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Della Vedova, Larissa, Giulio Ferrario, Francesca Gado, et al. "Liquid Chromatography–High-Resolution Mass Spectrometry (LC-HRMS) Profiling of Commercial Enocianina and Evaluation of Their Antioxidant and Anti-Inflammatory Activity." Antioxidants 11, no. 6 (2022): 1187. http://dx.doi.org/10.3390/antiox11061187.
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Enocianina is an anthocyanin-rich extract obtained from grape pomace. It is widely used as a colorant in the food industry and, in addition to anthocyanins, it also contains a variety of polyphenols. To understand whether enocianina, besides its coloring effect, may offer potential health benefit applications, we aimed to fully characterize the profile of four commercial enocianinas and assess their radical scavenging, enzymatic, antioxidant, and anti-inflammatory activities. LC-ESI-MS/MS analysis identified 90 phytochemicals. The relative content of each anthocyanin was assessed by a semi-quantitative analysis, with malvidin derivatives being the most abundant. UV-VIS spectroscopy detected total amounts of polyphenols and anthocyanins of 23% and 3.24%, respectively, indicating that anthocyanins represent a minor fraction of total polyphenols. Multiple linear regression analysis indicated that the radical scavenging activity is related to the total polyphenol content and not to anthocyanins. All four enocianinas dose-dependently activate Nrf2, and such activity was correlated with catechol-containing polyphenol content. Finally, all enocianinas showed dose-dependent anti-inflammatory activity, which at the highest concentrations tested was closely related to the total polyphenol content and was explained by radical scavenging, Nrf2 activation, and other mechanisms related to the polyphenolic components.
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Majkic, Tatjana, Ljiljana Milovanovic, Ljilja Torovic, Mirjana Penic, and Ivana Beara. "Polyphenols from red wine as inhibitors of acetylcholinesterase activity." Hrana i ishrana 64, no. 2 (2023): 25–33. https://doi.org/10.5937/hraish2302025m.
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Alzheimer's disease, the most common type of dementia, impacts more than 55 million individuals globally, with numbers expected to increase significantly. Since acetylcholinesterase (AChE) inhibitors are a significant and promising therapeutic approach in Alzheimer's treatment, identifying natural AChE inhibitors is of great interest. This study investigates the in vitro AChE inhibitory potential of 15 red wines (5 Serbian and 10 European Merlot wines) and analyzes the correlation between AChE inhibition and polyphenolic profiles. All samples demonstrated inhibitory effects, ranging from 9.13 to 23.61 mg equivalents of physostigmine/L of wine. Variation in total phenolics, flavonoids, tannins, and anthocyanins was observed across wines, with French Merlots showing elevated anthocyanin levels. Principal Component Analysis revealed partial clustering based on polyphenolic composition rather than geographic origin. Moderate correlations were found only between AChE inhibitory activity and total anthocyanins (R² = 0.518) and malvidin-3-O-glucoside levels (R² = 0.674), suggesting anthocyanins may have a more significant role in AChE inhibition than other polyphenol groups. Although limited by sample size and potential in vivo metabolic changes, these findings suggest that Merlot wine polyphenols, particularly anthocyanins, may contribute to AChE inhibition. These results support the potential of natural, polyphenol-rich, products in prevention and treatment of neurodegenerative disorders such as Alzheimer's disease. Nonetheless, additional research involving larger sample sizes is required to confirm these findings and to more thoroughly explore the therapeutic potential of wine-derived polyphenols.
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Marija Viljevac, Vuletić, Dugalić Krunoslav, Mihaljević Ines, et al. "Season, location and cultivar influence on bioactive compounds of sour cherry fruits." Plant, Soil and Environment 63, No. 9 (2017): 389–95. http://dx.doi.org/10.17221/472/2017-pse.
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The aim of this study was to determine how different locations, years and cultivars influenced polyphenol and anthocyanin content in fruits of different sour cherry cultivars (Prunus cerasus L.). Fruits of five sour cherry cultivars were harvested in two locations (Osijek and Zadar) over three consecutive years (2010, 2011 and 2012). Factorial ANOVA showed that year and location significantly influenced the accumulation of polyphenols and anthocyanins in sour cherry fruits. 2010 was the best year with 9.89 mg/g of polyphenols and 5.08 mg/g of anthocyanins on average. Although year and location revealed a strong influence, cultivar is the principal source of variation, as it is proved by the polyphenol content in the range from 5.89 to 10.78 mg/g and the anthocyanin content in the range from 3.15 to 4.76 mg/g. Cv. Maraska appears to be the most significant source of bioactive compounds, while cvs. Heimanns Konservenweichel and Rexelle gave very similar but significantly lower contents of polyphenols and anthocyanins than cv. Maraska. Cv. Oblačinska had significantly the lowest contents of investigated bioactive compounds.
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Mihali, Cristina, Zoita Berinde, and Thomas Dippong. "POLYPHENOLS, ANTHOCYANINS CONTENT RELATED TO COLOUR CHARACTERISTICS OF WINE AND GRAPE JUICE INCLUDING OTHELLO HYBRID." Scientific Bulletin Series D : Mining, Mineral Processing, Non-Ferrous Metallurgy, Geology and Environmental Engineering 33, no. 1 (2019): 15–23. http://dx.doi.org/10.37193/sbsd.2019.1.02.
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Polyphenols are the main contributors for the wines color and also for others characteristics of wines such as astringency and bitterness. Samples of wines (red and white) were analyzed following to assess their polyphenols and anthocyanin's content in relation with their color characteristics. The properties of red (Fetească Neagră) and white wines (Fetească Albă from Cotnari vineyard) were compared to the wine made of grape hybrid cultivar Othello. Also the grape must obtained of hybrid cultivar Othello was analyzed. Polyphenols and anthocyanins were assessed by UV-VIS spectrophotometric methods. Polyphenols content was analyzed using Folin-Ciocalteu method and was expressed as gallic acid. Calibration with gallic acid as standard polyphenolic substance was previously performed. The method for determining anthocyanins is based on their property to be discolored by sulfites. Permanganate index was also determined to evaluate the reducing characteristics of wines by titration against potassium permanganate in the presence of Indigo carmine as redox indicator. Glories chromatic parameters such as color intensity, tonality, %Yellow, %Red and %Blue were established. Polyphenol of the analyzed wines ranged between 47-2653 mg/L polyphenols while the anthocyanins were 0-245 mg/L. Permanganate index was in the range of 14-87 ml KMnO 4 /L. The polyphenols content of the wine made of hybrid cultivar Othello was lower than that of red wine (Fetească Neagră). The color intensity was significant lower than that of Feteasca Neagră wines.
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BUNEA, Andrea, Olivia Dumitrita RUGINA, Adela M. PINTEA, Zoriţa SCONŢA, Claudiu I. BUNEA, and Carmen SOCACIU. "Comparative Polyphenolic Content and Antioxidant Activities of Some Wild and Cultivated Blueberries from Romania." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 39, no. 2 (2011): 70. http://dx.doi.org/10.15835/nbha3926265.
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Two wild and three cultivated blueberry varieties (‘Elliot’, ‘Bluecrop’ and ‘Duke’) from Romania were analyzed comparatively in order to determine the total polyphenols, total anthocyanins, total flavonoids content and measuring the antioxidant activity using three different single electron transfer-based assays, Trolox equivalent antioxidant capacity (ABTS), ferric reducing ability (FRAP), 2,2-diphenylpicrylhydrazil radical scavenging capacity (DPPH) and one hydrogen atom transfer-assay, oxygen radical absorbance capacity (ORAC). Total polyphenols content ranged from 424.84 - 819.12 mg GAE/100 g FW, total flavonoids ranged from 84.33-112.5 mg QE /100 g FW and total anthocyanins ranged from 100.58-300.02 C3GE/100g FW. The anthocyanins were separated and quantified using RP-HPLC-DAD. In Vaccinium myrtillus, petunidin-3-glucoside and delphinidin-3-glucoside have the highest contribution to the anthocyanin content while in Vaccinium corymbosum, peonidin-3-galactoside represent the major anthocyanin. Except for ORAC assay (r=0.765), all antioxidant activity values obtained were highly correlated with total polyphenol content (0.923≤ r ≤0.986). Wild blueberries had higher total polyphenols content and also antioxidant activity compared with cultivated ones.
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Jawad, Muhammad, Stephen T. Talcott, Angela R. Hillman, and Robert G. Brannan. "A Comprehensive Polyphenolic Characterization of Five Montmorency Tart Cherry (Prunus cerasus L.) Product Formulations." Foods 14, no. 7 (2025): 1154. https://doi.org/10.3390/foods14071154.
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The Montmorency tart cherry (Prunus cerasus L., MTC) polyphenols may contribute to reduced inflammation and oxidative stress biomarkers in the body. However, a comprehensive polyphenolic profile of MTC products is lacking. This study provides a comparative analysis of the polyphenolic distribution of individual anthocyanins, flavonols, flavanols, hydroxycinnamic acids, and hydroxybenzoic acids in five MTC products (frozen raw fruit, freeze-dried powder, sweet dried fruit, unsweetened dried fruit, juice concentrate). Twenty-three polyphenols were detected, and 21 were positively identified. Results from three replicates indicate that frozen raw MTC has the most total polyphenolics. Juice concentrate, unsweetened dried MTC, freeze-dried MTC powder, and sweet dried MTC contained 26%, 40%, 60%, and 77% fewer total polyphenolics than frozen raw MTC. Hydroxycinnamic acids, flavonols, and anthocyanins predominated, accounting for 87–99% of total polyphenols in MTC products. Chlorogenic acid, rutin, cyanidin-3-sophoroside, feruloquinic acid, ferulic acid, and coumaric acid isomers were noteworthy polyphenolics. Hydroxycinnamic acids predominated in sweet dried (82%), unsweetened dried (74%), juice concentrate (66%), and frozen-raw (54%) MTC. Flavonols predominated in freeze-dried MTC powder (52%). Anthocyanins, particularly cyanidin glycosides, were important polyphenolics in frozen-raw cherries (18%) but less so in other MTC products. These findings highlight the variability in polyphenols in MTC products and emphasize the importance of selecting appropriate MTC products for specific health benefits.
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Boue, Stephen M., Kim Daigle, John C. Beaulieu, and Mark Heiman. "Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in Bran." Foods 8, no. 7 (2019): 276. http://dx.doi.org/10.3390/foods8070276.
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A low-cost method utilizing rice co-products to concentrate and stabilize blueberry polyphenols was developed that decreased the arsenic (As) content in rice bran. After concentration at 10 g/L, brown rice flour displayed a higher total anthocyanin content in both blueberry juice (2.7 mg/g) and pomace extract (2.6 mg/g) when compared to white rice flour. Defatted rice bran enriched with blueberry juice (10 g/L) had the highest concentration of polyphenols (16.0 mg/g), and defatted bran enriched with pomace extract had the highest concentration of anthocyanins (5.32 mg/g). Enriched rice flour and bran contained higher levels of anthocyanins when using pomace extracts. Polyphenols and anthocyanins were found to be highly stable at 37 °C in rice flour and bran samples combined with pomace extract. Polyphenol enrichment also produced lower total and inorganic arsenic (i-As) levels in defatted rice bran. Inorganic arsenic (i-As) concentrations in defatted rice bran enriched with blueberry juice and pomace extracts were reduced by 20.5% and 51.6%, respectively. Overall, rice flour and bran that are enriched with polyphenols and anthocyanins from blueberry pomace extracts are shelf and color stable, had low sugar content, and represent unique health-promoting food ingredients.
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Lachman, J., M. Orsák, and V. Pivec. "Antioxidant complex of bioflavonoids and ascorbic acid in apples (Malus pumila Mill.) – a review." Czech Journal of Food Sciences 18, No. 4 (2000): 153–58. http://dx.doi.org/10.17221/8335-cjfs.
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In this review article it is given an information about the composition of flavonoid complex of apples (Malus pumila Mill.). It is discussed the influence of extrinsic and intrinsic factors on polyphenolic antioxidant content (varietal differences, influence of locality, year, maturity, pre-harvest treatment, storage, technological ways of processing) and the relation between the polyphenol content and the resistance of apple varieties. During storage there is an apparent decrease of both ascorbic acid and polyphenols. Contents of anthocyanins and chalcones are in positive correlation with resistance of apple trees to low and variable temperatures. During maturation of apple fruits synthesis and accumulation of polyphenols, esp. anthocyanins, and ascorbic acid was determined. Meanwhile polyphenols are substrates of polyphenol oxidases in the process of enzymic browning, ascorbic acid is a natural inhibitor of this browning deterioration. Process of enzymic browning of apple fruits and juices could be inhibited with ascorbic and citric acid addition to apple products. Polyphenol content could be influenced by pre-harvest and technological procedures.
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Dakhnovich, A. V. "Current technological solutions for processing black chokeberry berries to obtain juice and anthocyanin dyes." Farmacevticheskoe delo i tehnologija lekarstv (Pharmacy and Pharmaceutical Technology), no. 1 (February 10, 2025): 51–63. https://doi.org/10.33920/med-13-2501-05.
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The most widespread in Aronia aronia was obtained in Russia in territories with a cold and humid climate and on relatively fertile soils of Siberia and The Urals, especially in Altai and even in the Arctic. In Siberia, berry crops have a number of advantages over fruit crops. They are less demanding to adverse conditions, their berries are richer in vitamins, mineral salts and organic acids. The average yield of the bush is from 10 to 17 kg of berries. Anthocyanin is the most common natural pigment that is highly soluble in water and gives vegetable products a color from red to purple, and is beneficial to human health. Anthocyanins are flavonoid compounds that belong to the category of polyphenols. They are extremely sensitive to changes in temperature and pH. In nature, anthocyanins occur as glycosides and their aglycones (non-saccharide parts) are known as anthocyanidins. In mountain ash, 25% of all polyphenols are anthocyanins. This article discusses all currently known technologies for the complex processing of mountain ash and their effect on the yield of juice and natural anthocyanin dyes.
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Fu, Wenyi, Shiyu Li, and Lavanya Reddivari. "Complexation With Polysaccharides Enhanced Polyphenol Gastrointestinal Stability and Activity." Current Developments in Nutrition 5, Supplement_2 (2021): 314. http://dx.doi.org/10.1093/cdn/nzab037_024.
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Abstract Objectives Fruits and vegetables contain dietary polyphenols and polysaccharides. Accumulating evidence suggests that polyphenol-containing whole foods are protective against inflammation-promoted chronic colonic diseases. However, isolated polyphenols are less stable and may not confer the same gastrointestinal health benefits as that of the whole food matrix. Therefore, we hypothesized that the complexation of anthocyanins, a class of polypheonols, with polysaccharides would enhance colonic concentration and stability of anthocyanins, and attenuate impaired barrier function. Methods In this study, we first extracted the polyphenols from purple-fleshed potatoes and purified them using C18 cartridges into phenolic acid and anthocyanin fractions and confirmed the purity using UPLC. The fractions were complexed with four different polysaccharides (pectin, inulin, starch, cellulose) and their mixture in equal proportions. SEM images were used to visualize the complexation patterns. The stimulated in vitro oral, gastric and small intestine digestion was used to determine the complexation efficiency and stability of anthocyanins. Intestinal permeability was determined using Caco-2/HT29-MTX co-cultures and FITC-dextran. Results Anthocyanins showed significant differences in their complexation pattern with different polysaccharides. After the stimulated in vitro digestion, the % loss of total phenolics and anthocyanins of polysaccharide and anthocyanin complexes were shown here for pectin (16.00 ± 1.5; 47.13 ± 0.5), inulin (58.95 ± 0.1; 80.67 ± 0.09), starch (74.31 ± 3.0; 89.81 ± 0.03), cellulose (76.82 ± 1.5; 72.11 ± 0.1) and mixture (50.32 ± 3.2; 69.90 ± 0.6). Pectin exhibited the best complexation efficiency among different polysaccharides. Caco-2 and HT29-MTX cocultures treated with lipopolysaccharide (LPS) and FITC were used to measure the permeability. Pectin-anthocyanin complex effectively ameliorated LPS-induced increase in cell permeability followed by anthocyanin complexes with the mixture, cellulose, starch, and inulin, respectively. Conclusions These results suggest that pectin is the best candidate for the complexation with anthocyanins for improved gastrointestinal stability and barrier function. Funding Sources USDA-NIFA awards 2016–67,017-29,285 and 2019–67,017-29,258.
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Tasinov, Oskan, Ivayla Dincheva, Ilian Badjakov, Christina Grupcheva, and Bistra Galunska. "Comparative Phytochemical Analysis of Aronia melanocarpa L. Fruit Juices on Bulgarian Market." Plants 11, no. 13 (2022): 1655. http://dx.doi.org/10.3390/plants11131655.
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Aronia melanocarpa L. (black chokeberry), belonging to the Rosaceae family, contains high amounts of polyphenolics and therefore exhibits one of the highest antioxidant and anti-inflammatory activities among berry fruits. Chokeberries are used in the food industry for juice, nectar, and wine production and as colorants. We aimed to compare the phytochemical composition of three chokeberry juices commercially available in the local market as sources of beneficial phytochemicals. Using GC–MS and LC–MS/MS, we performed the identification and quantitation of polar compounds and polyphenolics. The concentrations of 13 amino acids, including 6 essential amino acids, 10 organic acids, 20 sugar alcohols and derivatives, 14 saccharides, 12 fatty acids and esters, and 38 polyphenols, were estimated. One of the analyzed juices had the highest polyphenolic content (5273.87 ± 63.16 µg/mL), possibly due to 2.9 times higher anthocyanin concentration compared to anthocyanins in other tested juices. This study provides new data concerning phytochemical composition in terms of amino acids, organic acids, sugar acids, fatty acids and their esters, and polyphenols as phytocomponents of commercially available chokeberry juices. Results show that after all processing techniques and possibly different plant growth conditions, chokeberry juices are a valuable source of health-promoting phytochemicals such as phenolic acids, pro-anthocyanins, and anthocyanins, thus considering them as functional foods. We demonstrated a diversity of the active substances in bioactive foods marketed as “same”; therefore, the standardized therapeutic effect could be expected only by the utilization of food supplements with guaranteed constant content.
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Aldiyeva, A. B., and D. D. Khamitova. "Influence of freeze-drying parameters on the content of polyphenols and anthocyanins in strawberries." Journal of Almaty Technological University 1, no. 3 (2023): 52–56. http://dx.doi.org/10.48184/2304-568x-2023-3-52-56.
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Strawberry berries are a valuable product rich in vitamins, anthocyanins, and polyphenolic compounds that have antioxidant effects on human health. However, due to the deterioration and seasonal availability, the issue of their long-term storage is highly relevant. Freeze-drying, a modern preservation method, preserves their properties during storage. Since the drying process can affect the appearance, nutrient content, and antioxidant activity of berries, the purpose of this study was to investigate the effects of freeze-drying parameters on the content of anthocyanins and polyphenols in Albion variety strawberries. The heating temperatures of the freeze-drying were 35°C, 40°C, 45°C, and 50°C, and the sublimation process times were 18, 20, and 22 hours. Optimal conditions were found: a shelf temperature of 45°C and 18 hours of drying. These conditions preserved both the strawberries' initial qualities and their high anthocyanin content, with only an 8.4% decrease. Similarly, polyphenol content decreased by 3.9%, while the strawberries maintained strong antioxidant activity.
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Jin, Hui-Min, Bin Dang, Wen-Gang Zhang, Wan-Cai Zheng, and Xi-Juan Yang. "Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors." Molecules 27, no. 11 (2022): 3411. http://dx.doi.org/10.3390/molecules27113411.
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In this research, the composition of free phenols, bound phenols, and anthocyanins and their in vitro antioxidant activity and in vitro α-glucosidase inhibiting activity were observed in different barley colors. The outcomes revealed that the contents of total phenols (570.78 mg/100 gDW), total flavonoids (47.08 mg/100 gDW), and anthocyanins (48.07 mg/100 g) were the highest in purple barley. Furthermore, the structure, composition, and concentration of phenolics differed depending on the colors of barley. The types and contents of bound total phenolic acids and flavonoids were greater than those of free total phenolic acids and flavonoids. The main phenolic acids in blue barley were cinnamic acid polyphenols, whereas in black, yellow, and purple barley, benzoic acid polyphenols were the main phenolic acids, and the main types of flavonoids in black and blue barley were chalcones and flavanones, respectively, whereas flavonol was the main type of flavonoid in yellow and purple barley. Moreover, cornflower pigment-3-glucoside was the major anthocyanin in blue, yellow, and purple barley, whereas the main anthocyanin in black barley was delphinidin-3-glucoside. The dark color of barley indicated richness in the anthocyanins. In addition, the free polyphenol fractions had stronger DPPH and ABTS radical scavenging capacity as compared to the bound ones. In vitro α-glucosidase-inhibiting activity was greater in bound polyphenols than in free polyphenols, with differences between different varieties of barley. Purple barley phenolic fractions had the greatest ABTS radical scavenging and iron ion reduction capacities, as well as the highest α-glucosidase-inhibiting activity. The strongest DPPH radical scavenging capacity was found in yellow barley, while the strongest in vitro α-glucosidase-inhibiting activity was found in anthocyanins isolated from black barley. Furthermore, in different colors of barley, there was a strong association between the concentration of specific phenolic compounds and antioxidant and α-glucosidase-inhibiting activities. The outcomes of this study revealed that all colored barley seeds tested were high in phenolic compounds, and had a good antioxidant impact and α-glucosidase-inhibiting activity. As a result, colored barley can serve as an antioxidant and hypoglycemic food. Polyphenols extracted from purple barley and anthocyanins extracted from black barley stand out among them.
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Lyu, Jian, Ning Jin, Xianglan Ma, et al. "A Comprehensive Evaluation of Nutritional Quality and Antioxidant Capacity of Different Chinese Eggplant Varieties Based on Multivariate Statistical Analysis." Antioxidants 14, no. 1 (2024): 10. https://doi.org/10.3390/antiox14010010.
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Free amino acids, polyphenols, and anthocyanins were quantified in 30 Chinese eggplant varieties. Moreover, antioxidant capacity characterizations including 2, 2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric-reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were performed. The total amino acid content of the 30 eggplant varieties ranged from 15,267.19 to 26,827.4 mg kg−1 DW. The most abundant amino acids were glutamic acid, arginine, and aspartic acid. The coefficients of variation (CV) for the 20 amino acids ranged from 5.85 to 106.14%, of which 18 free amino acids had CVs > 20%. Total polyphenol and anthocyanin contents ranged from 17,097.41 to 39,474.98 µg g−1 DW and 5.28 to 978.32 µg g−1 DW, respectively. The variability of both polyphenol and anthocyanin components was >20%, with a range of 21.25–102.89%. Chlorogenic acid was the most abundant polyphenol. The total anthocyanin content of purple eggplant varieties was significantly higher than green varieties. Of the purple eggplant varieties, V28 (‘E150725’), V30 (‘1952’), and V16 (‘Weichangqie101’) had significantly higher total anthocyanins than the other eggplant varieties. DPPH, ABTS, and FRAP assays showed peaks at V3 (‘Zhengqie924’). Pearson’s correlation analysis revealed that polyphenols and anthocyanins were the main contributors to the antioxidant capacity of eggplants. A classification model with principal component analysis classified 30 Chinese eggplant varieties into two categories: high and low antioxidant capacities. The top five Chinese eggplant varieties ranked for amino acids, antioxidants, and antioxidant capacity were V29 (‘Zhengqie903’), V24 (‘Zhengqie78’), V1 (‘1871’), V3 (‘Zhengqie924’), and V28 (‘E150725’). These findings provide theoretical basis for high-quality breeding and producer/consumer selection of eggplants.
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Setoguchi, Yuno, Soya Nakagawa, Ryo Ohmura, et al. "Effect of Growth Stages on Anthocyanins and Polyphenols in the Root System of Sweet Potato." Plants 12, no. 9 (2023): 1907. http://dx.doi.org/10.3390/plants12091907.
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The storage roots of purple-fleshed sweet potato contain a variety of anthocyanins and polyphenols. Little is known about changes in the total content and composition of anthocyanins and polyphenols in the early growth stages of the root system. In this study, we investigated the changes in anthocyanins and polyphenols in the root system of purple-fleshed sweet potato cultivars at 15, 30, 45, and 60 days after transplant (DAT). Unexpectedly, the highest percentage of acylated anthocyanins in three purple-fleshed cultivars among all growth stages was at 15 DAT. On the other hand, the total polyphenol content in the early growth stages of the root system increased rapidly toward 45 DAT, just before the beginning of storage root enlargement, and then decreased rapidly as the storage roots began to enlarge. These data indicate that the early growth stage of the root system is a critical time. This timing may present a strategy to maximize the accumulation of polyphenols with high antioxidant activity, as well as acylated anthocyanins, to protect against abiotic and biotic stresses.
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Calfío, Camila, and Juan Pablo Huidobro-Toro. "Potent Vasodilator and Cellular Antioxidant Activity of Endemic Patagonian Calafate Berries (Berberis microphylla) with Nutraceutical Potential." Molecules 24, no. 15 (2019): 2700. http://dx.doi.org/10.3390/molecules24152700.
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Hydroalcoholic extracts of Patagonian Calafate berry (Berberis microphylla) contain mono or disaccharide conjugated anthocyanins and flavonols. The Liquid Chromatography-Mass Spectrometry (LC-MS) chemical extract profile identified glycosylated anthocyanidins such as delphinidin-, petunidin- and malvidin-3-glucoside as the major constituents. The predominant flavonols were 3-O substituents quercetin-rutinoside or -rhamnoside. Anthocyanins doubled flavonols in mass (13.1 vs. 6 mg/g extract). Polyphenols vascular actions were examined in the rat arterial mesenteric bed bioassay; extract perfusion elicited concentration-dependent vasodilatation mimicked by conjugated anthocyanins standards. Vascular responses of main glycosylated anthocyanins were endothelium-dependent (p < 0.001) and mediated by NO production (p < 0.05). The anthocyanins antioxidant activity determined in isolated endothelial cells (CAA) showed a reduced redox potential as compared to the extract or quercetin. While in the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay, the anthocyanins showed an equivalent quercetin potency, the extract was 15-fold less active, proposing that the anthocyanin-induced vasodilation is not due to an antioxidant mechanism. The extract shows promising commercial nutraceutical potential.
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Buljeta, Ivana, Lidija Jakobek, Daniela Kenjerić, Anita Pichler, Josip Šimunović, and Mirela Kopjar. "Structure, health benefits and identification of chokeberry polyphenols." Croatian journal of food science and technology 16, no. 1 (2024): 64–85. http://dx.doi.org/10.17508/cjfst.2024.16.1.06.
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Polyphenols receive special attention from consumers and researchers due to their proven health benefits. They are present in different plants, and chokeberries are one of the significant polyphenol sources. Polyphenols found in chokeberries belong to the groups of phenolic acids, anthocyanins, proanthocyanidins, flavonols and flavanols. The highest concentration found in chokeberries belongs to proanthocyanidins followed by anthocyanins. The analysis of polyphenols is very demanding due to the great diversity and presence of conjugated forms. So, development of sensitive, rapid, and accurate analytical methods for analysis of polyphenols is very important. Liquid chromatography is a promising technique for polyphenols analysis, especially one equipped with mass spectrometry that gives additional information about molecular mass and structure. In this review, relevant studies conducted on the analysis of chokeberry polyphenols are presented.
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Rizzi, Federica, Costanza Conti, Elena Dogliotti, et al. "Interaction between polyphenols intake and PON1 gene variants on markers of cardiovascular disease: a nutrigenetic observational study." Journal of Translational Medicine 14, no. 1 (2016): 186. https://doi.org/10.1186/s12967-016-0941-6.
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<strong>Background: </strong>Paraoxonase 1 (PON1) gene polymorphisms and polyphenols intake have been reported independently associated to lipid profile and susceptibility to atherosclerosis and cardiovascular disease. However, the interaction between these factors remains to be investigated. We performed an observational nutrigenetic study to examine whether the interaction between polyphenols and anthocyanins intake and PON1 genetic variants can modulate biomarkers of cardiovascular health in an Italian healthy population.<strong>Methods: </strong>We recruited 443 healthy volunteers who participated in the EC funded ATHENA project (AnThocyanin and polyphenols bioactive for Health Enhancement through Nutritional Advancement). Data collection included detailed demographic, clinical, dietary, lifestyle, biochemical and genetic data. Polyphenols and anthocyanins intake was measured by 24 h dietary recall repeated three times a year in order to get seasonal variations. We tested the interaction between 18 independent tagging SNPs in PON1 gene and polyphenols intake on HDL, LDL, cholesterol, triglycerides and atherogenic index of plasma.<strong>Results: </strong>Without considering the genetic background, we could not observe significant differences in the lipid profile between high and low polyphenols and anthocyanins intake. Using a nutrigenetic approach, we identified protective genotypes in four independent polymorphisms that, at Bonferroni level (p ≤ 0.0028), present a significant association with increased HDL level under high polyphenols and anthocyanins intake, compared to risk genotypes (rs854549, Beta = 4.7 per C allele; rs854552, Beta = 5.6 per C allele; rs854571, Beta = 3.92 per T allele; rs854572, Beta = 3.94 per C allele).<strong>Conclusions: </strong>We highlight the protective role of genetic variants in PON1 towards cardiovascular risk under high polyphenols and anthocyanins consumption. PON1 variants could represent novel biomarkers to stratify individuals who might benefit from targeted dietary recommendation for health promotion and strategies of preventive medicine.
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Singh, BK, Pradip Karmakar, PM Singh, and Jagdish Singh. "Exploring the phytochemical potential of purple carrot (Daucus carota L. subsp. sativus var. atrorubens Alef.) developed at ICAR-IIVR, Varanasi, UP." Vegetable Science 49, no. 02 (2022): 133–44. http://dx.doi.org/10.61180/vegsci.2022.v49.i2.02.
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The present study deals with assessment of polyphenols content (anthocyanins, phenolics and flavonoids), total carotenoids and antioxidant capacity (FRAP, ABTS and CUPRAC activity) among tropical purple carrots (Daucus carota L. subsp. sativus var. atrorubens Alef.) developed at ICAR-IIVR, Varanasi, UP, India. Higher amounts of monomeric anthocyanins (218.0 mg 100g-1 FW), phenolic compounds (263.9 mg GAE 100g-1 FW) and total flavonoids (122.2 mg CE 100g-1 FW) have been estimated in black carrots which are correspondingly 13.6-, 6.8- and 8.7–times more than rainbow carrots. Moreover, the polyphenols content and antioxidant capacity were very strongly associated with each other having correlation coefficients between 0.932** to 0.997**. Further, higher correlation values of total phenolics over flavonoids with anthocyanins indicating that anthocyanins represent a large fraction of the phenolics which is related with better stability of anthocyanin pigment as food colorant. Overall, this work highlights that tropical black carrot and its cultivar Kashi Krishna is one of the richest sources of plant derived anthocyanins, phenolics and flavonoids; having better anthocyanin yield potential; and greater antioxidative capacity. Therefore, considering the health and nutritional benefits, multifarious uses and industrial importance of plant derived natural anthocyanins, black carrot could be potentially used as pigment crop.
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Calsin-Cutimbo, Marienela, Nils Leander Huamán-Castilla, Jhony Mayta-Hancco, Elías Escobedo-Pacheco, and Franz Zirena-Vilca. "Study of the Effect of Antibiotics in Drinking Water on the Content of Antioxidant Compounds in Red Wines." Molecules 28, no. 1 (2022): 206. http://dx.doi.org/10.3390/molecules28010206.
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The presence of antibiotic residues in drinking water may be a source of contamination, which could affect the diffusion of polyphenols into the wine must during the traditional fermentation process. Antibiotic residues such as ivermectin, hydroxychloroquine, ciprofloxacin, and azithromycin on the diffusion of polyphenols and anthocyanins during wine fermentation were studied. Different samples were taken at different periods (0, 48, 96, and 168 h) to analyse the total polyphenols, anthocyanin content, and antioxidant capacity, which were correlated with Peleg’s equation to establish the diffusion kinetics of these compounds. The results indicated that the presence of antibiotics reduced between 40 and 50% the diffusion of the total polyphenols and monomeric anthocyanins in red wine. The use of ivermectin showed the highest kinetic parameter k1 compared with the use of other antibiotics. This suggested that the chemical structure and molecular weight of the antibiotics could play an important role in inhibiting the metabolism of yeasts affecting the ethanol and CO2 production. Consequently, cell membranes would be impermeable and would not allow the release of polyphenols and anthocyanins. Therefore, it is necessary to establish strategies that allow future water quality control in wine production companies.
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Paissoni, Maria Alessandra, Pierre Waffo-Teguo, Wen Ma, et al. "Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions." OENO One 54, no. 4 (2020): 1059–75. http://dx.doi.org/10.20870/oeno-one.2020.54.4.4142.
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Anthocyanins are extracted from grape skins during maceration and are responsible for the red colour of wine. Their contribution to in-mouth sensations is mainly related to their interactions with condensed tannins, which are largely responsible for wine astringency and mouthfeel-related features. Recently, the influence of several groups of polyphenols, together with other relevant non-phenolic wine constituents,was investigated in terms of their ability to modify the sensory perception of condensed tannins. The aim of this study was to investigate the influence of three acylation groups of anthocyanins (glucoside, acetylglucoside, and p-coumaroylglucoside) extracted from grape skins on in-mouth related features. An extract of total anthocyanins and their individual fractions were tasted using different sensory approaches (triangle test, check-all-that apply and descriptive analysis) and compared to polyphenols extracted from grape skins and seeds. The investigated sensations were overall astringency and astringency sub-qualities, which were divided into two groups: sensation during tasting (in-mouth, particulates) and sensation after expectoration (surface smoothness). Bitterness was also studied. Anthocyanin fractions were added to skin and seed extracts and tasted as mixtures to find out if anthocyanins modify in-mouth perception. Although the anthocyanin fractions showed a low sensory impact, total anthocyanins and the glucoside fraction were perceived at the concentration ranges found in wines (400 mg/L), and they were found to influence astringency intensity and soft astringency sub-qualities, such as “velvety” and “chalky”. The addition of glucoside anthocyanin (400 mg/L) to skin and seed extract (1000 mg/L) modified in-mouth perception; in particular, seed extract was perceived as being more astringent and was characterised by harsher astringency sub-qualities (surface smoothness and particulates). In contrast, the addition of glucoside anthocyanin to the skin extract led to lower surface smoothness, although the intensity of overall astringency was unchanged. These results confirm that the presence of anthocyanins can modify the perception of in-mouth sensations and interact to different extents with other polyphenols, thus leading to the modification of the intensity of astringency and its sub-qualities.
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Sánchez-Madrigal, Miguel Á., Armando Quintero-Ramos, Carlos A. Amaya-Guerra, Carmen O. Meléndez-Pizarro, Sandra L. Castillo-Hernández, and Carlos J. Aguilera-González. "Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying." Foods 8, no. 7 (2019): 268. http://dx.doi.org/10.3390/foods8070268.
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Effects of agave fructans as carrier agents on the encapsulation of blue corn anthocyanins using spray-drying were evaluated. Blue corn extract was mixed with 6%, 8%, 10%, and 12% (w/v) of agave fructans in duplicate and dried at 150 °C. The extract showed good contents of anthocyanins, polyphenols, and antioxidant activity. The increase of agave fructans in the encapsulated powders caused a significant increase (p < 0.05) in the humidity, water activity (aw), pH, bulk density, water solubility index (WSI), and color L* values. On the contrary, the agave fructan addition decreased the hygroscopicity, water absorption index (WAI), antioxidant activity, total anthocyanin, total polyphenol, and individual anthocyanin contents. The encapsulation of blue corn extract with 6% agave fructans (w/v) resulted in good physical, thermal, morphological, and high antioxidant properties. The results suggest that the use of agave fructans as wall material represents advantages in the conservation of anthocyanins and other bioactive compounds from blue corn extract during their encapsulation. The application of blue corn anthocyanin encapsulated powders as a food ingredient is promising for food pigmentation, representing additional advantages for their contribution as a soluble fiber that can benefit the health of consumers.
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Vasantha Rupasinghe, H. P., and Chris Kean. "Polyphenol concentrations in apple processing by-products determined using electrospray ionization mass spectrometry." Canadian Journal of Plant Science 88, no. 4 (2008): 759–62. http://dx.doi.org/10.4141/cjps07146.
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Liquid chromatography coupled with electrospray ionization and triple quadrupole mass spectrometry (ESI-MS/MS) was used to determine the concentrations of polyphenols in apple processing by-products collected from commercial juice and pie manufacturing plants. Apple pomace (cultivar Gravenstein) resulting from juice processing contained a total polyphenol concentration of 43 mg 100 g-1 dry matter (DM), and was mainly constituted of phloridzin and quercetin-3-O-galactoside. The major polyphenolic compound in apple seeds (cultivar Idared) was phloridzin (64 mg 100 g-1 DM), representing 84% of total polyphenols (76 mg 100 g-1 DM). The predominant polyphenolic compounds in apple cores (cultivar Idared) were phloridzin, chlorogenic acid, and epicatechin, which represented 77% of the total polyphenols (40 mg 100 g-1 DM). The total polyphenol concentrations in the skin of Northern Spy and Idared were 322 and 401 mg 100 g-1, respectively. The major polyphenol sub-classes detected in apple skins were flavonols (151-154 mg 100 g-1 DM), dihydrochalcones (48-59 mg 100 g-1 DM), flavan-3-ols (32-38 mg 100 g-1 DM), phenolic acids (40-59 mg 100 g-1 DM) and anthocyanins (29-114 mg 100 g-1 DM). Key words: Malus × domestica, apple, polyphenols, flavonoids, by-products, LC-MS/MS
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Cendrowski, Andrzej, Iwona Ścibisz, Marta Mitek, Marek Kieliszek, and Joanna Kolniak-Ostek. "Profile of the Phenolic Compounds ofRosa rugosaPetals." Journal of Food Quality 2017 (2017): 1–10. http://dx.doi.org/10.1155/2017/7941347.
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Rosa rugosapetals are a rich source of phenolic compounds, which determined their antioxidant properties. The aim of this study was to determine the polyphenolic composition of not processed petals ofRosa rugosacollected from the commodity crops and to determine the variability of the contained therein polyphenols between harvesting seasons. Twenty polyphenols were identified by UPLC-ESI-MS. The main fraction of polyphenols was ellagitannins, which are 69 to 74% of the total polyphenols of the petals. In the petals ofRosa rugosa, four anthocyanins have been identified: cyanidin 3,5-di-O-glucoside, peonidin 3-O-sophoroside, peonidin 3,5-di-O-glucoside, and peonidin 3-O-glucoside, of which the predominant peonidin 3,5-di-O-glucoside represented approx. 85% of all the determined anthocyanin compounds. It was found that the petals ofRosa rugosaare a valuable source of bioactive compounds and can be considered as a healthy valuable resource.
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Mayorga, Cindy, Satoru Tsukagoshi, and Anna Sasaki. "Effect on the Growth and Nutritional Components in Two Red Lettuces (Lactuca sativa L.) Cultivated Under UV Light in a Mini Plant Factory." Journal of Agriculture and Crops, no. 56 (June 1, 2019): 71–77. http://dx.doi.org/10.32861/jac.56.71.77.
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Lettuce is one of the most suitable plant species to grow indoor or in a Plant Factory with Artificial lighting (PFAL) system, due to its short height and the relatively low light saturation point. Red lettuces are highly cultivated in PFALs, highly appreciated for its unique pigmentation and antioxidant activity, especially, the anthocyanin content that gives it the red color. However, red lettuces cultivated with PFAL in controlled environments face the challenge of having low anthocyanin content due of the lack of ultraviolet (UV) light that is necessary for its production. In this study, two red-lettuce cultivars ‘Annapolis’ and ‘Salanova’ were grown in a plant factory with LEDs (light-emitting diode) and UV light treatments to compare their growth trajectory and nutritional characteristics. Other characteristics such as Fresh Weight (FW) and total leaf area were measured to evaluate the influence of UV light in the lettuce growth. The nutritional quality of lettuces was assessed by measuring anthocyanins and polyphenols contents using a microplate reader and their ascorbic acid content measured via a reflectometer. Fresh Weight (FW), leaf area and leaf thickness under the conditions of this study, showed no effect (p>0.05) on the plants growth with the incorporation of UV radiation. However, the incorporation of UV light increased the functional components in ‘Annapolis’ and ‘Salanova’ lettuces. The polyphenol and anthocyanins contents in both lettuce cultivars showed significant differences (p<0.05). For ascorbic acid content, a significant difference was found only for ‘Annapolis’ lettuce. The incorporation of UV light can increase the functional ingredients such as polyphenols and anthocyanins without growth suppression for ‘Salanova’ cultivar. UV light increased polyphenol and anthocyanins contents in both cultivars, making them suitable cultivars for PFAL under the growth conditions used in this experiment. These results taken together can be used to improve the accumulation of functional ingredients in red lettuces without growth suppression incorporating UV light and that could be suitable for production in PFALs.
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Bariexca, Tracy, Janice Ezdebski, Benjamin Redan, and Joe Vinson. "Pure Polyphenols and Cranberry Juice High in Anthocyanins Increase Antioxidant Capacity in Animal Organs." Foods 8, no. 8 (2019): 340. http://dx.doi.org/10.3390/foods8080340.
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Anthocyanins and the broader class of polyphenols are strong antioxidants in vitro. Polyphenols are one of the major antioxidants in plant foods, and the beverages derived from them. There is extensive evidence in the literature that polyphenols are beneficial to health. In order to be bioactive in vivo, they need to be bioavailable and be transported from the circulation to target organs. To date, there have been few studies testing the extent to which polyphenols and especially anthocyanins affect the antioxidant capacity of animal organs. In our first pilot study, we investigated how three pure polyphenols (the flavonoids quercetin, catechin and hesperetin) given to rats by intraperitoneal injection (49 to 63 mg/kg) affected their organ antioxidant capacity. This was followed by a subsequent study that injected one ml of 100% cranberry juice (high in anthocyanins) to hamsters. Antioxidant capacity of animal organs was determined by using the ferric reducing antioxidant power (FRAP) colorimetric assay on methanolic extracts of select rat organs (i.e., liver, kidney, heart, prostate and brain) and in the hamster organs (i.e., liver, kidney, heart, bladder and brain). Overall the results showed that antioxidant capacity was significantly increased (p < 0.05) in experimental vs. control organs. Analysis of organs by high performance liquid chromatography (HPLC) from both animal studies provided evidence of polyphenol metabolites in the organ extracts. Taken together, this study provides data that the administration of anthocyanins and other polyphenols cause an increase in organ antioxidant capacity in two animal models. This result supports the growing evidence for the hypothesis that dietary polyphenols reduce the risk and extent of various chronic disease at the disease site.
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Rasheed, Haroon, Daraz Ahmad, and Jinsong Bao. "Genetic Diversity and Health Properties of Polyphenols in Potato." Antioxidants 11, no. 4 (2022): 603. http://dx.doi.org/10.3390/antiox11040603.
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Polyphenol is one of the most essential phytochemicals with various health benefits. Potato (Solanum tuberosum L.) is known as a potential source of polyphenols, and also has health benefits in which phenolic acids, such as chlorogenic, ferulic acid, caffeic acid, and flavonoids, such as anthocyanins, sustainably play the most significant role. Almost every polyphenol contributes to various biological activities. In this review, we collected comprehensive information concerning the diversity of polyphenols in potatoes, and the effects of post-harvest processing and different cooking methods on the bioavailability of polyphenols. To achieve maximum health benefits, the selection of potato cultivars is necessary by choosing their colors, but various cooking methods are also very important in obtaining the maximum concentration of polyphenolic compounds. The health properties including major biological activities of polyphenols, such as antioxidant activity, anticarcinogenic activity, anti-inflammatory activity, anti-obesity activity, and antidiabetic activity, have also been summarized. All these biological activities of polyphenols in potatoes might be helpful for breeders in the design of new varieties with many health benefits, and are expected to play a vital role in both pharmaceutical and nutraceutical industries.
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Kopjar, Mirela, Ina Ćorković, Josip Šimunović, and Anita Pichler. "Encapsulation of Chokeberry Polyphenols by Ionic Gelation: Impact of Pullulan and Disaccharides Addition to Alginate Beads." Applied Sciences 15, no. 11 (2025): 6320. https://doi.org/10.3390/app15116320.
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Alginate is one of the most utilized biopolymers for the encapsulation of polyphenols throughout ionic gelation. For improvement in the encapsulation of polyphenols, other biopolymers and/or fillers can be employed. The purpose of this study was to include pullulan and/or disaccharides in an alginate encapsulation mixture to monitor whether we would achieve higher encapsulation of chokeberry juice polyphenols. Alginate hydrogel beads were used as controls, and through the results for total polyphenol and proanthocyanidin contents, concentrations of individual polyphenols, and antioxidant activities, it can be observed that pullulan and/or disaccharides had an impact on the encapsulation of these bioactives. Alginate/pullulan hydrogel beads had the highest contents of total polyphenols and proanthocyanidins (8.60 g/kg and 2.37 g/kg, respectively), whereas alginate/trehalose hydrogel beads had the lowest (5.50 g/kg and 1.16 g/kg, respectively). All hydrogel beads, except alginate/pullulan/sucrose, had higher anthocyanin (cyanidin-3-galactoside and cyanidin-3-arabinoside) contents than alginate beads (404.37 mg/kg and 89.97 mg/kg, respectively), but the most efficient combination for encapsulation of chokeberry anthocyanins was alginate/pullulan (477.32 mg/kg and 109.60 mg/kg, respectively). The highest concentration of neochlorogenic acid was determined in controls (260.14 mg/kg), while the highest concentration of chlorogenic acid in alginate/pullulan/sucrose beads (229.51 mg/kg). Quercetin-3-glucoside was evaluated as having the highest concentration in alginate/pullulan hydrogel beads (35.45 mg/kg). The data obtained through this study highlight the importance of the composition of an encapsulation mixture in order to achieve high encapsulation of chokeberry juice polyphenols. High encapsulation efficiency was obtained for anthocyanins, especially when pullulan was used in combination with alginate.
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Azeem, Muhammad, Tai-Hua Mu та Miao Zhang. "Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour". Food Science and Technology International 26, № 5 (2019): 388–402. http://dx.doi.org/10.1177/1082013219892716.
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Effects of high hydrostatic pressure (100, 200, and 400 MPa) and soaking solution (citric acid, calcium chloride, ascorbic acid, and distilled water) on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour were investigated. Total polyphenol content was increased in sweet potato flour of Jishu 98 (white) at 200 MPa with ascorbic acid and Pushu 32 (orange) at 0.1 MPa with ascorbic acid treatment (0.51 and 0.83 mg gallic acid equivalent/g dry weight, respectively), but was decreased in Xuzishu No. 3 (purple) in both high hydrostatic pressure and soaking solution treatments. Total anthocyanin content was declined in all treated sweet potato flour. Nevertheless, high hydrostatic pressure with citric acid, calcium chloride, and distilled water significantly increased the β-carotene content in Pushu 32. Correlation analysis between total polyphenol content, total anthocyanin content, and antioxidant activity suggested that polyphenols are the most pivotal antioxidant in sweet potato flour. High hydrostatic pressure and soaking solution treated sweet potato flour could be potentially utilized in food with acceptable nutritional values.
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Dufour, Cécile, Jose A. Villa-Rodriguez, Christophe Furger, et al. "Cellular Antioxidant Effect of an Aronia Extract and Its Polyphenolic Fractions Enriched in Proanthocyanidins, Phenolic Acids, and Anthocyanins." Antioxidants 11, no. 8 (2022): 1561. http://dx.doi.org/10.3390/antiox11081561.
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Oxidative stress and chronic inflammation contribute to some chronic diseases. Aronia berries are rich in polyphenols. The aim of the present study was to characterize the cellular antioxidant effect of an aronia extract to reflect the potential physiological in vivo effect. Cellular in vitro assays in three cell lines (Caco-2, HepG2, and SH-SY5Y) were used to measure the antioxidant effect of AE, in three enriched polyphenolic fractions (A1: anthocyanins and phenolic acids; A2: oligomeric proanthocyanidins; A3: polymeric proanthocyanidins), pure polyphenols and microbial metabolites. Both direct (intracellular and membrane radical scavenging, catalase-like effect) and indirect (NRF2/ARE) antioxidant effects were assessed. AE exerted an intracellular free radical scavenging activity in the three cell lines, and A2 and A3 fractions showed a higher effect in HepG2 and Caco-2 cells. AE also exhibited a catalase-like activity, with the A3 fraction having a significant higher activity. Only A1 fraction activated the NRF2/ARE pathway. Quercetin and caffeic acid are the most potent antioxidant polyphenols, whereas cyanidin and 5-(3′,4′-dihydroxyphenyl)-γ-valerolactone showed the highest antioxidant effect among polyphenol metabolites. AE rich in polyphenols possesses broad cellular antioxidant effects, and proanthocyanidins are major contributors. Polyphenol metabolites may contribute to the overall antioxidant effect of such extract in vivo.
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Głowacka, Agnieszka, Elżbieta Rozpara, and Ewelina Hallmann. "The Dynamic of Polyphenols Concentrations in Organic and Conventional Sour Cherry Fruits: Results of a 4-Year Field Study." Molecules 25, no. 16 (2020): 3729. http://dx.doi.org/10.3390/molecules25163729.
Full textAbstract:
Sour cherry fruits are a perfect source of polyphenols, including flavonols, phenolic acids and anthocyanins. According to the literature, organic fruits contain more bioactive compounds, especially polyphenols, compared to conventional fruits. Given that only one two-year experiment on the status of polyphenols in sour cherry fruits in an organic farm was previously conducted and found in the existing scientific literature, the aim of this study was to analyse and compare the concentration of bioactive compounds in organic and conventional sour cherries and to determine the effects of cultivation year and the proper cultivar. Four sour cherry cultivars (“Oblacińska”, “Kelleris 16”, “Pandy 103” and “Dobroceni Bötermo”) harvested in organic and conventional experimental orchards were assessed in this study. The dry matter and polyphenol contents in the fruits were determined. We observed a significantly higher concentration of dry matter in organic samples only in 2015 and 2017. In the case of total polyphenols, including phenolic acid (2015 and 2017–2018), and total flavonoids, including quercetin-3-O-rutinoside, the higher concentration was found in 2016 and 2018. Two individual anthocyanins were identified in sour cherry fruits. Cyanidin-3-O-rutinoside is the predominant form in the pool of total anthocyanins.
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Gerasimov, M. A., A. S. Koshechkina, I. B. Perova, and K. I. Eller. "Modern methods for obtaining purified anthocyanin extracts." Farmaciya (Pharmacy) 73, no. 3 (2024): 5–13. http://dx.doi.org/10.29296/25419218-2024-04-01.
Full textAbstract:
Anthocyanins are organic compounds belonging to the group of polyphenols, widely distributed in natural berries, fruits and vegetables. An increasing number of studies confirm that anthocyanins have various biological activities. These include activities such as antioxidant, immunomodulatory, antitumor, hepatoprotective and anti-inflammatory activities. Therefore, anthocyanins are widely used in the medical (pharmaceutical) and food industries. Extraction and purification of anthocyanins from natural sources is the initial challenge. To better understand the nature and mechanism of action of anthocyanins, further research is being carried out, the results of which are subject to systematization and careful analysis. This work examined various methods for extracting anthocyanins from medicinal plant materials. The advantages and disadvantages of various extraction methods were identified, and a comparative analysis of traditional and modern methods of anthocyanin extraction was carried out. Recent research results in the field of anthocyanin extraction and purification were also reviewed, and the effects of different extraction and purification methods on anthocyanin recovery and purity were analyzed and compared. This review can provide a scientific basis for the use of purified anthocyanins in the pharmaceutical (drug preparation, reference materials) and food (natural dyes) industries.
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Henriques, Joana F., Diana Serra, Teresa C. P. Dinis, and Leonor M. Almeida. "The Anti-Neuroinflammatory Role of Anthocyanins and Their Metabolites for the Prevention and Treatment of Brain Disorders." International Journal of Molecular Sciences 21, no. 22 (2020): 8653. http://dx.doi.org/10.3390/ijms21228653.
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Anthocyanins are naturally occurring polyphenols commonly found in fruits and vegetables. Numerous studies have described that anthocyanin-rich foods may play a crucial role in the prevention and treatment of different pathological conditions, which have encouraged their consumption around the world. Anthocyanins exhibit a significant neuroprotective role, mainly due to their well-recognized antioxidant and anti-inflammatory properties. Neuroinflammation is an intricate process relevant in both homeostatic and pathological circumstances. Since the progression of several neurological disorders relies on neuroinflammatory process, targeting brain inflammation has been considered a promising strategy in those conditions. Recent data have shown the anti-neuroinflammatory abilities of many anthocyanins and of their metabolites in the onset and development of several neurological disorders. In this review, it will be discussed the importance and the applicability of these polyphenolic compounds as neuroprotective agents and it will be also scrutinized the molecular mechanisms underlying the modulation of neuroinflammation by these natural compounds in the context of several brain diseases.
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Hallmann, Ewelina. "Quantitative and Qualitative Identification of Bioactive Compounds in Edible Flowers of Black and Bristly Locust and Their Antioxidant Activity." Biomolecules 10, no. 12 (2020): 1603. http://dx.doi.org/10.3390/biom10121603.
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Black and bristly locust flowers are an excellent source of polyphenols, including flavonols, phenolic acids, and anthocyanins. In the present literature, there is a lack of studies showing the quantity and quality of phenolic compounds from different locust flowers. There are a few studies on the status of polyphenols in black locust flowers and their products but not bristly locusts. The aims of this study were to analyze and compare the concentrations of bioactive compounds from Robinia pseudoacacia and Robinia hispida flowers over two years. These two species of plants from six independent locations (parks and green areas) located in Warsaw were assessed in this study. The dry matter and polyphenol contents of the flowers were determined. Black locust flower samples contained significantly more myricetin and luteolin. Only bristly locust flowers contained anthocyanins. Five individual anthocyanins were identified in the pink-colored bristly locust flowers. Pelargonidin-3-O-glucoside and cyanidin-3-O-glucoside were the predominant forms in the pool of total anthocyanins.
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Kostka, Tina, Johanna Josefine Ostberg-Potthoff, Karlis Briviba, Seiichi Matsugo, Peter Winterhalter, and Tuba Esatbeyoglu. "Pomegranate (Punica granatum L.) Extract and Its Anthocyanin and Copigment Fractions—Free Radical Scavenging Activity and Influence on Cellular Oxidative Stress." Foods 9, no. 11 (2020): 1617. http://dx.doi.org/10.3390/foods9111617.
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Secondary plant metabolites, e.g., polyphenols, are widely known as health-improving compounds that occur in natural functional foods such as pomegranates. While extracts generated from these fruits inhibit oxidative stress, the allocation of these effects to the different subgroups of substances, e.g., anthocyanins, “copigments” (polyphenols without anthocyanins), or polymeric compounds, is still unknown. Therefore, in the present study, polyphenols from pomegranate juice were extracted and separated into an anthocyanin and copigment fraction using adsorptive membrane chromatography. Phenolic compounds were determined by high performance liquid chromatography with photodiode array (HPLC–PDA) detection and HPLC-PDA electrospray ionization tandem mass spectrometry (HPLC–PDA–ESI–MS/MS), while the free radical scavenging activity of the pomegranate XAD‑7 extract and its fractions was evaluated by the Trolox equivalent antioxidant capacity (TEAC) assay and electron spin resonance (ESR) spectroscopy. Compared to juice, the total phenolic content and free radical scavenging potential was significantly higher in the pomegranate XAD-7 extract and its fractions. In comparison to the anthocyanin and copigment fraction, pomegranate XAD-7 extract showed the highest radical scavenging activity against galvinoxyl and DPPH radicals. Moreover, the enriched XAD-7 extract and its fractions were able to protect human hepatocellular HepG2 cells against oxidative stress induced by hydrogen peroxide. Overall, these results indicated that anthocyanins and copigments act together in reducing oxidative stress.
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Dharmawansa, K. V. Surangi, David W. Hoskin, and H. P. Vasantha Rupasinghe. "Chemopreventive Effect of Dietary Anthocyanins against Gastrointestinal Cancers: A Review of Recent Advances and Perspectives." International Journal of Molecular Sciences 21, no. 18 (2020): 6555. http://dx.doi.org/10.3390/ijms21186555.
Full textAbstract:
Anthocyanins are a group of dietary polyphenols, abundant mainly in fruits and their products. Dietary interventions of anthocyanins are being studied extensively related to the prevention of gastrointestinal (GI) cancer, among many other chronic disorders. This review summarizes the hereditary and non-hereditary characteristics of GI cancers, chemistry, and bioavailability of anthocyanins, and the most recent findings of anthocyanin in GI cancer prevention through modulating cellular signaling pathways. GI cancer-preventive attributes of anthocyanins are primarily due to their antioxidative, anti-inflammatory, and anti-proliferative properties, and their ability to regulate gene expression and metabolic pathways, as well as induce the apoptosis of cancer cells.
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Ghendov-Mosanu, Aliona, Daniela Cojocari, Greta Balan, et al. "Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity." Molecules 27, no. 5 (2022): 1610. http://dx.doi.org/10.3390/molecules27051610.
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The article focuses on the optimization of the extraction process of biologically active compounds (BAC) from grape marc—a by-product of the wine industry. The influence of temperature, specifically 30 °C, 45 °C and 65 °C, and ethanol concentration in solutions, specifically 0–96% (v/v) on the extraction yield of polyphenols, flavonoids, tannins and anthocyanins, were investigated. The composition of individual polyphenols, anthocyanins and organic acids, antioxidant activity (DPPH and ABTS) and CIELab chromatic characteristics of the grape marc extracts (GME), were characterized. The microbiostatic and microbicidal effects in direct contact of GME with pathogenic microorganisms, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, were determined in vitro. The influence of extraction parameters on the total polyphenol content (TPC), total flavonoid content (TFC), tannin content (TC), total anthocyanin content (TAC) and their interdependencies were studied using information analysis. A mathematical model was developed on cubic spline functions. The analysis of individual compounds showed the presence of a wide range of flavonoids (procyanidin B2, procyanidin B1, hyperoside and quercetin), flavones (catechin), hydroxybenzoic acid derivatives (gallic, protocatechuic, p-hydroxybenzoic acids, m-hydroxybenzoic acid, syringic acid), hydroxycinic acid derivatives and ferulic acid methyl ester. The malvidol-3-glucoside was the main anthocyanin identified in the extract. A high amount of tartaric acid was also found. GME showed significant antimicrobial activity against Gram-positive bacteria and lower activity against Gram-negative bacteria.
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Matić, Petra, and Lidija Jakobek. "Spectrophotometric Folin-Ciocalteu and Aluminium Chloride Method Validation for the Determination of Phenolic Acid, Flavan-3-ol, Flavonol, and Anthocyanin Content." Croatian journal of food science and technology 13, no. 2 (2021): 176–83. http://dx.doi.org/10.17508/cjfst.2021.13.2.06.
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Spectrophotometric methods for the determination of total polyphenols and total flavonoids are often used because they are simple, sensitive, and precise. Before using these methods, they must be validated to ensure the quality of the obtained data and to prove that the method is suitable for its purpose. The aim of this study was to validate the spectrophotometric methods for total polyphenols and total flavonoids. The method for total polyphenols has been validated according to polyphenol standards, which belong to the groups of phenolic acids (p-hydroxybenzoic acid, sinapic acid, ferulic acid), flavan-3-ols ((-)-epicatechin), flavonols (myricetin, kaempferol), and anthocyanins (cyanidin-3-glucoside). For the validation of the method for total flavonoids, the same polyphenol standards belonging to flavan-3-ols, flavonols, and anthocyanins have been used. The validation parameters were linearity, sensitivity, limit of detection, limit of quantification, precision, and accuracy. The results of the validation for both methods were in acceptable ranges, except for kaempferol in the method for total flavonoids. In conclusion, these methods can be used for the determination of total polyphenols and total flavonoids by using calibration curves of studied polyphenol standards, except for the kaempferol standard in the method for total flavonoids, due to lower sensitivity
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Güçer Öz, Yeliz, and Zeynep Göktaş. "Alzheimer Hastalığında Antosiyaninlerin Önemi." Yüksek İhtisas Üniversitesi Sağlık Bilimleri Dergisi 4, no. 1 (2023): 13–16. http://dx.doi.org/10.51261/yiu.2023.00058.
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The Importance of Anthocyanins in Alzheimer’s Disease The main pathological markers in Alzheimer’s dementia are amyloid plaques and neurofibrillary tangles. In addition, inflammation, oxidative stress, apoptosis, mitochondrial damage, and impaired calcium homeostasis also play a role in the process. Currently, no definitive treatment for Alzheimer’s disease has yet been found. Considering the multifactorial pathogenesis of Alzheimer’s disease, single-targeted treatment approaches are insufficient. For an effective treatment, treatment approaches that target more than one factor contributing to the progression of the disease should be adopted. There are various findings showing that most of the harmful effects of the processes involved in neurodegeneration are ameliorated by anthocyanins, which are in the flavonoid group of polyphenols. Studies have reported that anthocyanins have effects on oxidative and nitrosative stress, excitotoxicity, glial inflammation, protein aggregation and induction of apoptotic signaling proteins. Because of these functionalities, anthocyanins have therapeutic potential both as a dietary intervention and as the basis for future drug discovery efforts, making them an interesting compound to consider in the context of developing treatments for neurodegeneration. In this article, it is aimed to examine the effects and underlying mechanisms of anthocyanins on Alzheimer’s disease. Keywords: Dementia, Alzheimer’s disease, Polyphenols, Anthocyanin
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OLESIŃSKA, KATARZYNA, DANUTA SUGIER, and ŁUKASZ SĘCZYK. "The influence of selected preservation methods and storage time on the content of antioxidants in blackthorn (Prunus spinosa L.) fruits." Agronomy Science 74, no. 1 (2019): 53–62. http://dx.doi.org/10.24326/as.2019.1.5.
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The aim of the study was to determine the influence of selected methods of preservation and storage time on the content of antioxidants in blackthorn fruit (Prunus spinosa L.). Preserved fruits were stored for 13 and 26 weeks without light at room temperature (freeze-dried and convection dried) and at –20°C (frozen samples). It was shown that both the method of preservation and the storage time had significant influence on the content of polyphenols (anthocyanins, flavonoids, total polyphenols) and antioxidant properties (Fe3+ reduction strength) of blackthorn fruit. As the storage time progressed, the anthocyanins content decreased in all preservation variants. In the case of frozen fruit after 26 weeks of storage, the content of flavonoids (by 12.5%), total polyphenols (by 48%) and the ability to reduce the iron ions were increased (by 55%). In turn, in the dried fruits after this period, the anthocyanins content, the polyphenol content and reduction strength were reduced. The highest values of the parameters evaluated after the assumed storage time has been demonstrated in lyophilizates.
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Stoica, Rusăndica, Mihaela Ganciarov, Diana Constantinescu-Aruxandei, et al. "Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts." Foods 12, no. 22 (2023): 4157. http://dx.doi.org/10.3390/foods12224157.
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The objective of this work was to develop a sustainable process for the extraction of anthocyanins from red cabbage byproducts using, for the first time, apple vinegar in extractant composition. Our results showed that the mixture 50% (v/v) ethanol–water, acidified with apple vinegar, used in the proportion of 25 g of red cabbage by-products per 100 mL of solvent, was the best solvent for the preparation of an anthocyanin extract with good stability for food applications. The chemical characterization of this extract was performed by FTIR, UV-VIS, HPLC-DAD, and ICP-OES. The stability was evaluated by determining the dynamics of the total polyphenol content (TPC) and the total monomeric anthocyanin pigment content (TAC) during storage. On the basis of the statistical method for analysis of variance (ANOVA), the standard deviation between subsamples and the repeatability standard deviation were determined. The detection limit of the stability test of TPC was 3.68 mg GAE/100 g DW and that of TAC was 0.79 mg Cyd-3-Glu/100 g DW. The red cabbage extract has high TPC and TAC, good stability, and significant application potential. The extracted residues, depleted of anthocyanins and polyphenols with potential allelopathic risks, fulfill the requirements for a fertilizing product and could be used for soil treatment.
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Pessenti, Isabela Leticia, Ricardo Antonio Ayub, José Luis Marcon Filho, Fábio Chaves Clasen, César Valmor Rombaldi, and Renato Vasconcelo Botelho. "Influence of abscisic acid, Ascophyllum nodosum and Aloe vera on the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety." Ciência e Técnica Vitivinícola 37, no. 1 (2022): 1–12. http://dx.doi.org/10.1051/ctv/ctv202237011.
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In viticulture, various techniques can be used to improve productivity, tolerance to biotic or abiotic stress, the quality of grapes and wines such as the use of plant regulators and biostimulants. Thus, the objective of this work was to evaluate the effect of application of abscisic acid (S-ABA), Ascophyllum nodosum (A. nodosum) seaweed extract and Aloe vera (A. vera) gel on phenolic composition and chromatic characteristics of grapes from the 'Cabernet Sauvignon' variety. The experiment was conducted in a commercial vineyard in Campo Largo - Paraná, in two consecutive seasons, 2017/18 and 2018/19, involving the following treatments: 1) control; 2) (S-ABA) 400 mg/L; 3) S- ABA 600 mg/L; 4) A. vera gel 200 mL/L; 5) A. vera gel 400 mL/L; 6) seaweed extract 0.2 mL/L; 7) seaweed extract 0.4 mL/L. Two applications were performed with the seaweed extract and A. gel when the bunches were at veraison stage (50 and 75% of grape berries with coloration). Total anthocyanins content, total polyphenols content and activity of phenylalanine ammonia-lyase (PAL), polyphenoloxidase and peroxidase enzymes were assessed in the berries skin. Total anthocyanins, individual anthocyanins and total polyphenol contents as well as lightness, chroma and hue angle were analyzed in the corresponding wines. S-ABA increased the content of anthocyanins and total polyphenols, as well as the activity of PAL in the first season. A. nodosum (AN) seaweed extract increased the total polyphenol content, total anthocyanins content and PAL in the berry skin of 'Cabernet Sauvignon' variety. S-ABA increased the total polyphenol content and anthocyanins in wine, as well as the A. nodosum, in at least one of the evaluated seasons.
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Milovanović, Ljiljana, Tatjana Majkić, Ljilja Torović, Emilija Svirčev, Mirjana Penić, and Ivana Beara. "In vitro study on hypoglycaemic activity of Serbian and some European Merlot wines." Hrana i ishrana 64, no. 1 (2023): 28–37. http://dx.doi.org/10.5937/hraish2301028m.
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In managing Type 2 diabetes, inhibiting enzymes present in the initial stages of carbohydrate digestion, a-amylase, and a-glucosidase, could be important. Conventional inhibitors such as acarbose exhibit adverse effects, necessitating the exploration of natural products for alternative solutions. Moderate red wine consumption, rich in polyphenols, offers a biochemically supported strategy by impeding a-amylase and a-glucosidase activity. Thus, the objective of this study was to assess the in vitro a-amylase and a-glucosidase inhibitory activities of 14 Merlot wines (5 Serbian and 9 European), with a focus on elucidating the correlation between their inhibitory potency and polyphenolic profile. All samples demonstrated an inhibitory effect on both enzymes: a-amylase and a-glucosidase activities (113.6-349.5 mg equivalent acarbose/mL of wine and 1.09-12.34 mg equivalent acarbose/mL of wine, respectively), still no discernible correlation was observed between the level of inhibition and the categorization of wines based on their respective regions. The total content of polyphenols, flavonoids, tannins, and monomeric anthocyanins in examined wines showed that overall concentrations were lower in Serbian and Macedonian than in Italian and French wines. Dominant phenolic acid in all Merlot samples was gallic (10.7-134.0 mg/L), catechin was the most prevalent flavonoid (9.1-43.4 mg/L), stilbene resveratrol was also present in all samples (0.34-4.67 mg/L), while malvidin-3-O-glucoside was the most abundant anthocyanin (2.6-56.5 mg/L). Examined wines showed some specificity regarding the polyphenolic profile and could be, to some extent, differentiated primarily based on the quantitative content of polyphenols. A moderate correlation was evident between a-amylase inhibitory activity and the content of total anthocyanins and malvidin-3-O-glucoside, while notable dependence was observed between a-glucosidase inhibitory activity and the contents of total polyphenols and tannins as well as gallic acid and catechin.
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Jandrić-Kočić, Marijana. "The importance of polyphenols in the prevention of chronic non-communicable diseases." Zdravstvena zastita 50, no. 3 (2021): 91–106. http://dx.doi.org/10.5937/zdravzast50-33638.
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Polyphenols are compounds that contain in their structure one or more hydroxyl groups attached directly to one or more aromatic hydrocarbons. They represent one of the most numerous and widespread groups of secondary plant metabolites with more than 8000 polyphenolic structures. Polyphenols are antioxidants that reduce endothelial dysfunction and blood pressure, improve the immune defense, alleviate the inflammatory response, block platelet aggregation and oxidation of low-density lipoproteins. Some studies suggest that there is an indirect link between flavonoid intake and myocardial infarction and coronary heart disease. Dark chocolate, nuts, grapes, red wine and the Mediterranean diet (based on fruits and vegetables, fish and olive oil) are rich in polyphenols and are key in preventing cardiovascular disease. Polyphenols prevent neurodegenerative changes associated with cerebral ischemia. Blueberry anthocyanins have antiatherogenic and anti-inflammatory properties so they have a neuroprotective effect. Red wine extract, rich in anthocyanin, reduces injuries caused by cerebral ischemia. Food intake of polyphenols can reduce hypertension, anti-inflammatory and antioxidant effects, as well as increased production of nitric oxide. The importance of black and green tea in lowering blood pressure is especially pointed out. Further research on polyphenols is needed in order to make as clear recommendations as possible for their general preventive use.
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Viljevac, Marija, Krunoslav Dugalic, Vlatka Jurkovic, et al. "Relation between polyphenols content and skin colour in sour cherry fruits." Journal of Agricultural Sciences, Belgrade 57, no. 2 (2012): 57–67. http://dx.doi.org/10.2298/jas1202057v.
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Fruit skin colour plays a major role in quality assessment of food, significantly determining consumer`s choice. Colour of sour cherries depends on anthocyanins which are phenolic compounds (flavonoids) present in high amounts in fruits. The aim of this study was to determine a possible relation between polyphenols (total phenolics and anthocyanins) and colour parameters of fruit skin of sour cherries. The plant material used in this study was twenty two sour cherry genotypes from an orchard of Agricultural Institute Osijek. Total phenolics and anthocyanins contents as well as colour parameters (L*, a*, b*, h and C) of fruit skin were determined. Variability between sour cherry genotypes in total phenolics and anthocyanins as well as in colour parameters was revealed. Total polyphenols content varied from 462.7 to 1049.0 mg GAE/100 g of fresh weight, while total anthocyanins ranged from 160.1 to 495.6 mg CGE/100 g of fresh weight. A significant positive correlation was found between polyphenols and anthocyanins content. Total phenolics content had a significant negative correlation with colour parameters b* and h, while anthocyanins content negatively correlated with colour parameters L*, b* and h. According to the obtained results, genotypes Maraska, Heimanns Konservenweichsel and Rexelle are the richest genotypes in polyphenols and anthocyanins content.
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Ivanova, Violeta, Marina Stefova, and Fabio Chinnici. "Determination of the polyphenol contents in Macedonian grapes and wines by standardized spectrophotometric methods." Journal of the Serbian Chemical Society 75, no. 1 (2010): 45–59. http://dx.doi.org/10.2298/jsc1001045i.
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Wines and grapes contain a large array of phenolic compounds belonging to non-flavonoids and flavonoids. This study evaluates the polyphenolic contents of six commercial red and white Macedonian wines and four grape varieties. Spectrophotometric methods were applied for the determination of the total phenolics, the total flavonoids, the total anthocyanins and the total catechins. The efficiency of acetone/water (80/20) and methanol/water (80/20) solutions for the extraction of polyphenols from grape pulp, seeds and skins were compared. The best extraction efficiency was achieved using acetone/ water. The obtained results showed that Macedonian grapes are rich in polyphenols, whereby the highest concentration of total phenolics was found for Vranec grapes. The analyzed wines contained high contents of polyphenol; the highest contents were found for Disan wine produced from the Vranec variety of grapes (1515 mg/L total phenolics, 1103 mg/L total flavonoids, 237 mg/L total anthocyanins and 845 mg/L total catechins). Principal component analysis was employed to check possible groupings of the studied red and white wine samples. A clear separation of white wines from red ones was observed.
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Alfaro, Susana, Ana Mutis, Andres Quiroz, Ivette Seguel, and Erick Scheuermann. "Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity." Journal of Food Research 3, no. 5 (2014): 73. http://dx.doi.org/10.5539/jfr.v3n5p73.
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<p>‘Murtilla’ (<em>Ugni molinae</em> Turcz) is a native Chilean species that belongs to the Myrtaceae family. It produces a small, globular fruit with pleasant flavor and recognized antioxidant activity. Convective hot-air and freeze drying are important techniques for fruit preservation, but their effect on murtilla fruit polyphenols and antioxidant activity has not yet been studied simultaneously. The objective of this study was to compare the effect of convective hot-air drying at 65 and 80 ºC and freeze drying on total polyphenol content (TPC), total anthocyanin content (TAC), polyphenols and anthocyanins of the Red Pearl-INIA variety of fresh murtilla fruits as measured by HPLC and antioxidant activity (DPPH and ABTS). The freeze dried fruit retained higher values for TPC (2192.4 mg/100 g d.w.), TAC (13.4 mg/100 g d.w.), polyphenols (79.02 mg/100 g d.w. by HPLC) and anthocyanins (0.188 mg/100 g d.w. by HPLC) than the murtilla dried by convective hot-air at both 65 and 80 ºC. The application of all treatments showed a positive increase in the DPPH (2945.4 to 3677.6 ?mol TE/100 g d.w.) and ABTS (2664.8 to 3397.2 ?mol TE/100 g d.w.) antioxidant activity of the dried murtilla compared to the DPPH (2111.1 ?mol TE/100 g d.w.) and ABTS (2247.8 ?mol TE/100 g d.w.) of the fresh fruit. Freeze drying was the best technique for the retention of polyphenols and antioxidant activity from the fresh murtilla fruit. Therefore, freeze drying is recommended over convective hot-air drying at 65 and 80 ºC when these bioactive compounds need to be preserved.</p>
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Schmutz, Cornelia, Crepelle Plaza, Franziska Steiger, et al. "Anthocyanin-Rich Berry Extracts Affect SN-38-Induced Response: A Comparison of Non-Tumorigenic HCEC-1CT and HCT116 Colon Carcinoma Cells." Antioxidants 13, no. 7 (2024): 846. http://dx.doi.org/10.3390/antiox13070846.
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Chemotherapy with irinotecan (CPT-11), the pro-drug of the highly cytotoxic SN-38, is among the standard-of-care treatments for colorectal cancer. To counteract undesired toxic side effects on healthy tissue such as the intestinal epithelium, the use of preparations rich in polyphenols with anti-oxidative and anti-inflammatory properties such as anthocyanins has been proposed. In the present study, the question of whether non-tumorigenic human epithelium cells (HCEC-1CT) can be protected against the cytotoxic impact of SN-38 by anthocyanin-rich polyphenol extracts without compromising the desired therapeutic effect against tumor cells (HCT-116) was addressed. Hence, single and combinatory effects of anthocyanin-rich polyphenol extracts of elderberry (EB), bilberry (Bil), blackberry (BB) and black currant (BC) with the chemotherapeutic drug SN-38 were investigated. Out of the extracts, BB showed the most potent concentration-dependent cytotoxicity alone and in combination with SN-38, with even stronger effects in non-tumorigenic HCEC-1CT cells. In cytotoxic concentrations, BB decreased the level of DNA/topoisomerase I covalent complexes in HCEC-1CT cells below base level but without concomitant reduction in SN-38-induced DNA strand breaks. The herein reported data argue towards an interference of anthocyanins with successful treatment of cancer cells and a lack of protective properties in healthy cells.
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T.Y., Abbasova, and Novruzov E.N. "Dynamics of Accumulation of Polyphenolic Substances in Fruit of Crataegus L. Species." Journal of Life Sciences and Biomedicine 69, no. 2 (2014): 123–28. https://doi.org/10.5281/zenodo.7436985.
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The dynamics of accumulation of polyphenols in two hawthorn species – Crataegus pentagyna and C. caucasica has been investigated. It has been established that the course of the changes of various polyphenols during growth and fruit development in both species occurs in the same manner. Polyphenol content in the initial stages of fruit growth and development is gradually increased up to a maximum in completely formed fruit and then begins to decrease gradually, and their quantity reaches a minimum in overripe fruit. The changes of amounts of the main components of polyphenols during growth and fruit development follow the same path as the total amount of polyphenols. It has been established that along with a change of total polyphenol content its individual components, in particular anthocyanins also varies.
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Adriouch, Solia, Aurélie Lampuré, Anouar Nechba, et al. "Prospective Association between Total and Specific Dietary Polyphenol Intakes and Cardiovascular Disease Risk in the Nutrinet-Santé French Cohort." Nutrients 10, no. 11 (2018): 1587. http://dx.doi.org/10.3390/nu10111587.
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Background: Epidemiological and experimental evidence support a protective effect of dietary polyphenols on chronic diseases, but high quality longitudinal data are needed, including details on categories of polyphenols. Our objective was to investigate the prospective association between total and individual classes and subclasses of dietary polyphenols and the risk of major cardiovascular disease in the NutriNet-Santé cohort. Methods: A total of 84,158 participants, who completed at least three 24 h dietary records, were included between May 2009 and June 2017. Individual polyphenols intakes were obtained by matching food consumption data from the 24 h dietary records with the Phenol-Explorer polyphenol composition database. Multivariable Cox proportional hazards models were used to characterize the associations between dietary polyphenols and the incidence of cardiovascular diseases, comparing tertile T3 vs. T1 of classes and subclasses of polyphenols. Results: Over a median of 4.9 years of follow-up, 602 major cardiovascular events were diagnosed. Intakes of anthocyanins, catechins, and flavonols were strongly inversely associated with cardiovascular disease risk (anthocyanins: Hazard Ratio (HR)for a 1-point increment of 10 mg/day = 0.98 (0.96–0.99, p = 0.03, HRT3vs.T1 = 0.66 (0.52–0.83), ptrend = 0.0003; catechins: HRfor a 1-point increment of 10 mg/day = 0.98 (0.96–0.99), p = 0.02, HRT3vs.T1 = 0.74 (0.60–0.91), ptrend = 0.004; flavonols: HRfor a 1-point increment of 10 mg/day = 0.94 (0.90–0.99), p = 0.02, HRT3vs.T1 = 0.75 (0.61–0.94), ptrend = 0.006). Intakes of dihydrochalcones, proanthocyaninidins, dihydroflavonols, hydroxybenzoic acids, and stilbenes were also associated with a decrease (13%, 19%, 24%, 24%, and 27%, respectively) in cardiovascular disease risk, when comparing tertile T3 to T1. Conclusions: Higher intakes of polyphenols, especially of anthocyanins, catechins, and flavonols, were associated with a statistically significant decreased cardiovascular disease risk.