Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars

Five different sour cherry cultivars were processed to sour cherry juices in order to analyze their composition and the impact of storage on anthocyanin composition. Regarding primary juice parameters all cultivars showed high dry masses (13.8–17.2° Brix) and sugar free extracts (59.4–74.3 g/L). Anthocyanins were identified as cyanidin-3-(2^G-glucosylrutinoside), cyanidin-3-(2^G-xylosylrutinoside), cyanidin-3-sophoroside, cyanidin-3-glucoside, cyanidin-3-rutinoside, and peonidin-3-rutinoside. Besides the original anthocyanins, 5-carboxypyrano-anthocyanins occurred as new reaction products during storage. HPLC-MSⁿ experiments revealed, that a further ageing pigment was probably resulting from the reaction of an original anthocyanin with acetaldehyde. A significant decline of the original anthocyanin concentrations could be observed (70–75%) during 6 months of storage at 20 °C. Degradation kinetics of anthocyanins were calculated taking the reaction rate as first order. Colourless polyphenol concentrations and antioxidant capacities (TEAC) of the juices were not affected during storage.     

Characterisation and preliminary bioactivity determination of Berberis boliviana Lechler fruit anthocyanins

Berberis boliviana Lechler is a member of the Berberidaceae family that has a small edible red-purple berry. The plant is native to the Peruvian Andes and contains high amounts of anthocyanin pigments. The monomeric anthocyanin content, determined by a pH-differential method, was 7/100 g of seedless berries. Pigments were characterised by HPLC coupled to a photodiode array (PDA) and mass spectrophotometer (MS) detectors. Five aglycones and ten anthocyanins were found and identified as petunidin-3-glucoside (24.4%), delphinidin-3-glucoside (24.1%), malvidin-3-glucoside (22.1%), cyanidin-3-glucoside (10.2%), petunidin-3-rutinoside (7.15%), malvidin-3-rutinoside (4.9%), cyanidin-3-rutinoside (3.8%), delphinidin-3-rutinoside (2.6%), peonidin-3-glucoside (1.1%), and peonidin-3-rutinoside (0.9%).     

Antioxidant activity versus cytotoxic and nuclear factor kappa B regulatory activities on HT-29 cells by natural fruit juices

The antioxidant activity (free radical scavenging ability and lipid oxidation inhibitory activity) and the activity in cell culture [influence on HT-29 human colon cancer cell viability and nuclear factor kappa B (NF-κB) activation] of natural fruit juices from red grape, strawberry, cherry and sour cherry were investigated in vitro. Analysis of polyphenolic composition of fruit juices showed the dominant presence of anthocyanins (cyanidin-3-glucoside, cyanidin-3-rutinoside, peonidin-3-rutinoside, pelargonidin-3-glucoside), anthocyanidins (procyanidins B1, B2 and B3), flavonoids (glucosides of myricetin, quercetin and kaempferol), and phenolic acids (neochlorogenic acid, chlorogenic acid, ellagic acid, p-coumaroylquinic acid) in juices. DPPH test and β-carotene bleaching method indicated that grape, strawberry, cherry and sour cherry natural juices (at the concentration of 2.5%) showed very strong free radical scavenging (75–92%) and antioxidant activity (71–94%). In addition, at the concentration of 0.01% they showed complete inhibition of copper-induced oxidation of human LDL (low density lipoprotein). In contrast, selected fruit juices did not show cytotoxic effects on HT-29 cells and NF-κB inhibitory activity (at the concentrations of 0.5 and 2%). Results of this study showed no correlation between the antioxidant activity of natural fruit juices from red grape, strawberry, cherry and sour cherry and their effect on HT-29 cell viability and NF-κB inhibitory activity.     

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     

蔓越莓花色苷的组成鉴定及抗氧化能力

对蔓越莓花色苷的组成进行鉴定,并对其抗氧化能力进行测定。采用pH示差法测定花色苷提取量,超高压辅助提取蔓越莓花色苷含量为（75.49±0.43）mg/100?g,常规溶剂提取蔓越莓花色苷含量为（67.31±1.08）mg/100?g,蔓越莓中总花色苷含量为（79.52±0.50）mg/100?g;选择AB-8大孔树脂对蔓越莓花色苷粗提物进行纯化,冻干粉中花色苷含量从（46.10±0.92）mg/g提高到（309.26±2.37）mg/g。通过测定1,1-二苯基-2-三硝基苯肼自由基清除率、2,2’-联氮基-双-（3-乙基苯并噻唑啉-6-磺酸）二铵盐自由基清除能力和总抗氧化能力,比较蔓越莓花色苷与VC的抗氧化能力。结果表明：同质量浓度条件下,蔓越莓花色苷的抗氧化能力强于VC。通过高效液相色谱-质谱联用技术在蔓越莓中鉴定出7?种花色苷：芍药素-3,5-二己糖苷、矢车菊素-3-半乳糖苷、矢车菊素-3-葡萄糖苷、矢车菊素-3-阿拉伯糖苷、芍药素-3-半乳糖苷、芍药素-3-葡萄糖苷、芍药素-3-阿拉伯糖苷,其中芍药素-3,5-二己糖苷首次在蔓越莓中被鉴定出。     

Nutritional Compounds in Figs from the Southern Mediterranean Region

Nutritive value of mature figs (Ficus carica L.) was investigated in five Tunisian cultivars, ‘Bouhouli’ (BHL) and ‘Zidi’ (ZD) (dark skin figs); ‘Thgagli’ (THG), ‘Bidhi’ (BD), and ‘Khedri’ (KHD) (yellow-green skin figs). Sugars, organic acids, fibres, and polyphenols were analysed in representative fruit samples from two distinct regions known to develop fig crops. Tunisian figs were characterized by predominance of glucose (6.30 g/100 g fresh weight) and fructose (5.10 g/100 g fresh weight). Citric acid (0.35 g/100 g fresh weight) was the major organic acid in all cultivars, almost three times higher than malic acid (0.13 g/100 g fresh weight). Average content of alcohol insoluble solids was 3.3 g/100 g FW. Four main polyphenols could be identified: two anthocyanins (cyanidin-3-glucoside; cyanidin-3-rutinoside), one flavonol (rutin), and one hydroxycinnamic acid (5-cafeoylquinic acid), revealed only in ‘BD’ samples. Cyanidin-3-rutinoside was the most abundant compound among all cultivars. Compared to common fruit, figs are among high sugar leveled fruit with significant dietary fibre content. Dark skin ‘ZD’ fruit were the most interesting figs with the highest concentration of sugars, organic acids, and polyphenols, especially cyanidin-3-rutinoside. This cultivar could be better advised for fresh consumption. However, the three lighter cultivars are more suitable for drying.     

蓝靛果酒发酵工艺优化及发酵过程对花色苷的影响

以蓝靛果为原料,进行蓝靛果酒发酵工艺的优化,并分析发酵过程对花色苷含量及花色苷组成的影响。通过比较不同酵母及不同糖类对果酒总酸、残糖、花色苷含量、乙醇体积分数及感官评分的影响,选择安琪葡萄酒果酒专用酵母SY作为发酵菌,蔗糖作为菌株的碳源,研究酵母接种量、起始pH值和发酵温度对蓝靛果酒理化性质及感官的影响,并在单因素试验的基础上进行3因素3水平的正交试验优化。结果表明,蓝靛果酒发酵的最佳工艺为：接种量0.15%、起始pH?3.2、发酵温度26?℃。在此条件下发酵12?d,乙醇体积分数为9.33%,感官评分为75.15,花色苷质量浓度为80.49?mg/L,为初始花色苷质量浓度（211.0?mg/L）的38.13%。利用高效液相色谱-串联质谱联用测定发酵对花色苷组成及各组成所占比例的影响,结果显示发酵前后的样品中均含有所测的8?种花色苷,发酵后矢车菊素-3-二己糖苷、芍药素-3,5-二己糖苷、矢车菊素-3,5-二己糖苷、芍药素-3-芸香苷、矢车菊素-3-乙酰基乙糖苷及芍药素-3-葡萄糖苷所占峰面积均有所增加,而矢车菊素-3-葡萄糖苷和天竺葵素-3-葡萄糖苷所占峰面积降低。     

Phenolic Analyses of Haskap Berries (Lonicera caerulea L.): Spectrophotometry Versus High Performance Liquid Chromatography

Haskap berries (Lonicera caerulea L.) are known for their high phenolics, anthocyanins, and antioxidant potential. The data on the phenolic profile of these fruits are lacking. In this study, the phenolic profiles of three haskap varieties; tundra, berry blue, and indigo gem grown in Nova Scotia, Canada were investigated for the first time using spectrophotometery and high-performance liquid chromatography. Berries were analyzed for total phenolic content/total reducing capacity, total anthocyanin content, and antioxidant potential (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity). The total reducing capacity, total anthocyanin content, and 2,2-diphenyl-1-picrylhydrazyl values were 6.17–8.42 mg gallic acid equivalents/gram fresh weight, 4.49–6.97 mg cyanidin-3-glucoside equivalents/gram fresh weight, and 78.70–89.55%, respectively. The extracts were analyzed by reversed-phase diode array detector–high-performance liquid chromatography through a gradient elution using Synergi 4 µm Max-RP C12 column and the chromatograms were acquired at 520, 360, and 320 nm for athocyanins, flavonoids, and free phenolic acids, respectively. The identified anthocyanins were cyanidin-3-glucoside (82.81–91.99% of the total anthocyanins), cyanidin 3,5-di-glucoside (2.31–4.27%), cyanidin-3-rutinoside (1.54–9.20%), peonidin-3-O-glucoside (0.75–3.44%), and pelargonidin-3-glucoside (0.77–2.98%). Other flavonoids (quercetin-3-β-D-glucoside and quercetin-3-rutinoside) and free phenolic acids (chlorogenic and neochlorogenic) were also quantified.     

Identification and quantification of anthocyanins from the grains of black rice (Oryza sativa L.) varieties

The purpose of this research was conducted to determine anthocyanin content from the grains of 10 Korean black rice varieties. Moreover, the primary constituents including protein and oil were evaluated. Anthocyanins, cyanidin-3-O-glucoside (1) and peonidin-3-O-glucoside (2), were isolated and elucidated using reversephase C₁₈ chromatography, nuclear magnetic resonance (NMR) spectroscopy, and high performance liquid chromatography (HPLC) with diode array detection and electrospray ionization/mass spectrometry (DAD-ESI/MS). Anthocyanin showed significant differences and cyanidin-3-O-glucoside (1) (52.1±6.3-1,601.0±8.5 μg/g) exhibited a markedly higher content than peonidin-3-O-glucoside (2) (ND-82.6±1.2 μg/g). Among varieties, ‘Heugjinjubyeo’ showed the highest anthocyanin (1: 1,601.0±8.5, 2: 82.6±1.2 μg/g), whereas ‘Heughyang’ was the lowest (1: 52.1±6.3 μg/g, 2: ND). Protein and oil exhibited the minor differences and their contents ranged from 10.7±0.0 to 14.1±0.1% and from 2.1±0.0 to 2.9±0.0%. Overall results suggest that anthocyanin can be a key factor in functional property of black rice and ‘Heugjinjubyeo’ may be very important source concerning nutritional value.     

In vitro absorption and antiproliferative activities of monomeric and polymeric anthocyanin fractions from açai fruit (Euterpe oleracea Mart.)

Anthocyanins are among the most important and widely consumed natural pigments in foods, and have attracted increased attention as natural food colourants and potent bioactive agents. However, anthocyanins are generally unstable and may undergo chemical changes that include oxidative and polymerisation reactions during processing and storage. The role of anthocyanin polymerisation reactions on in vitro intestinal absorption and anti-cancer properties has not been assessed. This study investigated the chemical composition, antioxidant properties, antiproliferative activity, and in vitro absorption of monomeric and polymeric anthocyanin fractions from açai fruit (Euterpe oleracea Mart.). Cyanidin-3-rutinoside (58.5 ± 4.6%) and cyanidin-3-glucoside (41.5 ± 1.1%) were the predominant compounds found in monomeric fractions, while a mixture of anthocyanin adducts were found in polymeric fractions and characterised using HPLC–ESI-MSⁿ analyses. Monomeric fractions (0.5–100 μg cyanidin-3-glucoside equivalents/ml) inhibited HT-29 colon cancer cell proliferation by up to 95.2% while polymeric anthocyanin fractions (0.5–100 μg cyanidin-3-glucoside equivalents/ml) induced up to 92.3% inhibition. In vitro absorption trials using Caco-2 intestinal cell monolayers demonstrated that cyanidin-3-glucoside and cyanidin-3-rutinoside were similarly transported from the apical to the basolateral side of the cell monolayers (0.5–4.9% efficiency), while no polymeric anthocyanins were transported following incubation for up to 2 h. The addition of polymeric anthocyanin fractions also decreased monomeric anthocyanin transport by up to 40.3 ± 2.8%. Results from this study provide novel information regarding the relative size, absorption, and bioactive properties of anthocyanin monomers and polymer adducts.     

Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization

Anthocyanins (ACs) are phenolic compounds that are distributed widely in fruits and vegetables. Apart from imparting color to plants, ACs also have an array of health-promoting benefits. In this research, the amounts of major ACs of 15 pomegranate (Punica granatum L.) varieties obtained from Yazd province were determined. The major ACs detected in the studied varieties were as follows: delphinidin 3-glucoside (2.19–16.29 mg/L), delphinidin 3,5-diglucoside (2.36–63.07 mg/L), pelargonidin 3-glucoside (0.26–1.36 mg/L), pelargonidin 3,5-diglucoside (0.01–8.11 mg/L), cyanidin 3-glucoside (5.78–30.38 mg/L), and cyanidin 3,5-diglucoside (4.39–166.32 mg/L). The effect of storage time of unprocessed and pasteurized juices on ACs content of four selected varieties was also studied. Average degradation percentage of each AC was between 23.0 and 83.0% during 10 days at 4 °C. Moreover, in pasteurized juices average degradation of ACs was 42.8 ± 0.5% after 10 weeks storage at 4 °C.     

Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities

Two anthocyanins (cyanidin-3-O-β-glucoside and peonidin-3-O-β-glucoside) and other phenolic (ferulic acid) were, respectively isolated from black and pigmented brown rices (Oryza sativa L. japonica) and their complete structures were determined by spectroscopic analyses (H NMR, C NMR and MALDI MASS). The HPLC profile of anthocyanins extracted from black rice showed cyanidin-3-O-β-glucoside as the first peak (85%) and peonidin 3-O-β-d-glucoside as the second (15%), while that of pigmented brown rice showed ferulic acid as the first peak (85.7%) and tocols as the second (14.3%). Several tocols were isolated and identified from the unsaponifiable fractions of both rices having some difference on their structures and amounts. The aldose reductase inhibitory activity of isolated compounds was in the following decreasing order: cyanidin-3-glucoside > quercetin > ferulic acid > peonidin-3-glucoside > tocopherol.     

Identification and characterisation of anthocyanins in the antioxidant activity-containing fraction of Liriope platyphylla fruits

The objective of this study was to investigate antioxidant activities and anthocyanin profiles in the fruits of Liriope platyphylla, where these are considered functional substances in Korea. The acidic methanol extract of this species exhibited potent antioxidant activities, showing 83.9% DPPH scavenging activity and 92.5% ABTS scavenging activity at a concentration of 0.5 mg/ml. Moreover, anthocyanins were identified by reversed-phase C₁₈ column chromatography, NMR spectroscopy, and HPLC-DAD-ESI/MS analysis. Seven anthocyanins were characterised, including delphinidin-3-O-glucoside (1), delphinidin-3-O-rutinoside (2), cyanidin-3-O-glucoside (3), petunidin-3-O-glucoside (4), petunidin-3-O-rutinoside (5), malvidin-3-O-glucoside (6), and malvidin-3-O-rutinoside (7). Among these, petunidin-3-O-rutinoside (5) (7302.2 μg/g) and malvidin-3-O-rutinoside (7) (5776.1 μg/g) were the predominant anthocyanins, whereas the least prevalent anthocyanin was found to be cyanidin-3-O-glucoside (3) (64.9 μg/g). Therefore, our results suggest that strong antioxidant activities of the acidic methanol extract of L. platyphylla fruits are correlated with high anthocyanin contents, particularly the petunidin-3-O-rutinoside (5) and malvidin-3-O-rutinoside (7).     

Effects of pectolytic enzyme treatments on anthocyanins in raspberry juice

Raspberry juices treated with two commercial pectinase preparations lost almost 20% of their total anthocyanin pigments; losses were related to both concentration of enzyme and time of treatment. Analysis of individual anthocyanins showed differences between the enzymes. Ultrazyme reduced all components in similar proportions, whereas Pectinex apparently also converted cyanidin-3-sophoroside and cyanidin-3-glucosylrutinoside into cyanidin-3-glucoside and cyanidin-3-rutinoside respectively, presumably by hydrolysis of β1–2 glucosidic bonds by glucosidase present in the Pectinex.     

Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography – mass spectrometry

Anthocyanins (Acys) are naturally occurring compounds that impart color to fruit, vegetables, and plants. The extraction of Acys from red raspberry (Rubus idaeus L. var. Heritage) by microwave-assisted process (MAP) was studied. A central composite rotate design (CCRD) was used to obtain the optimal conditions of microwave-assisted extraction (MAE), and the effects of operating conditions such as the ratio of solvents to materials, microwave power and extraction time on the extraction yield of Acys were studied through response surface methodology (RSM). The optimized conditions of MAE were ratio of solvents to materials 4:1 (ml/g), extraction time 12 min, and microwave power 366 W. Under these conditions 43.42 mg of Acys from 100 g of fresh fruits (T _Acy, expressed as cyanidin-3-glucoside), approximately 98.33% of the total red pigments, could be obtained by MAE. The Acys compositions of extracts were identified by high-performance liquid chromatography – mass spectrometry (HPLC-MS), 12 kinds of Acys had been detected and 8 kinds of Acys were characterized. Result indicated that cyanidin-3-sophoroside, cyanidin-3-(2 ^G -glucosylrutinoside), cyanidin-3-sambubioside, cyanidin-3-rutinoside, cyanidin-3-xylosylrutinoside, cyanidin-3-(2 ^G -glucosylrutinoside), and cyanidin-3-rutinoside were main components in extracts. In addition, in comparison with the conventional solvent extraction, MAE is more efficient and rapid to extract Acys from red raspberry, due to the strong disruption of fruit tissue structure under microwave irradiation, which had been observed with the scanning electron microscopepy (SEM). However, the Acys compositions in extracts by both the methods were similar, which were investigated using HPLC profile.     

ANTHOCYANIN PIGMENTS OF SOUR CHERRIES

Fresh fruits of tart cherries (Prunus cerasus L. var. Montmorency) were extracted with acidic methanol. The anthocyanin pigments were isolated and purified by conventional paper chromatography. They were identified by spectral and R_f data and by acid hydrolysis. The pigments were cy anidin-3-glucosylrutinoside, cyanidin-3-glucosylsambubioside, cyani-din-3-sophoroside, cyanidin-3-rutinoside, cyanidin-3-glucoside and peoni-din-3-rutinoside. No free cyanidin or peonidin was found. Cyanidin-3-glucosylsambubioside, reported in cherries for the first time, was also found in the varieties of English Morello, Early Richmond and Meteor     

Phytochemical profile of a Japanese black–purple rice

Black–purple rice is becoming popular with health conscious food consumers. In the present study, the secondary metabolites in dehulled black–purple rice cv. Asamurasaki were analysed using HPLC–PDA–MS². The seeds contained a high concentration of seven anthocyanins (1400 μg/g fresh weight) with cyanidin-3-O-glucoside and peonidin-3-O-glucoside predominating. Five flavonol glycosides, principally quercetin-3-O-glucoside and quercetin-3-O-rutinoside, and flavones were detected at a total concentration of 189 μg/g. The seeds also contained 3.9 μg/g of carotenoids consisting of lutein, zeaxanthin, lycopene and β-carotene. γ-Oryzanol (279 μg/g) was also present as a mixture of 24-methylenecycloartenol ferulate, campesterol ferulate, cycloartenol ferulate and β-sitosterol ferulate. No procyanidins were detected in this variety of black–purple rice. The results demonstrate that the black–purple rice in the dehulled form in which it is consumed by humans contains a rich heterogeneous mixture of phytochemicals which may provide a basis for the potential health benefits, and highlights the possible use of the rice as functional food.     

Identification of anthocyanins and distribution of flavonoids in tamarillo fruit (Cyphomandra betaceae (Cav.) Sendt.)

The major tamarillo (Cyphomandra betaceae) anthocyanin pigments were isolated and identified as pelargonidin-3-rutinoside, pelargonidin-3-glucoside, cyanidin-3-rutinoside, cyanidin-3-glucoside, delphinidin-3-rutinoside and delphinidin-3-glucoside. The intense purple-coloured jelly surrounding the seeds contained the greatest concentration of anthocyanins, delphinidin-3-rutinoside being the major pigment. Flavones, flavonols and leucoanthocyanins were also present in this material. The yellow-coloured flesh contained flavones and low concentration of anthocyanins. The major anthocyanin of the skins is cyanidin-3-rutinoside; flavones and leucoanthocyanins are also present. It is suggested that the presence of leucoanthocyanins in pigment extracts induced degradation of anthocyanins during isolation and purification.     

Apple pomace liquefaction with pectinases and cellulases:analytical data of the corresponding juices

Apple juices were produced by way of a two-stage process consisting of traditional enzyme treatment of the mash with pectinases for the premium juices and pomace liquefaction with different pectinases and cellulases for the extraction juices. Premium and extraction juices were analysed separately. Calculated to an equal juice strength of 12° Brix, there was an increase of D-galacturonic acid and cellubiose in the extraction juices. Released galacturonic acid from cell wall material was found at levels ranging from 107 mg/l to 1239 mg/l. This was an essential contribution to the total titrable acid of the extraction juices. The sum of phenolic substances determined by high performance liquid chromatography was significantly higher in all the extraction juices than in the corresponding premium juices. Among the phenolics, the dihydrochalcone phloretin 2′-glucoside (92–110 mg/l) showed an increase of 4 to 5 times the concentration in the respective premium juices. Quercetin derivatives were mainly present in the extraction juices; here the values were between 32 mg/l and 38 mg/l. Under the influence of strong pectolytic or cellulolytic enzyme activities, oligo- and polysaccharides are released from the apple cell wall material, resulting in colloid concentrations of up to 15 g/l in the extraction juices. High concentrations of polyphenols and pectic polysaccharides can lead to technological problems. However, pomace liquefaction may also turn out to be suitable for obtaining value-added foods. In respect to nutritional aspects, enzymatic treatment of pomace offers the opportunity of releasing apple polyphenols and polysaccharides contained in the pomace to a greater extent and obtaining them preparatively. Received: 2 December 1999     

Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L.

Coriandrum sativum L. is a source of a variety of polyphenols and other phytochemicals, related to its high antioxidant activity and to its use for indigestion, rheumatism, and prevention of lipid peroxidation damage. Plant cell cultures are a means to study or to produce some active metabolites, such as polyphenols. This technique was applied to the investigation of coriander, and a detailed analysis of individual polyphenols in vivo and in vitro grown samples was performed. The in vivo vegetative parts showed quercetin derivatives as the main flavonoids and quercetin-3-O-rutinoside (3296 mg/kg dw) was the main polyphenol found in this part of coriander. The fruits revealed only phenolic acids and derivatives, caffeoyl N-tryptophan hexoside (45.33 mg/kg dw) being the most abundant phenolic derivative. In vitro samples also gave a high diversity of polyphenols, being C-glycosylated apigenin (2983 mg/kg dw) the main compound. Anthocyanins were only found in clone A, which was certainly related to its purple pigmentation, and peonidin-3-O-feruloylglucoside-5-O-glucoside was the major anthocyanin found (1.70 μg/kg dw). In vitro culture can be used to explore new industrial, pharmaceutical, and medicinal potentialities, such as the production of secondary metabolites like flavonoids.