The properties and stability of anthocyanins in mulberry fruits

Food Research International

Volumn 43, Issue 4, 2010, Pages 1093-1097

  Aramwit, Pornanong ^a   Bang, Nipaporn ^a   Srichana, Teerapol ^b  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Anthocyanin; Anti tyrosinase; Antioxidant; Morus spp.; Mulberry fruit

Indexed keywords

ANTHOCYANIN; ANTHOCYANIN CONTENT; ANTIOXIDANT ACTIVITIES; ASCORBIC ACIDS; BIOLOGICAL ACTIVITIES; FRUIT EXTRACTS; HEAT EXPOSURE; MORUS ALBA; TYROSINASE INHIBITION;

COLOR; FOOD PROCESSING; FRUITS; KETONES; ORGANIC ACIDS;

PLANTS (BOTANY);

MORUS (ANGIOSPERM); MORUS ALBA;

EID: 77953324101     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.01.022     Document Type: Article

References (31)

1. Andrawis A., and Kahn V. Ability of various chemicals to reduce copper and to inactivate mushroom tyrosinase. Journal of Food Chemistry 14 2 (1990) 103-115
2. Bakowska-Barczak A.M., and Kolodziejczyk P. Evaluation of Saskatoon berry (Amelanchier alnifolia Nutt.) cultivars for their polyphenol content, antioxidant properties, and storage stability. Journal of Agricultural and Food Chemistry 56 21 (2008) 9933-9940
3. Blois M.S. Antioxidant determinations by the use of a stable free radical. Nature 181 4617 (1958) 1199-1200
4. Bononi M., and Tateo F. Stabilization of cranberry anthocyanins in nutraceutical capsules. International Journal of Food Sciences and Nutrition 58 2 (2007) 142-149
5. Cavalieri E.L., Li K.M., Balu N., Saeed M., Devanesan P., Higginbotham S., et al. Catechol ortho-quinones: The electrophilic compounds that form depurinating DNA adducts and could initiate cancer and other diseases. Carcinogenesis 23 6 (2002) 1071-1077
6. Champagnol F. Elements de physiologie de la vigne et de viticulture generale. Revue Agronomica 327 (1984) 124-145
7. Cuzzocrea S., Riley D.P., Caputi A.P., and Salvemini D. Antioxidant therapy: A new pharmacological approach in shock, inflammation, and ischemia/reperfusion injury. Pharmacological Reviews 53 1 (2001) 135-159
8. Gilgun-Sherki Y., Rosenbaum Z., Melamed E., and Offen D. Antioxidant therapy in acute central nervous system injury: Current state. Pharmacological Reviews 54 2 (2002) 271-284
9. Giusti M.M., and Wrolstad R.E. Characterization of red radish anthocyanins. Journal of Food Sciences 61 2 (1996) 322-326
10. Gonzdlez-SanJos M. Relationship between anthocyanins and sugars during the ripening of grape berries. Food Chemistry 43 (1992) 193-197
11. Hassimotto N.M., Genovese M.I., and Lajolo F.M. Absorption and metabolism of cyanidin-3-glucoside and cyanidin-3-rutinoside extracted from wild mulberry (Morus nigra L.) in rats. Nutrition Research 28 3 (2008) 198-207
12. Kang T.H., Hur J.Y., Kim H.B., Ryu J.H., and Kim S.Y. Neuroprotective effects of the cyanidin-3-O-beta-d-glucopyranoside isolated from mulberry fruit against cerebral ischemia. Neuroscience Letters 391 3 (2006) 122-126
13. Kim S.Y., Gao J.J., Lee W.C., Ryu K.S., Lee K.R., and Kim Y.C. Antioxidative flavonoids from the leaves of Morus alba. Archieves of Pharmacal Research 22 1 (1999) 81-85
14. Kim A.J., and Park S. Mulberry extract supplements ameliorate the inflammation-related hematological parameters in carrageenan-induced arthritic rats. Journal of Medicinal Food 9 3 (2006) 431-435
15. Kirkham P., and Rahman I. Oxidative stress in asthma and COPD: Antioxidants as a therapeutic strategy. Pharmacology & Therapeutics 111 2 (2006) 476-494
16. Liu X., Xiao G., Chen W., Xu Y., and Wu J. Quantification and purification of mulberry anthocyanins with macroporous resins. Journal of Biomedicine & Biotechnology 5 (2004) 326-331
17. Lupo M.P. Antioxidants and vitamins in cosmetics. Clinics Dermatology 19 4 (2001) 467-473
18. Masamoto Y., Ando H., Murata Y., Shimoishi Y., Tada M., and Takahata K. Mushroom tyrosinase inhibitory activity of esculetin isolated from seeds of Euphorbia lathyris L. Bioscience Biotechnology and Biochemistry 67 3 (2003) 631-634
19. Meng L., Lozano Y.F., Gaydou E.M., and Li B. Antioxidant activities of polyphenols extracted from Perilla frutescens varieties. Molecules 14 1 (2009) 133-140
20. Mori K., Goto-Yamamoto N., Kitayama M., and Hashizume K. Loss of anthocyanins in red-wine grape under high temperature. Journal of Experimental Botany 58 8 (2007) 1935-1945
21. Mourtzinos I., Makris D.P., Yannakopoulou K., Kalogeropoulos N., Michali I., and Karathanos V.T. Thermal stability of anthocyanin extract of Hibiscus sabdariffa L. in the presence of beta-cyclodextrin. Journal of Agricultural and Food Chemistry 56 21 (2008) 10303-10310
22. Naderi G.A., Asgary S., Sarraf-Zadegan N., Oroojy H., and Afshin-Nia F. Antioxidant activity of three extracts of Morus nigra. Phytotherapy Research 18 5 (2004) 365-369
23. Olivares C., Jimenez-Cervantes C., Lozano J.A., Solano F., and Garcia-Borron J.C. The 5,6-dihydroxyindole-2-carboxylic acid (DHICA) oxidase activity of human tyrosinase. The Biochemical Journal 354 Pt 1 (2001) 131-139
24. Ruhnan B., and Forkmann G. Flavin 3,4-diols in anthocyanin biosynthesis, enzymic formulation with flower extracts from Callistephus chinesis. Phytochemistry 27 (1988) 1085-1089
25. Sadilova E., Carle R., and Stintzing F.C. Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Molecular Nutrition & Food Research 51 12 (2007) 1461-1471
26. Suhl H.J., Noh D.O., Kang C.S., Kim J.M., and Lee S.W. Thermal kinetics of color degradation of mulberry fruit extract. Nahrung 47 2 (2003) 132-135
27. Takasugi M., Nagao S., Masamune T., Shirata A., and Takahashi K. Structures of moracins E, F, G, and H, new phytoalexins from diseased mulberry. Tetrahedron Letter 20 48 (1979) 4675-4678
28. Teusch M., Forkmann W., and Seyffert W. Genetic control of hydroxycinnamoyl-coenzyme A: Anthocyanidin-3-glucoside hydroxycinnamoyl-transferase. Phytochemistry 26 (1987) 2181-2187
29. Winkler C., Frick B., Schroecksnadel K., Schennach H., and Fuchs D. Food preservatives sodium sulfite and sorbic acid suppress mitogen-stimulated peripheral blood mononuclear cells. Food & Chemical Toxicology 44 12 (2006) 2003-2007
30. Yamamoto J., Naemura A., Ura M., Ijiri Y., Yamashita T., Kurioka A., et al. Testing various fruits for anti-thrombotic effect: I. Mulberries Platelets 17 8 (2006) 555-564
31. Yu Z.R., Hung C.C., Weng Y.M., Su C.L., and Wang B.J. Physiochemical, antioxidant and whitening properties of extract from root cortices of mulberry as affected by membrane process. LWT-Food Science and Technology 40 (2006) 900-907