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Journal articles on the topic 'Anthocyanins'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Chesnokova, Natalya, Alexander Zakharenko, Yury Prikhod'ko, Alla Kuznetsova, Tatyana Ershova, and Tamara Levchuk. "Qualitative composition of anthocyanin dye obtained from black currant berries in various methods." E3S Web of Conferences 462 (2023): 02046. http://dx.doi.org/10.1051/e3sconf/202346202046.

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Identification of anthocyanidins was carried out in five samples of anthocyanins obtained under different extraction conditions. It has been shown that anthocyanins are most fully extracted from black currant by an aqueous solution at temperatures of 70°С for 30 minutes and 100°C for 5 minutes, treatment in an ultrasonic bath for 30 minutes and in an ultrasonic homogenizer for 15 minutes. Eight anthocyanidins were identified in the samples of anthocyanins isolated by various methods. The most common were five anthocyanidins - these are cyanidin-3-glucoside, cyanidin-3-rutinoside, delphinidin-3

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2

Alappat, Bindhu, and Jayaraj Alappat. "Anthocyanin Pigments: Beyond Aesthetics." Molecules 25, no. 23 (2020): 5500. http://dx.doi.org/10.3390/molecules25235500.

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Anthocyanins are polyphenol compounds that render various hues of pink, red, purple, and blue in flowers, vegetables, and fruits. Anthocyanins also play significant roles in plant propagation, ecophysiology, and plant defense mechanisms. Structurally, anthocyanins are anthocyanidins modified by sugars and acyl acids. Anthocyanin colors are susceptible to pH, light, temperatures, and metal ions. The stability of anthocyanins is controlled by various factors, including inter and intramolecular complexations. Chromatographic and spectrometric methods have been extensively used for the extraction,

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3

Syukri, Daimon, Ismed, Vioni Derosya, Ririn Fatma Nanda, and Dosmawarni Indah Gultom. "Rapid Identification of Anthocyanin in Ficus Aurata Fruits by Liquid Chromatography-Mass Spectrometry Approach." Oriental Journal Of Chemistry 35, no. 5 (2019): 1579–83. http://dx.doi.org/10.13005/ojc/350516.

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The aim of this study was to identify the chemical structure of anthocyanins in the fruits of Ficus Aurata. The anthocyanin was detected and characterized using the liquid chromatography system with UV-VIS detection tandem triple quadrupole mass spectrometer. After UV-VIS detection, the characterization of anthocyanin was subjected to a triple quadrupole system of mass spectrometer. The precursor ions of anthocyanidins (cyanidin, delphinidin, malvidin, pelargonidin, petunidin, and peonidin) were scanned to identify the distinctive particular anthocyanin. Then, the detected anthocyanins was fur

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4

Li, GuoLiang, Zhaomiao Lin, Hong Zhang, et al. "Anthocyanin Accumulation in the Leaves of the Purple Sweet Potato (Ipomoea batatas L.) Cultivars." Molecules 24, no. 20 (2019): 3743. http://dx.doi.org/10.3390/molecules24203743.

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Sweet potato anthocyanins are water-soluble pigments with many physiological functions. Previous research on anthocyanin accumulation in sweet potato has focused on the roots, but the accumulation progress in the leaves is still unclear. Two purple sweet potato cultivars (Fushu No. 23 and Fushu No. 317) with large quantities of anthocyanin in the leaves were investigated. Anthocyanin composition and content were assessed with ultra-performance liquid chromatography diode-array detection (UPLC-DAD) and ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry (UPLC-QTO

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5

Wang, Yanping, Jingxian Fu, and Dong Yang. "In Situ Stability of Anthocyanins in Lycium ruthenicum Murray." Molecules 26, no. 23 (2021): 7073. http://dx.doi.org/10.3390/molecules26237073.

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In this research, the effects of drying method, storage temperature, and color protector glucose on anthocyanin preservation in the Lycium ruthenicum Murr. fruit were studied. Compared with hot-air drying, vacuum freeze-drying preserved about 5.8-fold more anthocyanins. The half-life of anthocyanins in the freeze-dried fruit samples with glucose was 3.6 days, 1.8 days, and 1.7 days at 4 °C, 20 °C, and 37 °C, respectively. On the other hand, the half-life values without glucose addition were 2.2 days, 2.3 days, and 2.1 days at each temperature, respectively, indicating that glucose protected an

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6

van den Berg, Abby K., and Timothy D. Perkins. "Contribution of anthocyanins to the antioxidant capacity of juvenile and senescing sugar maple (Acer saccharum) leaves." Functional Plant Biology 34, no. 8 (2007): 714. http://dx.doi.org/10.1071/fp07060.

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Foliar anthocyanins are hypothesised to provide an additional source of photoprotection from photooxidative stress to the leaves in which they occur through their ability to scavenge excess free radical species. Although demonstrated to significantly enhance the antioxidant status of red morphs of fully expanded leaves of some species, the contribution of anthocyanins to the antioxidant capacity of the juvenile and senescing leaves in which they frequently occur has not been examined. Antioxidant activity of extracts from anthocyanic and non-anthocyanic juvenile and senescing sugar maple (Acer

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7

Adnan, Tingting Bao, Xiang Zheng, et al. "Functional Characterization of 5-O-Glycosyltranferase Transforming 3-O Anthocyanins into 3,5-O Anthocyanins in Freesia hybrida." International Journal of Molecular Sciences 26, no. 10 (2025): 4542. https://doi.org/10.3390/ijms26104542.

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Floral coloration in Freesia hybrida is predominantly attributed to anthocyanins, with glycosylation playing a critical role in their stability and diversity. This study investigates the molecular mechanisms underlying color variation between F. hybrida cultivars, focusing on anthocyanin 5-O-glucosyltransferases (An5GTs). HPLC analysis revealed that ‘Pink Passion’ petals accumulate 3,5-O-diglucosidic anthocyanins, absent in ‘Red River®’ and ‘Ambiance’. RNA-seq identified seven candidate Fh5GT genes, with phylogenetic and subcellular localization analyses confirming their classification as cyto

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8

Sadowska-Bartosz, Izabela, and Grzegorz Bartosz. "Antioxidant Activity of Anthocyanins and Anthocyanidins: A Critical Review." International Journal of Molecular Sciences 25, no. 22 (2024): 12001. http://dx.doi.org/10.3390/ijms252212001.

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Anthocyanins are the main plant pigments responsible for the color of flowers, fruits, and vegetative organs of many plants, and are applied also as safe food colorants. They are efficient antioxidants. In this review, the reactivity of anthocyanins and their aglycones, anthocyanidins, in the main antioxidant assays, and their reactions with reactive oxygen and nitrogen species, effects of interactions with other compounds and metal ions on the antioxidant activity of anthocyanins and the electrochemical properties of anthocyanins are presented. Numerous cases of attenuation of oxidative stres

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9

Šimerdová, Barbora, Michaela Bobríková, Ivona Lhotská, Jiří Kaplan, Alena Křenová, and Dalibor Šatínský. "Evaluation of Anthocyanin Profiles in Various Blackcurrant Cultivars over a Three-Year Period Using a Fast HPLC-DAD Method." Foods 10, no. 8 (2021): 1745. http://dx.doi.org/10.3390/foods10081745.

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Anthocyanins are the most important polyphenolic substances contained in blackcurrant fruits. They are responsible for the various health benefits caused, in particular, by their high antioxidant activity. Anthocyanins derived from anthocyanidins cyanidin and delphinidin are typical for blackcurrant fruits, especially their rutinoside and glucoside forms. These four anthocyanins usually represent about 97–98% of total anthocyanins in blackcurrant fruits. In this study, we developed and validated a new HPLC-DAD method for rapid anthocyanin separation and determination in fifteen perspective bla

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Lin, Yuqi, Lianxiang Luo, Haowen Lin, Xiaoling Li, and Riming Huang. "Potential therapeutic targets and molecular details of anthocyan-treated inflammatory bowel disease: a systematic bioinformatics analysis of network pharmacology." RSC Advances 11, no. 14 (2021): 8239–49. http://dx.doi.org/10.1039/d0ra09117k.

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11

Hung, Chen-Yi, John R. Murray, Sarah M. Ohmann, and Cindy B. S. Tong. "Anthocyanin Accumulation during Potato Tuber Development." Journal of the American Society for Horticultural Science 122, no. 1 (1997): 20–23. http://dx.doi.org/10.21273/jashs.122.1.20.

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The color of red potato tubers is due to an accumulation of anthocyanins in periderm and peripheral cortex tissues. The objective of this study was to characterize changes in anthocyanin content and tuber surface color during tuber development. Using the red tuber-producing potato (Solanum tuberosum L.) cultivar Norland, we observed that chroma (intensity of redness) and anthocyanin content per unit of surface area of greenhouse-grown tubers decreased as tuber weight increased. There was no increase in hue (tint) during the same developmental periods. Using high-performance liquid chromatograp

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Olmedilla-Alonso, Begoña, Rocío Estévez-Santiago, José-Manuel Silván, Milagros Sánchez-Prieto, and Sonia de Pascual-Teresa. "Effect of Long-Term Xanthophyll and Anthocyanin Supplementation on Lutein and Zeaxanthin Serum Concentrations and Macular Pigment Optical Density in Postmenopausal Women." Nutrients 10, no. 8 (2018): 959. http://dx.doi.org/10.3390/nu10080959.

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Xanthophylls (lutein, L; zeaxanthin, Z) and anthocyanins are often included in food supplements to improve ocular health. There are no dietary reference intakes for them. The aim was to assess the effects of L, Z and anthocyanin supplementation on short and long-term lutein status markers (serum concentration and macular pigment optical density (MPOD)). Seventy-two postmenopausal women were randomized into a parallel study of 8 months: Group A—anthocyanines (60 mg/day); Group X—xanthophylls (6 mg L + 2 mg Z/day); Group X+A—anthocyanines (60 mg/day) + xanthophylls (6 mg L + 2 mg Z/day). At the

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13

Sivamaruthi, Bhagavathi Sundaram, Periyanaina Kesika, and Chaiyavat Chaiyasut. "The Influence of Supplementation of Anthocyanins on Obesity-Associated Comorbidities: A Concise Review." Foods 9, no. 6 (2020): 687. http://dx.doi.org/10.3390/foods9060687.

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Anthocyanins are water-soluble plant pigments, and based on their chemical structure (nature, position, and the number of sugar moieties attached; the number of hydroxyl groups; acylation of sugars with acids) about 635 different anthocyanins have been identified and reported from plants. Cyanidin, peonidin, pelargonidin, petunidin, and malvidin are the commonly found anthocyanidins (aglycon forms of anthocyanins) in edible plants out of almost 25 anthocyanidins that are identified (based on the position of methoxyl and hydroxyl groups in the rings) in nature. Anthocyanins are known for numero

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14

Riha, Juliane, Stefan Brenner, Alzbeta Srovnalova, et al. "Effects of anthocyans on the expression of organic anion transporting polypeptides (SLCOs/OATPs) in primary human hepatocytes." Food & Function 6, no. 3 (2015): 772–79. http://dx.doi.org/10.1039/c4fo00977k.

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15

Mattioli, Roberto, Antonio Francioso, Luciana Mosca, and Paula Silva. "Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases." Molecules 25, no. 17 (2020): 3809. http://dx.doi.org/10.3390/molecules25173809.

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Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables. Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums, cabbage, or foods containing high levels of natural colorants. Cyanidin, delphinidin, malvidin, peonidin, petunidin, and pelargonidin are the six common anthocyanidins. Following consumption, anthocyanin, absorption occurs along the gastrointestinal tract, the distal lower bowel being the place where most of the absorption and metabolism occurs. In the intestine, anthocyanins first undergo extensive microbial catabo

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16

Urbstaite, Rima, Lina Raudone, and Valdimaras Janulis. "Phytogenotypic Anthocyanin Profiles and Antioxidant Activity Variation in Fruit Samples of the American Cranberry (Vaccinium macrocarpon Aiton)." Antioxidants 11, no. 2 (2022): 250. http://dx.doi.org/10.3390/antiox11020250.

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In this study, we conducted an analysis of the qualitative and quantitative composition of anthocyanins and anthocyanidins in different cultivars and genetic clones of American cranberries grown in Lithuanian climatic conditions. Four anthocyanin compounds predominated in fruit samples of American cranberry cultivars: cyanidin-3-galactoside, cyanidin-3-arabinoside, peonidin-3-galactoside, and peonidin-3-arabinoside. They accounted for 91.66 ± 2.79% of the total amount of the identified anthocyanins. The total anthocyanin content detected via the pH differential method was found to be by about

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17

Burdulis, Deividas, Liudas Ivanauskas, Vidmantas Dirsė, Saulius Kazlauskas, and Almantas Ražukas. "Study of diversity of anthocyanin composition in bilberry (Vaccinium myrtillus L.) fruits." Medicina 43, no. 12 (2007): 971. http://dx.doi.org/10.3390/medicina43120127.

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Qualitative and quantitative composition of anthocyanins in bilberry (Vaccinium myrtillus L.) fruits was assayed. The aim of our study was to evaluate total anthocyanin content and their composition in bilberries collected from various regions and at different time. For the quantification of total anthocyanins in frozen fruits, the spectrophotometrical assay was performed. The highest amount of anthocyanins in bilberry fruits, collected in Lithuania, was found in samples from Šilutė (0.399%), the lowest one – from Valkininkai region (0.264%), but higher amounts of anthocyanins were found in th

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18

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 perfusio

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19

Castañeda-Ovando, Araceli, Carlos Andrés Galán-Vidal, Elizabeth Contreras-López, and Ma Elena Páez-Hernández. "Purification of Anthocyanins with o-Dihydroxy Arrangement by Sorption in Cationic Resins Charged with Fe(III)." Journal of Chemistry 2014 (2014): 1–9. http://dx.doi.org/10.1155/2014/367236.

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In the present work, a new purification method of anthocyanins with o-dihydroxy arrangement is proposed. This method is based on a ligand-exchange mechanism, using a cationic exchange resin loaded with metallic ions in order to increase the affinity of the resin to the anthocyanin(s) with o-dihydroxy arrangement. This method was used to purify the main anthocyanin (cyanidin-3-glucoside; Cy-3-glc) from the anthocyanic methanolic extract of blue corn. The best sorption result was using Fe(III) in its ion form. The purification procedure begins with the formation of a metal-anthocyanin complex (C

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20

Kaiser, Michael, Lisa Müller-Ehl, Maike Passon, and Andreas Schieber. "Development and Validation of Methods for the Determination of Anthocyanins in Physiological Fluids via UHPLC-MSn." Molecules 25, no. 3 (2020): 518. http://dx.doi.org/10.3390/molecules25030518.

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Recent in vitro and in vivo studies on anthocyanins confirmed numerous health-promoting effects in humans. Daily anthocyanin intake can be estimated via food databases, but the amount absorbed by the organism still remains uncertain because anthocyanin bioavailability is yet to be elucidated in its entirety. For this purpose, suitable and validated methods of sample preparation and analysis are required. Therefore, a sample preparation method for anthocyanin metabolite analysis in plasma was successfully established and validated. The validation yielded acceptable results for the anthocyanins

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Ayvaz, Huseyin, Turgut Cabaroglu, Asiye Akyildiz, et al. "Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential." Antioxidants 12, no. 1 (2022): 48. http://dx.doi.org/10.3390/antiox12010048.

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In this work, various concepts and features of anthocyanins have been comprehensively reviewed, taking the benefits of the scientific publications released mainly within the last five years. Within the paper, common topics such as anthocyanin chemistry and occurrence, including the biosynthesis of anthocyanins emphasizing the anthocyanin formation pathway, anthocyanin chemistry, and factors influencing the anthocyanins’ stability, are covered in detail. By evaluating the recent in vitro and human experimental studies on the absorption and bioavailability of anthocyanins present in typical food

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Filyushin, M. A., A. V. Shchennikova, and E. Z. Kochieva. "Anthocyanin Content in the Capsicum Species Fruits Correlates with Expression Levels of Flavonoid Pathway Structural and Regulatory Genes." Физиология растений 70, no. 1 (2023): 36–44. http://dx.doi.org/10.31857/s001533032260036x.

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In fruits of cultivars of pepper species Capsicum annuum (Sirenevyi Cub), C. frutescens (Samotsvet) and C. chinense (Pimenta da Neyde), which differ in the pigmentation profile during maturation, the content of anthocyanins and the expression pattern of the structural and regulatory genes of anthocyanin biosynthesis were determined. Anthocyanins were found in the fruit of the Sirenevyi Cub cultivar as well as in the peel and pulp of Samotsvet and Pimenta da Neyde cultivars. In the peel of the fruits of all three analyzed cultivars, the levels of expression of structural genes for the biosynthe

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Rosalina, Yessy, Endang Warsiki, Anas Miftah Fauzi, and Illah Sailah. "Study of Anthocyanin Extraction from Red Banana (Musa sapientum L. var Rubra) Waste and Characteristics of Light Effects." Science and Technology Indonesia 7, no. 4 (2022): 522–29. http://dx.doi.org/10.26554/sti.2022.7.4.522-529.

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Anthocyanins are compounds responsible for plants’ blue, purple, violet, magenta, red, and orange colours. Anthocyanins are found in tropical fruits. Generally, anthocyanins are found in the peel tissues of plants. The increasing interest in anthocyanins, especially in the field of food and health, supports the development of anthocyanin exploration research. One of the uses of anthocyanins that are widely developed today is the addition of anthocyanins as indicators in smart packaging. For application on the packaging, in addition to extraction techniques, it is also necessary to assess the c

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Dodson, Hallie G., J. B. Murphy, and T. E. Morelock. "IDENTIFYING AMOUNTS AND TYPES OF ANTHOCYANINS IN CULTIVARS AND BREEDING LINES OF COWPEAS." HortScience 40, no. 3 (2005): 873d—873. http://dx.doi.org/10.21273/hortsci.40.3.873d.

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Anthocyanins are naturally occurring plant pigments that are classified as flavonoids. Anthocyanins have important antioxidant properties which may help in prevention of cancer, arthritis, and cardiovascular disease. Finding common sources and possibly increasing levels of anthocyanins in food could be important to human health. This research project determined amount and type of anthocyanins in 16 cultivars and breeding lines of cowpeas (Vigna unguiculata). The information obtained from this research project will be used to improve anthocyanin content of cowpeas by breeding. Of the 16 cultiva

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Šedbarė, Rima, Valdimaras Janulis, and Kristina Ramanauskiene. "Formulation and Biopharmaceutical Evaluation of Capsules Containing Freeze-Dried Cranberry Fruit Powder." Plants 12, no. 6 (2023): 1397. http://dx.doi.org/10.3390/plants12061397.

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Cranberry fruits are an important source of anthocyanins and anthocyanidins. The aim of the present study was to investigate the effect of excipients on the solubility of cranberry anthocyanins and their dissolution kinetics as well as on the disintegration time of the capsules. Selected excipients (sodium carboxymethyl cellulose, beta-cyclodextrin and chitosan) were found to affect the solubility and release kinetics of anthocyanins in freeze-dried cranberry powder. Capsule formulations N1–N9 had a disintegration time of less than 10 min, and capsule formulation N10 containing 0.200 g of free

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Sapers, Gerald M., and Donna L. Hargrave. "Proportions of Individual Anthocyanins in Fruits of Cranberry Cultivars." Journal of the American Society for Horticultural Science 112, no. 1 (1987): 100–104. http://dx.doi.org/10.21273/jashs.112.1.100.

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Abstract Variation in the proportions of individual anthocyanins in cranberry (Vaccinium macrocarpon Ait.) fruit of different coloration was investigated. Light-, medium-, and dark-red subsamples of ‘Franklin’, ‘McFarlin’, and ‘Searles’ cranberries were analyzed to determine the soluble solids : acidity ratio (SS:A), total anthocyanin, and individual anthocyanins. Qualitative and quantitative differences in the pattern of individual anthocyanins among clones studied over three seasons were not significant. Proportions of individual anthocyanins in fruit subsamples of different coloration withi

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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

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Tanaka, Yoshikazu, and Filippa Brugliera. "Flower colour and cytochromes P450." Philosophical Transactions of the Royal Society B: Biological Sciences 368, no. 1612 (2013): 20120432. http://dx.doi.org/10.1098/rstb.2012.0432.

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Cytochromes P450 play important roles in biosynthesis of flavonoids and their coloured class of compounds, anthocyanins, both of which are major floral pigments. The number of hydroxyl groups on the B-ring of anthocyanidins (the chromophores and precursors of anthocyanins) impact the anthocyanin colour, the more the bluer. The hydroxylation pattern is determined by two cytochromes P450, flavonoid 3′-hydroxylase (F3′H) and flavonoid 3′,5′-hydroxylase (F3′5′H) and thus they play a crucial role in the determination of flower colour. F3′H and F3′5′H mostly belong to CYP75B and CYP75A, respectively

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Yuzuak, Seyit, James Ballington, Gui Li, and De-Yu Xie. "High-Performance Liquid Chromatography–Quadrupole Time-of-Flight Tandem Mass Spectrometry-Based Profiling Reveals Anthocyanin Profile Alterations in Berries of Hybrid Muscadine Variety FLH 13-11 in Two Continuous Cropping Seasons." Agronomy 14, no. 3 (2024): 442. http://dx.doi.org/10.3390/agronomy14030442.

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FLH 13-11 is an F1 interspecific hybrid muscadine grape genotype that was developed to produce new anthocyanins for pigment color stability. This hybrid resulted from a cross between ‘Marsh’ (Vitis munsoniana) and ‘Magoon’ (V. rotundifolia) and has been cultivated for the wine and juice industry. This report characterizes anthocyanins produced in fully ripe berries and reveals a significant difference in total anthocyanin contents from two continuous cropping seasons. High-performance liquid chromatography with a diode array detector (HPLC-DAD) and HPLC–quadrupole time-of-flight tandem mass sp

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Oliveira, Gabriel, Nataša Radovanovic, Maria Cecilia do Nascimento Nunes, Rikard Fristedt, Marie Alminger, and Thomas Andlid. "Extracts of Digested Berries Increase the Survival of Saccharomyces cerevisiae during H2O2 Induced Oxidative Stress." Molecules 26, no. 4 (2021): 1057. http://dx.doi.org/10.3390/molecules26041057.

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Many studies suggest anthocyanins may prevent the development of several diseases. However, anthocyanin bioactivity against cellular stress is not fully understood. This study aimed to evaluate the protective effect of berry anthocyanins on stressed cells using Saccharomyces cerevisiae. The impact of in vitro gastrointestinal digestion on anthocyanin profiles was also assessed. Bilberry and blackcurrant had higher anthocyanin levels than raspberry and strawberry, but digestion reduced the detected anthocyanins by approximately 90%. Yeast cells with and without digested or nondigested anthocyan

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Bæksted Holme, Inger, Giuseppe Dionisio, and Henrik Brinch-Pedersen. "A Roadmap to Modulated Anthocyanin Compositions in Carrots." Plants 10, no. 3 (2021): 472. http://dx.doi.org/10.3390/plants10030472.

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Anthocyanins extracted from black carrots have received increased interest as natural colorants in recent years. The reason is mainly their high content of acylated anthocyanins that stabilizes the color and thereby increases the shelf-life of products colored with black carrot anthocyanins. Still, the main type of anthocyanins synthesized in all black carrot cultivars is cyanidin limiting their use as colorants due to the narrow color variation. Additionally, in order to be competitive against synthetic colors, a higher percentage of acylated anthocyanins and an increased anthocyanin content

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Zuluaga, Diana Lucia, Silvia Gonzali, Elena Loreti, et al. "Arabidopsis thaliana MYB75/PAP1 transcription factor induces anthocyanin production in transgenic tomato plants." Functional Plant Biology 35, no. 7 (2008): 606. http://dx.doi.org/10.1071/fp08021.

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Tomato (Solanum lycopersicum L.) cv. Micro-Tom plants were transformed with the Arabidopsis thaliana (L.)Heyhn. MYB75/PAP1 (PRODUCTION OF ANTHOCYANIN PIGMENT 1) gene. This gene encodes for a well known transcription factor, which is involved in anthocyanin production and is modulated by light and sucrose. Transgenic tomato plants expressing AtMYB75 were characterised by a significantly higher anthocyanin production in leaves, stems, roots and flowers under normal growth conditions. Further, they also exhibited anthocyanins in fruits. Anthocyanin accumulation was not widespread but took place i

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Pina, Fernando, Alfonso Alejo-Armijo, Adelaide Clemente, et al. "Evolution of Flavylium-Based Color Systems in Plants: What Physical Chemistry Can Tell Us." International Journal of Molecular Sciences 22, no. 8 (2021): 3833. http://dx.doi.org/10.3390/ijms22083833.

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Anthocyanins are the basis of the color of angiosperms, 3-deoxyanthocyanins and sphagnorubin play the same role in mosses and ferns, and auronidins are responsible for the color in liverworts. In this study, the color system of cyanidin-3-O-glucoside (kuromanin) as a representative compound of simpler anthocyanins was fully characterized by stopped flow. This type of anthocyanin cannot confer significant color to plants without intra- or intermolecular interactions, complexation with metals or supramolecular structures as in Commelina communis. The anthocyanin’s color system was compared with

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Chaiyasut, Chaiyavat, Bhagavathi Sundaram Sivamaruthi, Noppawat Pengkumsri, et al. "ANTHOCYANIN PROFILE AND ITS ANTIOXIDANT ACTIVITY OF WIDELY USED FRUITS, VEGETABLES, AND FLOWERS IN THAILAND." Asian Journal of Pharmaceutical and Clinical Research 9, no. 6 (2016): 218. http://dx.doi.org/10.22159/ajpcr.2016.v9i6.14245.

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Objective: Anthocyanins are the water-soluble pigments most commonly present in flowers, fruits, and vegetables. Anthocyanins have been reported for is antioxidant, anti-inflammatory, antibacterial properties and other health benefits in human. This study was performed to extract and determine the anthocyanin and to access the antioxidant properties of the most commonly used fruits, vegetables and flowers in Thailand.Methods: Extraction of anthocyanin and its aglycones from the selected samples and determination of anthocyanin and anthocyanidins using reversed-phase HPLC analysis. Determinatio

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Hung, Chen-Yi, Cindy B. S. Tong, and John R. Murray. "Factors Affecting Anthocyanin Accumulation in Solanum tuberosum." HortScience 30, no. 4 (1995): 886F—886. http://dx.doi.org/10.21273/hortsci.30.4.886f.

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The color of red potatoes is due to an accumulation of anthocyanins in periderm tissues. The objective of this study was to examine the effect of several factors on tuber redness. Using the red tuber-producing S. tuberosum ssp. tuberosum cultivar Norland, we observed that chroma (intensity of redness) and anthocyanin content of greenhouse-grown tubers decreased as tuber weight increased. There was a slight or no increase in hue (tint). We used HPLC to determine that pelargonidin and peonidin are the major anthocyanidins (aglycones of anthocyanins) in tuber periderm. The ratio of pelargonidin t

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Kalt, W., J. E. McDonald, R. D. Ricker, and X. Lu. "Anthocyanin content and profile within and among blueberry species." Canadian Journal of Plant Science 79, no. 4 (1999): 617–23. http://dx.doi.org/10.4141/p99-009.

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Anthocyanins in ripe fruit of four Vaccinium species and genotypes within these species were compared, revealing substantial inter- and intra-species variability among these commercial and non-commercial blueberries. The highest total anthocyanin content occurred in the bilberry (V. myrtillus L.). Commercial lowbush blueberry clonal mixtures and wild velvet leaf blueberries (V. myrtilloides L.) had about 43% of the anthocyanin content of bilberries (fresh weight basis). Three commercial highbush cultivars (V. corymbosum L.) had about 30% of the bilberry level, while wild genotypes of highbush

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Bargoti, Taniya, Rajesh Kumar, Vikrant Nain, and Deepali Singh. "CRISPR-Cas9 Mediated Anthocyanin Biofortification in Tomato (Solanum lycopersicum): A Precision Genome Editing Approach." Journal of Advances in Biology & Biotechnology 28, no. 3 (2025): 330–39. https://doi.org/10.9734/jabb/2025/v28i32094.

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Dietary anthocyanins are vital antioxidants with well-documented health benefits, offering protection against chronic diseases such as cardiovascular disorders, metabolic syndrome, and neurodegenerative conditions. However, the suboptimal levels of anthocyanins in consumed foods limit their potential health benefits. Leveraging commonly consumed crops for anthocyanin biofortification offers a practical and sustainable strategy for incorporating anthocyanins into daily diets to improve public health. Tomato (Solanum lycopersicum) is an ideal candidate for anthocyanin biofortification due to its

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Zhu, Fengmei, Jiaxuan Li, Zilong Ma, Jun Li, and Bin Du. "Structural identification and <i>in vitro</i> antioxidant activities of anthocyanins in black chokeberry (<i>Aronia melanocarpa</i> Elliot)." eFood 2, no. 4 (2021): 201–8. http://dx.doi.org/10.53365/efood.k/143829.

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Anthocyanins is a natural edible pigment with many health benefits. The aim of this work was the identification of anthocyanins present in <i>Aronia melanocarpa</i> using mass spectrometric features. The anthocyanins of the <i>A. melanocarpa</i> were analyzed by UV-Vis, HPLC-DAD and LC-EIS/MS methods. The four important anthocyanins were identified as follows: cyanidin-3-galactoside (68.68%), cyanidin-3-arabinoside (25.62%), cyanidin-3-glucoside (5.28%) and cyanidin-3-xyloside (0.42%). Among the four anthocyanin monomers, three anthocyanins with the highest content of &

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Ma, Xiaodong, Kok-Yong Chin, and Sophia Ogechi Ekeuku. "Anthocyanins and Anthocyanidins in the Management of Osteoarthritis: A Scoping Review of Current Evidence." Pharmaceuticals 18, no. 3 (2025): 301. https://doi.org/10.3390/ph18030301.

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Background/Objectives: The consumption of food rich in anthocyanins, a natural pigment found in plants, has been associated with improved joint health. However, systematic efforts to summarise the effects of anthocyanins and their deglycosylated forms, anthocyanidins, in managing osteoarthritis (OA) are lacking. This scoping review aims to comprehensively summarise the current evidence regarding the role of anthocyanins and anthocyanidins in OA management and highlights potential research areas. Methods: A comprehensive literature search was performed using PubMed, Scopus, and Web of Science i

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Tian, Meng-Bo, Lin Yuan, Ming-Yuan Zheng, and Zhu-Mei Xi. "Differences in Anthocyanin Accumulation Profiles between Teinturier and Non-Teinturier Cultivars during Ripening." Foods 10, no. 5 (2021): 1073. http://dx.doi.org/10.3390/foods10051073.

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Anthocyanins are vital components of plant secondary metabolites, and are also the most important coloring substances in wine. Teinturier cultivars are rich in anthocyanins. However, the differences in anthocyanin accumulation and profiles between teinturier and non-teinturier cultivars have not been reported. In this study, Yan 73 and Dunkelfelder were selected as the experimental materials, and three non-teinturier cultivars were used for comparison. LC-MS and qRT-PCR were used to determine the individual anthocyanin contents and the relative gene expression. The results show that the total

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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.

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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 a

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Yan, Huiling, Xiaona Pei, Heng Zhang, et al. "MYB-Mediated Regulation of Anthocyanin Biosynthesis." International Journal of Molecular Sciences 22, no. 6 (2021): 3103. http://dx.doi.org/10.3390/ijms22063103.

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Anthocyanins are natural water-soluble pigments that are important in plants because they endow a variety of colors to vegetative tissues and reproductive plant organs, mainly ranging from red to purple and blue. The colors regulated by anthocyanins give plants different visual effects through different biosynthetic pathways that provide pigmentation for flowers, fruits and seeds to attract pollinators and seed dispersers. The biosynthesis of anthocyanins is genetically determined by structural and regulatory genes. MYB (v-myb avian myeloblastosis viral oncogene homolog) proteins are important

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Constantin, Oana Emilia, and Daniela Ionela Istrati. "Extraction, Quantification and Characterization Techniques for Anthocyanin Compounds in Various Food Matrices—A Review." Horticulturae 8, no. 11 (2022): 1084. http://dx.doi.org/10.3390/horticulturae8111084.

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Anthocyanins are water-soluble pigments characterized by various intense colors found in fruits and vegetables. Scientific studies have shown growing evidence to support their health benefits. Therefore, estimating the anthocyanin content in food is essential to identify the ideal analytical method. Moreover, due to the instability of plant anthocyanins, it is important to select and optimize their extraction, separation and qualitative and quantitative analysis, steps that are indispensable and important in their study. The present article reviews the latest procedures for extracting anthocya

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Sun, Yu, Yuhan Zhang, Wei Xu, and Xianzhe Zheng. "Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying." Foods 9, no. 4 (2020): 397. http://dx.doi.org/10.3390/foods9040397.

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Changes in nutrient content and bioactivity are important indicators to evaluate the quality of products. Berries are rich in antioxidant anthocyanins, which are prone to degradation during drying. The effects of different variables on the stability of anthocyanins in berry puree during microwave assisted foam-mat drying (MFD) was investigated by path analysis and degradation kinetics analysis. The experimental results showed that the degradation of anthocyanins mainly occurred in the last drying stage. The temperature and the moisture content have both direct and indirect effects on the antho

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Li, Xiaolan, Xiang Lv, Xiaohong Wang, Liaohong Wang, Mingsheng Zhang, and Mingjian Ren. "Effects of abiotic stress on anthocyanin accumulation and grain weight in purple wheat." Crop and Pasture Science 69, no. 12 (2018): 1208. http://dx.doi.org/10.1071/cp18341.

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This study explored the effects of abiotic stress on anthocyanin accumulation and grain weight of purple wheat (Triticum aestivum L. cv. Guizi 1). Plants were treated with five abiotic stress factors at different developmental periods of the grain, then mature grains were analysed for anthocyanin content and 1000-grain weight (TGW). Stresses included temperature (cold and heat), light (shading irradiance and continuous irradiance), drought (20 and 40mm PEG 6000), salinity (100 and 200mm NaCl), and wounding (four types). Of all treatments, 25% tended to increase both anthocyanin content and TGW

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Lin, Yang, Cong Li, Lejuan Shi, and Lixia Wang. "Anthocyanins: Modified New Technologies and Challenges." Foods 12, no. 7 (2023): 1368. http://dx.doi.org/10.3390/foods12071368.

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Anthocyanins are bioactive compounds belonging to the flavonoid class which are commonly applied in foods due to their attractive color and health-promoting benefits. However, the instability of anthocyanins leads to their easy degradation, reduction in bioactivity, and color fading in food processing, which limits their application and causes economic losses. Therefore, the objective of this review is to provide a systematic evaluation of the published research on modified methods of anthocyanin use. Modification technology of anthocyanins mainly includes chemical modification (chemical acyla

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Hughes, Nicole M., and William K. Smith. "Seasonal photosynthesis and anthocyanin production in 10 broadleaf evergreen species." Functional Plant Biology 34, no. 12 (2007): 1072. http://dx.doi.org/10.1071/fp07205.

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Leaves of many evergreen species turn red when exposed to high sunlight during winter due to production of photoprotective anthocyanin pigments, while leaves of other species, lacking anthocyanin, remain green. Why some evergreen species synthesise anthocyanin pigments while others do not is currently unknown. Furthermore, the relative photosynthetic performance of anthocyanic (red) and acyanic (green) evergreens has yet to be described. Here we present seasonal ecophysiological data for five red and green broadleaf evergreen species. We hypothesise that species which synthesise anthocyanins i

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Soldatkina, L. M. "Equilibrium and thermodynamic studies of anthocyanin adsorption on fibrous cation exchanger FIBAN K-1." Himia, Fizika ta Tehnologia Poverhni 14, no. 1 (2023): 67–75. http://dx.doi.org/10.15407/hftp14.01.067.

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In the last decades there has been an increased interest of researchers in the obtaining anthocyanins from available and low–cost plant materials, not only as natural food dyes but also for pharmaceutical products. Among plant sources of anthocyanins chokeberries and elderberries have attracted the interest of consumers due to abundant anthocyanin contents. In this study, adsorption equilibrium and thermodynamics of anthocyanins from chokeberry and elderberry extracts by fibrous cation exchanger FIBAN K–1 were investigated. The anthocyanin extracts were obtained by macerated in 0.1 M HCl under

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Soldatkina, L. M., and V. E. Litvinova. "ADSORPTIONE REMOVAL OF RED ROSE ANTHOCYANS ON FIBROSE CATION EXCHANGER FIBAN K-1." Odesa National University Herald. Chemistry 29, no. 2(88) (2024): 64–74. https://doi.org/10.18524/2304-0947.2024.2(88).322131.

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The search for new accessible sources of anthocyanins is crucial, as these compounds, known for their antioxidant properties and applications in the pharmaceutical and food industries. Red rose petals are promising sources of anthocyanins; however, the adsorption of red rose anthocyanins using the fibrous cation exchanger FIBAN K-1 has not yet been studied. In this study, red rose petals were dried at 303 K and ground to a particle size of approximately 5 mm to ensure uniform extraction conditions. Anthocyanins were extracted from the red rose petals using 0.1 M hydrochloric acid, which effect

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Carrillo, Celia, Senem Kamiloglu, Charlotte Grootaert, John Van Camp, and Marc Hendrickx. "Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake." Foods 9, no. 11 (2020): 1595. http://dx.doi.org/10.3390/foods9111595.

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Although the fate of anthocyanins along digestion has been a matter of research over the last decade, their bioaccessibility so far has been mainly assessed for single administered fruits or vegetables, which is far from the real scenario where they are co-ingested in a meal. Accordingly, the aim of this study was to evaluate the effect of simultaneous intake of fruit and vegetable on in vitro stability, bioaccessibility and uptake of anthocyanins. Black carrot and strawberry were used as food sources of anthocyanins. Anthocyanin identification and quantification were performed using HPLC-Qtof

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