Journal Article10.1021/JF0715020
Anthocyanins present in selected tropical fruits: acerola, jambolão, jussara, and guajiru.
Edy Sousa de Brito,Manuela Cristina Pessanha de Araújo,Ricardo Elesbão Alves,Colleen Carkeet,Beverly A. Clevidence,Janet A. Novotny +5 more
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TL;DR: The identification and quantification of anthocyanin pigments in four tropical fruits were determined by HPLC-MS/MS and demonstrate that these tropical fruits are rich in Anthocyanins and that the anthocianins are widely ranging inAnthocyanidin backbone, glycosylation, and acylation.
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Abstract: Many tropical fruits are rich in anthocyanins, though limited information is available about the characterization and quantification of these anthocyanins. The identification and quantification of anthocyanin pigments in four tropical fruits were determined by HPLC-MS/MS. Fruits studied included acerola (Malphigia emarginata), jussara (Euterpe edulis), jambolao (Syzygium cumini), and guajiru (Chrysobalanus icaco). All four fruits were found to contain anthocyanin pigments. Anthocyanidin backbones included cyanidin, delphinidin, peonidin, pelargonidin, petunidin, and malvidin. Guajiru contained several acylated forms, while acerola, jussara, and jambolao contained only nonacylated glycosides. These results demonstrate that these tropical fruits are rich in anthocyanins and that the anthocyanins are widely ranging in anthocyanidin backbone, glycosylation, and acylation.
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Citations
Natural food pigments and colorants
TL;DR: The natural color of foods is due primarily to carotenoids, anthocyanins, betanin and chlorophylls, either as inherent food constituents or as food or feed additives as discussed by the authors.
436
Anthocyanins as antimicrobial agents of natural plant origin.
TL;DR: In the last part of this review, the collection of papers describing the anthocyanin profiles of different fruits and the antimicrobial properties of the identified compounds are presented.
260
Jaboticaba peel: Antioxidant compounds, antiproliferative and antimutagenic activities
Alice Vieira Leite-Legatti,Ângela Giovana Batista,Nathalia Romanelli Vicente Dragano,Anne Y Castro Marques,Luciana Gomes Malta,Maria Francesca Riccio,Marcos N. Eberlin,Ana Rita Thomazela Machado,Luciano Bruno de Carvalho-Silva,Ana Lúcia Tasca Gois Ruiz,João Carvalho,Glaucia Maria Pastore,Mário Roberto Maróstica Júnior +12 more
TL;DR: In this paper, the authors reported on the anthocyanin and antioxidant contents, an the "in vitro" antiproliferative and "in vivo" mutagenic/antimutagenic activities of freeze-dried jaboticaba peel (JP).
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References
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TL;DR: On the basis of the concentration data and updated food intake data from NHANES 2001-2002, the daily intake of ACNs is estimated to be 12.5 mg/day/person in the United States, and the different aglycones, cyanidin, delphinid in, and malvidin were estimated to contribute 45, 21, and 15%, respectively, of the total ACN intake.
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Xianli Wu,Ronald L. Prior +1 more
TL;DR: This paper presents complete anthocyanin HPLC profiles and MS spectral data of common fruits using the same uniform experimental conditions and identified a number of minor Anthocyanins for the first time.
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Anthocyanins in aged blueberry-fed rats are found centrally and may enhance memory.
Cristina Andres-Lacueva,Barbara Shukitt-Hale,Rachel L. Galli,Olga Jáuregui,Rosa M. Lamuela-Raventós,James A. Joseph +5 more
TL;DR: These findings are the first to suggest that polyphenolic compounds are able to cross the blood brain barrier and localize in various brain regions important for learning and memory.
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Identification and Characterization of Anthocyanins by High-Performance Liquid Chromatography−Electrospray Ionization−Tandem Mass Spectrometry in Common Foods in the United States: Vegetables, Nuts, and Grains
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TL;DR: This paper presents complete HPLC profiles and MS spectrometric data, obtained under the same experimental conditions, for common vegetables, pistachio nuts, and sorghum that contain anthocyanins.
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In vitro study of antioxidant activity of Syzygium cumini fruit
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