Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part II: Chemical Structure, Color, and Intake of Anthocyanins

Bueno, Julia Martín; Sáez-Plaza, Purificación; Ramos-Escudero, Fernando; Jiménez, Ana; Fett, Roseane; Asuero, Agustín G.

doi:10.1080/10408347.2011.632314

Cited by 226 publications

(139 citation statements)

References 254 publications

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“…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%

“…A summary of previous history with references to the pioneers in this field of work has been given [5,14]. Apart from their physiological role in plants, anthocyanins are regarded as important components in human nutrition [5,[14][15][16]. It has been stated that the consumption of the anthocyanins is of the order of 200 mg/day, a high amount if compares with the intake of other dietary flavonoids [5].…”

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%

“…A wide variety of anthocyanins are produced by the higher plants via modification of the six common anthocyanin aglycons (cyanidin, delphinidin, pelargonidin, malvidin, peonidin and petudinin) present in nature. A summary of previous history with references to the pioneers in this field of work has been given [5,14]. Apart from their physiological role in plants, anthocyanins are regarded as important components in human nutrition [5,[14][15][16].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

View full text Add to dashboard Cite

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

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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

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