989, 1985). The degree of substitution of hydroxyl or methoxy groups influences the color of the anthocyanin. An increase in hydroxyl groups tends to deepen the color to a bluish tone and more methoxy groups increase redness.
Spray Drying for Production of Food Colors from Natural Sources
Published in M. Selvamuthukumaran, Handbook on Spray Drying Applications for Food Industries, 2019
Mehmet Koç, Feyza Elmas, Ulaş Baysan, Hilal Şahin Nadeem, Figen Kaymak Ertekin
Anthocyanin belongs to the group called flavonoids, which is a subgroup of phenolic compounds. Anthocyanins are water-soluble pigments that impart red to a blue color to plants (Obón et al. 2009a). The anthocyanin has a structure which is present essentially in the form of the glycosides of the individual aglycone portion and it is present in the form of mono-, di-, or trisaccharide forms together with the sugar group, which bind mainly to the anthocyanidins. The main difference between anthocyanins is the type and number of linked glycosylated sugars and the number of hydroxyl groups present. Moreover, these differences result from the structure and position of aromatic acids (Castaneda-Ovando et al. 2009). Briefly, anthocyanins are glycosides of anthocyanidins made with sugar and they are the most common natural colorants. Besides coloring properties, anthocyanins have protective effects against cardiovascular and nervous diseases, cancer and diabetes (Silva et al. 2013a). Anthocyanins promote the most important properties of food for aesthetic value and quality judgment and even feature high antioxidant activity with potential positive health effects. Thus, the role of anthocyanins as a food colorant has become more important. Fruits, especially berries, such as blackberries and blueberries, elderberry, and pomegranate (Robert et al. 2010), and vegetables, such as purple corn (Žilić et al. 2016), red cabbage (Sahat et al. 2014), black carrot, radishes (Kırca et al. 2006), and purple sweet potato (Montilla et al. 2011) are the main sources of anthocyanins. Other sources include flowers, such as; saffron petal (Khazaei et al. 2014), Hibiscus sabdariffa, and Melastoma malabathricum (Aishah et al. 2013); cereals; and purple wheat (Pasqualone et al. 2015). Although anthocyanins can be extracted from any of the above sources, the wine industry’s by-product of grape skins are the most common source of anthocyanins, owing to economic reasons. Also, the use of sources that include the concentrated juice of black currants, strawberries, cranberries, elderberries, cherries, and red cabbage was allowed by EU legislation. Anthocyanin content in vegetables and fruits generally increase during maturation, hence the color intensity of food will also increase (Bueno et al. 2012).
Determination of anthocyanins and anthocyanidins in the wild grape (Vitis sylvestris Gmelin) by high-performance liquid chromatography-diode array detection (HPLC-DAD)
Published in Instrumentation Science & Technology, 2021
Nagihan Karaaslan-Ayhan, Mehmet Yaman
To determine the best solvent, water, acetone, acetonitrile, methanol, and ethanol were used. The solvents were added to the samples at a 2:1 liquid:solid ratio (v:w) and extracted for 60 min. Figure 2 shows that the results were dependent upon the solvent. The highest anthocyanin and anthocyanidin contents were found in the methanol extracts that was deemed to be the best solvent. The literature reports that the solvent plays a key role in extraction of anthocyanins.[29] Moreover, methanol is superior to ethanol and water.[30–32] The highest anthocyanin and anthocyanidins contents were determined in methanol extracts, and the lowest anthocyanins were in the water extracts. The delphinidin-3-o-glucoside, cyanidin-3-o-glucoside, pelargonidin-3-o-glucoside, malvidin-3-o-glucoside, delphinidin, cyanidin, pelargonidin and malvidin contents in methanol extracts were 27.77 ± 0.07 mg/100 g, 8.65 ± 0.58 mg/100 g, 22.64 ± 0.27 mg/100 g, 484.08 ± 4.90 mg/100 g, 0.04 ± 0.00 mg/100 g, 0.52 ± 0.03 mg/100 g, 5.54 ± 0.01 mg/100 g, and 1.35 ± 0.03 mg/100 g fresh weight, respectively.
Antioxidant properties of anthocyanin revealed through the hydrogen atom transfer: combined effects of temperature and pH *
Published in Molecular Physics, 2021
Shengnan Shi, Mengdan Lv, Lingxia Jin, Gongwei Qin, Yanhong Gao, Jianwei Ji, Liang Hao
The theoretical study of the antioxidant activity of the compound based on the calculations of quantum chemistry has become research hotspots in recent years [19]. The antioxidative activity of anthocyanidins, which include H atom transfer(HAT), single electron transfer (ET-PT) and sequential proton loss electron transfer (SPLET), have been commonly discussed by DFT/B3LYP method [19,23–27]. Moreover, it was commonly accepted that HAT is always the most favoured mechanisms between the three forms of anthocyanidin and reactive oxygen species (ROS)[23]. Hydroxyl radical is recognised as one of the major ROS, which is very reactive, with a half-life in the scale of nanoseconds. So, the HAT between anthocyanidin and OH radical are only taken into consideration in this context. A recent paper studies HAT mechanisms through different thermodynamic parameters at a DFT level, such as the bond dissociation enthalphy (BDE), ionization energy(IP), bond length value, and so on [19,23–27]. Nevertheless, only a few kinetic parameters are available for its antioxidant capacity. In particular, the effect of temperature and pH on HAT in the reaction of anthocyanidin and OH radical is lack of the further discussion. Thus, the aim of this paper will be to investigate the H atom transfer (HAT) from the view of kinetics with different pH ranging from 1 to 8 under heat-treatment temperatures of 25–160°C.