Anthocyanins antioxidant activity

Fruifs and vegetables also contain ofher bioactive substances such as polyphenols (including well-known pigments anthocyanins, flavonols) and non-provitamin A carotenoids (mainly lycopene, lutein, and zeaxanthin) that may have protective effects on chronic diseases. Polyphenols and carotenoids are known to display antioxidant activities, counteracting oxidative alterations in cells. Besides these antioxidant properties, these colored bioactive substances may exert other actions on cell signaling and gene expression. 

Netzel, M. et al., Sources of antioxidant activity in Australian native fruits. Identification and quantification of anthocyanins, J. Agric. Food Chem. 54, 9820, 2006. 

Degenhardt, A., Knapp, H., and Winterhalter, P, Separation and purification of anthocyanins by high-speed countercurrent chromatography and screening for antioxidant activity, J. Agric. Food Chem., 48, 338, 2000. 

Sanchez-Morcno (2002) considered that this assay is an easy and accurate method for determining antioxidant capacity in fruit and vegetable samples. The DPPH assay has been used to determine the antioxidant activity of polyphenols (Sanchez-Moreno and others 1998 Bao and others 2004) flavonols (Jimenez and others 1998 1999 Choi and others 2002) anthocyanin-based natural colorants from berries (Espin and others... 

Su MS and Chien PJ. 2007. Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vac-cinium ashei) fluid products as affected by fermentation. Food Chem 104( 1) 182—187. 

Patras A, Brunton NP, DaPieve S and Butler F. 2009. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry puree. Innov Food Sci Emerg Technol doi 10.1016/j.ifset.2008.12.004. 

Hermann (2000) described a rapid automated method involving generation of a known amount of free radicals and the detection of the excess by photochemiluminescence. Test kits are available for determination of total water-soluble antioxidants, fat-soluble antioxidants and ascorbic acid. A luminometric method was developed for the determination of antioxidative activity and was subsequently applied to anthocyanin and betalaine colour concentrates (Kuchta et al., 1999). The method involved quantification of the interruption in luminescence from the hydrogen peroxide-horse radish peroxidase-luminol system in the presence of antioxidants. 

Duthie, G.G. et al., Antioxidant activity of anthocyanins in vitro and in vivo, ACS Symposium Series, 871 (Nutraceutical Beverages), American Chemical Society, Washington, DC, 90, 2004. 

N.A. Pinus albicaulis Engelm. P. contorta Dougl. ex. Loud. P. mugo Turra var. pumilio P. palustris Mill. P. strobus L. Bishomophinolenic acid, resins, mallol, bomeol acetate, tannins, vitamin A, vitamin C, galactose, alpha-pinenes, beta-pinenes, anthocyanin.8102 Relieve fever, bronchial and nasal congestion, improve blood flow. Anthocyanin from bark has antioxidant activity, inhibits the enzymes that cause inflammation. 

Al-Farsi M, Alasalvar C, Morris A, Baron M, Shahidi F. 2005. Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolic compounds of three native fresh and sun dried date (Phoenix dactylifera L.) varieties grown in Oman. J Agric Food Chem 53 7592-7599. 

Noda, Y., Kaneyuki, T., Igarashi, K., Mori, A., and Packer, L. Antioxidant activity of nasunin, an anthocyanin in eggplant peels, Toxicology, 148, 119-123, 2000. 

The comparison in terms of preservation of the total antioxidant activity and of the bioactive antioxidant components of the juice (ascorbic acid, anthocyanins, hydroxycinnamic acids, flavanones) demonstrates that this integrated membrane... 

In the thermally concentrated juice the total antioxidant activity (TAA) is reduced by about —26% ascorbic acid —30%, anthocyanins —36% with respect to the fresh squeezed juice. In the membrane processes the TAA reduction was about —15, ascorbic acid —15% and anthocyanins —20% [26]. 

Anthocyanins are known to have antioxidant activity. Recently, they were also reported to have potential effects against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections.213... 

The red wines have an abundance of anthocyanins such as delphini-din 3-0-/i-L)-glucosidc, petunidin 3-0-/ -D-glucoside, malvidin 3-0-/3-D-glucoside, and cyanidin 3-0-/J-o-glucosidc from grape skins [33,34], These anthocyanins also might have antioxidant activity against the oxidation of LDL [11]. 

The phenolic antioxidant activity in the corn oil emulsions of 17 selected Spanish wines and two Californian wines was examined for their preventive capability for lipid oxidation as dietary antioxidants. The inhibition of hydroperoxide formation [measured as percent of control for 10 iM gallic acid equivalents (GAE)] was increased from 8.4 to 40.2% in the presence of the red wines, from 20.9 to 45.8% with the rose wines, and from 6.5 to 47.0% with the white wines. The inhibition of hydroperoxide formation at 20 xM GAE was increased from 11.9 to 34.1% in the presence of red wines, from 0.1 to 34.5% with the rose wines, and from 3.3 to 37.2% with the white wines. The inhibition of the hexanal formation at 10 (jlM GAE was increased from 23.6 to 64.4% in the presence of red wines, from 42.7 to 68.5% with the rose wines, and from 28.4 to 68.8% with the white wines. Moreover, the inhibition of the hexanal formation at 20 xM GAE was increased from 33.0 to 46.3% in the presence of red wines, from 11.3 to 66.5% with the rose wines, and from - 16.7 to + 21.0% with the white wines. The antioxidant effect declined apparently with increasing concentration. The antioxidant activity might be ascribed to the five main groups of phenolics identified in the wines benzoic acids, anthocyanins, flavan-3-ols, flavonols, and hexanal [38]. 

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