Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
10.6
6.0
Journals
Antioxidants
Special Issues
Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted...
share announcement

Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: closed (15 January 2022) | Viewed by 80413

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Prof. Dr. Agustín G. Asuero

E-Mail Website
Guest Editor
Department of Analytical Chemistry, University of Seville, 41012 Sevilla, Spain
Interests: natural antioxidants; chemometrics; solution chemistry
Special Issues, Collections and Topics in MDPI journals
Dr. Noelia Tena

E-Mail Website
Guest Editor
Department of Analytical Chemistry, University of Seville, 41012 Sevilla, Spain
Interests: analytical chemistry; food chemistry; food safety and quality; oxidation stability; sensory assessment; spectroscopic techniques; chemometrics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The benefits of a diet rich in fruit and vegetables to human health have been proven by means of many epidemiological studies, showing the prevention of varying disorders connected with oxidative stress, e.g., cancer and cardiovascular diseases. This is due to the presence of widely distributed bioactive components in plant food (with high added value in terms of its functional properties), protecting cells from oxidative damage. An exponential growth has been experienced in this context in the field of natural antioxidant pigments. Chlorophylls, carotenoids, polyphenols and mainly a subclass of these, anthocyanins, have turned all of them into useful alternatives for the use of banned synthetic food dyes, which exert undesirable effects on the human body enzymes, because of their toxicity and carcinogenicity. The antioxidant activity is dependant, to a large extent, on their electron deficient chemical structure, being reactive towards oxygen species (superoxide, singlet oxygen, peroxide, hydrogen peroxide and hydroxyl radical) and, thus, preventing the formation of new radicals. Chelate metal ions’ binding ability may also be involved in the prevention of oxidative processes. Chemical composition, light, matrix, physical state (e.g., encapsulation for ease of use in food, cosmetic and pharmaceutical products) and temperature are also variables to take into account regarding their behaviour and action. It should be noted that progress in many of these antioxidant studies depends largely on the development of efficient analytical methods and strategies that allow the isolation and analysis of the active principles themselves from the plant world, posing difficult challenges to solve. Areas such as biochemistry, food processing, nutrition, pharmacology, physiology and analytical chemistry are thus involved in the food and health binomial concerning the above indicated aspects. In this direction, emerging novel (greener) methods of non-thermal assisted extraction (and modern classics such as enzyme and ultrasound assisted extraction) have notably increased in the last two decades, the matter having aroused considerable interest in the field, enabling faster mass transfer, reducing solvent consumption, saving operating time and increasing the extraction yield, i.e., maximizing pigment recovery with minimal degradation or alteration of its natural state. Furthermore, in order to reach definitive conclusions, the multiple potential beneficial effects of natural pigments on health require one to carry out extensive basic and applied research in the area to accurately ascertain their biological properties and behaviour in the living organism.

Prof. Dr. Agustín G. Asuero
Dr. Noelia Tena
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Antioxidant capacity
  • Anthocyanins
  • Polyphenol pigments
  • Chlorophylls
  • Carotenoids
  • Natural antioxidant
  • Free radical scavenging
  • Hydrogen donation
  • Encapsulation
  • Modern assisted extraction methods

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (13 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Editorial

Jump to: Research, Review

3 pages, 194 KiB  
Editorial
Antioxidant Capacity of Anthocyanins and Other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis
by Noelia Tena and Agustin G. Asuero
Antioxidants 2022, 11(7), 1256; https://doi.org/10.3390/antiox11071256 - 26 Jun 2022
Cited by 1 | Viewed by 1652
Abstract
Anthocyanins [...] Full article
(This article belongs to the Special Issue Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis)

Research

Jump to: Editorial, Review

14 pages, 1842 KiB  
Article
Geographic Variability of Biologically Active Compounds, Antioxidant Activity and Physico-Chemical Properties in Wild Bilberries (Vaccinium myrtillus L.)
by Dalia Urbonaviciene, Ramune Bobinaite, Pranas Viskelis, Ceslovas Bobinas, Aistis Petruskevicius, Linards Klavins and Jonas Viskelis
Antioxidants 2022, 11(3), 588; https://doi.org/10.3390/antiox11030588 - 19 Mar 2022
Cited by 28 | Viewed by 3132
Abstract
The aim of this study was to characterize the variation in biologically active compounds, antioxidant activity and physico-chemical properties in naturally grown bilberries gathered from different sites in Northern Europe. The variability in the biologically active compounds, antioxidant capacity and physico-chemical properties, as [...] Read more.
The aim of this study was to characterize the variation in biologically active compounds, antioxidant activity and physico-chemical properties in naturally grown bilberries gathered from different sites in Northern Europe. The variability in the biologically active compounds, antioxidant capacity and physico-chemical properties, as well as the development of tools for the authenticity and quality control of wild bilberries (V. myrtillus L.) in different geographical locations was evaluated. The berries of bilberries were handpicked during the summers of 2019 and 2020 during the time periods when they are typically harvested for commercial purposes in Northern Europe (Norway (NOR), Finland (FIN), Latvia (LVA) and Lithuania (LTU)). Berries from locations in NOR were distinguished by their higher mean TPC (791 mg/100 g FW, average), whereas the mean TPC of samples from the most southern country, LTU, was the lowest (587 mg/100 g FW). The TPC of bilberries ranged from 452 to 902 mg/100 g FW. The TAC values of investigated bilberry samples varied from 233 to 476 mg/100 g FW. A high positive correlation was found between TPC and antioxidant activity of the bilberry samples (R = 0.88 and 0.91 (FRAP and ABTS assays, respectively)), whereas the correlation between TAC and antioxidant activity was lower (R = 0.65 and 0.60). There were variations in the TPC and TAC values of investigated berries, suggesting that genotype also affects the TPC and TAC in berries. In 2020, the pH values and TSS contents of berries were significantly lower than in 2019. To the best of our knowledge, this is the first comprehensive reported evaluation of the biologically active compounds in wild bilberries from different Northern European countries using one laboratory-validated method. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis)
►▼ Show Figures

Figure 1

16 pages, 4771 KiB  
Article
Improvement of Antioxidant Properties in Fruit from Two Blood and Blond Orange Cultivars by Postharvest Storage at Low Temperature
by Lourdes Carmona, Maria Sulli, Gianfranco Diretto, Berta Alquézar, Mónica Alves and Leandro Peña
Antioxidants 2022, 11(3), 547; https://doi.org/10.3390/antiox11030547 - 14 Mar 2022
Cited by 17 | Viewed by 3753
Abstract
Numerous studies have revealed the remarkable health-promoting activities of citrus fruits, all of them related to the accumulation of bioactive compounds, including vitamins and phytonutrients. Anthocyanins are characteristic flavonoids present in blood orange, which require low-temperature for their production. Storage at low-temperature of [...] Read more.
Numerous studies have revealed the remarkable health-promoting activities of citrus fruits, all of them related to the accumulation of bioactive compounds, including vitamins and phytonutrients. Anthocyanins are characteristic flavonoids present in blood orange, which require low-temperature for their production. Storage at low-temperature of blood oranges has been proven to be a feasible postharvest strategy to increase anthocyanins in those countries with warm climates. To our knowledge, no studies comparing the effect of postharvest storage effect on phenylpropanoid accumulation in cultivars with and without anthocyanins production have been published. We have investigated the effect of postharvest cold storage in flavonoid accumulation in juice from Citrus sinensis L. Osbeck in two different oranges: Pera, a blond cultivar, and Moro, a blood one. Our findings indicate a different response to low-temperature of fruit from both cultivars at biochemical and molecular levels. Little changes were observed in Pera before and after storage, while a higher production of phenylpropanoids (3.3-fold higher) and flavonoids (1.4-fold higher), including a rise in anthocyanins from 1.3 ± 0.7 mg/L to 60.0 ± 9.4 mg/L was observed in Moro concurrent with an upregulation of the biosynthetic genes across the biosynthetic pathway. We show that postharvest storage enhances not only anthocyanins but also other flavonoids accumulation in blood oranges (but not in blond ones), further stimulating the interest in blood orange types in antioxidant-rich diets. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis)
►▼ Show Figures

Figure 1

13 pages, 3202 KiB  
Article
Preharvest Application of Phenylalanine Induces Red Color in Mango and Apple Fruit’s Skin
by Michal Fanyuk, Manish Kumar Patel, Rinat Ovadia, Dalia Maurer, Oleg Feygenberg, Michal Oren-Shamir and Noam Alkan
Antioxidants 2022, 11(3), 491; https://doi.org/10.3390/antiox11030491 - 28 Feb 2022
Cited by 20 | Viewed by 4075
Abstract
Anthocyanins are secondary metabolites responsible for the red coloration of mango and apple. The red color of the peel is essential for the fruit’s marketability. Anthocyanins and flavonols are synthesized via the flavonoid pathway initiated from phenylalanine (Phe). Anthocyanins and flavonols have antioxidant, [...] Read more.
Anthocyanins are secondary metabolites responsible for the red coloration of mango and apple. The red color of the peel is essential for the fruit’s marketability. Anthocyanins and flavonols are synthesized via the flavonoid pathway initiated from phenylalanine (Phe). Anthocyanins and flavonols have antioxidant, antifungal, and health-promoting properties. To determine if the external treatment of apple and mango trees with Phe can induce the red color of the fruit peel, the orchards were sprayed 1 to 4 weeks before the harvest of mango (cv. Kent, Shelly, and Tommy Atkins) and apple fruit (cv. Cripps pink, Gala and Starking Delicious). Preharvest Phe treatment increased the red coloring intensity and red surface area of both mango and apple fruit that was exposed to sunlight at the orchard. The best application of Phe was 2–4 weeks preharvest at a concentration of 0.12%, while a higher concentration did not have an additive effect. A combination of Phe and the positive control of prohydrojasmon (PDJ) or several applications of Phe did not have a significant added value on the increase in red color. Phe treatment increased total flavonoid, anthocyanin contents, and antioxidant activity in treated fruit compared to control fruits. High Performance Liquid Chromatography analysis of the peel of Phe treated ‘Cripps pink’ apples showed an increase in total flavonols and anthocyanins with no effect on the compound composition. HPLC analysis of ‘Kent’ mango fruit peel showed that Phe treatment had almost no effect on total flavonols content while significantly increasing the level of anthocyanins was observed. Thus preharvest application of Phe combined with sunlight exposure offers an eco–friendly, alternative treatment to improve one of the most essential quality traits—fruit color. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis)
►▼ Show Figures

Figure 1

16 pages, 1691 KiB  
Article
Phytogenotypic Anthocyanin Profiles and Antioxidant Activity Variation in Fruit Samples of the American Cranberry (Vaccinium macrocarpon Aiton)
by Rima Urbstaite, Lina Raudone and Valdimaras Janulis
Antioxidants 2022, 11(2), 250; https://doi.org/10.3390/antiox11020250 - 27 Jan 2022
Cited by 24 | Viewed by 3165
Abstract
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, [...] Read more.
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 1.6 times lower than that detected via the UPLC method. Hierarchical cluster analysis and principal component analysis showed that the ‘Woolman’ cultivar distinguished from other cranberry cultivars in that its samples contained two times the average total amount of anthocyanins (8.13 ± 0.09 mg/g). The group of American cranberry cultivars ‘Howes’, ‘Le Munyon’, and ‘BL-8’ was found to have higher than average levels of anthocyanidin galactosides (means 3.536 ± 0.05 mg/g), anthocyanidins (means 0.319 ± 0.01 mg/g), and total anthocyanins (means 6.549 ± 0.09 mg/g). The evaluation of the antioxidant effect of cranberry fruit sample extracts showed that the greatest radical scavenging activity of the cranberry fruit extracts was determined in the fruit samples of ‘Woolman’ (849.75 ± 10.88 µmol TE/g) and the greatest reducing activity was determined in ‘Le Munyon’ (528.05 ± 12.16 µmol TE/g). The study showed a correlation between the total anthocyanin content and the antiradical and reductive activity of the extracts in vitro (respectively, R = 0.635 and R = 0.507, p < 0.05). Full article
(This article belongs to the Special Issue Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis)
►▼ Show Figures

Figure 1

21 pages, 2987 KiB  
Article
Development of Optimized Ultrasound-Assisted Extraction Methods for the Recovery of Total Phenolic Compounds and Anthocyanins from Onion Bulbs
by Ana V. González-de-Peredo, Mercedes Vázquez-Espinosa, Estrella Espada-Bellido, Marta Ferreiro-González, Ceferino Carrera, Gerardo F. Barbero and Miguel Palma
Antioxidants 2021, 10(11), 1755; https://doi.org/10.3390/antiox10111755 - 3 Nov 2021
Cited by 24 | Viewed by 2893
Abstract
Allium cepa L. is one of the most abundant vegetable crops worldwide. In addition to its versatile culinary uses, onion also exhibits quite interesting medicinal uses. Bulbs have a high content of bioactive compounds that are beneficial for human health. This study intends [...] Read more.
Allium cepa L. is one of the most abundant vegetable crops worldwide. In addition to its versatile culinary uses, onion also exhibits quite interesting medicinal uses. Bulbs have a high content of bioactive compounds that are beneficial for human health. This study intends to develop and optimize two appropriate ultrasound-assisted methods for the extraction of the phenolic compounds and anthocyanins present in red onion. A response surface methodology was employed and, specifically, a Box–Behnken design, for the optimization of the methods. The optimal conditions for the extraction of the phenolic compounds were the follows: 53% MeOH as solvent, pH 2.6, 60 °C temperature, 30.1% amplitude, 0.43 s cycle, and 0.2:11 g sample/mL solvent ratio. On the other hand, the optimal conditions for the anthocyanins were as follows: 57% MeOH as solvent, pH 2, 60 °C temperature, 90% amplitude, 0.64 s cycle, and 0.2:15 g sample/mL solvent ratio. Both methods presented high repeatability and intermediate precision, as well as short extraction times with good recovery yields. These results illustrate that the use of ultrasound-assisted extraction, when properly optimized, is suitable for the extraction and quantification of the compounds of interest to determine and improve the quality of the raw material and its subproducts for consumers. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis)
►▼ Show Figures

Figure 1

23 pages, 1682 KiB  
Article
Potential of Persimmon Dietary Fiber Obtained from Byproducts as Antioxidant, Prebiotic and Modulating Agent of the Intestinal Epithelial Barrier Function
by Julio Salazar-Bermeo, Bryan Moreno-Chamba, María Concepción Martínez-Madrid, Domingo Saura, Manuel Valero and Nuria Martí
Antioxidants 2021, 10(11), 1668; https://doi.org/10.3390/antiox10111668 - 22 Oct 2021
Cited by 12 | Viewed by 4206
Abstract
Appropriate nutrition targets decrease the risk of incidence of preventable diseases in addition to providing physiological benefits. Dietary fiber, despite being available and necessary in balanced nutrition, are consumed at below daily requirements. Food byproducts high in dietary fiber and free and bonded [...] Read more.
Appropriate nutrition targets decrease the risk of incidence of preventable diseases in addition to providing physiological benefits. Dietary fiber, despite being available and necessary in balanced nutrition, are consumed at below daily requirements. Food byproducts high in dietary fiber and free and bonded bioactive compounds are often discarded. Herein, persimmon byproducts are presented as an interesting source of fiber and bioactive compounds. The solvent extraction effects of dietary fiber from persimmon byproducts on its techno- and physio-functional properties, and on the Caco-2 cell model after being subjected to in vitro gastrointestinal digestion and probiotic bacterial fermentation, were evaluated. The total, soluble, and insoluble dietary fiber, total phenolic, carotenoid, flavonoid contents, and antioxidant activity were determined. After in vitro digestion, low quantities of bonded phenolic compounds were detected in all fiber fractions. Moreover, total phenolic and carotenoid contents, as well as antioxidant activity, decreased depending on the extraction solvent, whereas short chain fatty acids production increased. Covalently bonded compounds in persimmon fiber mainly consisted of hydroxycinnamic acids and flavanols. After probiotic bacterial fermentation, few phenolic compounds were determined in all fiber fractions. Results suggest that persimmon’s dietary fiber functional properties are dependent on the extraction process used, which may promote a strong probiotic response and modulate the epithelial barrier function. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis)
►▼ Show Figures

Figure 1

15 pages, 1268 KiB  
Article
A Novel Ultrasound-Assisted Extraction Method for the Analysis of Anthocyanins in Potatoes (Solanum tuberosum L.)
by Ceferino Carrera, María José Aliaño-González, Monika Valaityte, Marta Ferreiro-González, Gerardo F. Barbero and Miguel Palma
Antioxidants 2021, 10(9), 1375; https://doi.org/10.3390/antiox10091375 - 28 Aug 2021
Cited by 19 | Viewed by 3100
Abstract
Purple potato is one of the least known and consumed potato varieties. It is as rich in nutrients, amino acids and starches as the rest of the potato varieties, but it also exhibits a high content of anthocyanins, which confer it with some [...] Read more.
Purple potato is one of the least known and consumed potato varieties. It is as rich in nutrients, amino acids and starches as the rest of the potato varieties, but it also exhibits a high content of anthocyanins, which confer it with some attractive health-related properties, such as antioxidant, pain-relieving, anti-inflammatory and other promising properties regarding the treatment of certain diseases. A novel methodology based on ultrasound-assisted extraction has been optimized to achieve greater yields of anthocyanins. Optimal extraction values have been established at 70 °C using 20 mL of a 60% MeOH:H2O solution, with a pH of 2.90 and a 0.5 s−1 cycle length at 70% of the maximum amplitude for 15 min. The repeatability and intermediate precision of the extraction method have been proven by its relative standard deviation (RSD) below 5%. The method has been tested on Vitelotte, Double Fun, Highland and Violet Queen potatoes and has demonstrated its suitability for the extraction and quantification of the anthocyanins found in these potato varieties, which exhibit notable content differences. Finally, the antioxidant capacity of these potato varieties has been determined by means of 2,2-diphenyl-1-picrylhydrazyl (DDPH) radical scavenging and the values obtained were similar to those previously reported in the literature. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis)
►▼ Show Figures

Graphical abstract

17 pages, 1806 KiB  
Article
Native Chilean Berries Preservation and In Vitro Studies of a Polyphenol Highly Antioxidant Extract from Maqui as a Potential Agent against Inflammatory Diseases
by Tamara Ortiz, Federico Argüelles-Arias, Belén Begines, Josefa-María García-Montes, Alejandra Pereira, Montserrat Victoriano, Victoria Vázquez-Román, Juan Luis Pérez Bernal, Raquel M. Callejón, Manuel De-Miguel and Ana Alcudia
Antioxidants 2021, 10(6), 843; https://doi.org/10.3390/antiox10060843 - 25 May 2021
Cited by 12 | Viewed by 4582
Abstract
The best conservation method for native Chilean berries has been investigated in combination with an implemented large-scale extract of maqui berry, rich in total polyphenols and anthocyanin to be tested in intestinal epithelial and immune cells. The methanolic extract was obtained from lyophilized [...] Read more.
The best conservation method for native Chilean berries has been investigated in combination with an implemented large-scale extract of maqui berry, rich in total polyphenols and anthocyanin to be tested in intestinal epithelial and immune cells. The methanolic extract was obtained from lyophilized and analyzed maqui berries using Folin–Ciocalteu to quantify the total polyphenol content, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) to measure the antioxidant capacity. Determination of maqui’s anthocyanins profile was performed by ultra-high-performance liquid chromatography (UHPLC-MS/MS). Viability, cytotoxicity, and percent oxidation in epithelial colon cells (HT-29) and macrophages cells (RAW 264.7) were evaluated. In conclusion, preservation studies confirmed that the maqui properties and composition in fresh or frozen conditions are preserved and a more efficient and convenient extraction methodology was achieved. In vitro studies of epithelial cells have shown that this extract has a powerful antioxidant strength exhibiting a dose-dependent behavior. When lipopolysaccharide (LPS)-macrophages were activated, noncytotoxic effects were observed, and a relationship between oxidative stress and inflammation response was demonstrated. The maqui extract along with 5-aminosalicylic acid (5-ASA) have a synergistic effect. All of the compiled data pointed out to the use of this extract as a potential nutraceutical agent with physiological benefits for the treatment of inflammatory bowel disease (IBD). Full article
(This article belongs to the Special Issue Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis)
►▼ Show Figures

Figure 1

Review

Jump to: Editorial, Research

40 pages, 2816 KiB  
Review
Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application
by Noelia Tena and Agustin G. Asuero
Antioxidants 2022, 11(2), 286; https://doi.org/10.3390/antiox11020286 - 30 Jan 2022
Cited by 69 | Viewed by 10815
Abstract
Nowadays, food industries are concerned about satisfying legal requirements related to waste policy and environmental protection. In addition, they take steps to ensure food safety and quality products that have high nutritional properties. Anthocyanins are considered high added-value compounds due to their sensory [...] Read more.
Nowadays, food industries are concerned about satisfying legal requirements related to waste policy and environmental protection. In addition, they take steps to ensure food safety and quality products that have high nutritional properties. Anthocyanins are considered high added-value compounds due to their sensory qualities, colors, and nutritional properties; they are considered bioactive ingredients. They are found in high concentrations in many by-products across the food industry. Thus, the non-conventional extraction techniques presented here are useful in satisfying the current food industry requirements. However, selecting more convenient extraction techniques is not easy. Multiple factors are implicated in the decision. In this review, we compile the most recent applications (since 2015) used to extract anthocyanins from different natural matrices, via conventional and non-conventional extraction techniques. We analyze the main advantages and disadvantages of anthocyanin extraction techniques from different natural matrices and discuss the selection criteria for sustainability of the processes. We present an up-to-date analysis of the principles of the techniques and an optimization of the extraction conditions, technical progress, and industrial applications. Finally, we provide a critical comparison between these techniques and some recommendations, to select and optimize the techniques for industrial applications. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis)
►▼ Show Figures

Graphical abstract

24 pages, 1860 KiB  
Review
Anthocyanins: Factors Affecting Their Stability and Degradation
by Bianca Enaru, Georgiana Drețcanu, Teodora Daria Pop, Andreea Stǎnilǎ and Zorița Diaconeasa
Antioxidants 2021, 10(12), 1967; https://doi.org/10.3390/antiox10121967 - 9 Dec 2021
Cited by 357 | Viewed by 28140
Abstract
Anthocyanins are secondary metabolites and water-soluble pigments belonging to the phenolic group, with important functions in nature such as seed dispersal, pollination and development of plant organs. In addition to these important roles in plant life, anthocyanins are also used as natural pigments [...] Read more.
Anthocyanins are secondary metabolites and water-soluble pigments belonging to the phenolic group, with important functions in nature such as seed dispersal, pollination and development of plant organs. In addition to these important roles in plant life, anthocyanins are also used as natural pigments in various industries, due to the color palette they can produce from red to blue and purple. In addition, recent research has reported that anthocyanins have important antioxidant, anticancer, anti-inflammatory and antimicrobial properties, which can be used in the chemoprevention of various diseases such as diabetes, obesity and even cancer. However, anthocyanins have a major disadvantage, namely their low stability. Thus, their stability is influenced by a number of factors such as pH, light, temperature, co-pigmentation, sulfites, ascorbic acid, oxygen and enzymes. As such, this review aims at summarizing the effects of these factors on the stability of anthocyanins and their degradation. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability of anthocyanins, in order to minimize their negative action and subsequently potentiate their beneficial health effects. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis)
►▼ Show Figures

Graphical abstract

16 pages, 3550 KiB  
Review
Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins
by Antonio Morata, Carlos Escott, Iris Loira, Carmen López, Felipe Palomero and Carmen González
Antioxidants 2021, 10(12), 1863; https://doi.org/10.3390/antiox10121863 - 23 Nov 2021
Cited by 30 | Viewed by 4245
Abstract
Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and [...] Read more.
Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gentle non-thermal technologies. The use of emerging non-thermal techniques such as High Hydrostatic Pressure (HHP), Ultra High Pressure Homogenization (UHPH), Pulsed Electric Fields (PEFs), Ultrasound (US), irradiation, and Pulsed Light (PL) is currently increasing for many applications in food technology. This article reviews their application, features, advantages and drawbacks in the extraction of anthocyanins from grapes. It shows how extraction can be significantly increased with many of these techniques, while decreasing extraction times and maintaining antioxidant capacity. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis)
►▼ Show Figures

Figure 1

23 pages, 2695 KiB  
Review
Metabolomics of Chlorophylls and Carotenoids: Analytical Methods and Metabolome-Based Studies
by María Roca and Antonio Pérez-Gálvez
Antioxidants 2021, 10(10), 1622; https://doi.org/10.3390/antiox10101622 - 15 Oct 2021
Cited by 13 | Viewed by 4483
Abstract
Chlorophylls and carotenoids are two families of antioxidants present in daily ingested foods, whose recognition as added-value ingredients runs in parallel with the increasing number of demonstrated functional properties. Both groups include a complex and vast number of compounds, and extraction and analysis [...] Read more.
Chlorophylls and carotenoids are two families of antioxidants present in daily ingested foods, whose recognition as added-value ingredients runs in parallel with the increasing number of demonstrated functional properties. Both groups include a complex and vast number of compounds, and extraction and analysis methods evolved recently to a modern protocol. New methodologies are more potent, precise, and accurate, but their application requires a better understanding of the technical and biological context. Therefore, the present review compiles the basic knowledge and recent advances of the metabolomics of chlorophylls and carotenoids, including the interrelation with the primary metabolism. The study includes material preparation and extraction protocols, the instrumental techniques for the acquisition of spectroscopic and spectrometric properties, the workflows and software tools for data pre-processing and analysis, and the application of mass spectrometry to pigment metabolomics. In addition, the review encompasses a critical description of studies where metabolomics analyses of chlorophylls and carotenoids were developed as an approach to analyzing the effects of biotic and abiotic stressors on living organisms. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-13
Back to TopTop