Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.)

Food Chemistry

Volumn 117, Issue 1, 2009, Pages 88-93

  Hurtado, Nelson H ^a   Morales, Alicia L ^a   González Miret, M Lourdes ^b   Escudero Gilete, M Luisa ^b   Heredia, Francisco J ^b  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Anthocyanins; Antioxidant; Colour; Solanum betaceum; Stability; Tamarillo fruit; Tree tomato

Indexed keywords

ANTHOCYANIN; ANTHOCYANIN RUTINOSIDE DERIVATIVE; CYANIDIN 3 O (6'' O ALPHA RHAMNOPYRANOSYL) BETA GLUCOPYRANOSIDE; DELPHINIDIN; DELPHINIDIN 3 O (6'' O ALPHA RHAMNOPYRANOSYL BETA GLUCOPYRANOSYL) 3' O BETA GLUCOPYRANOSIDE; DELPHINIDIN 3 O (6'' O ALPHA RHAMNOPYRANOSYL) BETA GLUCOPYRANOSIDE; PELARGONIDIN 3 O (6'' O ALPHA RHAMNOPYRANOSYL) BETA GLUCOPYRANOSIDE; RUTOSIDE DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; COLOR; FRUIT; HYDROXYLATION; PH; SOLANUM; SOLANUM BETACEUM;

SOLANUM BETACEUM;

EID: 67349256486     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.081     Document Type: Article

References (27)

1. Bjorøy Ø., Fossen T., and Andersen Ø.M. Anthocyanins 3-galactosides from Cornus alba "Sibirica" with glucosidation of the B-ring. Phytochemistry 68 5 (2007) 640-645
2. Bridle P., and Timberlake C.F. Anthocyanins as natural food colours-selected aspects. Food Chemistry 58 1-2 (1997) 103-109
3. Brouillard R. Chemical structure of anthocyanins. In: Markakis P. (Ed). Anthocyanins as food colors (1982), Academic Press, London, UK 1-38
4. Byamukama R., Kiremire B.T., Andersen Ø.M., and Steigen A. Anthocyanins from fruits of Rubus pinnatus and Rubus rigidus. Journal of Food Composition and Analysis 18 6 (2005) 599-605
5. Cabrita L., Frøystein N.A., and Andersen Ø.M. Anthocyanins trisaccharides in blue berries of Vaccinium Padifolium. Food Chemistry 69 1 (2000) 33-36
6. CIE 15:2004, Technical Report Colorimetry, third ed. Commission International de l'Eclairage, Central Bureau.
7. Degenhard A., Knapp H., and Winterhalter P. Separation and purification of anthocyanins by high-speed countercurrent chromatography and screening for antioxidant. Journal of Agricultural and Food Chemistry 48 2 (2000) 338-343
8. Delgado-Vargas F., Jiménez A.R., and Paredes-Lopez O. Natural pigments: Carotenoids, anthocyanins, and betalains-characteristic, biosynthesis, processing, and stability. Critical Reviews in Food Science and Nutrition 40 3 (2000) 173-289
9. Eiro M.J., and Heinonen M. Anthocyanin color behavior and stability during storage: Effect on intermolecular copigmentation. Journal of Agricultural and Food Chemistry 50 25 (2002) 7461-7466
10. Fossen T., and Andersen Ø.M. Anthocyanins from red onion, Allium cepa, with novel aglycone. Phytochemistry 62 8 (2003) 1217-1220
11. Giusti M.M., and Wrolstad R. Acylated anthocyanins from edible sources and their application in food systems. Biochemical Engineering Journal 14 3 (2003) 217-225
12. Harborne J.B., and Williams C.A. Anthocyanins and other flavonoids. Natural Product Reports 12 6 (1995) 639-657
13. Heredia F.J., Francia-Aricha E., Rivas-Gonzalo J.C., Vicario I.M., and Santos-Buelga C. Chromatic characterization of anthocyanins from red grapes. I. pH effect. Food Chemistry 63 4 (1998) 491-498
14. ®, análisis de color. Registro General de la Propiedad Intelectual SE-1052-04. Sevilla, Spain.
15. Markakis P. Stability of anthocyanins in food. In: Markakis P. (Ed). Anthocyanins as food colors (1982), Academic Press Inc., London, UK 163-180
16. Markovic J.M.D., Petranovic N.A., and Baranac J.M. A spectrophotometric study of the copigmentation of malvin with caffeic and ferulic acids. Journal of Agricultural and Food Chemistry 48 11 (2000) 5530-5536
17. Martínez J.A., Melgosa M., Pérez M.M., Hita E., and Negueruela A.I. Note: Visual and instrumental color evaluation in red wines. Food Science and Technology International 7 5 (2001) 439-444
18. Mateus N., Carvalho E., Carvalho A.R.F., Melo A., González-Paramás A.M., Santos-Buelga C., et al. Isolation and structural characterization of new acylated anthocyanins-Vinyl-flavanol pigments occurring in aging red wines. Journal of Agricultural and Food Chemistry 51 1 (2003) 277-282
19. Mateus N., Oliveira J.P., Pissarra J., González-Paramás A.M., Rivas-Gonzalo J.C., Santos-Buelga C., et al. A new vinylpyranoanthocyanin pigment occurring in aged red wine. Food Chemistry 97 4 (2006) 689-695
20. Re R., Pellegrini N., Proteggente A., Pannala M., Yang C., and Rice E. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 9-10 (1999) 1231-1237
21. Rein M.J., and Heinonen M. Stability and enhancement of berry juice color. Journal of Agriculture and Food Chemistry 52 10 (2004) 3106-3114
22. Rezende M.C., Moll A.U., González L.C., Beezer A., and Mitchell J.C. Solute-solvent interactions from diffusion of flavonoids in methanol. Journal of Solution Chemistry 28 9 (1999) 1107-1112
23. Rice-Evans C.A., Miller N.J., and Paganga G. Structure-antioxidant activity relationship of flavonoids and phenolic acids. Free radical Biology and Medicine 20 7 (1996) 933-956
24. Singleton V.L., and Rossi J.A. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. American Journal of Enology and Viticulture 16 3 (1965) 144-158
25. 2, chemical age. Journal of the Science of Food and Agriculture 28 (1977) 279-282
26. Tian Q., Giusti M.M., Stoner G.D., and Schwartz S.J. Characterization of a new anthocyanin in black raspberries (Rubus accidentalis) by liquid chromatography electrospray ionization tandem mass spectrometry. Food Chemistry 94 3 (2006) 465-468
27. Wang H., Race E.J., and Shrikhande A.J. Characterization of anthocyanins in grape juice by ion trap liquid chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry 51 7 (2003) 1839-1844