Anthocyanins and

From fermentation of added sugar usual gauge pressure about 2.026-6.078 x 10 Pa (2-6 atm) d) Containing anthocyanins and related (red) pigments... 

Anthocyanins and anthocyanidins, compounds present with high structural diversity in fruits and wines, showed a pattern as antioxidants different from that of the tea catechins with respect to the effect of substituents. In a liposomal model system induced peroxidation was inhibited increasingly by anthocyanins/ anthocyanidins with an increasing number of hydroxyl groups in the B-ring (Fig. 16.6), while the opposite was seen for the catechins (Seeram and Nair, 2002). For anthocyanidins, the presence of a 3-hydroxy group is important... 

Wine and by-products Cinnamic acid derivatives, anthocyanins and flavanols dominate (10 to 20 J,M gallic acid equivalents) Oil-in-water emulsion (dressing model) Red wine yields better protection, but phenols in white and rose wine seem more efficient on a molar basis Sanchez-Moreno et al., 2000... 

Tart cherries Cirmamic acid derivatives, anthocyanins and flavonols dominate Raw and cooked beef patties Reduces secondary lipid oxidation and cholesterol oxidation products up to 90% Britt et al., 1998... 

Delgado-Vargas, R, Jimenez, A.R., and Paredes-Lopez O., Natural pigments carotenoids, anthocyanins, and betalains — characteristics, biosynthesis, processing, and stability, Crit. Rev. Food Sci. Nutr., 40, 173, 2000. 

Garcia-Viguera, C. and Bridle, R, Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid, Food Chem., 64, 21, 1999. 

Wu, X. et al.. Characterization of anthocyanins and proanthocyanidins in some cul-tivars of Rihes, Aronia and Samhucus and their antioxidant capacity, J. Agric. Food Chem., 52, 7846, 2004. 

Stafford, H.A., Anthocyanins and betalains evolution of the mutually exclusive pathways. Plant ScL, 101, 91, 1994. 

Stintzing, RC. and Carle, R., Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci. Technol, 15, 19, 2004. 

The purpose of this chapter is to provide an overview of our present knowledge about the health benehts of pigments, particularly their effects on chronic diseases. We examine the effects of lipophilic (carotenoids, chlorophylls) and hydrophilic pigments (anthocyanins and flavones-flavonols), and curcumin. Descriptive and mechanistic studies are reviewed in regard to common chronic diseases. 

As for anthocyanins, betalains are found in vacuoles and cytosols of plant cells. From the various natural sources of betalains, beetroot (Beta vulgaris) and prickly pear cactus (Opuntia ficus indica) are the only edible sources of these compounds. In the food industry, betalains are less commonly used as natural colorants from plant sources than anthocyanins and carotenoids, probably related to their more restricted distribution in nature. To date, red beetroot is the only betalain source exploited for use as a natural food coloring agent. The major betalain in red beetroot is betanin (or betanidin 5-0-P-glucoside). Prickly pear fruits contain mainly (purple-red) betanin and (yellow-orange) indicaxanthin and the color of these fruits is directly related to the betanin-to-indicaxanthin ratio (99 to 1, 1 to 8, and 2 to 1, respectively in white, yellow, and red fruits)." ... 

Perez-Vicente, A., Gil-Izquierdo, A., and Garcia-Viguera, C., In vitro gastrointestinal digestion study of pomegrate juice phenolic compounds, anthocyanins, and vitamin C, J. Agric. Food Chem., 50, 2308, 2002. 

The thermal degradation of anthocyanins, both in extracts and model systems, was reported to follow first-order reaction kinetics in all studies. The stability of anthocyanins and all pigments found in foods decreased with increases in temperature. 

Mozetic, B. and Trebse, P., Identification of sweet cherry anthocyanins and hydrox-ycinnamic acids using HPLC coupled with DAD and MS detector, Acta Chim. Slov., 51, 151, 2004. 

Mazzuca, P. et al.. Mass spectrometry in the study of anthocyanins and their derivatives differentiation of Vitis vinifera and hybrid grapes by liquid chromatogra-phy/electrospray ionization mass spectrometry and tandem mass spectrometry, J. Mass Spectrom., 40, 83, 2005. 

Wilska-Jeszka, J. and Korzuchowska, A., Anthocyanins and chlorogenic acid copig-mentantion — Influence on the colour of strawberry and chokeberry juices, Z. Leb-ensm. Unters Forsch., 203, 38, 1996. 

Romero, C. and Bakker, J., Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions, J. Agric. Food Chem., 47, 3130, 1999. 

The extraction of anthocyanins is the first step in the determination of both total and individual anthocyanins in any type of plant tissue. The choice of an extraction method is of great importance in the analysis of anthocyanins and largely depends on the purpose of the extraction, the nature of the anthocyanins, and the source material. A good extraction procedure should maximize anthocyanin recovery with... 

Useful Equations for Monomeric Anthocyanin and Polymeric Color Calculation... 

For many situations, a simple total anthocyanin determination is inappropriate because of interference from polymeric anthocyanins, anthocyanin degradation products, or melanoidins from browning reactions. In those cases, the approach has been to measure the absorbance at two different pH values. The differential method measures the absorbance at two pH valnes and rehes on structural transformations of the anthocyanin chromophore as a function of pH. Anthocyanins switch from a saturated bright red-bluish color at pH 1 to colorless at pH 4.5. Conversely, polymeric anthocyanins and others retain their color at pH 4.5. Thus, measurement of anthocyanin samples at pH 1 and 4.5 can remove the interference of other materials that may show absorbance at the A is-max-... 

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