The anthocyanin's role on the food metabolic pathways, color and drying processes: An experimental and theoretical approach

Peñaloza, Sandra; Delesma, Cornelio; Muñiz, Jesús; López‐Ortiz, Anabel

doi:10.1016/j.fbio.2022.101700

Cited by 13 publications

(2 citation statements)

References 180 publications

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“…From the analysis of the TLC chromatogram results, we can say that the extracts contain mostly pelargonidin, petunidin, cyanidin, and ; 639; 625; 621; 611; 609; 579; 493; 479; 465; 463; 449; 331; 317; 303; 301; 287; 286; 258; 230; 202 0.48 493; 493; 479; 465; 463; 463; 449; 331; 331; 301; 286; 274; 298; 270 0.37 597; 595; 449; 581; 493; 462; 448; 303; 287; 286; 274; 271; 254 Source: Author delphinidin derivatives. However, the color can be influenced (tending towards an intense color) by the acylation of the aromatic ring, the presence of several anthocyanin compounds but also the presence of other non-anthocyanin pigments (Monica et al, 2014;Kabore et al, 2021;Sandra et al, 2022;Sánchez et al, 2022;Benabdallah et al, 2023;Ambe et al, 2023). Studies have also shown that the intensity and color persistence of anthocyanins varies according to the number and position of sugars on the aglycone (Noba et al, 2022).…”

Section: Compound Identification By Hptlc and Hptlc-msmentioning

confidence: 99%

Major anthocyanin quantification, free radical scavenging properties and structural identification in Cymbopogon giganteus extracts

Remy,

Constantin,

Yougoubo

et al. 2023

Afr. J. Pure Appl. Chem.

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Anthocyanin-based colorants are highly appreciated by the food industry for their lower toxicity. However, in Burkina Faso, very little scientific information is available on potential sources of anthocyanins, despite significant progress in plant studies. This scientific report is the first to focus on anthocyanins of Cymbopogon giganteus from Burkina Faso and aims to valorize them for their use as an alternative to synthetic food colorants. The method using 2,2-diphenyl-1-picryhydrazyl (DPPH) reagent, the differential pH test, and Liquid Chromatography and High Performance Thin Layer Chromatography (LC and HPTLC) coupled to ultraviolet and mass spectrometry were used, respectively to determine free radical scavenging properties, anthocyanin content, and structure of anthocyanin compounds. Anthocyanin content evaluation showed values between 0.109 and 1.974 mg cyanidin equivalent per gram of extract. The free radical scavenging properties ranged from 305 to 446 µg/mL and we were able to identify in the high-content anthocyanin extracts, sixteen (16) anthocyanins compounds.

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Section: Compound Identification By Hptlc and Hptlc-msmentioning

confidence: 99%

Major anthocyanin quantification, free radical scavenging properties and structural identification in Cymbopogon giganteus extracts

Remy,

Constantin,

Yougoubo

et al. 2023

Afr. J. Pure Appl. Chem.

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“…These studies have focused mainly on the extraction, purification, and stability of natural pigments, such as anthocyanins, one of the most studied classes of plant pigments [7,9]. These flavonoid group compounds provide red, purple, violet, and blue colors to many plants, flowers, and fruits depending on the pH and their structural composition [10]. They exhibit a wide range of biological and health-promoting effects, with them being involved in the prevention of coronary heart disease, cancer, and diabetes [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins

Cerino,

Pinela,

Caleja

et al. 2023

Agronomy

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Acerola (Malpighia emarginata DC.) is a tropical fruit with a vibrant red color attributed to anthocyanins, natural pigments, with several applications in the food, nutraceutical, and cosmetic industries. Therefore, the suitability of acerola fruit waste for producing anthocyanin colorants by dynamic maceration was investigated. The extraction process was optimized by combining the factors time (2–90 min), temperature (20–90 °C), and ethanol percentage (0–100%) in a central composite rotatable design (CCRD) coupled with response surface methodology (RSM). The extraction yield determined by a gravimetric method and the levels of cyanidin-O-deoxyhexoside and pelargonidin-O-deoxyhexoside anthocyanins quantified in the 20 run extracts by HPLC-DAD were used as dependent variables. After fitting the experimental data to a quadratic equation, the obtained statistically valid predictive models were used to determine optimal macerating conditions. Under global settings (25 min processing at 41 °C with 12% ethanol), the extraction yielded 57.1% (w/w) and each gram of extract contained 2.54 mg of anthocyanins. Overall, this study highlights the renewable potential of acerola fruit waste for obtaining natural anthocyanin extracts that could represent a sustainable alternative to artificial colorants used in food and other products.

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Effect of Modified Solar Dryers on Colorimetric and Physicochemical Properties of Pumpkin Flower (Cucurbita maxima)

Garcı́a-Valladares

Lucho-Gómez

Montiel-Baltazar

et al. 2022

Plant Foods Hum Nutr

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The anthocyanin's role on the food metabolic pathways, color and drying processes: An experimental and theoretical approach

Cited by 13 publications

References 180 publications

Major anthocyanin quantification, free radical scavenging properties and structural identification in Cymbopogon giganteus extracts

Major anthocyanin quantification, free radical scavenging properties and structural identification in Cymbopogon giganteus extracts

Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins

Effect of Modified Solar Dryers on Colorimetric and Physicochemical Properties of Pumpkin Flower (Cucurbita maxima)

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