Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part III: An Introduction to Sample Preparation and Extraction

Navas, M.J.; Jiménez-Moreno, Ana María; Bueno, Julia Martín; Sáez-Plaza, Purificación; Asuero, Agustín G.

doi:10.1080/10408347.2012.680341

Cited by 14 publications

(8 citation statements)

References 290 publications

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“…Two buffer solutions were prepared for the application of the pH Differential Method, using potassium chloride (KCl, J.T. Baker, Deventer, The Netherlands), hydrochloric acid (HCl 37%, Carlo Erba Reagents, Milan, Italy), acetic acid (CH 3 COOH, Panreac), and sodium acetate (CH 3 …”

Section: Reagents and Solutionsmentioning

confidence: 99%

A Sensitive LC-MS Method for Anthocyanins and Comparison of Byproducts and Equivalent Wine Content

et al. 2016

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Abstract:Anthocyanins are a group of phenolic compounds with great importance, not only because they play a crucial role in a wine's quality, but also due to the fact that they can have beneficial effects on human health. In this work, a method was developed for the detection and identification of these compounds in solid wastes of the wine-making industry (red grape skins and pomace), using liquid-liquid extraction (LLE) prior to the liquid chromatography-mass spectrometry technique (LC-MS). The complete process was investigated and optimized, starting from the extraction conditions (extraction solution selection, dried matter-to-solvent volume ratio, water bath extraction duration, and necessary consecutive extraction rounds) and continuing to the mobile phase selection. The extraction solution chosen was a methanol/phosphoric acid solution (95/5, v/v), while three rounds of consecutive extraction were necessary in order to extract the maximum amount of anthocyanins from the byproducts. During the LC-MS analysis, acetonitrile was selected as the organic solvent since, compared with methanol, not only did it exhibit increased elution strength, but it also produced significantly narrower peaks. To enable accurate identification of the analytes and optimization of the developed method, kuromanin chloride and myrtillin chloride were used as standards. Furthermore, the wine variety (Syrah) from which the specific byproducts were produced was analyzed for its anthocyanin content, leading to interesting conclusions about which anthocyanins are transferred from grapes to wine during the vinification procedure, and to what extent. The results of this study showed that the total concentration of anthocyanins estimated in wine byproducts exceeded almost 12 times the equivalent concentration in Syrah wine, while the four categories of detected anthocyanins, simple glucosides, acetyl glucosides, cinnamoyl glucosides, and pyroanthocyanins, were present in different ratios among the two samples, ranging from 18.20 to 1, to 5.83 to 1. These results not only confirmed the potential value of these byproducts, but also indicated the complexity of the anthocyanins' transfer mechanism between a wine and its byproducts.

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Section: Reagents and Solutionsmentioning

confidence: 99%

A Sensitive LC-MS Method for Anthocyanins and Comparison of Byproducts and Equivalent Wine Content

et al. 2016

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“…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%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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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.

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“…Most phenolic compounds are made up of only C, H and O, differing in some cases even by only one atom and in many others by constitutional or stereochemical isomers. The identification of species proves thus be difficult because of subtle structural changes, being necessary for this purpose to apply [38] complementary techniques. Anthocyanins may be forming part of complexes, may be present in matrices of a complex nature and may appear in distinct equilibrium forms [30,32,34], depending of the pH of the medium.…”

Section: Sample Preparation and Extraction Of Anthocyaninsmentioning

confidence: 99%

“…Extraction represents an important phase [34,38,39,79,169] in the isolation, identification and utilization of anthocyanins. Anthocyanins are usually recovered by mean of a solvent extraction procedure.…”

Section: Sample Preparationmentioning

confidence: 99%

“…This chapter intends to reflect the interdisciplinary nature of the research that is currently carried out in anthocyanin pigments through an update of the state-of-art of a series of previously published reviews on this field in the year 2012 [28,29,38,39]. First, general considerations concerning polyphenols with emphasis on their role as secondary metabolites are made.…”

Section: Introductionmentioning

confidence: 99%

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Anthocyanin Pigments: Importance, Sample Preparation and Extraction

Martín¹,

Navas²,

Jiménez-Moreno³

et al. 2017

Phenolic Compounds - Natural Sources, Importance and Applications

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Anthocyanins are naturally occuring pigments belonging to the group of flavonoids, a subclass of the polyphenol family. They are common components of the human diet, as they are present in many foods, fruits and vegetables, especially in berries and red wine. There were more studies conducted on effect of processing and storage on changes and stability of colors of anthocyanins in foods such as fruits and also for their use as natural colorants. Besides, the interest on anthocyanins is still growing also owing to their strong antioxidant activity against many chronic diseases, numerous studies about their medicinal, therapeutical and nutritional value were also conducted. There are pieces of evidence regarding the positive association of their intake with healthy biological effects. They act as antioxidants both in the foodstuffs in which they are found and in the organism that take in foods rich in anthocyanins. Many efforts have been carried out to develop new analytical techniques for identification and quantification of anthocyanins in plant materials, as well as their effects in vivo and in vitro. With this in mind, an overview to general considerations concerning (i) polyphenol and flavonoid history; (ii) chemical structure, color and intake of anthocyanins and (iii) sample preparation and extraction methods are presented in this chapter.

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Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part III: An Introduction to Sample Preparation and Extraction

Cited by 14 publications

References 290 publications

A Sensitive LC-MS Method for Anthocyanins and Comparison of Byproducts and Equivalent Wine Content

A Sensitive LC-MS Method for Anthocyanins and Comparison of Byproducts and Equivalent Wine Content

Antioxidant Capacity of Anthocyanin Pigments

Anthocyanin Pigments: Importance, Sample Preparation and Extraction

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