Colour stability of anthocyanins in aqueous solutions at various pH values

Torskangerpoll, Kjell; Andersen, Øyvind M.

doi:10.1016/j.foodchem.2004.03.002

Cited by 272 publications

(161 citation statements)

References 30 publications

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“…Despite the low applied doses, which induced some effect on the levels of some phenolic compounds, the anthocyanins content weas significantly reduced, in percentages that might be considered expectable for these irradiation levels (Alighourchi, Barzegar & Abbasi, 2008). On the other hand, anthocyanins profile is affected by the food matrix, structural features, and the processing conditions (Torskangerpoll & Andersen, 2005). However, the detected chromatographic differences were not reflected by noticeable changes in the flowers' colour, as deduced from the direct observation of the irradiated samples.…”

Section: Resultsmentioning

confidence: 77%

Irradiation as a novel approach to improve quality of Tropaeolum majus L. flowers: Benefits in phenolic profiles and antioxidant activity

Koike

Barreira

Barros

et al. 2015

Innovative Food Science & Emerging Technologies

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Edible flowers are increasingly used in food preparations, requiring new approaches to improve their conservation and safety. Food irradiation, particularly electron beam and gamma irradiation, is legally recognized to extend shelf life, improve hygienic quality and disinfest foods. Garden nasturtium (Tropaeolum majus L.) flowers are widely used in food preparations, being also known for their antioxidant properties and high content of phenolics. The purpose of this study was to evaluate the dose-response effects of gamma and electron beam irradiation (unirradiated and doses of 0.5, 0.8 and 1 kGy) on its antioxidant activity and phenolic compounds. Kaempferol-O-hexoside-O-hexoside was the most abundant compound, while pelargonidin-3-O-sophoroside was the major anthocyanin. The flowers showed high antioxidant activity, in particular as reducing agents. The interaction among the effects of irradiation dose and irradiation technology was a significant source of variation for all parameters. In general, irradiated samples gave higher antioxidant activity, maybe due to their higher amounts of phenolic compounds. Anthocyanins were the sole compounds negatively affected by irradiation.These differences were reflected in the linear discriminant analysis, which allowed the perfect separation of the applied doses, as also both irradiation technologies. Accordingly, irradiation represents a feasible technology to preserve the quality of edible flowers.

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Section: Resultsmentioning

confidence: 77%

Irradiation as a novel approach to improve quality of Tropaeolum majus L. flowers: Benefits in phenolic profiles and antioxidant activity

Koike

Barreira

Barros

et al. 2015

Innovative Food Science & Emerging Technologies

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“…The flavylium cation and quinonoidal base appear red, while quinonoidal monoanion and dianion can be seen as purple and blue in aqueous solution. At a lower pH solution (pH <3), cyanidin appears to be red, violet at pH 7–8; it is blue in color at a very high pH (pH >11) [21]. Peonidin (3-O-methylated anthocyanin) has cherry red hue at low pH, but its color changes to deep blue at pH 8.…”

Section: Color and Stability Of Anthocyanin Pigmentsmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

2,068

1,327

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Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor

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“…These flavonoids are widely spread in nature comprising the largest group of water-soluble plant pigments, and they have been isolated mainly from flowers and fruits (ALIBERT, 2009;BORDIGNON JUNIOR et al, 2009;FAVARO, 2008;GOUVÊA et al, 2012;LIMA, 2011;STRACK;WRAY, 1994). Color expression of anthocyanins is strongly influenced by its structure, pH, co-pigmentation, temperature, UV radiation, and presence of oxygen providing different colors that range from salmon-pink through red and violet to nearly black (FRANCIS, 1989;GONNET, 1998;MAZZA;BROUILLARD, 1990;TORSKANGERPOLL;ANDERSEN, 2005). This color instability of anthocyanins makes these pigments especially useful to monitor food quality and therefore can be used as an indicator of food spoilage in intelligent packaging systems.…”

Section: Experimental Designmentioning

confidence: 99%