The food industry should have methods that allow identifying bioactive compounds quickly, efficiently and at low cost. The objective of this research was to obtain mathematical models for predicting the amount of total phenolics, anthocyanins and antioxidant capacity of blackberry, blueberry and jaboticaba skin, based on colorimetric parameters (L*, a*, b*, C* and h*). All analyses were done in the phenolic extracts obtained from these fruits. The mathematical models were obtained through multiple linear regression using the stepwise method. The significant correlation between the colorimetric parameters and chemical analyses resulted in models with a high predictive ability (high r 2), such as in the determination of the contents of anthocyanins (r 2 = 0.99), total phenolics (r 2 = 0.86) and for the antioxidant capacity (r 2 = 0.99). Thus, the prediction of levels of these bioactives compound, using colorimetric parameters, is very promising for cost and time savings.
This work aimed to evaluate the stability of sorghum 3‐deoxyanthocyanins (DXA) in model beverages (pH 3.5) elaborated with crude sorghum phenolic extract, containing ascorbic acid and sulphite, under fluorescent light exposure and subjected to heat treatment. There was no significant difference in the DXA degradation during storage under light exposure (24.16%) and absence of light (20.72%). DXA degradation did not differ in the presence of ascorbic acid during storage under light exposure (23.99–25.38%) and absence of light (19.87–21.74%). The addition of sulphite caused an initial bleaching reaction, but as a reversible reaction, the anthocyanin content was higher on the last day of storage compared to the first day. There were no significant differences in total anthocyanin content of all treatments subjected to the heat treatment (80 °C for 5 and 25 min). Thus, crude DXA are very stable under light, additives and heat, and may be useful as natural food colourants.
Objetivo: Realizar revisão sistemática, demonstrando prevenção de doenças proporcionada pelo consumo das antocianinas. Metodologia: Foi realizada uma busca sistemática nas plataformas eletrônicas de dados Lilacs, PubMed e ScienceDirect de artigos que apresentassem benefícios do consumo de antocianinas em relação a algumas doenças. Os artigos incluídos nesta revisão são originais in vivo e in vitro. O termo utilizado foi “antocianina” em português e inglês, restringindo a pesquisa nos últimos 10 anos. Foram excluídos artigos de revisão, como também estudos que utilizaram alimentos que contenham antocianinas ou extratos, já que podem estar envolvidos outros compostos. Resultado: após as etapas de exclusão, foram selecionados 11 artigos, sendo 8 in vitro e 3 estudos realizados in vivo com animais, sendo estes camundongos. Foram apresentados os benefícios das antocianinas em doenças como: aterosclerose, doença isquêmica, disfunção endotelial; doença neurodegenerativa como a doença de Alzheimer, a neurotoxicidade, a doença de Huntington; doenças ligadas à diabetes como a diabetes mellitus, a cardiomiopatia diabética, além de doenças cancerígenas; ademais doenças pulmonares. Conclusão: Os estudos mostram que a intervenção com antocianinas é efetiva na prevenção e no tratamento das doenças apresentadas, visto que tais apresentam benefícios ao serem adicionadas na dieta, podendo citar mecanismos de proteção, redução, modulação celular e ativação de vias.
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