Anthocyanins from bay (Laurus nobilis L.) berries

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 20, 2005, Pages 8063-8067

  Longo, Luigia ^a   Vasapollo, Giuseppe ^a  

^a UNIVERSITY OF SALENTO   (Italy)

Author keywords

Anthocyanins; Antioxidant agents; Berries; HPLC DAD MS; Laurus nobilis; Natural colorants

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT;

ANGIOSPERM; ARTICLE; CHEMISTRY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

ANTHOCYANINS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; LAURACEAE; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY;

LAURUS; LAURUS NOBILIS;

EID: 27144511736     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051400e     Document Type: Article

References (35)

1. Cooper-Driver, G. A. Contributions of Jeffrey Harborne and co-workers to the study of anthocyanins. Phytochemistry 2001, 56, 229-236.
2. Pazmiño-Duràn, E. A.; Giusti, M. M.; Wrolstad, R. E.; Glòria, M. B. A. Anthocyanins from banana bracts (Musa X paradisiaca) as potential food colorants. Food Chem. 2001, 73, 327-332.
3. Wang, H.; Nair, M.; Strasburg, G.; Chang, Y.; Booren, A.; Gray, J.; DeWitt, D. Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries. J. Nat. Prod. 1999, 62, 294-296.
4. Wang, S.; Jiao, H. Scavenging capacity of berry crops on superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen. J. Agric. Food Chem. 2000, 75, 5677-5684.
5. Tamura, H.; Yamaganci, A. Antioxidative activity of monoacylated anthocyanins isolated from Muscat Bailey A grape. J. Agric. Food Chem. 1994, 42, 1612-1615.
6. Leung, A. Y.; Foster, S. Alloro. Enciclopedia delle Piante Medicinali; Aporie: Roma, Italy, 1999; pp 30-31.
7. Bauer, K.; Garbe, D. Common Fragrance and Flavor Materials, Preparation, Properties and Uses; VCH: Weinheim, Germany, 1985.
8. Hammer, K. A.; Carson, C. F.; Rley, T. V. Antimicrobial activity of essential oils and other plant extracts. J. Appl. Microbiol. 1999, 86, 985-990.
9. Saim, N.; Meloan, C. E. Compounds from leaves of bay (Laurus nobilis L.) as repellents for Tribolium castaneum wheat added to white flour. J. Stored Prod. Res. 1986, 22, 141-144.
10. Hafizoglu, H.; Reunanen, M. Studies on the components of Laurus nobilis from Turkey with special references to laurel berry fat. Fat Sci. Technol. 1993, 95, 304-308.
11. Furia, T. E.; Bellance, N. Feranoli's Handbook of Flavor Ingredients, 2nd ed.; CRC Press: Cleveland, OH, 1975; Vol. I.
12. Škerget, M.; Kotnik, P.; Hadolin, M.; Hraš, A. R.; Simonič, M.; Knez, Ž. Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem. 2005, 89, 191-198.
13. Knackstedt, J.; Herrmann, K. Flavonol glycosides of bay leaves (Laurus nobilis L.) and star anise fruits (Illicium verum Hook. fil.). 7. Phenolics of spices. Z. Lebensm.-Unters.-Forsch. 1981, 173, 288-290.
14. Kilic, A.; Hafizoglu, H.; Kollmannsberger, H.; Nitz, S. Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L. J. Agric. Food Chem. 2004, 52, 1601-1606.
15. Gòmez-Coronado, D. J. M.; Barbas, C. Optimized and validated HPLC method for α- and γ-tocopherol measurement in Laurus nobilis leaves. New data on tocopherol content. J. Agric. Food Chem. 2003, 51, 5196-5201.
16. Sakar, M. K.; Rolf, E. Tannin producing monomeric and dimeric substances in bay leaves (Laurus nobilis L.). Z. Lebensm.-Unters.-Forsch. 1985, 180, 494-495.
17. Bruneton, J. Pharmacognosy, Phytochemistry, Medicinal Plants, 2nd ed.; Lavoisier Publishing: Paris, 1999.
18. Grigoryants, L. G. Dynamics of anthocyanins in Grecian laurel leaves and shoots. Tr. Sukhum. Bot. Sada 1980, 26, 60-68.
19. Grigoryants, L. G. Anthocyanins in Grecian laurel shoots. Byull. Gl. Bot. Sada 1981, 119, 51-54.
20. Longo, L.; Vasapollo, G. Determination of anthocyanins in Ruscus aculeatus L. berries. J. Agric. Food Chem. 2005, 53, 475-479.
21. Longo, L.; Vasapollo, G.; Rescio, L. Identification of anthocyanins in Rhamnus alaternus L. berries. J. Agric. Food Chem. 2005, 53, 1723-1727.
22. Chaovanalikit, A.; Thompson, M. M.; Wrolstad, R. E. Characterization and quantification of anthocyanins and polyphenolics in blue honeysuckle (Lonicera caerulea L.). J. Agric. Food Chem. 2004, 52, 848-852.
23. Hong, V.; Wrolstad, R. E. Use of HPLC separation/photodiode array detection for characterization of anthocyanins. J. Agric. Food Chem. 1990, 38, 708-715.
24. Ordaz-Galindo, A.; Wesche-Ebeling, P.; Wrolstad, R. E.; Rodriguez-Saona, L.; Argaiz-Jamet, A. Purification and identification of Capulin (Prunus serotina Ehrh) anthocyanins. Food Chem. 1999, 65, 201-206.
25. De Pascual-Teresa, S.; Santos-Buelga, C.; Rivas-Gonzalo, J. C. LC-MS analysis of anthocyanins from purple corn cob. J. Sci. Food. Agric. 2002, 82, 1003-1006.
26. Giusti, M. M.; Rodrìguez-Saona, L. E.; Wrolstad, R. E. Molar absorptivity and color characteristics of acylated and nonacylated pelargonidin-based anthocyanins. J. Agric. Food Chem. 1999, 47, 4631-4637.
27. Harborne, J. B. Comparative biochemistry of the flavonoids; Academic Press: New York, 1976.
28. Woodall, G. S.; Stewart, G. R. Do anthocyanins play a role in UV protection of the red juvenile leaves of Syzygium? J. Exp. Bot. 1998, 49, 1447-1450.
29. Mozetic, B.; Trebse, P.; Hribar, J. Determination and quantification of anthocyanins and hydroxycinnamic acids in different cultivars of sweet cherries (Prunus avium L.) from Nova Gorica Region (Slovenia). Food Technol. Biotechnol. 2002, 40, 207-212.
30. Pridham, J. B. Paper Electrophoresis of Phenolic Compounds. Methods of Polyphenol Chemistry; Pergamon Press: New York, 1964.
31. Kuskoski, E. M.; Vega, J. M.; Rios, J. J.; Fett, R.; Troncoso, A. M.; Asuero A. G. Characterization of anthocyanins from the fruits of baguaçu (Eugenia umbelliflora Berg). J. Agric. Food Chem. 2003, 51, 5450-5454.
32. Frøytlog, C.; Slimestad, R.; Andersen, Ø. M. Combination of chromatographic techniques for the preparative isolation of anthocyanins - applied on blackcurrant (Ribes nigrum) fruits. J. Chromatogr., A 1998, 825, 89-95.
33. Pale, E.; Nacro, M.; Vanhaelen, M.; Vanhaelen-Fastrè, R. Anthocyanins from bambara groundnut (Vigna subterranea). J. Agric. Food Chem. 1997, 45, 3359-3361.
34. Gonnett, J. F.; Fenet, B. "Cyclamen red" colors based on a macrocyclic anthocyanin in Carnation flowers. J. Agric. Food Chem. 2000, 48, 22-26.
35. Fossen, T.; Øvstedal, D. O.; Slimestad, R.; Andersen, Ø. M. Anthocyanins from a Norwegian potato cultivar. Food Chem. 2003, 81, 433-437.