The effect of 3-O-β-glucosylation on structural transformations of anthocyanidins

Borkowski, Tomasz; Szymusiak, Henryk; Gliszczyńska‐Świgło, Anna; Tyrakowska, B.

doi:10.1016/j.foodres.2005.02.020

Cited by 48 publications

(27 citation statements)

References 24 publications

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“…With respect the use of broccoli leaves as byproducts rich in phenolics, any variety would be suitable. Borkowski and others (2005) showed that the content of phenolics was positively related to the solar radiation and growth. In accordance to this, it was observed that plants of the EP variety had a significantly higher content of phenolics, a higher photosynthetic rate and greater biomass.…”

Section: Discussionmentioning

confidence: 99%

Natural Antioxidants in Purple Sprouting Broccoli under Mediterranean Climate

Rodríguez‐Hernández

Moreno

Carvajal

et al. 2012

Journal of Food Science

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Section: Discussionmentioning

confidence: 99%

Natural Antioxidants in Purple Sprouting Broccoli under Mediterranean Climate

Rodríguez‐Hernández

Moreno

Carvajal

et al. 2012

Journal of Food Science

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“…The 3-glucoside and 5-glucoside anthocyanins also show bluer hues in alkaline solutions as well as lower the color stability significantly. One of the explanations of the color loss that follows glucosidic substitution is attributed to an enhanced electrophilicity of the flavylium cation as a result of the electron-withdrawing effect induced by introduction of the sugar moiety [53].…”

Section: Chemistrymentioning

confidence: 99%

Recent Advances in Anthocyanin Analysis and Characterization

Welch¹,

Wu²,

Simon³

2008

CAC

238

151

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Anthocyanins are a class of polyphenols responsible for the orange, red, purple and blue colors of many fruits, vegetables, grains, flowers and other plants. Consumption of anthocyanins has been linked as protective agents against many chronic diseases and possesses strong antioxidant properties leading to a variety of health benefits. In this review, we examine the advances in the chemical profiling of natural anthocyanins in plant and biological matrices using various chromatographic separations (HPLC and CE) coupled with different detection systems (UV, MS and NMR). An overview of anthocyanin chemistry, prevalence in plants, biosynthesis and metabolism, bioactivities and health properties, sample preparation and phytochemical investigations are discussed while the major focus examines the comparative advantages and disadvantages of each analytical technique.

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“…[6][7][8] These properties are mostly due to their antioxidative action as free radical scavengers, but mechanisms like metal chelation and protein binding also play an important role. [9] Anthocyanins are part of the human diet by consumption of fruits and vegetables both fresh and processed form. There are many methods that are used for the analysis and characterization of anthocyanins.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antioxidant Activities of Some Small Fruits Containing Anthocyanins Using Electrochemical and Chemical Methods

Căta¹,

Ștefănuț²,

Pop³

et al. 2016

Croat. Chem. Acta

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Abstract:The objective of this work was to estimate the antioxidant capacity of some fruits extracts containing anthocyanins (strawberry, raspberry, elderberry, mulberry, blackberry, bilberry, black and red currant) using an electrochemical technique and three classical chemical methods based on reaction between antioxidants and a chromogen compound. evaluation of antioxidant activities of extracts was performed by using FRAP (ferric reducing/antioxidant capacity), ABTS (2,2'-azinobis[3-ethylbenzothiazoline-6-sulphonate]) and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays. Antioxidant activities of the extracts were correlated with their content of monomeric anthocyanins and total phenolics. Good correlations were obtained especially between antioxidant activities and total phenolics content. Cyclic voltammetry was used for the evaluation of overall reducing capacity of the extracts using a glassy carbon electrode. Reducing capacity of selected fruits extracts was assessed based on the half-peak potential (E1/2) of the first oxidation peak. The oxidation potentials characterized by E1/2 value were not correlated with the antioxidant activities evaluated by the classical methods.

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The effect of 3-O-β-glucosylation on structural transformations of anthocyanidins

Cited by 48 publications

References 24 publications

Natural Antioxidants in Purple Sprouting Broccoli under Mediterranean Climate

Natural Antioxidants in Purple Sprouting Broccoli under Mediterranean Climate

Recent Advances in Anthocyanin Analysis and Characterization

Evaluation of Antioxidant Activities of Some Small Fruits Containing Anthocyanins Using Electrochemical and Chemical Methods

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