In Vitro Antioxidant Activity of the Anthocyanins in Sageretia theezans Brongn Fruit

Antioxidant activities of the extract containing anthocyanins from fruit of Sageretia theezans Brongn were investigated in this work. The fruit of Sageretia theezans Brongn was treated with 0.001 mol·L^–1 HCl in a solid (g): liquid (mL) ratio 1:10 to give extract. Total anthocyanins content was 253.10 ± 2.31 mg in 100 g fruit. The anthocyanins in extract were determined as cyanidin-3-sophorose-5-glucoside (Cy-3-Sp-5-Glu), petunidin-3-(6′-malonyl)-glucoside (Pt-3-(6’-Mal)-Glu), malvinidin-3-glucosid (Mv-3-Glu), and peonidin-3-(6′-malonyl)-glucoside (Pn-3-(6’-Mal)Glu) in 0.38, 22.57, 44.32, and 30.86%, respectively, by high performance liquid chromatography-mass spectrometry method. Antioxidant activities of the anthocyanins in extract were evaluated by methods of ferric reducing antioxidant power, hydroxyl radical scavenging assay, and superoxide radical scavenging assay. The anthocyanins in extract exhibited obvious antioxidative activities. These results suggested that the fruit of Sageretia theezans Brongn could be considered as a good source of natural antioxidants.     

Isolation,identification, and color characterization of cyanidin-3-glucoside and cyanidin-3-sophoroside from red raspberry

The major anthocyanins were isolated by Amberlite XAD-7 and Sephadex LH-20 column chromatography from the acidified, methanolic extracts of red raspberry, their purity was over 85%. Moreover, the major anthocyanins were identified as the cyanidin-3-glucoside (Cy-3-glu) and cyanidin-3-sophoroside (Cy-3-soph) using HPLC-PDA and HPLC/ESI-MS. Their UV–vis absorption spectra and color index were also investigated. Cy-3-glu and Cy-3-soph had the similar UV–vis absorption spectra in all investigated pH values, the bathochromic shift occurred progressively in the spectra with pH increase. However, the molar absorptivity of Cy-3-soph was lower than that of Cy-3-glu as pH increased except at pH 4.6 and 5.7. The color index of Cy-3-glu and Cy-3-soph in buffer solution were described by CIEL*a*b* coordinates L* (lightness), C* (chroma) and H° (hue angle). The L* and C* values had the similar change behavior. With increasing pH, the L* and C* values of Cy-3-glu and Cy-3-soph increased and reached a maximum at pH 5.7. Afterwards, the L* and C* values presented a decrease with increasing pH from 6.5 to 7.6. However, H° decreased for Cy-3-glu and Cy-3-soph with pH increasing from 1.0 to 5.7, respectively. Afterwards, H° kept constant and nearly identical for Cy-3-glu and Cy-3-soph although pH value continued increasing from 5.7 to 7.6. It could be concluded that the glucosyl and sophorosyl substitution at 3-position of cyanidin had no significant effect on spectra characteristics and color indices of anthocyanins except the molar absorptivity and the C* value.     

Anthocyanin fingerprinting of true bokbunja (Rubus coreanus Miq.) fruit

The interest in black raspberry products has been increasing due to its flavor and potential health benefits. While black raspberries grown in North America are Rubus occidentalis, there has been some confusion regarding the identity of black raspberry grown in Korea (known as bokbunja; Rubus coreanus). As such, there is a need to define the anthocyanin profile of R. coreanus fruit collected from a verified source. We analyzed three genotypes of bokbunja fruit for anthocyanin profiles. While each varied in its anthocyanin proportions and total concentration, bokbunja fruit contained three anthocyanins: cyanidin-3-glucoside, cyanidin-3-rutinoside, and pelargonidin-3-glucoside, and lacked the xylose containing glycosides characteristic of R. occidentalis: cyanidin-3-sambubioside, and cyanidin-3-xylosylrutinoside. Due to mix-ups of bokbunja identity, research claiming to be conducted on bokbunja fruit requires confirmation that the fruit was sourced from a correctly identified plant. The distinct anthocyanin profiles between the two species can be used to confirm plant identity.     

Determination of Authenticity of Fruit Jams by HPLC Analysis of Anthocyanins

A HPLC technique for the analysis of anthocyanins from various fruit jams is described and used to monitor the stability of anthocyanins during processing. Commercial jams made from strawberry, blackberry, raspberry, blueberry, blackcurrant and cherry were studied. Each product had a distinctive anthocyanin pattern which enabled identification and characterisation of each jam. The manufacturing process had no effect on the qualitative anthocyanin profile. © 1997 SCI.     

Determination of the fruit content of apricot and strawberry jams and spreads and apricot and peach fruit preparations by gravimetric quantification of hemicellulose

An innovative method developed for fruit content determination based on the quantification of hemicellulose was applied to apricot and peach fruit preparations, apricot and strawberry jams and spreads. For this purpose, the hemicellulose fraction was isolated from the alcohol-insoluble residue from peaches, apricots, and strawberries, yielding the amount of the respective fresh fruit per gram hemicellulose. Fruit preparations from peaches with 34.4%, 47.2% and 66.4% fruit content were produced using pectin and carrageenan, xanthan or starch, respectively, as hydrocolloids. Jams from apricots and strawberries were prepared with pectin. Fruit contents of apricot jams were 34.1% and 48.2%, and 36.6% and 46.4% in strawberry jams, respectively. Furthermore, a range of commercial apricot spreads and jams and one strawberry spread as well as apricot and peach fruit preparations were examined. The fruit content was calculated based on the amount of hemicellulose. Calculated fruit contents were in good agreement with the respective product specifications (e.g. 62.6% vs. 66.4%, 35.2% vs. 34.1%, 67.5% vs. 70.0% and 54.0% vs. 53.7%, respectively) with deviations ranging between 0.3% and 4.2%. Maximal deviation was found only in the case of a self-made peach fruit preparation (40.9% vs. 34.4%), where interference of added hydrocolloids and fruit ingredients probably resulted in significant overestimation of the fruit content. Although sample preparation needed to be adapted to different fruit matrices, this novel method proved to be suitable for the determination of fruit contents of fruit preparations, spreads and jams. For the first time, this method was successfully applied to industrially manufactured fruit products without knowledge of fruit specification and the complex recipes of jams, spreads, and fruit preparations, respectively.     

Differentiation of raspberry varieties according to anthocyanin composition

 Four Spanish raspberry (Rubus idaeus L.) cultivars, Autumn Bliss, Heritage, Rubi, and Ceva, were studied in order to determine, qualitatively and quantitatively, both anthocyanins and vitamin C composition, owing to their significance as dietary compounds with antioxidant activity and also to the relation with color quality. Raspberry anthocyanin composition, determined by HPLC and GC-MS, was characteristic to each cultivar. The higher anthocyanin content expressed as cyanidin-3-glucoside was found in the late cultivars, Rubi (96.08 mg/100 g f.w.) and Ceva (122.88 mg/100 g f.w.). Three cultivars showed cyanidin-3-sophoroside (63.86–21.91 mg/100 g f.w.) and cyanidin-3-glucoside (25.12–14.00 mg/100 g f.w.) as the major pigments, while Autumn Bliss had a similar relative amount of cyanidin derivatives, cyanidin-3-rutinoside being the pigment in major concentration (10.53 mg/100 g f.w.). The vitamin C contents were determined by HPLC. The Rubi cultivar showed the highest amount of vitamin C (31.14 mg/100 g f.w.). The organic acids were determined by HPLC as fruit constituents related to color quality. Citric acid was the main non-volatile organic acid (90%) in all raspberry cultivars and the Rubi cultivar showed the highest total non-volatile organic acids content (2003 mg/100 g f.w.). Hunter color CIE values were also determined, showing that Rubi was the reddest raspberry cultivar. Received: 28 May 1998     

Compositions of anthocyanins in blackberry juice and their thermal degradation in relation to antioxidant activity

This study investigated the compositions of anthocyanins in blackberry juice and the effect of heating (70, 80, and 90?°C) on individual anthocyanins, as well as its impact on antioxidant activity. The results showed that five anthocyanins were identified, including cyanidin (Cy)-3-O-glucoside (1), Cy-3-O-arabinoside (2), Cy-3-O-malonyl-glucoside (3), Cy-3-O-dioxalyl-glucoside (4), and the Cy derivative (5). The degradation rates of individual anthocyanins (1–4) followed the first-order reaction kinetics. Unexpectedly, the amount of the Cy derivative (5) was observed to slightly increase in temperature. At the same temperature, the half-lives (T _1/2) values of each anthocyanin (1–4) significantly differed (P?<?0.05). Maximum of the T _1/2 values were observed with Cy-3-O-dioxalyl-glucoside (T _1/2 values ranged 9.48–3.54?h) and exhibited relatively resistant stability. Moreover, the T _1/2 values of Cy-3-O-glucoside were higher than Cy-3-O-arabinoside and Cy-3-O-malonyl-glucoside. The antioxidant activity of blackberry juice reduced with the decreasing of total anthocyanins. These results demonstrated that the time dependency of anthocyanins degradation and antioxidant capacity were strongly correlated in blackberry juice.     

红树莓花色苷含量测定及成分分析

运用HPLC-DAD-ESI-MS技术建立了测定红树莓花色苷含量的方法,并确定了花色苷的成分组成。采用Zorbax SB-C18色谱柱(250 mm×4.6 mm,5μm),甲醇-5%甲酸水溶液为流动相,流速为1.0 mL/min,检测波长为520 nm,以矢车菊素-3-葡萄糖苷为对照,用外标法定量,并通过紫外扫描光谱信息和ESI+碎片离子信息对花色苷组成成分定性分析。结果表明:红树莓总花色苷含量为105.69 mg/100 g,其主要含有的4种花色苷成分为矢车菊素-3-槐糖苷、矢车菊素-3-槐糖-5-鼠李糖苷、矢车菊素-3-葡萄糖苷、矢车菊素-3-芸香糖苷,相对含量分别为22.05%、13.83%、33.74%和30.38%。     

Effect of aronia berry honey syrup used for sweetening jams on their quality

The effects of sweetening agents on the quality of low sweetened jams were compared with respect to blackcurrant, raspberry, sour cherry, strawberry, and bilberry jams. The sweetening agents were sucrose, aronia berry honey syrup, and sucrose + honey syrup at a ratio of 1:1. The level of physicochemical indices, especially the content of vitamin C and anthocyanins determined directly after production and after 3- and 6-month storage, was used as the quality criterion for the evaluation of jams. Moreover, after 6-month storage the products were subjected to sensorial analysis. According to the accepted method of the investigation the produced jams were characterized by a 32-33% content of extract. During the production and 6-month storage the content of acids slightly and that of pectin considerably (from 26 to 46%) decreased, although the consistency of the jams was not affected thereby. In the case of vitamin C, its pronounced losses concerned raspberry (62-67% of the initial value), strawberry (57-61%), and sour cherry (57-58%), being distinctly smaller in blackcurrant (13-16%) and bilberry (15-35%) jams. With respect to anthocyanins a similar regularity was observed, the losses reaching 49-63% in strawberry jam, 40-56% in raspberry, 33-39% in sour cherry, 30-36% in blackcurrant, and 28-36% in bilberries. In almost all the products the losses of vitamin C and anthocyanins were higher when sweetening agent was aronia berry honey syrup. The organoleptic evaluation showed that the addition of aronia berry honey syrup to raspberry and strawberry jams slightly spoiled their colour but improved the aroma and taste. In the final score the significant differentiation in favour of the addition of aronia berry honey syrup concerned only blackcurrant, sour cherry, and bilberry jams.     

Jam Processing Effect on Phenolics and Antioxidant Capacity in Anthocyanin-rich Fruits: Cherry, Plum, and Raspberry

ABSTRACT: Four cultivars of sour cherries (Balaton, Karneol, Kroeker and Northstar), 2 cultivars of plums (BY 8158.50 and Methley), and 1 red raspberry cv. Prelude were analyzed for total phenolics, antioxidant capacity, and total anthocyanins before and after jam production to evaluate their changes after thermal processing. Fruits had total phenolics ranging from 245.7 to 398.5 mg gallic acid equivalent (GAE)/100 g. Antioxidant capacity of fruits ranged from 354.8 to 692.3 mg/100 g, expressed as vitamin C equivalent antioxidant capacity (VCEAC). Total anthocyanins of fruits ranged from 30.9 to 67.1 mg cyanidin 3-glucoside equivalent (CGE)/100 g. In 100 g of jam, total phenolics varied from 132.9 to 218.9 mg GAE, while antioxidant capacity ranged from 205.6 to 373.5 mg/100 g VCEAC. Jams had total anthocyanins of 5.4 to 30.4 mg CGE/100 g. On the basis of fresh fruit (100 g), the processing and heating during jam making generally decreased the contents of total phenolics, VCEAC, and total anthocyanins. Major losses occurred in anthocyanin content where overall retention varied from 89% to 21%. HPLC analysis of individual anthocyanins from cherry cv. Balaton to its jam showed that processing caused 90% decrease in anthocyanins. The results indicated that more than 73% total phenolics and more than 65% antioxidant capacity were retained after processing fruits into jams. Optimization of food processing would help to conserve the bioactive phenolic compounds in fruits.     

Bioactive components and antioxidant capacity of Chinese bayberry (<Emphasis Type="Italic">Myrica rubra</Emphasis> Sieb. and Zucc.) fruit in relation to fruit maturity and postharvest storage

Total phenolics, flavonoids, anthocyanins, cyanidin-3-O-glucoside (Cy-3-glu) and antioxidant capacity of Chinese bayberry fruit (Myrica rubra Sieb. and Zucc.) differed among the four cultivars “Baizhong” (white), “Fenhong” (pink), “Wuzhong” (red) and “Biqi” (dark red). Antioxidant capacity determined by both the ferric reducing antioxidant power (FRAP) assay and 2,2-diphenyl-2-picrylhydrazyl (DPPH^.) radical scavenging capacity was significantly correlated with the antioxidant components in the fruit, and directly related to fruit color. Cy-3-glu accounted for at least 82, 38, and 12% of the total antioxidant capacity in “Biqi”, “Wuzhong” and “Fenhong” fruits, respectively. No detectable Cy-3-glu was found in “Baizhong” fruit. Greater fruit maturity was associated with higher levels of all the bioactive components and antioxidant capacity. Significant increases were also found during postharvest storage of “Biqi” fruit held at either 20 °C for 2 days or 0 °C for 5 days. However, these levels decreased during a 2-day shelf-life at 20 °C after 5 days at 0 °C. These results show that storage and shelf-life conditions are important if health-based bioactive components of bayberry fruit are to be maintained after harvest.     

高效液相色谱法分析黑米皮花青素及其体内代谢产物

建立分析黑米皮中花青素含量及人体内代谢产物的高效液相色谱方法。并研究了黑米皮中花青素种类、含量及在人体内的代谢情况。样品经预处理后,以HypersilBDSC18柱,4%磷酸水溶液、乙腈(V/V)等度洗脱分离,520nm波长下检测、外标法定量。结果表明,黑米皮中花青素总含量约为2.31%,其中矢车菊素-3-葡萄糖苷(Cy-3-g)占1.87%,芍药素-3-葡萄糖苷(Pn-3-g)占0.44%。Cy-3-g在血浆中的最高浓度为21.47±4.48ng/ml,出现在口服黑米皮后1.5h,血浆中未检测到Pn-3-g。Cy-3-g在0～2h的尿液样品中的含量最高(390.78±69.28ng/ml),Pn-3-g在2～4h收集的尿液中含量最高(105.90±26.26ng/ml)。     

Hepatoprotective and antioxidant activity of anthocyanins in black rice bran on carbon tetrachloride-induced liver injury in mice

The benefits of anthocyanin-rich black rice bran extract (ARBE) on the liver of carbon tetrachloride (CCl₄)-intoxicated mice was investigated. Based on the in vivo experiment, the effect of cyanidin-3-glucoside (Cy-3-G) and peonidin-3-glucoside (Pn-3-G), the predominant anthocyanins in ARBE, on CCl₄ insulted hepatocytes L-02 was further evaluated. Mice treated with ARBE for 7 weeks by oral administration showed reduced aminotransferase activities in serum, accompanied by enhanced superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activity, while tiobarbituric acid reactive substances (TBARS), and 8-hydroxy-2′-deoxyguanosine (8-OHdG) levels were significantly decreased compared to CCl₄-intoxicated model group. Histopathological observation showed ARBE administration alleviated the pathological changes in livers of CCl₄-intoxicated mice. Similarly, preincubation of L-02 cells with Cy-3-G or Pn-3-G significantly alleviated CCl₄-induced injury dose-dependently, exhibited higher cell viability, decreased aminotransferase activity and enhanced cellular antioxidant status. Furthermore, Cy-3-G showed much stronger hepatoprotective activity than Pn-3-G at the same concentration. HPLC analysis showed that Cy-3-G accounted for more than 88% of total anthocyanins in ARBE. These results indicate that ARBE is significantly beneficial to liver health, and that Cy-3-G is the predominant anthocyanin in ARBE exerting this effect. The antioxidant activity of anthocyanins is an important mechanism by which ARBE exerts hepatic health benefit.     

红树莓果汁和桑椹果汁花色苷结构的鉴定及杀菌方式对果汁品质的影响

采用高效液相色谱-电喷雾质谱法和紫外-可见光谱法鉴定了红树莓及桑椹中主要花色苷及黄酮的组成,并 以红树莓果汁及桑椹果汁为原料,对比分析了经巴氏杀菌（pasteurization,PS）、煮沸杀菌（boiling sterilization, BS）、微波杀菌（microwave sterilization,MS）3 种杀菌方式处理前后其总花色苷、单个花色苷、总酚、主要黄 酮、H2O2的相对含量及其他理化性质（pH值、可溶性固形物含量、吸光度、褐变度、透光率）的变化。结果表 明：红树莓中的主要花色苷为矢车菊素-3-槐糖苷和矢车菊素-3-葡萄糖苷,桑椹中主要花色苷为矢车菊素-3-葡萄糖 苷和矢车菊素-3-芸香糖苷;与对照组相比,红树莓果汁和桑椹果汁总花色苷、单个花色苷及总酚的相对含量经3 种 杀菌方式处理后都有不同程度的降低,MS处理对其影响最小;3 种杀菌方式处理后的果汁中H2O2相对含量没有显 著性差别（P＞0.05）。MS处理可以较好地保持红树莓果汁和桑椹果汁的营养品质。     

European elderberry (Sambucus nigra L.) rich in sugars,organic acids,anthocyanins and selected polyphenols

Sugars and organic acids in the fruit of two cultivars and three selections of black elderberry (Sambucus nigra L.): ‘Haschberg’, ‘Rubini’, ‘Selection 13’, ‘Selection 14’ and ‘Selection 25’ were quantified. The anthocyanin as well as quercetin profiles of this plant material were also established by the use of HPLC/MS. Significant differences in the concentration of sugars and organic acids were detected between the widely spread cultivar ‘Haschberg’ and all other cultivars/selections; ‘Haschberg’ was the richest in organic acids (6.38 g kg⁻¹ FW), and it contained the least sugar (68.5 g kg⁻¹ FW). The following major cyanidin based anthocyanins were identified in the fruit of black elderberry: cyanidin 3-sambubioside-5-glucoside, cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, cyanidin 3-glucoside and cyanidin 3-rutinoside. The most abundant anthocyanin in elderberry fruit was cyanidin 3-sambubioside, which accounted for more than half of all anthocyanins identified in the berries. The ‘Rubini’ cultivar had the highest amount of the anthocyanins identified (1265 mg/100 g FW) and the lowest amount was measured in berries of the ‘Selection 14’ (603 mg/100 g FW). The ‘Haschberg’ cultivar contained a relatively low amount of anthocyanins in ripe berries (737 mg/100 g FW). From the quercetin group, quercetin, quercetin 3-rutinoside and quercetin 3-glucoside were identified; the latter prevailing in black elderberry fruit. The cultivar with the highest amount of total quercetins was ‘Selection 25’ (73.4 mg/100 g FW), while the ‘Haschberg’ cultivar contained average amounts of quercetins (61.3 mg/100 g FW). The chemical composition of the ‘Haschberg’ cultivar, the most commonly planted, conforms to the standards for sugars, anthocyanins and quercetins and exceeds them in the content levels of organic acids, the most important parameter in fruit processing.     

红树莓果酒澄清工艺的优化及理化指标的测定

为提高红树莓果酒的澄清度,采用皂土对红树莓果酒进行澄清处理。在单因素试验基础上,以皂土添加量、澄清温度、澄清时间为自变量,红树莓果酒的透光率为响应值,通过响应面分析法优化皂土澄清红树莓果酒的工艺参数,同时测定澄清前后果酒的酒精度、总糖、滴定酸、总酚、总黄酮、花色苷的含量变化。结果表明,皂土添加量0.04 g/L,澄清温度21 ℃,澄清时间8 d为红树莓果酒的最佳澄清工艺。在此工艺下,经皂土澄清的红树莓果酒透光率由56.7%提高到96.4%,澄清后果酒的总糖由7.20 g/L变化到7.13 g/L,酒精度由16.6%vol变化到15.8%vol,滴定酸度由22.7 g/L变化到20.5 g/L,总酚由0.97 g/L变化到0.83 g/L,总黄酮由3.51 g/L变化到2.29 g/L,花色苷由0.093 g/L变化到0.089 g/L,感官评分由82分提高至88分。     

Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits

Cyanidin 3-glucoside (Cy 3-glu) and cyanidin 3-sophoroside (Cy 3-soph) from red raspberry extracts were selected as pigments, and five phenolic acids as copigments. The influences of pH, temperature, structure of anthocyanins and copigments, and molar ratio of anthocyanins to copigments on the copigmentation effect were analyzed with a UV–Visible spectrophotometer. The reaction was thermodynamically defined in terms of ΔH⁰, ΔG⁰ and ΔS⁰ values.     

红莓果中花青素的提取工艺研究

以HCl-乙醇为溶剂,研究了红莓果中花青素的最佳提取工艺。在单因素试验中,选择了单次提取和2次提取,分别测定了不同提取级数下各因素(物料比、提取时间、提取温度)的最佳水平值。同时,以果实中花色苷的绝对含量作为提取效率的评价标准,提高了单纯采用吸光度值测定法作为评定指标的精确性与可靠性。通过响应面试验确定了最佳的提取工艺参数为:浓度为1.5 mol/L的HCl和体积分数95%的乙醇(体积比15∶85)为溶剂,提取料液比为5 g∶1 mL,提取时间为53 min,提取温度为71℃,提取2次。依此工艺,红莓花青素的提取得率为36.39 mg/100 g(鲜果)。     

Colour and rheological properties of non-conventional grapefruit jams: Instrumental and sensory measurement

Alternative methods with which to obtain grapefruit jams have been applied. These include the use of osmotic dehydration (OD) and/or microwave energy (MW), as an alternative to conventional heating, and the incorporation of bamboo fibre together with pectin in order to increase the jam's consistency. Colour, consistency and rheological behaviour were measured and sensory evaluation was carried out to compare product quality. When compared to the fresh fruit, the greatest colour changes took place in those jams processed by MW and conventional heating, both of them showing lower L*, a*, b* and chrome values than the rest of the samples obtained by applying osmotic dehydration. By adding bamboo fibre, the colour of OD samples approaches that of fresh fruit. The higher yield stress, greater consistency and more viscoelastic behaviour was displayed by jams obtained by combining OD and MW processes. In the sensory analysis, the judges awarded this sample a better score. The sensory attribute product coverage in mouth was closely related to viscosity at a shear rate of 120 s⁻¹ and consistency.