Biological properties of natural dyes

El propósito del presente trabajo es evaluar el aumento en el uso de colorantes naturales en la industria alimentaria y la posibilidad de desarrollar nuevos medicamentos gracias a sus diversas propiedades biológicas. La presente revisión aborda las principales actividades biológicas observadas en los carotenoides y las antocianinas y pone énfasis en el amplio uso del extracto de achiote o bija (Bixa orellana L.) y de la curcumina (Curcuma longa) en estas actividades.The aim of the present work is to evaluate the increase uses of natural colorants in the nourishing industry and in the promising of new medicines due its several biological properties. In this review the main biological activities observed in the carotenóids and the anthocyianins are boarded, with emphasis in the wide use of the urucum‘s extract from Bixa orellana L.) and of curcumin from Curcuma longa in these activities

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

Color evaluation of carbon monoxide treated porcine blood

The stability of liquid porcine blood, treated with carbon monoxide (CO) at different pH values (7.40, 6.70, and 6.00) up to its complete saturation, was studied. Lowering the pH from 7.40 to 6.70 resulted in a decrease in the amount of CO necessary to obtain 100% carboxyhemoglobin. Further pH lowering to 6.00 did not result in additional reduction in the amount of gas. During 4 days of refrigerated storage CO treated liquid blood maintained, at every pH, a more stable and attractive red color than fresh blood, which was a result of an increase (P0.05) on L* (lightness) value. Hue (h*) and chroma (C*) decreased in the untreated blood but not in the CO-treated blood. The results indicate that blood saturation with CO yields a product having greater potential for use in meat products without compromising its visual appearance

Evaluation Of Potential Interfering Agents On In vitro Methods For The Determination Of The Antioxidant Capacity In Anthocyanin Extracts

The evaluation of the effects of sugars, metals, acids and other antioxidants on the in vitro antioxidant capacity of purified anthocyanin extract by different techniques was the purpose of this study. Three methods and the ways of expressing their results were evaluated: ABTSTEAC (capacity equivalent to Trolox, by ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid))), DPPHTEAC (capacity equivalent to Trolox, by DPPH (2,2-diphenyl-1-picrylhydrazyl)), DPPHEC50 (50% reduction in the radical, by DPPH), DPPH%Sca (reduction in the scavenging capacity, by DPPH), FRAPTEAC (capacity equivalent to Trolox, by FRAP (reduction power of iron)) and FRAPEC50 (50% reduction in the radical, by FRAP). The way of expressing DPPH and FRAP results as EC50 showed the greater interfering extent, mainly when the medium contained tartaric and ascorbic acids. The most coherent method was ABTSTEAC in which only ascorbic acid interfered. Ascorbic acid was shown to interfere in all methods; thus, it must be removed prior to determining the in vitro antioxidant capacity of anthocyanins in food materials. © 2016 Institute of Food Science and Technology52251151

Phenolic Composition Of The Berry Parts Of Hybrid Grape Cultivar Brs Violeta (brs Rubea×iac 1398-21) Using Hplc-dad-esi-ms/ms

The grape is considered a major source of phenolic compounds when compared to other fruits and vegetables, however, there are many cultivars with distinct characteristics directly linked to phenolic profile. Thus, the present study aimed to identify and quantify, for the first time and in detail, the phenolic compounds present in the skin, flesh and seeds of BRS Violeta grape berry using combination of SPE methodologies and analytical HPLC-DAD-ESI-MS/MS. The study was extended to the different berry parts and the most important grape and wine phenolic families, and has revealed interesting features. Violeta grape has a very thick skin (46% of grape weight) that accumulated the most of grape phenolic compounds: great amount of anthocyanins (3930. mg/kg, as malvidin 3,5-diglucoside), together with also important amounts of flavonols (150. mg/kg, as quercetin 3-glucoside), hydroxycinnamic acid derivatives (HCAD; 120. mg/kg, as caftaric acid), and proanthocyanidins (670. mg/kg, as (+)-catechin); in contrast, it seems to be a low resveratrol producer. Violeta grape seeds accounted for similar proportions of low molecular weight flavan-3-ols (mainly monomers; 345. mg/kg, as (+)-catechin) and proanthocyanidins (480. mg/kg, as (+)-catechin). Violeta grape is a teinturier cultivar, but it only contained traces of anthocyanins and low amounts of all the other phenolic types in its red-colored flesh. The anthocyanin composition of Violeta grape was dominated by anthocyanidin 3,5-diglucosides (90%). Within flavonols, myricetin-type predominated and kaempferol-type was missing. In addition to expected hydroxycinnamoyl-tartaric acids, several isomeric esters of caffeic and p-coumaric acids with hexoses were tentatively identified, accounting for relevant proportions within the pool of HCAD. Although pending of further confirmation over successive vintages, the aforementioned results suggest that BRS Violeta grape cultivar could be considered an interesting candidate for the elaboration of highly colored and antioxidant-rich grape juices and wines. © 2013 Elsevier Ltd.541354366Abe, L.T., Mota, R.V., Lajolo, F.M., Genovese, M.I., Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L (2007) Ciência e Tecnologia de Alimentos, 27 (2), pp. 394-400Azevedo, F.Q., Gonçalves, M.A., Schneider, E.P., Portela, M.N., Rufato, A.R., Caracterizaçao de mosto e suco da uva "BRS Violeta" producida en Pelotas-RS (2009) XVIII Congresso de Iniciação CientíficaXI Encontro de Pós-Graduação - I Mostra Científica Outubro, 2009, Pelotas, , http://www.ufpel.edu.br/cic/2009/cd/pdf/CA/CA_02009.pdfBaderschneider, B., Winterhalter, P., Isolation and characterization of novel benzoates, cinnamates, flavonoids, and lignans from Riesling wine and screening for antioxidant activity (2001) Journal of Agricultural and Food Chemistry, 49, pp. 2788-2798Bordiga, M., Coïsson, J.D., Locatelli, M., Arlorio, M., Travaglia, F., Pyrogallol: An alternative trapping agent in proanthocyanidins analysis (2013) Food Analytical Methods, 6, pp. 148-156Bordiga, M., Travaglia, F., Coïsson, J.D., Locatelli, M., Arlorio, M., Martelli, A., Pyrogallol: A new trapping nucleophile in proanthocyanidins analysis (2009) XXXII World Congress of Vine and Wine. 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Isabel em cortes com diferentes cultivares (2011) Revista Brasileira de Fruticultura, Jaboticabal-SP, pp. 584-591. , Especial, EBoulton, R., The copigmentation of anthocyanins and its role in the color of red wine: A critical review (2001) American Journal of Enology and Viticulture, 52, pp. 67-87Busse-Valverde, N., Gómez-Plaza, E., López-Roca, J.M., Gil-Muñoz, R., Fernández-Fernández, J.I., Bautista-Ortín, A.B., Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines (2010) Journal of Agricultural and Food Chemistry, 58, pp. 11333-11339Camargo, U.A., Maia, J.D.G., Nachtigal, J.C., BRS Violeta: Nova cultivar de uva para suco e vinho de mesa (2005) Comunicado Técnico, v. 63. , http://www.cnpuv.embrapa.br/publica/comunicado/cot063.pdfCastillo-Muñoz, N., Fernández-González, M., Gómez-Alonso, S., García-Romero, E., Hermosín-Gutiérrez, I., Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines (2009) Journal of Agricultural and Food Chemistry, 57, pp. 7883-7891Castillo-Muñoz, N., Gómez-Alonso, S., García-Romero, E., Gómez, M.V., Velders, A.H., Hermosín-Gutiérrez, I., Flavonol 3-O-glycosides series of Vitis vinifera cv. Petit Verdot red wine grapes (2009) Journal of Agricultural and Food Chemistry, 57, pp. 209-219Castillo-Muñoz, N., Gómez-Alonso, S., García-Romero, E., Hermosín-Gutiérrez, I., Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines (2007) Journal of Agricultural and Food Chemistry, 55, pp. 992-1002Cosme, F., Ricardo-Da-Silva, J.M., Laureano, O., Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines (2009) Food Chemistry, 112, pp. 197-204Dávalos, A., Lasunción, M.A., Health-promoting effects of wine phenolics (2009) Wine chemistry and biochemistry, pp. 571-593. , Springer Science + Business Media LLC, New York, M.V. Moreno-Arribas, M.C. Polo (Eds.)De Mello, L.M.R., Machado, C.A.E., Banco de dados de uva, vinho e derivados. 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Polo (Eds.)Schwarz, M., Picazo-Bacete, J.J., Winterhalter, P., Hermosín-Gutiérrez, I., Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments (2005) Journal of Agricultural and Food Chemistry, 53, pp. 8372-8381Silva, G.G., Nascimento, R.L., Oliveira, V.S., Araújo, A.J.B., Oliveira, J.B., Pereira, G.E., Características físico-químicas de sucos de uvas "Isabel Precoce" e "BRS Violeta" elaborados no Nordeste do Brasil (2011) Embrapa Semiárido. Documentos, 238, pp. 353-359. , http://www.alice.cnptia.embrapa.br/handle/doc/916687, Embrapa Semiárido, Petrolina, (2011), Jornada de Iniciação Científica da Embrapa SemiáridoSouquet, J., Cheynier, V., Broussaud, F., Moutounet, M., Polymeric proanthocyanidins from grape skins (1996) Phytochemistry, 43, pp. 509-512Torres, J.L., Varela, B., Garcia, M.T., Carilla, J., Matito, C., Centelles, J.J., Valorization of grape (Vitis vinifera) byproducts. Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content (2002) Journal of Agricultural and Food Chemistry, 50, pp. 7548-7555Travaglia, F., Bordiga, M., Locatelli, M., Coïsson, J.D., Arlorio, M., Polymeric proanthocyanidins in skins and seeds of 37 Vitis vinifera L. cultivars: A methodological comparative study (2011) Journal of Food Science, 76, pp. 742-749Wang, H., Race, E.J., Shrikhande, A.J., Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry (2003) Journal of Agricultural and Food Chemistry, 51, pp. 1839-1844Waterhouse, A., Kennedy, J.A., Red wine color. 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