Anthocyanin and phenolic characterization, chemical composition and antioxidant activity of chagalapoli (Ardisia compressa K.) fruit: A tropical source of natural pigments

Joaquín-Cruz, Elvia; Dueñas, Montserrat; García‐Cruz, Leticia; Salinas-Moreno, Y.; Santos‐Buelga, Celestino; García‐Salinas, Carolina

doi:10.1016/j.foodres.2015.01.033

Cited by 39 publications

(44 citation statements)

References 31 publications

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“…Results obtained in the proximal composition are shown in Table 1. The water content of the fruit was 80.5%, which is similar to values reported by Joaquin-Cruz, et al, [4] who reported 86.8% in Ardisia compressa from Veracruz. The Chagalapoli fruit used in this research had a pH level of 4.2±0.1.…”

Section: Physicochemical Characteristics Of Ardissia Compressasupporting

confidence: 88%

“…The Chagalapoli fruit used in this research had a pH level of 4.2±0.1. This result is higher than values reported by Jacome-Hernandez [2] (2.91) and Joaquin-Cruz, et al, [4] (2.73). Likewise, total soluble solids were different from the reported by Jacome-Hernandez [2] (10.5), while our results were 17.7±0.05.…”

Section: Physicochemical Characteristics Of Ardissia Compressacontrasting

confidence: 67%

“…In Mexico it is distributed in the states of Chihuahua, Chiapas, San Luis Potosí, Tlaxcala, Hidalgo, Aguascalientes, Puebla, Tamaulipas and Veracruz [3]. Chagalapoli fruit has a similar composition to common berries with a high total polyphenol content; that is the reason for the high interest on this fruit from a health point of view [4]. The fruit is used to make food products such as juices, jams, and liqueurs, considered to possess antioxidant and antimicrobial properties.…”

Section: Introductionmentioning

confidence: 99%

“…They identified the presence of gallic acid, catechin, epicatechin gallate, ardisin and kaempferol. Heredia-Vasquez [3] determined the total polyphenol content of chagalapoli fruit and obtained 1.74 mgEAG/mL in Ardisia compressa kunth; Joaquín-Cruz, et al, [4] obtained 1.051±0.43 mgEAG/g and identified the polyphenols of flavonols, flavan-3-ols (catechin and proantocyanidin dimers) and hydroxycinnamoyl derivatives. Jácome-Hernandez [2] obtained 1,638.12±74.98 mgEAG/kg in dry weight (DW).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (<em>Ardisia compressa</em>) Beverage Fermented Using Saccharomyces Cerevisiae

Garcia¹,

Márquez-Meléndez²,

Salas³

et al. 2019

Preprint

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Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27 °C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples according to chromatograms were 1.27 mg(EPI)/mL in filtered juice, 1.59 mg(EPI)/mL in filtered fermented beverage, 1.91 mg(EPI)/mL in partially filtered juice and 3.19 mg(EPI)/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage.

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Section: Physicochemical Characteristics Of Ardissia Compressasupporting

confidence: 88%

Section: Physicochemical Characteristics Of Ardissia Compressacontrasting

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (<em>Ardisia compressa</em>) Beverage Fermented Using Saccharomyces Cerevisiae

Garcia¹,

Márquez-Meléndez²,

Salas³

et al. 2019

Preprint

View full text Add to dashboard Cite

show abstract

“…To the best of our knowledge, phenolic compounds generally improve the sensory properties and oral mouthfeel perceptions of red wine through several reactions, such as the incorporation of anthocyanins into the tannin structure, which could decrease the perceived astringency and increase colour stability (Joaquín-Cruz et al, 2015). These compounds are divided into monomeric, oligomeric and polymeric phenols, depending on the degree of polymerisation (DP) (Sun et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Influence of Acetaldehyde Induction on Monomeric and Polymeric Polyphenols in Wine using the Polyphenol/Protein-binding Model

Wang

Zhu

et al. 2018

SAJEV

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Polyphenols make a substantial contribution to the sensory properties of wine, and their evolution is affected by the acetaldehyde present during fermentation and ageing. In this work, five typical monomeric phenolic standards and three different polymeric flavanol fractions separated from wine were tested for polyphenol/protein binding by means of circular dichroism measurement and fluorescence spectrum assay in the presence or absence of acetaldehyde, and the formation of new oligomeric compounds linked by ethyl bridges was observed through HPLC-MS analyses. The results show that the protein-binding ability of these monomers was in the order of gallic acid > caffeic acid > quercetin > (+)-catechin > (-)-epicatechin, while acetaldehyde exerted a stronger effect on (+)-catechin and (-)-epicatechin monomers. Moreover, different wine fractions had different responses when reacted with proteins with the participation of acetaldehyde, while the polymeric proanthocyanidins produced the largest value (84.67%) of the salivary protein precipitation index and the strongest fluorescence-quenching effect.

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Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet‐induced obese mice

Yin

Zhang

et al. 2016

Molecular Nutrition Food Res

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Scope: This study aimed to determine whether cherry anthocyanin (CA) and mulberry anthocyanin (MA) can alleviate oxidative stress and inflammation associated with developing obesity in mice fed with high-fat diet (HFD). Methods and results: CA and MA were added in the daily food of mice throughout the experiment. Sixty mice were randomly divided into two groups: a low-fat diet (LFD, n = 12) group and HFD (n = 48) group. Mice in the HFD group were supplied with a HFD for 8 wks to induce obesity. The HFD-fed mice were then divided into four subgroups for another 8-wk experiment. The subgroups included the control group, HFD plus Orlistat group, and HFD plus CA or MA group, with each group consisting of 12 mice. Consumption of CA and MA at 200 mg/kg food reduced bodyweight gain by 29.6 and 32.7%, respectively, in HFDfed C57BL/6 mice. CA and MA supplementation could effectively improve the lipid profiles, decrease serum glucose and leptin levels, reduce MDA production, increase SOD and GP X activities, and down-regulate the expression of the TNF␣, IL-6, iNOS, and NF-кB genes. Conclusion: Therefore, MA and CA can potentially alter bodyweight by alleviating oxidative stress and inflammation in diet-induced obesity.

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Anthocyanin and phenolic characterization, chemical composition and antioxidant activity of chagalapoli (Ardisia compressa K.) fruit: A tropical source of natural pigments

Cited by 39 publications

References 31 publications

Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (<em>Ardisia compressa</em>) Beverage Fermented Using Saccharomyces Cerevisiae

Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (<em>Ardisia compressa</em>) Beverage Fermented Using Saccharomyces Cerevisiae

Influence of Acetaldehyde Induction on Monomeric and Polymeric Polyphenols in Wine using the Polyphenol/Protein-binding Model

Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet‐induced obese mice

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