Ascorbic acid anthocyanins

Poei-Langston, M.S. and Wrolstad, R.E., Color degradation in an ascorbic acid-anthocyanin-flavonol model system, J. Food. ScL, 46, 1218, 1981. 

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. 

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... 

SARMA A D, SREELAKSHMi Y and SHARMA R (1997) Antioxidant ability of anthocyanins against ascorbic acid oxidation, Phytochemistry, 45, (4), 671-4. 

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. 

De Rosso, V.V. and Mercadante, A.Z., The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola. Food Chem., 103, 935, 2007. 

Rababah, TM, Ereifej, KI and Howard, L. 2005. Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits. J Agric Food Chem 53(ll) 4444-4447. 

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. 

Nagata, T. et al.. Levels of active oxygen species are controlled by ascorbic acid and anthocyanin in Arahidopsis, J. Agric. Food Chem., 51, 2992, 2003. 

Wrolstad, R.E., Putnam, T.P., and Varseveld, G.W. 1970. Color quality of frozen strawberries Effect of anthocyanin, pH, total acidity and ascorbic acid variability. J. Food Sci. 35 448-452. 

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]. 

Studies on the antioxidant properties of anthocyanins on human low-density lipoprotein (LDL) and lecithin liposome systems in vitro showed that the inhibition of oxidation increased dose-dependently with antioxidant concentration. The oxidation was catalyzed by copper in the LDL system and the effects of the anthocyanins were explained by several antioxidant mechanisms including hydrogen donation, metal chelation and protein binding [33]. Anthocyanins also prevented the oxidation of ascorbic acid (vitamin C), through chelate formation with the metal ions, and finally by the formation of an ascorbic (copigment)-metal-anthocyanin complex [49]. 

The antioxidant activity of anthocyanins in the fruits and leaves from different cultivars of the thornless blackberry (Rubus sp.), red raspberry (Rubus idaeus L.), black raspberry (Rubus occidentalis L.) and strawberry (Fragaria x ananassa D.) was reported [54]. Studies on the ability of endothelial cells (EC) to incorporate anthocyanins and on the potential benefits against various oxidative stressors showed that the enrichment of EC with elderberry anthocyanins gave significant protective effects in the endothelial cells against the oxidative stressors, hydrogen peroxide, 2,2/-azobis(2-amidinopropane) dihydrochloride, and iron(II) sulfate/ascorbic acid [55]. 

Nevertheless, the substrate specificity of peroxidases is so wide that secretory plant peroxidases are capable of accepting a plethora of natural compounds as substrates, such as indoles [43], porphyrins [44,45] including chlorophylls [46,47], terpenoids such as lutein [48], unsaturated lipid acids such as linoleic acid [49], alkaloids [50-52] including betacyanins [53], phenolics such as benzoic acids [54,55], DOPA [56], coumarins [38,57], stylbenes [58], catechins [36,59], chalcones [60], flavonols [61,62], isoflavones [63,64], cinnamyl alcohols and cinnamic acids [65,66], anthocyanins [67,68] and ascorbic acid [69,70],... 

Anthocyanins (698,699,700) are somewhat more stable to ascorbic acid, but beverages naturally colored with anthocyanins or with added... 

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