Effect of Light on Anthocyanin Levels in Submerged, Harvested Cranberry Fruit

Zhou, Yu; Singh, Bal Ram

doi:10.1155/s1110724304403027

Cited by 48 publications

(24 citation statements)

References 19 publications

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“…2') dry weight. High anthocyanin contents were found in extracts derived from 'Chomphupan' (133.59 mg/100 g), 'Fapratan' (118.56 mg/100 g), and 'Kumlhai' (101.86 mg/100 g), which was higher than those of red raspberry, with 19.00-43.00 mg/100 g fw (Anttonen and Karjalainen, 2005), and cranberry, with 18.95-35.47 mg/100 g fw (Zhou and Singh, 2004). On the other hand, Kallithraka et al (2005) determined the total anthocyanin content of 'Cabarnet Sauvignon' grape as 70.59 mg/100 g, which is lower than our finding.…”

Section: Resultsmentioning

confidence: 85%

Analysis of Anthocyanin, Flavonoids, and Phenolic Acids in Tropical Bignay Berries

Butkhup

Samappito

2008

International Journal of Fruit Science

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Methanolic extracts from bignay berries (Antidesma bunius) were examined for anthocyanin, flavonoids, and phenolic acids constituents and antioxidant capacity to determine their potential as a source of natural antioxidants that are an important component of healthy foods and beverages. Total phenolic content was evaluated according to the Folin-Ciocalteu procedure. The RP-HPLC-DAD method was used for the simultaneous analysis of flavonoids and phenolic acids in berries. The highest total anthocyanin content was also found in extracts derived from Luchai Butkhup is a Ph.D. candidate at the

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Section: Resultsmentioning

confidence: 85%

Analysis of Anthocyanin, Flavonoids, and Phenolic Acids in Tropical Bignay Berries

Butkhup

Samappito

2008

International Journal of Fruit Science

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“…Anthocyanins are extremely thermolabile compounds which stability can be affected by numerous factors such as the pH of the solution (the lower pH the more stable anthocyanins), oxygen, the presence or ascorbic acid, etc. (Zhou & Singh, ). The higher ascorbic acid content negatively affects on the anthocyanin stability, which may be another reason of the anthocyanin decrease in analyzed chokeberry juices, especially in samples containing greater amounts of green stevia powder.…”

Section: Resultsmentioning

confidence: 99%

The influence of natural sweetener (Stevia rebaudianaBertoni) on bioactive compounds content in chokeberry juice

Žlabur

Dobričević

Galić

et al. 2017

J Food Process Preserv

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The aim was to determine the differences in nutritional quality between chokeberry juices sweetened with sucrose and green stevia powder. The quality of chokeberry juices during refrigerated storage was studied. Chokeberry juices with added green stevia powder had the higher content of analyzed bioactive compounds in comparison with juice samples sweetened with sucrose; vitamin C content increased up to two times, total phenol content up to 6% and antioxidant capacity for 3%. The content of studied bioactive compounds and antioxidant capacity during storage in period of 30 and 60 days was significantly reduced with the exception of steviol glycosides which content was not significantly reduced during the storage period. Practical applications Chokeberry juice is a popular, widespread product of chokeberry fruit characteristic for the dark intense red color, slightly unpleasant, bitter taste and extremely rich bioactive compounds content. Because of high nutritional quality, chokeberry juice is often consumed but with the biggest barrier of characteristic astringent taste which can be diminished by addition of sweetener. Producers often combine a low‐cost sweeteners like sucrose which shows numerous negative effects on human health. A good alternative to the sucrose and artificial sweeteners are natural sweeteners extracted from the plant material like steviol glycosides. Except sweetness, stevia products like green powder shows beneficial effect on the bioactive compounds content in the juices sweetened with it. Juices sweetened with stevia shows increased content of bioactive compounds, so such product may represent quality product from category of functional food.

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“…In many fruits such as apple, peach, pear, grape, bilberry, cranberry, litchi, and strawberry, expression of flavonoid pathway genes as well as anthocyanin accumulation are induced by irradiance (Dussi et al 1995, Kim et al 2003, Kataoka and Beppu 2004, Zhou and Singh 2004, Jia et al 2005, Anttonen et al 2006, Carbone et al 2009, Josuttis et al 2010, Wei et al 2011, Azuma et al 2012, Miyawaki et al 2012, Uleberg et al 2012, Kadomura-Ishikawa et al 2013. However, for non-climacteric fruits such as strawberry, ABA is also one key regulator of anthocyanin biosynthesis .…”

Section: Discussionmentioning

confidence: 99%

RNAi-mediated silencing and overexpression of the FaMYB1 gene and its effect on anthocyanin accumulation in strawberry fruit

Kadomura-Ishikawa¹,

Miyawaki²,

Takahashi³

et al. 2015

Biologia plant.

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Strawberry (Fragaria × ananassa) contains anthocyanins, which are important secondary metabolites and key contributors to the antioxidant capacity and nutritional value of the fruit. Anthocyanin biosynthetic genes have been identified. However, the detailed mechanism responsible for anthocyanin accumulation and regulation of biosynthetic genes during strawberry fruit ripening remain unclear. In the present study, we examined the effect of a Fragaria × ananassa myeloblastosis 1 homolog, FaMYB1, on anthocyanin accumulation in the strawberry fruit receptacle. Expression analysis shows that FaMYB1 transcripts increased in response to irradiance but not to abscisic acid treatments. Down-regulation of FaMYB1 was achieved in planta using Agrobacterium-mediated RNA interference (RNAi). As a result, FaMYB1-RNAi fruits exhibited a significant increase in anthocyanin content. Conversely, overexpression of FaMYB1 resulted in a decrease in anthocyanin content. Overexpression of FaMYB1 also significantly reduced expression of genes encoding anthocyanidin synthase and flavonoid glycosyltransferase, whereas downregulation of FaMYB1 resulted in a significant decrease in the amount of transcripts of leucoanthocyanidin reductase. These data suggest that FaMYB1 might negatively control anthocyanin biosynthesis in the strawberry fruit at the branching-point of anthocyanin/proanthocyanidin biosynthesis.

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Effect of Light on Anthocyanin Levels in Submerged, Harvested Cranberry Fruit

Cited by 48 publications

References 19 publications

Analysis of Anthocyanin, Flavonoids, and Phenolic Acids in Tropical Bignay Berries

Analysis of Anthocyanin, Flavonoids, and Phenolic Acids in Tropical Bignay Berries

The influence of natural sweetener (Stevia rebaudianaBertoni) on bioactive compounds content in chokeberry juice

RNAi-mediated silencing and overexpression of the FaMYB1 gene and its effect on anthocyanin accumulation in strawberry fruit

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