Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part IV: Extraction of Anthocyanins

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

doi:10.1080/10408347.2012.680343

Cited by 68 publications

(63 citation statements)

References 241 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…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

Self Cite

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

Section: Introductionmentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

Self Cite

View full text Add to dashboard Cite

show abstract

“…[15] Methanol is a commonly used organic solvent for the extraction of these compounds, but acetone, ethanol, and acetonitrile can be also used. [2] From these organic solvents, methanol is the most efficient for extraction. 3-monoside anthocyanins in the glycoside bonds are destroyed in strong acidic media and so it must be avoided during extraction.…”

Section: Resultsmentioning

confidence: 99%

“…In recent years, there has been increasing interest in anthocyanin pigments owing to their potential use as natural food colouring and also association with a protective effect against many chronic diseases. [2] As stated in the literature, these compounds can increase flexibility of the collagen fibres in blood vessel walls, making the structure more firm and preventing cholesterol from accumulating and hardening. It is also recommended that it aids to prevent cardiovascular diseases and cancers, sustains normal circulation of the human blood system, and both prevents type II diabetes and regulate blood sugar concentration in diabetic patients.…”

Section: Introductionmentioning

confidence: 99%

“…In this procedure, solvent type, solvent concentration, liquid-to-solid ratio, temperature, and time are significant factors to be optimized. [2,10] In the present study, the contents of anthocyanin compounds in strawberry fruit were examined. For this aim, the effects of solvent type, extraction time, and liquid:solid ratio (v:w) were explored so as to determine the anthocyanin contents in strawberry.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

“…SPE is an extraction technique used as a clean-up procedure and a pre-concentration step with crude plant, biological, environmental, food, and pharmaceutical samples Kerio et al, 2012;Martinez-Huelamo et al, 2009;Navas, 2012;Olmos-Espejel et al, 2012).…”

Section: Analyte Purification Solid Phase Extractionmentioning

confidence: 99%