Anthocyanins In Foods Research Articles

A Review of Quantitative and Topical Analysis of Anthocyanins in Food.

Anthocyanins, a subclass of flavonoids known for their vibrant colors and health-promoting properties, are pivotal in the nutritional science and food industry. This review article delves into the analytical methodologies for anthocyanin detection and quantification in food matrices, comparing quantitative and topical techniques. Quantitative methods, including High-performance Liquid Chromatography (HPLC) and Mass Spectrometry (MS), offer precise quantification and profiling of individual anthocyanins but require sample destruction, limiting their use in continuous quality control. Topical approaches, such as Near-infrared Spectroscopy (NIR) and hyperspectral imaging, provide rapid, in situ analysis without compromising sample integrity, ideal for on-site food quality assessment. The review highlights the advancements in chromatographic techniques, particularly Ultra-high-performance Liquid Chromatography (UHPLC) coupled with modern detectors, enhancing resolution and speed in anthocyanin analysis. It also emphasizes the growing importance of topical techniques in the food industry for their efficiency and minimal sample preparation. By examining the strengths and limitations of both analytical realms, this article aims to shed light on current challenges and prospective advancements, providing insights into future research directions for improving anthocyanin analysis in foods.

Anthocyanins attenuate vascular and inflammatory responses to a high fat high energy meal challenge in overweight older adults: A cross-over, randomised, double-blind clinical trial

Postprandial metabolic imbalances are important indicators of later developing cardiovascular disease (CVD)(1). This study investigated the effects of food anthocyanins on vascular and microvascular function, and CVD associated biomarkers following a high fat high energy (HFHE) meal challenge in overweight older adults. Sixteen subjects (13 female, 3 male, mean age 65.9 SD 6.0 and body mass index 30.6 kg/m 2 SD 3.9) participated in a crossover, randomised, controlled, double-blind clinical trial (Australian New Zealand Clinical Trials Registry # ACTRN12620000437965). Participants consumed a HFHE breakfast meal (65g total fat; 33g saturated fat) together with a 250 mL dose of either intervention (Queen Garnet Plum providing 201 mg anthocyanins) or control (apricot) juice. A wash-out period of 14 days occurred between meal challenges, with a 4-day run-in period for juice consumption before each challenge. Blood samples and blood pressure measures were collected at baseline, 2 h and 4 h following the HFHE meal. Vascular function, assessed using flow mediated dilatation (FMD), and microvascular cutaneous vascular reactivity, measured using Laser Speckle Contrast Imaging (LSCI), were evaluated at baseline and 2 h after the HFHE meal. Participants had a higher 2 h postprandial FMD (+1.14%) and a higher microvascular post-occlusive reactive hyperaemia (+0.10 perfusion units per mmHg) when allocated to the anthocyanin compared to the control arm (P = 0.019 and P = 0.049, respectively). C-reactive protein was lower 4 h postprandially in the anthocyanins (1.80 mg/L, IQR 0.90) vs control arm (2.30 mg/L, IQR 1.95) (P = 0.026), accompanied by a trend for lower concentrations of interleukin-6 (P = 0.075). No significant postprandial differences were observed between treatments for blood pressure, triacylglycerol, total cholesterol, serum derivatives of reactive oxidative metabolites, tumor necrosis factor α, interleukin-1 β, or maximum microvascular perfusion following iontophoresis of acetylcholine. Fruit-based anthocyanins attenuated the potential postprandial detrimental effects of a HFHE challenge on parameters of vascular and microvascular function, and inflammatory biomarkers in overweight older adults. Anthocyanins may reduce cardiovascular risk associated with endothelial dysfunction and inflammatory responses to a typical high fat ‘Western’ meal.

Rapid separation and determination of six anthocyanins in food and beverage using surface-active ionic liquid-based supramolecular solvent dispersion liquid–liquid microextraction

A simple and efficient method of surface-active ionic liquid-based supramolecular solvent dispersion liquid–liquid microextraction (SAIL-SUPRAS-DLLME) has been developed for the separation and determination of six anthocyanins in food and beverages. The analysis was completed by ultra-high performance liquid chromatography (UHPLC). In this work, a supramolecular solvent formed by the self-assembly of surface-active ionic liquid [EMim][NTF2] and the Tergitol TMN-6 solution were used as the extraction phase in DLPME. Some parameters, including the type and volume of extraction solvent used in SAIL-SUPRAS, pH of the sample phase, concentration of salt, shaking time, centrifugation speed and time were investigated and optimized. The calibration curves for six anthocyanins were all linear with correlation coefficients greater than 0.9994. The intra-day and inter-day precision (RSD) measurements were below 8.1%, while the limits of detection (LOD) for six anthocyanins ranged from 2.11 to 3.27 pg mL−1 (S/N = 3). The proposed method had series of advantages, such as simple, rapid, environmentally friendly preparation of the supramolecular solvent, higher enrichment, excellent sensitivity and selectivity for six anthocyanins. It can be used for the quick analysis and detection of anthocyanins in food analysis.

Food Anthocyanins: Malvidin and Its Glycosides as Promising Antioxidant and Anti-Inflammatory Agents with Potential Health Benefits.

Anthocyanins are flavonoid compounds that are abundantly present in fruits and vegetables. These compounds contribute to the color of these foods and offer various health benefits to consumers due to their biological properties. There are more than 1000 types of anthocyanins in nature, all derived from 27 anthocyanidin aglycones that have different glycosylations and acylations. Malvidin is one of the most well-known anthocyanidins. Several studies, including those conducted on cell lines, animals, and humans, have suggested that malvidin and its glycosides possess anti-carcinogenic, diabetes-control, cardiovascular-disease-prevention, and brain-function-improvement properties. These health benefits are primarily attributed to their antioxidant and anti-inflammatory effects, which are influenced by the molecular mechanisms related to the expression and modulation of critical genes. In this article, we review the available information on the biological activity of malvidin and its glycosides concerning their health-promoting effects.

Enzymatic acylation of blueberry (Vaccinium ashei) pomace anthocyanins and determination of their cytotoxic properties

To expand the application of acylated blueberry pomace anthocyanins in food and nutraceuticals, their enzymatic acylation reaction and the cytotoxic response were explored. In this study, enzymatic acylation was carried out with cyanidin-3-O-glucoside (C3G) as the main body and Novozyme 435 as the biocatalyst. With a series of improvements, the reaction was carried out under the conditions of lauric acid as the acyl donor, tert-amyl alcohol as the reaction medium, the molar ratio of C3G to lauric acid of 1:10, the reaction time of 24 h and the reaction temperature of 60 °C, and 35.29 % acylation rate was obtained. Moreover, it was found that the lipophilicity, thermostability and photostability of the enzymatic acylated blueberry pomace anthocyanins were improved compared with the untreated blueberry pomace anthocyanins. Cytotoxicity studies showed that acylated blueberry pomace anthocyanins inhibited tumor cells (HeLa, HepG2, and B16 cells) significantly and were less toxic to normal cells (L929 cells) at the maximum concentration (1000 µg/mL) and the longest duration of action (72 h). This study established a method for acylation of blueberry pomace anthocyanins that may be applied to other natural sources of anthocyanins.

Anthocyanins in Plant Food: Current Status, Genetic Modification, and Future Perspectives.

Anthocyanins are naturally occurring polyphenolic pigments that give food varied colors. Because of their high antioxidant activities, the consumption of anthocyanins has been associated with the benefit of preventing various chronic diseases. However, due to natural evolution or human selection, anthocyanins are found only in certain species. Additionally, the insufficient levels of anthocyanins in the most common foods also limit the optimal benefits. To solve this problem, considerable work has been done on germplasm improvement of common species using novel gene editing or transgenic techniques. This review summarized the recent advances in the molecular mechanism of anthocyanin biosynthesis and focused on the progress in using the CRISPR/Cas gene editing or multigene overexpression methods to improve plant food anthocyanins content. In response to the concerns of genome modified food, the future trends in developing anthocyanin-enriched plant food by using novel transgene or marker-free genome modified technologies are discussed. We hope to provide new insights and ideas for better using natural products like anthocyanins to promote human health.

Research Progress on Absorption, Metabolism, and Biological Activities of Anthocyanins in Berries: A Review.

Berries, as the best dietary sources for human health, are rich in anthocyanins, vitamins, fiber, polyphenols, essential amino acids, and other ingredients. Anthocyanins are one of the most important bioactive components in berries. The attractive color of berries is attributed to the fact that berries contain different kinds of anthocyanins. Increasing research activity has indicated that anthocyanins in berries show various biological activities, including protecting vision; antioxidant, anti-inflammatory and anti-tumor qualities; inhibition of lipid peroxidation; anti-cardiovascular disease properties; control of hypoglycemic conditions; and other activities. Hence, berries have high nutritional and medicinal values. The recognized absorption, metabolism, and biological activities of anthocyanins have promoted their research in different directions. Hence, it is necessary to systematically review the research progress and future prospects of anthocyanins to promote a better understanding of anthocyanins. The absorption, metabolism, and biological activities of anthocyanins from berries were reviewed in this paper. The findings of this study provide an important reference for basic research, product development and utilization of berries' anthocyanins in food, cosmetics, and drugs.

Interaction characterization of zein with cyanidin-3-O-glucoside and its effect on the stability of mulberry anthocyanins and protein digestion.

Ingredient interactions usually occur in food matrix, which may affect their functions and properties. This study aimed to investigate the interactive effects of mulberry and corn protein on pigment stability and zein digestibility. The interaction of main compounds in both ingredients, that is, cyanidin-3-O-glucoside (C3G) and zein, was characterized via their structural, morphological, thermal stability, and digestible properties using multi-spectroscopic techniques, scanning electron microscopy, high performance liquid chromatography, and in vitro digestion models. Results showed that zein exhibited a strong binding affinity for C3G via van der Waals forces and hydrogen bonds determined in fluorescence assays. The secondary structure of zein changed due to C3G binding, with a decrease in α-helix and an increase in β-sheet. The particle size of zein decreased after interacting with C3G. The zein complexation with mulberry anthocyanin-rich extracts in a simulative food system did not affect the digestibility of zein significantly but enhanced the thermal stability of pigments slightly. Specifically, anthocyanins did not change the susceptibility of zein to pepsin proteolysis, suggesting that binding sites of C3G might not be the cleavage sites of pepsins. These results provide important insight into the binding mechanism of zein and anthocyanins and might help guide the design of anthocyanin-based functional food. PRACTICAL APPLICATION: Zein, as a storage protein widely distributed in corn flour, was commonly co-existing with anthocyanins in starchy food. This study provides insights into the molecular interactions between zein and cyanidin-3-O-glucoside. However, the interaction might not impact the zein digestion but enhance anthocyanin thermal stability. The findings of this work could throw light on the selection of ingredients rich in zein and anthocyanins in the food industry.

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications.

Clitoria ternatea plant is commonly grown as an ornamental plant and possesses great medicinal value. Its flower is edible and also known as blue pea or butterfly pea flower. The unique feature of anthocyanins present in blue pea flowers is the high abundance of polyacylated anthocyanins known as ternatins. Ternatins are polyacylated derivatives of delphinidin 3,3′,5′-triglucoside. This review covers the biosynthesis, extraction, stability, antioxidant activity, and applications of anthocyanins from Clitoria ternatea flower. Hot water extraction of dried or fresh petals of blue pea flower could be employed successfully to extract anthocyanins from blue pea flower for food application. Blue pea flower anthocyanins showed good thermal and storage stability, but less photostability. Blue pea flower anthocyanins also showed an intense blue colour in acidic pH between pH 3.2 to pH 5.2. Blue pea flower anthocyanin extracts demonstrate significant in vitro and cellular antioxidant activities. Blue pea flower anthocyanins could be used as a blue food colourant in acidic and neutral foods. The incorporation of blue pea flower anthocyanins in food increased the functional properties of food such as antioxidant and antimicrobial properties. Blue pea flower anthocyanins have also been used in intelligent packaging. A comparison of blue pea flower anthocyanins with two other natural blue colouring agents used in the food industry, spirulina or phycocyanin and genipin-derived pigments is also covered. Anthocyanins from blue pea flowers are promising natural blue food colouring agent.

Stability of antioxidant compounds and activities of a natural dye from coloured-flesh potatoes in dairy foods

The use of natural dyes such as anthocyanins in foods has disadvantages due to their relatively high costs and low stability. Striking advantages, however, include natural origins and favourable bioactivities. Therefore, the use of a pigment extract from coloured-flesh potatoes is proposed here as a natural dye in dairy foods. The phenolic compound composition, antioxidant activities, and sensorial parameters under different storage conditions were evaluated. In milk stored at room temperature (20 °C) and yogurt, a decrease between 26% and 32% in anthocyanin concentrations was observed after eight weeks, whereas in cooled milk (4 °C), the pigments were stable throughout the same storage time. Similar tendencies were observed between total phenolic compounds and antioxidant activities in milk and yogurt, suggesting that other phenolic compounds contained in dairy foods and potato extract are also affected by storage conditions. In the case of yogurt, the addition of the potato pigment extract did not affect the organoleptic properties. Based on these results, phenolic extracts from coloured-flesh potatoes are an optimal natural and stable alternative for colouring dairy food products, which also provides added value through the addition of biologically active anthocyanins.

Food anthocyanins decrease concentrations of TNF-α in older adults with mild cognitive impairment: A randomized, controlled, double blind clinical trial

Background & aimsVascular function, blood pressure and inflammation are involved in the pathogenesis of major chronic diseases, including both cardiovascular disease (CVD) and mild cognitive impairment (MCI). This study investigated the effects of food anthocyanins on microvascular function, 24-h ambulatory blood pressure (ABP) and inflammatory biomarkers in older adults with MCI. Methods and resultsThirty-one participants with MCI [19 female, 12 male, mean age 75.3 (SD 6.9) years and body mass index 26.1 (SD 3.3) kg/m2], participated in a randomized, controlled, double-blind clinical trial (Australian New Zealand Clinical Trials Registry: ACTRN12618001184268). Participants consumed 250 mL fruit juice daily for 8 weeks, allocated into three groups: a) high dose anthocyanins (201 mg); b) low dose anthocyanins (47 mg); c) control. Microvascular function (Laser Speckle Contrast Imaging combined with a post-occlusive reactive hyperaemia test), 24h ABP and serum inflammatory biomarkers were assessed before and after the nutritional intervention. ResultsParticipants in the high anthocyanins group had a reduction in serum tumor necrosis factor alpha (TNF-α) (P = 0.002) compared to controls and the low anthocyanins group (all P's > 0.05). Serum IL-6, IL-1β, c-reactive protein, and parameters of microvascular function and 24h ABP were not altered by any treatment. ConclusionA daily high dose of fruit-based anthocyanins for 8 weeks reduced concentrations of TNF-α in older adults with MCI. Anthocyanins did not alter other inflammatory biomarkers, microvascular function or blood pressure parameters. Further studies with a larger sample size and longer period of follow-up are required to elucidate whether this change in the immune response will alter CVD risk and progression of cognitive decline.

TMT-based quantitative proteomic analysis of hepatic tissue reveals the effects of dietary cyanidin-3-diglucoside-5-glucoside-rich extract on alleviating D-galactose-induced aging in mice

Cyanidin-3-diglucoside-5-glucoside (CY3D5G) derivatives as major pigments in red cabbage exhibit in vitro antioxidant effects. This study evaluated the effects of CY3D5G-rich extract on oxidative stress in D-galactose-induced accelerated aging. Thirty male C57BL/6 J mice were divided into three groups: a normal control group and two D-galactose-injected groups orally administered with or without CY3D5G-rich extract (700 μmol/kg body weight). Dietary supplementation of CY3D5G-rich extract for 6 weeks increased superoxide dismutase activity, glutathione peroxidase activity, and total antioxidant capacity while suppressed malondialdehyde content in serum (p < 0.05) and tissues. Hepatic proteome analysis revealed that 243 proteins were significantly modulated by experimental treatment (p < 0.05). CY3D5G-rich extract treatment suppressed proteins involved in electron transport chain and up-regulated proteins that play important roles in glycolysis, tricarboxylic acid cycle, and actin cytoskeleton. These changes in above metabolic pathways may contribute to reducing the production and release of ROS and attenuating oxidative damage in aged mice. SignificanceAnthocyanins are the most abundant dietary flavonoids with potential health benefits. The proteomic analysis of mice liver in this study revealed the effect of cyanidin-3-diglucoside-5-glucoside (CY3D5G) consumption in D-galactose-induced accelerated aging. In total, 2054 protein groups were quantified in all samples without any missing value, and 243 protein groups were identified with statistical significance (p < 0.05). Bioinformatics analysis suggested that electron transport chain, glycolysis, tricarboxylic acid cycle, and actin cytoskeleton were closely correlated with CY3D5G treatment. These findings provide useful information to understand the anti-aging effect of anthocyanin, and the results of which could promote the use of anthocyanins in food and pharmaceutical industries.

Anthocyanins attenuate vascular and inflammatory responses to a high fat high energy meal challenge in overweight older adults: A cross-over, randomized, double-blind clinical trial

Postprandial metabolic imbalances are important indicators of later developing cardiovascular disease (CVD). This study investigated the effects of food anthocyanins on vascular and microvascular function, and CVD associated biomarkers following a high fat high energy (HFHE) meal challenge in overweight older adults. Sixteen subjects (13 female, 3 male, mean age 65.9 SD 6.0 and body mass index 30.6kg/m2 SD 3.9) participated in a crossover, randomized, controlled, double-blind clinical trial (registered under Australian New Zealand Clinical Trials Registry, identifier no. ACTRN12620000437965). Participants consumed a HFHE meal with a 250mL dose of either intervention (anthocyanins-rich Queen Garnet Plum) or control (apricot) juice. Blood samples and blood pressure measures were collected at baseline, 2h and 4h following the HFHE meal. Vascular and microvascular function were evaluated at baseline and 2h after the HFHE meal. Participants had a higher 2h postprandial flow-mediated dilatation (+1.14%) and a higher microvascular post-occlusive reactive hyperaemia (+0.10 perfusion units per mmHg) when allocated to the anthocyanin compared to the control arm (P=0.019 and P=0.049, respectively). C-reactive protein was lower 4h postprandially in the anthocyanins (1.80mg/L, IQR 0.90) vs control arm (2.30mg/L, IQR 1.95) (P=0.026), accompanied by a trend for lower concentrations of interleukin-6 (P=0.075). No significant postprandial differences were observed between treatments for blood pressure, triacylglycerol, total cholesterol, serum derivatives of reactive oxidative metabolites, tumor necrosis factor alpha, interleukin-1 beta, or maximum microvascular perfusion following iontophoresis of acetylcholine. Fruit-based anthocyanins attenuated the potential postprandial detrimental effects of a HFHE challenge on parameters of vascular and microvascular function, and inflammatory biomarkers in overweight older adults. Anthocyanins may reduce cardiovascular risk associated with endothelial dysfunction and inflammatory responses to a typical high fat 'Western' meal. Further studies are required to better elucidate the clinical implications of postprandial biomarkers of CVD.

Preparation of Lipid-Soluble Bilberry Anthocyanins through Acylation with Cinnamic Acids and their Antioxidation Activities.

To enable the use of anthocyanins in food with high oil content, bilberry anthocyanins were acylated with cinnamic acids to address their poor lipid solubility. Structural analyses based on Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and 1H nuclear magnetic resonance analyses indicated that cinnamic acids were efficiently grafted onto 6-OH of glucoside and galactoside and 5-OH of arabinose through an esterification reaction. The higher the dose of the acylating agent, the higher the acylation degree (AD) and the lower the total anthocyanidin content (TAC) of bilberry anthocyanins. An-Ci4 presented the highest AD value (6.61%), and An-Ci3 exhibited the lowest TAC value (50.16 mg/g). After acylating with lipophilic cinnamic acids, the lipid solubility of acylated bilberry anthocyanins significantly improved. The color of the native bilberry anthocyanin solution dissolved in ethyl acetate and dioxane was transparent. By contrast, the acylated anthocyanin solution dissolved in these solvents was unmistakably red. In terms of the antioxidant activity, acylated bilberry anthocyanins demonstrated inferior performance in 2,2-diphenyl-1-picrylhydrazyl (DPPH) clearance but a better inhibition ratio in β-carotene bleaching assay compared with native bilberry anthocyanins. As AD value increased, the DPPH clearance of acylated anthocyanins decreased and their inhibition ratio increased in β-carotene bleaching assay.

State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health.

The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays have been proposed to measure the capacity of anthocyanins to prevent the oxidation process that naturally occurs. Different solvents, temperatures, and pH levels are applied in each assay, and these factors should be taken into account in order to obtain useful and reproducible results. The concentration and the structure of these compounds are directly related to their antioxidant capacity and their environment. However, the effectiveness of the anthocyanin ingestion against diseases is also influenced by its bioavailability. Novel methodologies that simulate the digestion process have been developed in order to facilitate the current knowledge of anthocyanins bioavailability. Studies highlight the potential synergy effect between parent compounds and their derivatives (metabolites, conjugated products, and microbe-generated metabolites). The aim of this review is to provide an overview of advantages and disadvantages of the most common methods to determine the antioxidant activity of anthocyanins, chemical structure, and concentration of these compounds in different edible fruits, vegetables, and plants; their bioavailability after intake; as well as the main therapeutic effect described in the scientific literature.

A colorimetric sensor array based on natural pigments for the discrimination of saccharides

A colorimetric sensor array based on natural pigments was developed to discriminate between various saccharides. Anthocyanins, pH-sensitive natural pigments, were extracted from fruits and flowers and used as components of the sensor array. Variation in pH, due to the reaction between saccharides and boronic acids, caused obvious colour changes in the natural pigments. Only by observing the difference map with the naked eye could 11 common saccharides be divided into independent individuals. In conjunction with pattern recognition, the sensor array clearly differentiated between sugar and sugar alcohol with highly accuracy and allowed rapid quantification of different concentrations of maltitol and fructose. This sensor array for saccharides is expected to become a promising alternative tool for food monitoring. The link between anthocyanin and saccharide detection opened a new guiding direction for the application of anthocyanins in foods.

Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration

Intelligent packaging can provide better preservation and advanced convenience for consumers. In this study, corn starch and polyvinyl alcohol (PVA) were used to produce films. Two easily accessible anthocyanin sources-purple sweet potato extracts (PSPE) and red cabbage extracts (RCE), were added respectively to evaluate their potential of indicating food freshness. Film incorporated with PSPE or RCE showed distinguishable color changes in different buffers. Water vapor permeability (WVP) was not significantly (p > 0.05) affected by addition of RCE or lower level PSPE. As the extract content increased, a significant (p < 0.05) increase in thickness (from 64.0 to 97.7 or 85.5 μm with addition of PSPE or RCE, respectively), mechanical (from 7.3 to 11.3 or 9.1 MPa in TS, and from 92% to 249% or 284% in EB, added with PSPE or RCE, respectively), and thermal properties was observed, with the light transmittance reduced profoundly. PS-PSPE film exhibited bolder color, better mechanical properties and lower light transmittance than PS-RCE film at lower extract content. In addition, application for indicating shrimp freshness was conducted. The developed film presented visual color changes corresponding to TVB-N variation when shrimps were spoiled, showing its great potential as an indicator for monitoring shrimp freshness.

Quantitation of anthocyanins in elderberry fruit extracts and nutraceutical formulations with paper spray ionization mass spectrometry.

The ability to rapidly identify and quantitate, over a wide range of concentrations, anthocyanins in food and therapeutic products is important to ensuring their presence at medicinally significant levels. Sensitive, yet mild, analysis conditions are required given their susceptibility to degradation and transformation. Paper spray ionization has been used to detect and quantify the levels of anthocyanin levels in extracts of fresh and dried elderberries, and elderberry stems, as well as 3 commercially available nutraceutical formulations. The component cyanidin glucosides, including cyanidin-3-sambubioside, cyanidin-3-glucoside, cyanidin-3,5-diglucoside, cyanidin-3-sambubioside-5-glucoside, and the aglycone cyanidin, were readily detected in a range of sources. Quantitation was achieved by establishing a calibration plot from dilutions of a stock solution of cyanidin-3,5-diglucoside containing malvidin-3,5-diglucoside as an internal standard at a fixed concentration. The same standard was used to quantify the anthocyanin content in the fruit and nutraceutical formulations. Wide 5-fold variations in anthocyanin concentration were detected in the nutraceutical formulations from different suppliers ranging from 1050 to 5430mg/100g. These concentrations compared with 500 to 2370mg/100g measured in the dried stems and fruit, respectively.

PHYTOCHEMICAL ANALYSIS OF LEAVES OF TEAK (TECTONA GRANDIS L.F.) BY GC MS

The timber value of Tectona grandishas been established from decades. Teak is an exotic species cultivated along most parts of tropical regions. Anthocyanins are natural colourants which have raised a growing demand due to their extensive range of colours, innocuous and beneficial health effects. Anthocyanins belong to large group of polyphenolics - flavonoids, which are secondary metabolites synthesized by higher plants. Despite the remarkable application of anthocyaninsin food, pharmaceutical and cosmetic industries, still it is not properly exploited. In the present study, the bioactive components of Tectonagrandisyoung leaves have been evaluated using Perkin-Elmer Gas chromatography-Mass spectrometry. GC-MS analysis revealed the existence of eleven compounds. 5,9-Methanobenzocycloocten1(2H)-one,3,4,5,6,7,8,9,10-octahydro-5,10-dihydroxy-3,3,7,7,9-pentamethyl(76.02%) and 1-naphthalene carboxylic acid, 5-[2-(3-furanyl)ethyl]decahydro-1,4a-dimethyl-6-methylene-[1R-(1.alpha.,4a.)] (13.95%). Other compounds present in minor quantities were ledol(0.92%), 3-Buten-2-one,4-(2,6,6-trimethyl-1- cyclohexen-1-yl)orionone(0.49%),9,12,15 Octadecatrienoic acid, methyl ester, (Z,Z,Z)- or Linolenic acid methyl ester (0.82%), Phytol(0.69%), Cedran-diol, 8S,14- (0.60%), Lupeol (0.71%), 3-Methoxymethyl2,5,5,8a-tetramethyl-6,7,8a-tetrahydro-5H-chromene (3.45%) and Retinol(1.27%). This is the first report of identification of active constituents from the young leaves of Tectonagrandis

花青素稳定性影响因素与提高其稳定性途径

花青素作为天然无毒色素，由于其广泛的颜色且具有保健功效，已经引起越来越多学者的兴趣。尽管花青素在食品、制药和化妆品行业有着巨大潜力，但由于其相对不稳定性，使其使用受到了很大限制。本文简述了花青素稳定性研究现状，分析了影响花青素稳定性的因素，总结了提高花青素稳定性的途径，以期为应用花青素营养价值提供参考。本文从pH，温度，光照，氧和氧化剂，VC、蔗糖和苯甲酸钠，金属离子，高压技术几个方面总结了一些花青素的适宜环境。另外，还提出了三种有效的提高花青素稳定性的途径，分别是微胶囊技术，花青素酰基化以及添加辅色剂。随着更多种类花青素的发现与应用，需要更深入的研究，以适应食品工业快速发展的需要。 Anthocyanins are natural innocuous colorants which have aroused the interests of scholar due to their extensive range of colors and beneficial health effects. Despite the great application potential of anthocyanins in food, pharmaceutical and cosmetic industries, their uses are still very limited because of their instability. This article reviewed the current progress of researches on anthocyanin stability, involving multi influential factors and potential pathways improving the stability of an-thocyanins products. This work was expected providing a reference about application of anthocya-nins nutrition. This article summarized responses of anthocyanins to the proper environmental conditions, including pH, temperature, illumination, oxidizing agent, VC, sucrose, sodium benzoate, metal ions, high-pressure technology. This article also concluded three ways (micro encapsulation, anthocyanins acylations and adding co-pigments) improving the stability of anthocyanins. More studies would be needed for the rapid development of the food industry.