Cyanidin antioxidant activity

Arteel and Sies (1999) examined procyanidin oligomers of different size, isolated from the seeds of Theobroma cacao, for their ability to protect against nitration of tyrosine. Serraino and others (2003) investigated antioxidant activity of the blackberry juice and cyanidin-3-O-glucoside on endothelial dysfunction in cells and in vascular rings exposed to peroxynitrite. However, more work is needed in this area, and the confounding effects of oxidized protein/amino acids in the diet need to be elucidated. 

The scavenging ability toward O2 can also be measured by using electron spin resonance (ESR) spectrometry. The 02 anion is trapped with 5,5-dimethyl-1-pyrroline TV-oxidc (DMPO), and the resultant DMPO-OH adduct is detected by ESR using manganese oxide as internal standard. Noda and others (1997) used this technique to evaluate antioxidant activities of pomegranate fruit extract and its anthocyanidins (delphinidin, cyanidin, and pelargonidin). 

Bahomn T, Luximon-Ramma A, Crozier A and Aruoma OI. 2004. Total phenol, flavonoid, proantho-cyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. J Sci Food Agric 84(12) 1553-1561. 

Noda Y, Kaneyuki T, Mori A and Packer L. 2002. Antioxidant activities of pomegranate fruit extract and its anthocyanidins delphinidin, cyanidin, and pelargonidin. J Agric Food Chem 50(1) 166-171. 

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 electrochemical and antioxidant properties of delphinidin, cyani-din, pelargonidin, kuromanin and callistephin were studied [60]. Antioxidant activities of the anthocyanins were evaluated using the l,l-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging method. The order of antioxidant activity of the five anthocyanins was delphinidin > cyanidin > pelargonidin > kuromanin > callistephin. 

The antioxidant activity of a compound depends upon which free radical or oxidant is used in the assay (Halliwell and Gutteridge, 1995), and a different order of antioxidant activity is therefore to be expected when analyses are performed using different methods. This has been demonstrated by Tsuda et al. (1994) in their study of antioxidative activity of an anthocyanin (cyanidin-3-O-p-D-glucosidc) and an anthocyanidin (cyanidin) in four different lipophilic assay systems. Both compounds had antioxidative activity in all four systems, but the relative activity between them and their activity, compared with Trolox, varied with the method used. Fukumoto and Mazza (2000) reported that antioxidant activity of compounds with similar structures gave the same trends, although not always the same results, when measured by P-carotene bleaching, DPPH and HPLC detection of malonaldehyde formation in linoleic acid emulsion. 

In products with complex combinations of various types of flavonoids and other phenolic compounds, effort has been made to ascribe the antioxidant activity of the product to different classes of polyphenols. Frankel et al. (1995) studied 20 selected California wines and related the antioxidant activity to the polyphenolic components of the wines, rather than to resveratrol. Antioxidant activity was measured by the ability of the wines to inhibit copper-catalyzed oxidation of human LDL. The correlation coefficient between antioxidant activity and total phenolic components of the wines was r = 0.94. Individual phenolic compounds (gallic acid, catechin, myricetin, quercetin, caffeic acid, rutin, epicatechin, cyanidin, malvidin-3-glucoside) contributed to the antioxidant activity. The correlation coefficient for the compounds ranged from r = 0.92 to r = 0.38 in descending order. 

Tsuda, T., Watanabe, M., Ohshima, K., Norinobu, S., Choi, S.-W., Kawakishi, S., and Osawa, T. 1994. Antioxidative activity of the anthocyanin pigments cyanidin 3-O-P-D-glucoside and cyanidin. J. Agric. Food Chem. 42(11) 2407-2410. 

Anthocyanin pigments, such as cyanidin 3-glucoside and its aglycone cyanidin, showed antioxidant activity in four different lipid oxidation sytems the linoleic acid autoxidation system, the egg lecithin liposomes system, the rabbit erythrocyte membrane system and the rat liver microsomal system [94]. Anthocyanins from eggplant [127], grape [91] and red beans [128], also show significant antioxidant activity. 

The conq)arative antioxidant activities of extracts from the peels, solids and juice are shown in Table V. Table VI shows the con5>osition of different anthocyanins in cranberry. Cyanidin and peonidin were the principal anthocyanins present in all parts including juice each existed in two main glycosidic forms. Two glycosides of a third anthocyanin, petunidin, were found only in the peels which accoimted for about 14% of the total anthocyanin content in cranberry peels. 

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