Currants anthocyanins

Rubinskiene, M. et al., Impact of various factors on the composition and stability of black currant anthocyanins, Food Res. Int, 38, 867, 2005. 

Nakamura, Y. Matsumoto, H. Morifiiji, M. lida, H. Takeuchi, Y. 2010. Development and validation of a liquid chromatography tandem mass spectrometry method for simultaneous determination of four anthocyanin in human plasma after black currant anthocyanin ingestion. J. Agric. Food Chem. 58 1174—1179. 

We observed a small but significant inaease in plasma hydrophilic and lipophilic antioxidant capacity following the consumption of a single meal of 189 g of blueberries (10 mg anthocyanins/kg). Others " reported an increase in plasma antioxidant capacity (acetone fraction) after the consumption of approximately 1.2 g of anthocyanins (15 mg anthocyanins/kg) from blueberry. Matsumoto et al." observed a rapid inaease in plasma antioxidant activity, as indicated by monitoring chemiluminescence intensity, after oral administration of black currant anthocyanins (0.573 mg/kg). A small iuCTease in antioxidant activity in plasma was observed in elderly subjects who consumed 1 cup of blueberries per day for a period of 30 days. What is not known is if anthocyanins are accumulated in tissues when consumed over an extended period of time. 

Matsumoto, A., Nakamura, Y., Hirayama, M., Yoshiki, Y, and Okubo, K., Antioxidant activity of black currant anthocyanin aglycons and their glycosides measured by chemiluminescence in a neutral pH region and in human plasma, J. Agric. Food Chem., 50, 5034-5037, 2002. 

Nielsen, I.L.F., Nielsen, S.E., Ravn-Haren, G., and Dragsted, L.O., Detection, stability and redox effects of black currant anthocyanin glycosides in vivo positive identification by mass spectrometry, in Biologically-Active Phytochemicals in Food Analysis, Metabolism, Bioavailability and Function, Pfannhauser, W., Fenwick, G.R., Khokhar, S., Eds., Royal Society of Chemistry, Cambridge, U.K., 2001, pp. 389-393. 

Xiong S, Melton LD, Easteal AJ, Slew D. Stability and antioxidant activity of black currant anthocyanins in solution and encapsulated in glucan gel. J Agric Food Chem. 2006 54(17) 6201-6208. 

Nielsen IL, Dragsted LO, Ravn-FIaren G, Freese R, Rasmussen SE (2003) Absorption and excretion of black currant anthocyanins in humans and Watanabe heritable hyperlipidemic... 

Nielsen, I.L.F. et al., Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography investigation of their pH stability and antioxidative potency, J. Agric. Food Chem., 51, 5861, 2003. 

Hubbermann, E.M. et al., Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates, Eur. Food Res. Technol, 223, 83, 2006. 

Anthocyanins from apples, cranberries, black chokeberries, - blackberries of an unknown cultivar, - highbush blueberries, - - Vaccinium padifolium blueberries, cv. Balaton black cherries, and black lentils" contained arabi-nose. This pentose was not found in any of the vegetables presented in Table 4.3.3. Even less widespread is xylose, found in Red Delicious apple cultivars, black chokeberries, different cultivars of blackberries, evergreen blackberries, red currants, Vaccinium padifolium blueberries, different cultivars of red rasp-berry, - - and black carrots. " ... 

Sambubiose was less widespread, as a constituent of the major anthocyanins from red currants," elderberries," Davidson s plums, black raspberries, and small red beans, - and hnked to minor anthocyanins from agai " and Vaccinium padifolium blueberries. - Considering the anthocyanins identihed at least with MS, as far as we are concerned, this disaccharide was not reported in vegetables, cereals, or grains. 

The color stability of strawberry syrup with or without fortification with anthocyanins from black currants (cyanidin and delphinidin 3-glucosides and 3-rutino-sides) and/or AA with levels equivalent to those existing in black currant syrup was investigated. Black currant-fortified strawberry anthocyanins showed higher stability the addition of AA diminished stability. ... 

The anthocyanin stabilities of grape-marc, elderberry, and black currant extracts were lower in all sucrose (100 g/L)-added systems as compared to the controls at pH values of 3, 4, and 5, whereas the brown index did not change with the addition of sugar. On the contrary, a protective effect of 20% sucrose added to frozen crowberries and strawberries was reported and the stabilities of anthocyanin juices from aronia were higher in syrups than in diluted extracts. Roselles pre-... 

The influence of enzyme maceration using pectinolytic enzyme preparations (Pectofruit and Pectofruit Press) on anthocyanin extraction at 43°C from two variants of black currant berries was studied. Enzymes accelerated the extraction yield the yield of anthocyanin extraction was similar for both enzymes and the duration did not influence the total content of released pigments. 

Fig. 2.106. Separation and identification of various anthocyanin red fruit juices a, grape b, blueberry c, raspberry and d, red currant. Mobile phase water-acetonitrile-formic acid (84 6 10, v/v). Abbreviations Dp delphidin, Cy cyanidin, Pt petunidin, Pn peonidin, Mv malvidin, glu glucose, gala galactose, ara arabinose, ruti rutinose, sopho sophorose, sam sambubiose, xyl xylose. Reprinted with permission from J.-P. Goiffon et al. [241].

Juices extracts (liquorize), spirits (orange, lemon), syrups (black currant), tinctures (ginger), and aromatic waters Mineral pigments (iron oxides), natural colorants, anthocyanins, carotenoids, chlorophylls riboflavine, red beetroot extract, and caramel synthetic organic dyes azo compounds... 

Anthocyanins are widespread in food plants, with an estimated worldwide consumption of 10000 tonnes from black grapes alone [53]. The anthocyanin content of many fruits and vegetables has been estimated by various methods (Table 16) [56-58]. The main sources of these plant pigments are fresh fruits such as cherries, plums, strawberries, raspberries, blackberries, grapes, red currants and black currants. 

Flavonol glycosides were suggested as a suitable indicator of the adulteration of black currant products with red currants (74) and with blackberries (75). The black currant methanolic extract is purified using polyamide columns and analyzed for flavonoids by HPLC. Anthocyanins are removed by chromatography on Dowex 50W-X4, eluting with 70% methanol (74). Quercetin-3-0-gluccuronide was a suitable indicator to detect adulteration of blackcurrant products with blackberries (75). 

Individual anthocyanin composition is distinctive for any given plant, so anthocyanin analysis is very useful in distinguishing between species. Chemotaxonomic differentiation is commonly based on qualitative differences (163), furthermore within one cultivar (e.g., grapes) even varieties can be discriminated by quantitative differences (164). The anthocyanic profiles of 11 different grape varieties obtained with RP-HPLC are shown in Fig. 15 (165). The characteristic differences in anthocyanin patterns have also been successfully applied to the detection of adulterations in products of cranberries (166), black currants (166), blackberries (167), and grapes (168). 

During the last two decades, RP-HPLC analysis has been successfully used to study anthocyanins in numerous foodstuffs. Because of the great number of publications, only a short excerpt from those many applications and corresponding HPLC-methods can be given in Table 6. To demonstrate the potential of this technique, an RP-HPLC separation of black currant juice is shown in Fig. 16. Despite the high costs of acquisition and maintenance, RP-HPLC will likely remain the best-qualified method for anthocyanin analysis in the coming years, because it offers,... 

The polyphenols are a series of phytochemicals synthesized by plants. They include the bioflavonoids anthocyanins, coumestanes, flavonoids, isoflavonoids, and stil-benes (Figure 4.1). Each bioflavanoid class is subdivided into other groups, e.g., flavones, flavans, flavanols, flavonols, and flavanones (Figure 4.2). Another class of polyphenol is the oligomeric polyphenols, such as the proanthocyanidins, found in the grape and various berries (black currant, blueberry, etc.). 

Because currants are unusually rich in anthocyanins, scientists have endeavored to determine when the anthocyanin content peaks during maturation of the fruit while still on the bush. The highest amounts of anthocyanins were found in overripe blackcurrants of breeds called Vakariai and Ben Alder. 

---