Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part I: General Considerations Concerning Polyphenols and Flavonoids

Bueno, Julia Martín; Ramos-Escudero, Fernando; Sáez-Plaza, Purificación; Muñoz, Ana María; Navas, M.J.; Asuero, Agustín G.

doi:10.1080/10408347.2011.632312

Cited by 82 publications

(47 citation statements)

References 299 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[1] Flavonoids are a type of polyphenolic compounds that can divided into different classes or subgroups such as; Flavones, Isoflavones, Flavonols, Flavanones and Anthocyanins, depending on basic structure of the central aglycone. The composition of different plant extracts is often complex, as the aglycone most often are conjugated with different substituents such as sugars and organic acids [2] , and to characterize the sample reliable methods for separation and analysis are required.…”

Section: Introductionmentioning

confidence: 99%

Strategies for differentiation of isobaric flavonoids using liquid chromatography coupled to electrospray ionization mass spectrometry

Fridén

Sjöberg

2014

J. Mass Spectrom.

View full text Add to dashboard Cite

Flavonoids are a class of secondary plant metabolites existing in great variety. Due to this variety identification can be difficult, especially as overlapping compounds in both chromatographic separations and mass spectrometric detection are common. Methods for distinguishing isobaric flavonoids using MS 2 Additional supporting information may be found in the online version of this article at the publisher's web site.3

show abstract

Section: Introductionmentioning

confidence: 99%

Strategies for differentiation of isobaric flavonoids using liquid chromatography coupled to electrospray ionization mass spectrometry

Fridén

Sjöberg

2014

J. Mass Spectrom.

View full text Add to dashboard Cite

show abstract

“…Apart from energetics, oxidation supports immunological integrity. While the bulk of epidemiological evidence supports the nutritional/health value of fruits and vegetables [4,11,12,19,22,33,39,40,50], the doses of individual components they contain, such as specific antioxidants that may contribute to improved health and reduced risk of certain diseases, remain uncertain.…”

Section: Flavonoids -From Biosynthesis To Human Health 206mentioning

confidence: 99%

“…These include more than 600 different anthocyanins that are widely distributed among at least 27 families, 73 genera and innumerable species. It has been shown that, of the flavonoids studied, around 5000 have antioxidant activity [4,5,14].…”

Section: Introductionmentioning

confidence: 99%

“…Phenolic compounds have attracted the attention of researchers for decades [4][5][6][7]. This was initially due to their physiological importance to plants, mainly relating to pigmentation and flavour [8,9] and, more recently, because of their free radical scavenging capacity, which, among other biological effects, increases antioxidant activity and prevents cellular oxidation [10,11].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

View full text Add to dashboard Cite

Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field.

show abstract

“…[1] Similar to flavonoids, anthocyanins consist of aromatic rings having polar substituent groups (hydroxyl, carboxyl, and methoxyl) and glucosil residues, all of which causes the molecule to be polar. [12][13][14] Aglycones are extracted with alcohols or alcohol-water mixtures since flavonoid glycosides are more polar. Anthocyanins are extracted with cold acidified solvents such as polar organic solvents, water under mild conditions.…”

Section: Resultsmentioning

confidence: 99%

Anthocyanin profile of strawberry fruit as affected by extraction conditions

Karaaslan

Yaman

2017

International Journal of Food Properties

View full text Add to dashboard Cite

The purpose of the study was to investigate the effect of extraction conditions to determine anthocyanin compounds in strawberry fruit. Anthocyanin profile of this fruit were determined via high-performance liquid chromatography-electrospray ionization-mass spectrometry. Flow rate of mobile phase, fragmentor potential, injection volume, and column temperature were applied to be optimum values as 0.5 mL min −1

show abstract

Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part I: General Considerations Concerning Polyphenols and Flavonoids

Cited by 82 publications

References 299 publications

Strategies for differentiation of isobaric flavonoids using liquid chromatography coupled to electrospray ionization mass spectrometry

Strategies for differentiation of isobaric flavonoids using liquid chromatography coupled to electrospray ionization mass spectrometry

Antioxidant Capacity of Anthocyanin Pigments

Anthocyanin profile of strawberry fruit as affected by extraction conditions

Contact Info

Product

Resources

About