In the recent years many studies on anthocyanins have revealed their strong antioxidant activity and their possible use as chemotherapeutics. The finding that sour cherries (Prunus cerasus L) (also called tart cherries) contain high levels of anthocyanins that possess strong antioxidant and anti-inflammatory properties has attracted much attention to this species. Here we report the preliminary results of the induction of anthocyanin biosynthesis in sour cherry callus cell cultures. The evaluation and characterization of the in vitro produced pigments are compared to those of the anthocyanins found in vivo in fruits of several sour cherry cultivars. Interestingly, the anthocyanin profiles found in whole fruit extracts were similar in all tested genotypes but were different with respect to the callus extract. The evaluation of antioxidant activity, performed by ORAC and TEAC assays, revealed a relatively high antioxidant capacity for the fruit extracts (from 1145 to 2592 <mml:math alttext="$\mu $" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>&#956;</mml:mi></mml:math>mol TE/100 g FW) and a lower one for the callus extract (688 <mml:math alttext="$\mu $" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>&#956;</mml:mi></mml:math>mol TE/100 g FW).

Federica  Blando

Carmela  Gerardi

Isabella  Nicoletti

Sour Cherry (Prunus cerasus L) Anthocyanins as Ingredients for Functional Foods

Total anthocyanins in different cultivars of mulberry were measured and a process for the industrial preparation of mulberry anthocyanins as a natural food colorant was studied. In 31 cultivars of mulberry, the total anthocyanins, calculated as cyanidin 3-glucoside, ranged from <mml:math alttext="$147.68$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:mn>147.68</mml:mn></mml:mrow></mml:math> to <mml:math alttext="$2725.46$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:mn>2725.46</mml:mn></mml:mrow></mml:math> mg/L juice. Extracting and purifying with macroporous resins was found to be an efficient potential method for the industrial production of mulberry anthocyanins as a food colorant. Of six resins tested, X-5 demonstrated the best adsorbent capability for mulberry anthocyanins (91 mg/mL resin). The adsorption capacity of resins increased with the surface area and the pore radius. Residual mulberry fruit juice after extraction of pigment retained most of its nutrients, except for anthocyanins, and may provide a substrate for further processing.

Xueming  Liu

Gengsheng  Xiao

Weidong  Chen

Yujuan  Xu

Jijun  Wu

Quantification and Purification of Mulberry Anthocyanins with Macroporous Resins

The effect of two extraction methods of pomegranate juice on its quality and stability was evaluated. The first method consisted of separation of the seeds from fruits and centrifugation. The second method consisted of squeezing fruit halves with an electric lemon squeezer. During a period of 72 hours of cold storage at <mml:math alttext="$4^\circ$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:msup><mml:mn>4</mml:mn><mml:mo>&#8728;</mml:mo></mml:msup></mml:mrow></mml:math>C, the juices were evaluated for the presence of sugars, organic acids, and anthocyanins. Delphinidin 3-glucoside was identified to be the major anthocyanin present at the level of 45&#8211;69 mg/L. Among the organic acids, oxalic and tartaric acids dominated. The major sugars detected in pomegranate juice were glucose and sucrose. No significant differences in the content of sugars, organic acids, or anthocyanins in juices obtained through application of the two different extraction methods were detected, with the exception of the drastic decrease of cyanidin <mml:math alttext="$3,5$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:mn>3</mml:mn><mml:mo>,</mml:mo><mml:mn>5</mml:mn></mml:mrow></mml:math>-diglucoside level in juice obtained by seed centrifugation. The pH did not show differences between treatments. Titrable acidity and the level of sugars expressed as <mml:math alttext="${}^{\circ}$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:msup><mml:mi></mml:mi><mml:mo>&#8728;</mml:mo></mml:msup></mml:mrow></mml:math>Brix decreased after 32 and 15 hours after extraction, respectively, when juice was obtained by centrifuging the seeds.

Gra&#231;a  Miguel

Susana  Dandlen

Dulce  Antunes

Alcinda  Neves

Denise  Martins

The Effect of Two Methods of Pomegranate (Punica granatum L) Juice Extraction on Quality During Storage at <svg style="vertical-align:-0.0pt" height="12.9375" version="1.1" viewBox="0 0 13.325 12.9375" width="13.325" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg"><g transform="matrix(.017,-0,0,-.017,.062,12.875)"><path id="x34" d="M456 178h-96v-72q0 -51 12.5 -62.5t72.5 -16.5v-27h-256v27q65 5 78 17t13 62v72h-260v28q182 271 300 426h40v-407h96v-47zM280 225v295h-2q-107 -148 -196 -295h198z" /></g><g transform="matrix(.012,-0,0,-.012,8.225,4.712)"><path id="x2218" d="M326 255q0 -56 -41 -96t-99 -40t-99 40t-41 96t41 96t99 40t99 -40t41 -96zM274 255q0 38 -25.5 65t-62.5 27t-62.5 -27t-25.5 -65t25.5 -65t62.5 -27t62.5 27t25.5 65z" /></g></svg> C

The use of anthocyanins has been investigated for the preparation of food and beverage natural colorants as they seem to have nontoxic effects. In this context, vinylpyranoanthocyanins were recently found to naturally occur in ageing red wine. This new family of anthocyanin-derived pigments may be obtained directly through the reaction between anthocyanin derivatives and other compounds. Some of these newly formed pigments have been found to exhibit a bluish color at acidic pH. The formation of bluish pigment was obtained through reaction between anthocyanin-pyruvic-acid adducts and flavanols in the presence of acetaldehyde. The formation of similar bluish pigments was attempted using other different precursors. The chromatic features of this kind of pigments bring promising expectations concerning the use of these naturally occurring blue pigments in the food industry.

Nuno Mateus

Joana Oliveira

Mafalda Haettich-Motta

Victor de Freitas

New Family of Bluish Pyranoanthocyanins

Four anthocyanins were isolated from a highly pigmented callus induced from the storage root of purple-fleshed sweet potato (Ipomoea batatas L) cultivar Ayamurasaki. The anthocyanins were respectively identified as cyanidin 3-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(2-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(6-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(<mml:math alttext="$E$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>E</mml:mi></mml:math>)-caffeoyl-<mml:math alttext="$\beta$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>&#946;</mml:mi></mml:math>-D-glucopyranosyl)-<mml:math alttext="$\beta$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>&#946;</mml:mi></mml:math>-D-glucopyranoside)-5-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-<mml:math alttext="$\beta$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>&#946;</mml:mi></mml:math>-D-glucopyranoside, cyanidin 3-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(2-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(6-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(<mml:math alttext="$E$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>E</mml:mi></mml:math>)-<mml:math alttext="$p$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>p</mml:mi></mml:math>-coumaroyl-<mml:math alttext="$\beta$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>&#946;</mml:mi></mml:math>-D-glucopyranosyl)-6-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(<mml:math alttext="$E$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>E</mml:mi></mml:math>)-caffeoyl-<mml:math alttext="$\beta$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>&#946;</mml:mi></mml:math>-D-glucopyranoside)-5-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-<mml:math alttext="$\beta$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>&#946;</mml:mi></mml:math>-D-glucopyranoside, cyanidin 3-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(2-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(6-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(<mml:math alttext="$E$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>E</mml:mi></mml:math>)-<mml:math alttext="$p$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>p</mml:mi></mml:math>-coumaroyl-<mml:math alttext="$\beta$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>&#946;</mml:mi></mml:math>-D-glucopyranosyl)-6-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(<mml:math alttext="$E$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>E</mml:mi></mml:math>)-<mml:math alttext="$p$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>p</mml:mi></mml:math>-coumaroyl-<mml:math alttext="$\beta$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>&#946;</mml:mi></mml:math>-D-glucopyranoside)-5-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-<mml:math alttext="$\beta$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>&#946;</mml:mi></mml:math>-D-glucopyranoside, and peonidin 3-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(2-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(6-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(<mml:math alttext="$E$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>E</mml:mi></mml:math>)-<mml:math alttext="$p$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>p</mml:mi></mml:math>-coumaroyl-<mml:math alttext="$\beta$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>&#946;</mml:mi></mml:math>-D-glucopyranosyl)-6-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-(<mml:math alttext="$E$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>E</mml:mi></mml:math>)-<mml:math alttext="$p$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>p</mml:mi></mml:math>-coumaroyl-<mml:math alttext="$\beta$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>&#946;</mml:mi></mml:math>-D-glucopyranoside)-5-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-<mml:math alttext="$\beta$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>&#946;</mml:mi></mml:math>-D-glucopyranoside by chemical and spectroscopic analyses. These anthocyanins were examined with respect to the stability in neutral aqueous solution as well as the radical scavenging activity against the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. These acylated anthocyanins exhibited both higher stability and higher DPPH radical scavenging activity than corresponding nonacylated cyanidin and peonidin 3-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-sophoroside-5-<mml:math alttext="$O$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mi>O</mml:mi></mml:math>-glucosides.

N.  Terahara

I.  Konczak

H.  Ono

M.  Yoshimoto

O.  Yamakawa

Characterization of Acylated Anthocyanins in Callus Induced From Storage Root of Purple-Fleshed Sweet Potato, Ipomoea batatas L

Grape seed extract (GSE) has in vitro antioxidant activity but whether or not it works in vivo is not clear. In a fully randomised, crossover trial with 4-week treatment periods on 36 men and women with above-average vascular risk, we aimed to demonstrate that 2 g/day of GSE (1 g of polyphenols) alone, or with 1 g/day of added quercetin in yoghurt, favourably alters vascular function, endothelial function, and degree of oxidative damage in comparison to a control yoghurt. GSE alone improved flow-mediated dilatation determined ultrasonically by an absolute <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:mn>1.1</mml:mn></mml:mrow></mml:math>% compared with control. There was no effect of the combination of GSE with quercetin. No other blood or urine measure was altered. Thus sufficient polyphenols from GSE appear to be absorbed to influence endothelial nitric oxide production, and GSE has the potential to favourably influence vascular function.

Peter M. Clifton

Effect of Grape Seed Extract and Quercetin on Cardiovascular and Endothelial Parameters in High-Risk Subjects

In a comparative study, 9 healthy volunteers ingested a single oral dose of 400 mL red grape juice or red wine with dose-adjusted anthocyanin content (<mml:math alttext="$283.5$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:mn>283.5</mml:mn></mml:mrow></mml:math> mg or <mml:math alttext="$279.6$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:mn>279.6</mml:mn></mml:mrow></mml:math> mg, resp.) in crossover. The content of anthocyanin glucosides was detected in plasma and urinary excretion. Additionally, the plasmatic antioxidant activity was assessed after intake. Based on the plasma content, biokinetic criteria of the single anthocyanins were calculated, such as AUC, <mml:math alttext="$\mathrm{c}_{\mathrm{max}}$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:msub><mml:mtext>c</mml:mtext><mml:mrow><mml:mtext>max</mml:mtext></mml:mrow></mml:msub></mml:mrow></mml:math>, <mml:math alttext="$\mathrm{t}_{\mathrm{max}}$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:msub><mml:mtext>t</mml:mtext><mml:mrow><mml:mtext>max</mml:mtext></mml:mrow></mml:msub></mml:mrow></mml:math>, and the elimination rate <mml:math alttext="$\mathrm{t}_{1/2}$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:msub><mml:mtext>t</mml:mtext><mml:mrow><mml:mrow><mml:mtext>1</mml:mtext><mml:mo>/</mml:mo><mml:mn>2</mml:mn></mml:mrow></mml:mrow></mml:msub></mml:mrow></mml:math>. The urinary excretion of total anthocyanins differed significantly and amounted to <mml:math alttext="$0.18$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:mn>0.18</mml:mn></mml:mrow></mml:math>% (red wine) and <mml:math alttext="$0.23$" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:mn>0.23</mml:mn></mml:mrow></mml:math>% (red grape juice) of the administered dose. Additionally, the plasmatic antioxidant activity increased to higher levels after juice ingestion compared to wine. The intestinal absorption of the anthocyanins of red grape juice seemed to be improved compared to red wine, suggesting a possible synergistic effect of the glucose content of the juice. The improved absorption resulted in an enhanced plasmatic bioactivity.

Roland  Bitsch

Michael  Netzel

Thomas  Frank

Gabriele  Strass

Irmgard  Bitsch

Bioavailability and Biokinetics of Anthocyanins From Red Grape Juice and Red Wine

Izabela  Konczak

Wei  Zhang

Anthocyanins&#8212;More Than Nature&#39;s Colours

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Anthocyanins—More Than Nature's Colour