Stability of the anthocyanins from Acalipha hispida and copigmentation effect

The stability and stabilization of the anthocyanins to light and air in the crude and partially purified extracts of the leaves of Acalipha hispidawere studied at pH 3.0. Addition of non anthocyanic flavonoid fractions from A. hispidato the partially purified extracts did not significantly improve the time of half life of the extracts, whereas addition of tannic acid resulted in an increase of t½ of 60-67%

Stability Of Anthocyanic Pigments From Panicum Melinis

The two major pigments from the inflorescences of Panicum melinis were identified as cyanidin-3-caffeoylarabinosylglucoside and a non-acylated cyanidin-3-glycoside. The stabilities in both light and dark of the partially pure pigments as well as the pure ones were studied at pH 2·0. The stability of the crude extract of P. melinis was studied under the same conditions. Light strongly affected color stability of all fractions which showed good stability in the dark. The decreasing order of instability to light was: partially purified anthocyanins, crude extract, pure anthocyanins. © 1992.4413739Chen, Hrazdina, Structural aspects of anthocyanin-flavonoid complex formation and its role in plant colour (1981) Phytochemistry, 20, pp. 297-301Francis, Analysis of anthocyanins (1982) Anthocyanins as Food Colors, , P. Markakis, Academic Press, New YorkFrancis, Food colorants: anthocyanins (1989) Critical Reviews in Food and Nutrition, 28 (4), pp. 273-314Fuleki, Francis, Quantitative methods for anthocyanins 2 Determination of total anthocyanins and degradation index for cranberry juice (1968) Journal of Food Science, 33 (1), pp. 78-83Harborne, (1967) Comparative Biochemistry of the Flavonoids, , Academic Press, New YorkMazza, Brouillard, Recent development in the stability of anthocyanins in food products (1987) Food Chemistry, 25, pp. 207-225Osawa, Copigmentation of anthocyanins (1982) Anthocyanins as Food Colors, , P. Markakis, Academic Press, New YorkScheffeldt, Hrazdina, Copigmentation of anthocyanins under physiological conditions (1978) Journal of Food Science, 43 (2), pp. 517-520Timberlake, Bridle, Anthocyanins: Color augmentation with catechin and acetaldehyde (1977) J. Sci. Food Agric., 28 (5), pp. 539-544Wrolstad, Struthers, Polyvinylpyrrolidone column chromatography of strawberry, rhubarb and raspberry anthocyanins (1971) J. Chromatography, 55 (2), pp. 405-40

Effects Of Light, Air, Anti-oxidants And Pro-oxidants On Annatto Extracts (bixa Orellana)

Chloroform solutions of annatto extracts containing from 0·250 to 0·260 mg ml-1 of bixin were used as model systems to determine the effects on their stability of light (1380 or 430 lux), air, nitrogen, benzoyl peroxide and ascorbyl palmitate at 24 ± 1°C. Experiments were run for 12 days and the loss of bixin measured at 470 nm. Light was the most destructive agent, followed by benzoyl peroxide. Air was much less effective in promoting loss of colour. Ascorbyl palmitate effectively retarded the destructive effect of light. The apparent first order reaction rate constants and t1 2 are presented. © 1988.294283289Barber, Hardisson, Jackman, Weedon, Studies in NMR Part IV Stereo chemistry of bixins (1961) Journal of the Chemical Society (Resumed), pp. 1625-1630Bourgeois, Propietés antioxygènes des tocopherols et du palmitate d'ascorbyle dans les matières grasses (1981) Rev. Franc. Corpes Gras., 28, pp. 353-356FAO/WHO, Specifications for identity and purity of some food additives (1976) FAO Nutrition Meetings Reporting Series, 54 B, pp. 4-10Karrer, Solmssen, Stufenweiser Abbau des labilen und stabilen Bixins (1937) Zur Stereochemie der Carotinoide, 20, pp. 1396-1407. , Helv. Chim. ActaKarrer, Helfenstein, Widmer, Van Italie, Über Bixin (1929) Helvetica Chimica Acta, 12, pp. 741-785Kuhn, L'Orsa, Über konjugierte Doppelbindungen XXV Thermischer Abbau der Carotinfarbstoffe (1932) Berichte der deutschen chemischen Gesellschaft (A and B Series), 65, pp. 1873-1880MacKeown, Paper chromatography of bixin and related compounds (1961) J. Ass. Offic. Agric. Chem., 44 (2), pp. 347-351MacKeown, Mark, The composition of oil-soluble annatto food colours (1962) J. Ass. Offic. Agric. Chem., 45 (3), pp. 761-766Preston, Richard, Extraction and chemistry of annatto (1980) Food Chemistry, 5, pp. 47-56Ramakrishnan, Francis, Stability of carotenoids in model aqueous systems (1979) J. Food Anal., 2, pp. 177-189Ramakrishnan, Francis, Auto-oxidation of carotenoids and their relative polarity (1980) J. Food Anal., 3, pp. 25-34Reith, Giellen, Properties of bixin and norbixin and the composition of annatto extracts (1971) Journal of Food Science, 36, pp. 861-864Saguy, Goldman, Karel, Prediction of β-carotene decolorization in model system under static and dynamic conditions of reduced environmental oxygen (1985) Journal of Food Science, 50, pp. 526-530Teixeira Neto, Karel, Saguy, Mizrahi, Oxygen uptake and β-carotene decoloration in a dehydrated food model (1981) Journal of Food Science, 46, pp. 665-66

Stability Of The Anthocyanins From Acalipha Hispida And Copigmentation Effect

The stability and stabilization of the anthocyanins to light and air in the crude and partially purified extracts of the leaves of Acalipha hispida were studied at pH 3.0. Addition of non anthocyanic flavonoid fractions from A. hispida to the partially purified extracts did not significantly improve the time of half life of the extracts, whereas addition of tannic acid resulted in an increase of t1/2 of 60-67%.43161169Asem, S., Steward, R.N., Norris, K.H., Copigmentation of anthocyanins in plant tissues and its effect on color (1972) Phytochemistry, 11, pp. 1139-1141Bailoni, M., Bobbio, P.A., Bobbio, F.O., Preparation and stability of the anthocyanic extract from leaves of A. Hispida (1998) Cienc. Tecnol. Alim., 18 (1), pp. 17-18. , Campinas, SPBobbio, F.O., Bobbio, P.A., Stringheta, P.C., Stability of copigmented anthocyanins from P. Mellinis toward light and oxygen at different pH (1992) Proceedings of the XVIth International Conference Groupe Polyphenols, 16 (1), pp. 241-244Bobbio, F.O., Bobbio, P.A., Stringheta, P.C., Castro, J.O., Effect of different copigments on the stability of anthocyanins (1990) Proceedings of the XVth International Conference Groupe Polyphenols, 15, pp. 29-31Dougall, D.K., Baker, D.C., Cakh, E., Redus, M., Biosynthesis and stability of monoacylated anthocyanins (1997) Fd Technol., 51 (11), pp. 69-71Duhard, V., Garnier, J.C., Megard, D., Comparison of the stability of selected anthocyanin colorants in drink model systems (1997) Agro Fd Ind. Hitech., 8 (1), pp. 28-34Francis, F.J., Analysis of anthocyanins (1982) Anthocyanins as Food Colors, pp. 183-184. , MARKAKIS, P. Academic Press, N.Y. ch 7Inami, O., Tamura, I., Kikuzaki, H., Nakata, I.N., Stability of anthocyanins of Sambucus canadensis and Sambucus nigra (1996) J. Agric. Fd Chem., 44 (10), pp. 3090-3096Maccarone, E., Maccaroni, A., Rapisarda, P., Colour stabilization of orange fruits juice by tannic acid (1987) Intern. J. Fd Sci. Technol., 22, pp. 159-162Markakis, P., Anthocyanins as food additives (1982) Anthocyanins As Food Colors, pp. 245-246. , Academic Press, N. Y. ch 9Miniati, E., Damiani, P., Mazza, G., Copigmentation and self association of anthocyanins in food model systems (1992) Italian J. Fd Sci., 4 (2), pp. 109-115Mok, C., Hettiarchachy, N.S., Heat stability of sunflower-hull anthocyanin pigment (1991) J. Fd Sci., 55 (2), pp. 553-555Robinson, G.M., Robinson, R., A survey of anthocyanins 1 (1931) Biochem. J., 25 (2), pp. 1687-1694Scheffeldt, P., Hrazdina, G., Copigmentation of anthocyanins under physiological conditions (1978) J. Fd Sci., 43, pp. 517-520Shi, Z.L., Francis, F.J., Daun, H., Quantitative comparison of the stability of anthocyanins from Brassica oleracea and tradescantia pallida in non sugar drink model and protein model systems (1992) J. Fd Sci., 57 (3), pp. 768-77

Carotenoid Composition And Vitamin A Value Of The Brasilian Fruit Cyphomandra Betacea

The carotenoid pigments of the fruit of the Tree Tomato Cyphomandra betacea were identified and quantified. β-carotene, β-cryptoxanthin, ζ-carotene, 5,6-monoepoxy-β-carotene, lutein and zeaxanthin were detected in both the pulp and the peel. The quantitative patterns of the pulp and the peel were similar, with cryptoxanthin and β-carotene predominating. The high average vitamin A value (2475 IU/100 g edible portion) is due to the principal carotenoids that have provitamin A activity. © 1983.1216165Bauernfeind, Carotenoid vitamin A precursors and analogs in foods and feeds (1972) J. Agr. Food Chem., 20, pp. 456-473ITAL, (1980) Alguns aspectos tecnológicos das frutas tropicais e seus produtos, , Instituto de Technologia de Alimentos, São PauloKlein, Perry, Ascorbic Acid and Vitamin A Activity in Selected Vegetables from Different Geographical Areas of the United States (1982) Journal of Food Science, 47, pp. 941-948NAS-NRC, (1980) Recommended dietary allowances, , 9th edn, National Academy of Sciences, Washington, DCPerry, (1972) Flowers of the world, , The Hamlyn Publishing Group Limited, LondonRodriguez, Raymundo, Lee, Simpson, Chichester, Carotenoid pigment changes in ripening Momordica charantia fruits (1976) Ann. Bot., 40, pp. 615-62

Effect Of Light And Tannic Acid On The Stability Of Anthocyanin In Dmso And In Water

The stability to light of cyanidin-3-glucosyl arabinoside in DMSO and in water, in acid solutions with or without complexation with tannic acid was determined by measuring the decrease of the absorbance of the solutions. The values for the apparent first-order reaction rate constant and t1 2 were calculated. The hypochromic effect observed in DMSO solutions when tannic acid was added as a co-pigment prevented the calculation of the complexation constant (K) for the anthocyanin-tannic acid, indicating that the predominating form in this system is the AH+. Although loss of absorbance was considerably faster in DMSO than in water under the same conditions, tannic acid effectively retarded discoloration in both DMSO and water. © 1994.512183185Adams, Thermal degradation of anthocyanins with particular reference to the 3-glicosides of cyanidin I in acidified aqueous solutions at 100°C (1973) Journal of the Science of Food and Agriculture, 24, pp. 747-762Asen, Stewart, Norris, Copigmentation of anthocyanins in plant tissues and its effect on color (1972) Phytochemistry, 2, pp. 1139-1144Bobbio, Bobbio, Stringheta, Stability of copigmented anthocyanins from Panicum melinis toward light and oxygen at different pH (1992) Proceedings of the XVI Internat. Conference—Groupe Polyphenols (JIEP), Vol. 16(1), pp. 241-244. , D.T.A, FranceBrouillard, (1982) Anthocyanins as Food Colors, , P. Markakis, Academic Press, N. Y., U.S.ABrouillard, Iacobucci, Sweeny, Chemistry of anthocyanin pigments (1982) UV-VIS spectrophotometric determination of the acidity constants of apigenidin and 3 related 3-deoxyflavilium salts, 104, pp. 7585-7590. , J.ACSBrouillard, Mazza, Saad, Albrecht-Gary, Cheminat, The copigmentation of anthocyanins—a microprobe for the structural study of aqueous solutions (1989) J. ACS, 111, pp. 2604-2610Brouillard, Wigand, Dangles, Cheminat, pH and solvent effects on the copigmentation reaction of malvin with polyphenols purine and pyrimidine derivatives (1991) Journal of the Chemical Society, Perkin Transactions 2, 2, pp. 1235-1241Dangles, Brouillard, A spectroscopic method based on the anthocyanin copigmentation interactions and applied to the quantitative study of molecular complexes (1992) Journal of the Chemical Society, Perkin Transactions 2, 2, pp. 247-257Francis, (1982) Anthocyanins as Food Colors, , P. Markakis, Academic Press, N.Y, Chapter 7Maccarone, Macarrone, Rapisarda, Colour stabilization of orange fruit juice by tannic acid (1987) International Journal of Food Science & Technology, 22, pp. 159-162Mazza, Brouillard, The mechanism of co-pig-mentation of anthocyanins in aqueous solutions (1990) Phytochemistry, 29, pp. 1097-110

Determination Of Anthocyanins From Acerola (malpighia Emarginata Dc.) And Açai (euterpe Oleracea Mart.) By Hplc-pda-ms/ms

The anthocyanins from acerola and açai, two tropical fruits known for their bioactive compounds, were studied. Two varieties of acerola in natura and one brand of frozen pulp of açai were analyzed by high-performance liquid chromatography connected to photodiode array and mass spectrometry detectors (HPLC-PDA-MS/MS). The açai pulp presented 282-303 mg/100 g of total anthocyanin, with predominance of cyanidin 3-glucoside and cyanidin 3-rutinoside, in average proportions of 13% and 87%, respectively. The composition of the two acerola varieties (Waldy Cati 30 and Olivier) were similar, being cyanidin 3-rhamnoside (76-78%) the major anthocyanin, followed by pelargonidin 3-rhamnoside (12-15%). The acerola Waldy variety showed total anthocyanin content of 6.5-7.6 mg/100 g, while 7.9-8.4 mg/100 g were found in the Olivier variety, for fruits harvested in 2003 and 2004. No statistical differences were found between varieties and harvests for the total anthocyanin content in acerola fruits. © 2008 Elsevier Inc. All rights reserved.214291299Bobbio, F.O., Druzian, J.I., Abrão, P.A., Fadelli, S., Bobbio, P.A., Identificação e quantificação das antocianinas do fruto do açaízeiro (Euterpe oleracea Mart.) (2000) Ciência e Tecnologia de Alimentos, 20, pp. 388-390Cordenunsi, B.R., Nascimento, J.R.O., Genovese, M.I., Lajolo, F.M., Influence of cultivar on quality parameters and chemical composition of strawberry fruits grown in Brazil (2002) Journal of Agricultural and Food Chemistry, 50, pp. 2581-2586Dao, L.T., Takeoka, G.R., Edwards, R.H., Berrios, J.D., Improved method for the stabilization of anthocyanidins (1998) Journal of Agricultural and Food Chemistry, 46, pp. 3564-3569De Ancos, B., Ibañez, E., Reglero, G., Cano, P., Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit (2000) Journal of Agricultural and Food Chemistry, 48, pp. 873-879De Assis, S.A., Lima, D.C., de Faria-Oliveira, O.M.M., Activity of pectinmethyl-esterase, pectin content and vitamin C in acerola fruit at various stages of development (2001) Food Chemistry, 74, pp. 133-137Degenhardt, A., Knapp, H., Winterhalter, P., Separation and purification of anthocyanins by high-speed countercurrent chromatography and screening for antioxidant activity (2000) Journal of Agricultural and Food Chemistry, 48, pp. 338-343Del Pozo-Insfran, D.D., Brenes, C.H., Talcott, S.T., Phytochemical composition and pigment stability of açaí (Euterpe oleracea Mart.) (2004) Journal of Agricultural and Food Chemistry, 52, pp. 1539-1545De Rosso, V.V., Mercadante, A.Z., Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests (2005) Food Research International, 38, pp. 1073-1077De Rosso, V.V., Mercadante, A.Z., HPLC-PDA-MS/MS of anthocyanins and carotenoids from dovyalis and tamarillo fruits (2007) Journal of Agricultural and Food Chemistry, 55, pp. 9135-9141De Rosso, V.V., Mercadante, A.Z., The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola (2007) Food Chemistry, 103, pp. 935-943Francis, F.J., Analysis of anthocyanins (1982) Anthocyanins as Food Colors, pp. 181-206. , Markakis P. (Ed), Academic Press, LondonFuleki, T., Francis, F.J., Quantitative methods form anthocyanins. 1. Extraction and determination of total anthocyanins in cranberries (1968) Journal of Food Science, 33, pp. 72-77Gallori, S., Bilia, A.R., Bergonzi, M.C., Barbosa, W.L.R., Vincieri, F.F., Polyphenolic constituents of fruit pulp of Euterpe oleracea Mart. (açai palm) (2004) Chromatographia, 59, pp. 739-743Gusti, M.M., Rodriguez-Saona, L.E., Griffin, D., Wrolstad, R.E., Spectroscopy as tools for anthocyanin characterization (1999) Journal of Agricultural and Food Chemistry, 47, pp. 4657-4664Hanamura, T., Hagiwara, T., Kawagishi, H., Structural and functional characterization of polyphenols isolated from acerola (Malpighia emarginata DC.) fruit (2005) Bioscience Biotechnology and Biochemistry, 69, pp. 280-286Hong, V., Wrolstad, R., Characterization of anthocyanin-containing colorants and fruit juices by HPLC/photodiode array detection (1990) Journal of Agricultural and Food Chemistry, 38, pp. 698-708Hong, V., Wrolstad, R., Use of HPLC/photodiode array detection for characterization of anthocyanins (1990) Journal of Agricultural and Food Chemistry, 38, pp. 708-715Iacobucci, G.A., Sweeny, J.G., The chemistry of anthocyanins, anthocyanidins and related flavylium salts (1983) Tetrahedron, 39, pp. 3005-3038Kong, J., Chia, L., Goh, N., Chia, T., Brouillard, R., Analysis and biological activities of anthocyanins (2003) Phytochemistry, 64, pp. 923-933Lichtenthäler, R., Rodrigues, R.B., Maia, J.G.S., Papagiannopoulos, M., Fabricius, H., Marx, F., Total oxidant scavenging capacities of Euterpe oleracea Mart. (Açaí) fruits (2005) International Journal of Food Sciences and Nutrition, 56, pp. 53-64Longo, L., Vasapollo, G., Extraction and identification of anthocyanins from Smilax aspera L. berries (2006) Food Chemistry, 94, pp. 226-231Macz-Pop, G.A., Rivas-Gonzalo, J.C., Pérez-Alonso, J.J., González-Paramás, A.M., Natural occurrence of free anthocyanin aglycones in beans (Phaseolus vulgaris L.) (2006) Food Chemistry, 94, pp. 448-456Mercadante, A.Z., Bobbio, F.O., Anthocyanins in foods: occurrence and physicochemical properties (2007) Food Colorants: Chemical and Functional Properties, pp. 241-276. , Socaciu C. (Ed), CRC Press LLC, Boca Raton, FLMerken, H.M., Merken, C.D., Beecher, G.R., Kinetics for the quantification of anthocyanidins, flavonols, and flavones in foods (2001) Journal of Agricultural and Food Chemistry, 49, pp. 2727-2732Revilla, I., Pérez-Magariño, S., González-Sanjosé, M.L., Beltrán, S., Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection (1999) Journal of Chromatography A, 847, pp. 83-90Rodríguez-Saona, L.E., Giusti, M.M., Wrolstad, R.E., Color and pigment stability of red radish anthocyanins and red-fleshed potato anthocyanins in juice model systems (1999) Journal of Food Science, 64, pp. 451-456Rogez, H., 2000. Açaí: preparo, composição, e melhoramento da conservação, Belém, Pará, EDUUFPARubinskiene, M., Viskelis, P., Jasutiene, I., Viskeliene, R., Bobinas, C., Impact of various factors on the composition and stability of black currant anthocyanins (2005) Food Research International, 38, pp. 867-871Santini, R., Huyke, A.J., 1993. Identification of the anthocyanin present in the acerola which produces color changes in the juice on pasteurization and canning. In: Mazza, G., Miniati, E. (Eds.), Anthocyanins in Fruits, Vegetables and Grains. CRC Press Inc., Boca Raton, p. 131. Reprinted from: Journal of Agriculture of University of Puerto Rico, 40, 171-176 (1956)São José, A.B., Alves, R.E., 1995. Acerola no Brasil: produção e mercado. Vitória da Conquista, Bahia: Il. Graf. TabSchauss, G.A., Wu, X., Prior, R., Ou, B., Huang, D., Owens, J., Agarwal, A., Shanbrom, E., Antioxidant capacity and other bioactivities of the freeze-dried Amazonian palm berry, Euterpe oleraceae Mart. (Acai) (2006) Journal of Agricultural and Food Chemistry, 54, pp. 8604-8610Schauss, A.G., Wu, X., Prior, R.L., Ou, B., Patel, D., Huang, D., Kababick, J.P., Phytochemical and nutrient composition of the freeze-dried Amazonian palm berry, Euterpe oleraceae Mart. (açai) (2006) Journal Agricultural and Food Chemistry, 54, pp. 8598-8603Schwarz, M., Hillebrand, S., Habben, S., Degenhardt, A., Winterhalter, P., Application of high-speed countercurrent chromatography to the large-scale isolation of anthocyanins (2003) Biochemical Engineering Journal, 14, pp. 179-189Seeram, N.P., Nair, M., Inhibition of lipid peroxidation and structure-activity related studies of the dietary constituents anthocyanins, anthocyanidins, and catechins (2002) Journal of Agricultural and Food Chemistry, 50, pp. 5308-5312Seeram, N.P., Lee, R., Scheuller, S., Heber, D., Identification of phenolic compounds in strawberries by liquid chromatography electrospray ionization mass spectroscopy (2006) Food Chemistry, 97, pp. 1-11Vendramini, A.L., Trugo, L.C., Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity (2000) Food Chemistry, 71, pp. 195-198Vendramini, A.L., Trugo, L.C., Phenolic compounds in acerola fruit (Malpighia punicifolia L.) (2004) Journal of the Brazilian Chemical Society, 15, pp. 664-668Wang, H., Cao, G.H., Prior, R.L., Oxygen radical absorbing capacity of anthocyanins (1997) Journal of Agricultural and Food Chemistry, 45, pp. 304-309Wu, X., Prior, R., Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berries (2005) Journal of Agricultural and Food Chemistry, 53, pp. 2589-2599Zanatta, C.F., Cuevas, E., Bobbio, F.O., Winterhalter, P., Mercadante, A.Z., Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS and NMR (2005) Journal of Agricultural and Food Chemistry, 53, pp. 9531-953