High Anthocyanin Content Research Articles

Therapeutic Effects of BRC Functional Food from Indonesian Black Rice on Body Weight and Haematological Parameters in Obese Rats

Obesity increases the risk of various diseases. Black rice, renowned for its high anthocyanin content, is considered a potential functional food for preventing metabolic disorders. The current study investigated the effects of black rice crunch (BRC) on body weight and haematological profiles in obese rats. Rats were fed with high-fat diet to induce obesity and supplemented with different concentrations of BRC for 4 and 8 weeks. The results showed that high-fat diet effectively induced obesity, as evidenced by significant increase in body weight. Importantly, 75% BRC supplementation resulted in significant weight reduction in obese rats. Further analysis revealed an increase in erythrocyte numbers in obese groups supplemented with 75% BRC, but no significant changes in haemoglobin concentration or haematocrit percentage. Further investigation showed that 75% BRC led to a decrease in mean corpuscular haemoglobin (MCH), mean corpuscular haemoglobin concentration (MCHC), and mean corpuscular volume (MCV), potentially affecting the size and concentration of haemoglobin within erythrocytes. The total leucocytes count increased with the high-fat diet, while BRC supplementation alone did not have significant impact. Lymphocyte percentage remained stable across the groups, indicating minimal influence of the dietary interventions. Neutrophil percentage varied initially but was not specific to BRC or the high-fat diet. Platelet count and distribution width were not significantly influenced, but mean platelet volume (MPV) increased after 8 weeks of BRC treatment, suggesting larger platelet sizes associated with obesity. Overall, the study provides important insights into the effects of BRC supplementation on body weight and haematological parameters related to obesity.

Genetic analysis of purple pigmentation in rice seed and vegetative parts - implications on developing high-yielding purple rice (Oryza sativa L.).

Pigmentation in rice grains is an important quality parameter. Purple-coloured rice (Oryza sativa L.) indicates the presence of high anthocyanin with benefits of antioxidant properties. However, the genetic mechanism of grain colour is not fully understood. Therefore, the study focused on understanding pigmentation in grain pericarp and vegetative parts, and its relationship with blast resistance and enhanced grain yield. Three local cultivars from the northeastern region (NER) of India - Chakhao Poireiton (purple), Mang Meikri (light brown), and Kala Joha (white) - along with high-yielding varieties (HYVs) Shasharang (light brown) and Sahbhagi dhan (white) were used to develop biparental populations. The findings suggested that pigmentation in vegetative tissue was governed by the inter-allelic interaction of several genes. Haplotype analysis revealed that Kala3 complemented Kala4 in enhancing purple pigmentation and that Kala4 is not the only gene responsible for purple colour as evident by the presence of a desired allele for markers RID3 and RID4 (Kala4 locus) in Chakhao Poireiton and Kala Joha irrespective of their pericarp colour, implying the involvement of some other additional, unidentified genes/loci. RID3 and RID4 together with RM15191 (Kala3 locus) could be employed as a reliable marker set for marker-assisted selection (MAS). Pericarp colour was strongly correlated with colour in different vegetative parts, but showed a negative correlation with grain yield. Pb1, reported to be associated with panicle blast resistance, contributed to leaf blast resistance. Transgressive segregants for improved pigmentation and high yield were identified. The selection of lines exhibiting coloured pericarp, high anthocyanin content, aroma, blast resistance, and increased yield compared to their respective HYV parents will be valuable resources in the rice breeding programme.

ОЦЕНКА БИОХИМИЧЕСКИХ ПОКАЗАТЕЛЕЙ ЯГОД ЗЕМЛЯНИКИ САДОВОЙ (FRAGARIA × ANANASSA DUCHESNE) В УСЛОВИЯХ ЮГА АМУРСКОЙ ОБЛАСТИ

In this paper, we present results of the biochemical analysis of fresh garden strawberries cultivated under conditions of the south Amur region. The largest weight of 100 berries was found in the varieties Rumba, Mara de Bois and Elvira. The maximum acid content was registered in varieties Elvira and Mara de Bois. The highest content of ascorbic acid was found in varieties Deroyal, Festivalnaya, and Mara de Bois. The varieties Rumba, Elvira and Ostara hadthe highest accumulation of sugars. The berries of varieties Rumba, Ostara, and Florence, which showed the highest sugar-acid ratio (57.3; 17.31; 61.8, respectively), had a harmonious taste. Based on dry matter content, varieties Florence and Elvira can be selected, and based on ash content, varieties Florence and Elegance can be selected. The highest content of anthocyanins was found in berries of varieties Deroyal and Elvira. For cultivation in the south Amur region, we proposeto consider the short-day varieties Rumba and Elvira as the most promising.

Anthocyanins as an element of nutritional support for athletes: effects and molecular mechanisms of action

Antioxidants are among the common components of sports nutrition designed to counteract oxidative stress that develops during intense physical activity. One of the promising antioxidants are anthocyanins which belong to polyphenolic compounds of plant origin (class of flavonoids). The purpose of the research was to analyze the results of prospective controlled studies on the effect of anthocyanins on physical performance, and to consider the possible molecular mechanisms of their action. Material and methods. Sources were searched in PubMed, Google Scholar, and CyberLeninka databases of peer-reviewed scientific literature without restrictions on the year of publication using the following keywords: anthocyanins, physical performance, recovery, sport and exercise nutrition, oxidative stress, inflammation. Results. The main data set on the effects of anthocyanins in athletes was obtained using extracts of blackcurrant and Montmorency tart cherry. Volunteers received anthocyanins at a dose of 86-547 mg per day for 1 to 10 days with subsequent evaluation of their performance in cycling, running and fitness activities. The possibility of favorable effect of anthocyanins on physical performance and acceleration of its recovery after exertion has been shown. The source, dose and duration of intake did not significantly influence the established effects of anthocyanins. Acting as exogenous regulators of metabolism, anthocyanins can activate several mechanisms of performance enhancement, including influence on antioxidant and immune status and apoptosis intensity. Anthocyanins prevent the formation of reactive oxygen species, neutralize electrophilic compounds by direct interaction or through activation of Nrf2 factor, which regulates the transcription of antioxidant enzyme genes. The basis of the anti-inflammatory action of anthocyanins is their ability to inhibit MARK and NF-κB mediated signal transduction. Inclusion of bilberry and blackcurrant extract in the diet prevented the intensification of myocyte apoptosis and suppression of cellular immunity induced by exhausting exercise. An additional mechanism of anthocyanin action on physical performance may be an increase in blood supply of organs and tissues due to vascular dilation caused by activation of endothelial nitric oxide synthase. Conclusion. The intake of plant extracts with a high anthocyanin content can increase physical performance and improve recovery after physical exertion, which may be due to the antioxidant and anti-inflammatory effects of anthocyanins, their ability to regulate apoptosis processes and improve blood supply to organs and tissues.

Effects of Roasting Temperature on Anti-Nutritional Factors and Antioxidant Property of Adzuki Bean (Vigna angularis) Flour

Roasting process could be used to reduce the anti-nutritional factors (ANFs) of adzuki bean (Vigna angularis). In this research, adzuki beans were roasted for 20 min at different temperatures of 150 oC (R150), 165 oC (R165) and 180 oC (R180). The effects of roasting temperature on ANFs and antioxidant activity of resultant adzuki bean flour were investigated. Results indicate that roasting resulted in significant decreases in antinutrients including tannins (30 – 37%), and antitrypsin inhibitors (63 – 70%). Additionally, the reduction in trypsin inhibitors was proportional to the increase in roasting temperature. However, this trend was not observed in the reduction of tannins. Roasting also caused the loss of about 10 – 20% anthocyanin content, and hence the resultant antioxidant capacity of roasted samples also decreased as compared to that of raw bean flour. The results also imply that with low levels of ANFs and relatively high anthocyanin content, roasted adzuki bean flour could be potentially used in combination with or as substitutes for cereal flour in the preparation of bakery products.

Potential of Mychorrizal Biological Fertilizer and Green Beens Intercroping in Increasing The Yield and Anthocyanin of Glutinous Corn

Purple corn is one of the varieties that are widely developed in Thailand and America. Purple corn has a high anthocyanin content so it has potential as an antioxidant. The disadvantage of anthocyanins is that they have low stability depending on sunlight and nitrogen. Data analysis methods are carried out descriptively with literature studies, namely; 1) choose articles that are relevant and in accordance with the theme of writing; 2) conduct qualitative analysis; 3) compile articles. Based on the results of previous studies, it can be seen that the protein content of corn superimposed with orok-orok plants continues to increase and the highest content is in the treatment of 2-row planting patterns, which is 14.42%. The application of mycorrhizal fertilizer as much as 5 g can increase the protein content of sorghum which is 10.75% compared to control (without mycorrhiza) which is 9.10%. Intercropping and mycorrhiza can be the right solution to increase anthocyanin content because they are able to fix N and help absorb N into plants properly and do not cause adverse effects on the environment.

Extraction, foam-mat drying, and physicochemical analysis of Indonesian black glutinous rice (Oryza sativa L. var glutinosa) anthocyanins

Anthocyanins are water-soluble flavonoid that gives a purplish-blue colour to black glutinous rice. Anthocyanins can be degraded by high temperature (>65ᵒC), oxygen, and light during storage. Foam-mat drying is expected to maintain anthocyanins from degradation and prolong their shelf life. This research aimed to obtain the optimum condition for anthocyanins extraction and foam-mat drying with the physicochemical evaluation of anthocyanins extract. The extraction process was done by the maceration method using food-grade solvents, water+citric acid and water, at four different times (6, 18, 24, and 48 hrs). Ethanol+citric acid were used as a control. The results showed that extraction using water+citric acid solvent for 48 hrs yielded higher total anthocyanins content (2.15±0.03 mg/g rice) than using water solvent (0.70±0.01 mg/g rice). Production of anthocyanins powder was carried out using the foam-mat drying method with the variation of maltodextrin (10 and 20%) and egg white (7.5, 10, and 20%) as the encapsulant and foaming agent. The highest anthocyanins content (0.45±0.06 mg/g powder) was obtained from water+citric acid extract mixed with 10% maltodextrin and 7.5% egg white. The solubility of its powder was acceptable (96.23±0.67%), and the water activity fulfilled the water activity standard of the powder drinks (0.33±0.00). In conclusion, the most optimum condition for anthocyanins extraction was using water+citric acid for 48 hrs and foam-mat drying using 10% maltodextrin and 7.5% egg white.

Exploring anthocyanins-polysaccharide synergies in microcapsule wall materials via spray drying: Interaction characterization and evaluation of particle stability

Anthocyanins are unstable under processing and storage conditions. In this sense, microencapsulation using polysaccharides as wall materials has been used as a viable alternative to improve stability. On the other hand, there are no studies that evaluate the interactions between polysaccharides and anthocyanins to explain how this stabilization occurs. The present work carried out infrared (FTIR), zeta potential and thermogravimetry analyzes to evaluate the possible interactions between maltodextrin, Capsul® and gum arabic with purified anthocyanins. In this study, it was observed that microcapsules produced with maltodextrin had a higher content of anthocyanins on their surface, and FTIR analysis identified intermolecular hydrogen bonds between all wall materials and anthocyanins. Through zeta potential analysis, an electrostatic bond in the surface layer between anthocyanins with maltodextrin or Capsul® is suggested. The interaction between maltodextrin and anthocyanins thermally stabilized the microcapsules. Among the materials studied, maltodextrin showed the highest interaction affinity with anthocyanins. Capsul® did not present a microcapsule with good thermal stability, which shows that the anthocyanins must be protected in the nucleus for this. Furthermore, gum arabic and maltodextrin showed evidence of intermolecular hydrogen bonds with anthocyanins. In the case of gum arabic, it was concluded that anthocyanins were more localized in the core of the microcapsules.

Effect of steamed purple sweet potato addition on chemico-physical properties of sandwich bread

Purple sweet potato (PSP) has the potential to be used to prepare functional foods due to its attractive color and high anthocyanin content. With completely randomized design experiments used, the study investigated the effect of the percentage of steamed PSP (25, 29, 33 and 37% of total batch weight) on the overall quality of sandwich bread. The results showed that the added PSP significantly affected the color (L*, a* and b*) and anthocyanin content of bread. The sandwich bread with 33% PSP had the most intense purple color, and a soft structure was found with a measured hardness of 92.12 and 25.11 g force in the bread crust and the centre of the bread, respectively. The expansion ratio was 5.86 times compared with the control sample (5.47 times), and the moisture and anthocyanin content were 38.23% and 55.14 mg%, respectively. The findings of this study also suggested that the preparation of sandwiches with the addition of PSP, in addition to providing a beautiful color, also has the potential to improve overall product quality, increase fiber content (2.4%) and DPPH free radical scavenging activity (28.80%) compared to the control sample.

Biostimulatory Effects of Chlorella fusca CHK0059 on Plant Growth and Fruit Quality of Strawberry.

Green algae have been receiving widespread attention for their use as biofertilizers for agricultural production, but more studies are required to increase the efficiency of their use. This study aimed to investigate the effects of different levels of Chlorella fusca CHK0059 application on strawberry plant growth and fruit quality. A total of 800 strawberry seedlings were planted in a greenhouse and were grown for seven months under different Chlorella application rates: 0 (control), 0.1, 0.2, and 0.4% of the optimal cell density (OCD; 1.0 × 107 cells mL-1). The Chlorella application was conducted weekly via an irrigation system, and the characteristics of fruit samples were monitored monthly over a period of five months. The growth (e.g., phenotype, dry weight, and nutrition) and physiological (e.g., Fv/Fm and chlorophylls) parameters of strawberry plants appeared to be enhanced by Chlorella application over time, an enhancement which became greater as the application rate increased. Likewise, the hardness and P content of strawberry fruits had a similar trend. Meanwhile, 0.2% OCD treatment induced the highest values of soluble solid content (9.3-12 °Brix) and sucrose content (2.06-2.97 g 100 g-1) in the fruits as well as fruit flavor quality indices (e.g., sugars:acids ratio and sweetness index) during the monitoring, whilst control treatment represented the lowest values. In addition, the highest anthocyanin content in fruits was observed in 0.4% OCD treatment, which induced the lowest incidence of grey mold disease (Botrytis cinerea) on postharvest fruits for 45 days. Moreover, a high correlation between plants' nutrients and photosynthetic variables and fruits' sucrose and anthocyanin contents was identified through the results of principal component analysis. Overall, C. fusca CHK0059 application was found to promote the overall growth and performance of strawberry plants, contributing to the improvement of strawberry quality and yield, especially in 0.2% OCD treatment.

Nutritionally Important Pro-Health Active Ingredients and Antioxidant Properties of Fruits and Fruit Juice of Selected Biennial Fruiting Rubus idaeus L. Cultivars.

Raspberry fruits are an important source of many biologically active chemical compounds exerting nutritional and pro-health effects. The study presents a comparative analysis of nutritionally important bioactive chemical compounds-polyphenols; flavonoids, including anthocyanins; vitamin C; amino acids; fatty acids; and primary metabolites-contained in the fruits of three biennial fruiting cultivars, R. idaeus 'Glen Ample', 'Laszka', and 'Radziejowa', i.e., common cultivars in Poland and Europe. The antioxidant activity of fresh fruits and juice was determined with five methods. The analyses revealed the strong free radical scavenging potential of the fruits and juice, confirmed by the high concentration of nutrients, e.g., polyphenols, anthocyanins, vitamin C, amino acids, and fatty acids. The antioxidant activity of the juice determined with the ferric reducing antioxidant power (FRAP) and OH radical methods was from 2.5 to 4.0 times higher than that of the fruits. The following orders of total polyphenol contents were established in the analyzed cultivars: 'Glen Ample' < 'Laszka' < 'Radziejowa' in the fruits and 'Glen Ample' < 'Radziejowa' < 'Laszka' in the juice. The highest antioxidant activity was exhibited by the 'Radziejowa' fruits. Given their high content of dietary fiber, the fruits of the analyzed raspberry cultivars can be consumed by dieting subjects. The concentrations of vitamin C (28-34 mg/100 g) and anthocyanins (20-34 mg/100 g) indicate the biological and pharmacological activity of these fruits. The main unsaturated fatty acids in the fruits were gamma-linoleic acid (C18:2n6c) and alpha-linolenic acid (C18:3n3), which neutralize excess free radicals. The amino acids nutritionally essential to humans were dominated by leucine, arginine, and phenylalanine. This is the first comparative analysis of the antioxidant activity of fruits and juice and the contents of selected active compounds in the fruits of biennial fruiting cultivars of R. idaeus, i.e., a highly commercialized crop in Europe.

Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study.

Wine lees, an important by-product of the wine industry, pose a major environmental problem due to the enormous quantities of solid-liquid waste that are discarded annually without defined applications. In this study, the optimization of a method based on a Box-Behnken design with surface response has been carried out to obtain extracts with high anthocyanin content and potent antioxidant activity. Six variables have been considered: %EtOH, temperature, amplitude, cycle, pH, and ratio. The developed method exhibited important repeatability properties and intermediate precision, with less than 5% CV being achieved. Furthermore, these novel methods were successfully applied to diverse wine lees samples sourced from Cabernet Sauvignon and Syrah varieties (Vitis vinifera), resulting in extracts enriched with significant anthocyanin content and noteworthy antioxidant activity. Additionally, this study evaluated the influence of grape variety, fermentation type (alcoholic or malolactic), and sample treatment on anthocyanin content and antioxidant activity, providing valuable insights for further research and application in various sectors. The potential applications of these high-quality extracts extend beyond the winemaking industry, holding promise for fields like medicine, pharmaceuticals, and nutraceuticals, thus promoting a circular economy and mitigating environmental contamination.

Optimization of Roselle (Hibiscus sabdariffa Linn.) Anthocyanin Extraction Parameter by Response Surface Modeling and Potential of Roselle Agro-Waste as Alternative Sources of Anthocyanin

Roselle or Hibiscus sabdariffa Linn. is a perennial plant with a high concentration of anthocyanin in the calyx. This study optimized the extraction conditions for maximum anthocyanin yield in the calyx using response surface methodology (RSM) and face-centered central composite design (FCCCD), which showed that ultrasound-assisted extraction (UAE) method with 70% ethanol concentration (v/v) at 35 minutes had the highest total anthocyanin content (TAC) which at 5.277 mg Cya3G/g DW. Using this optimised extraction method, roselle agro-waste which are calyx residue, leaf and stem were extracted and tested for TAC. The highest TAC was found in the calyx residue (3.011 mg Cya3G/g DW), followed by stems (0.077 mg Cya3G/g DW), and leaves (0.073 mg Cya3G/g DW). This study also quantified the concentration of two major anthocyanins using high-performance liquid chromatography (HPLC) and compared the total phenolic content (TPC) and total flavonoid content (TFC) of calyx and calyx residue extracts. Our findings showed that the TAC of calyx residue extracts was significantly low compared to calyx extracts. However, there were no significant differences in the TPC and TFC values. These results suggest that calyx residue, which is typically discarded after processing of calyx products, is a good source of phenolics and flavonoids and compatible with fresh calyx. In addition, calyx residues are still a good source of anthocyanins, making it an added-value for the roselle industry.

Extraction and Comparison of Anthocyanin Content in Seeds of Different Black Rice Varieties Using Water Bath Solution Extraction Method

Black rice, rare colored rice, is rich in anthocyanins. Black rice anthocyanin is a kind of natural plant pigment, which has the important effects of anti-oxidation, anti-inflammation and anti-cancer, protecting eyesight and promoting cardiovascular health. Fifteen representative black rice seeds in Southern Henan were used as test materials, and were determined and analyzed by using rice huller, visible light spectrophotometer and water bath solution extraction method and microwave assisted extraction method. The results showed that the anthocyanin content of different varieties of black rice varies greatly, among which the anthocyanin content of black fragrant glutinous rice No. 2 was the highest (0.4258%), and that of black fragrant glutinous rice No.4 was the lowest (0.0207%). The average content of anthocyanin in seeds of black rice varieties tested in Southern Henan Province was 0.1925%. Therefore, the above research results provide important clues for the genetic breeding and improvement of high-quality black rice varieties in Southern Henan. At the same time, varieties with higher anthocyanin content in black rice can be considered as backbone parents for new breeding high-quality black rice.

Extraction, isolation, and standardization of anthocyanin from Vaccinium myrtillus to evaluate their potential in glaucoma

In order to preserve the structural integrity and bioactivity of anthocyanins while improving their extraction, identification, and isolation from Vaccinium myrtillus berries is the goal of this study. The following three goals were pursued: · Creating effective extraction procedures, · Using cutting-edge chromatographic techniques for identification, and · Isolating certain anthocyanin chemicals for possible bioactivity research. Three extraction techniques (A, B, and C) were contrasted with a fresh berry control for Objective 1. The maximum anthocyanin production (14.2 mg/g) and antioxidant activity (90%) were produced by Method C, which can be attributable to the high concentration of Petunidin-3-glucoside (55%). Method A produced anthocyanins with a concentration of 12.5 mg/g, predominantly made up of cyanidin-3-glucoside (45%), compared to Method B's 9.8 mg/g, primarily made up of delphinidin-3-glucoside (30%). The structural integrity of each approach was kept to a satisfactory level, as shown by the absorbance tests. Objective 2 was to identify anthocyanins using sophisticated chromatographic methods. Cyanidin-3-glucoside (5.21 min, 12500), Delphinidin-3-glucoside (7.46 min, 9800), and Petunidin-3-glucoside (9.83 min, 14200) were measured for retention times and peak areas. Anthocyanin molecules were identified using purification methods to work towards Objective 3. Three fractions were collected, and the anthocyanin chemicals in each fraction were identified: Fraction 1, 2.5 mg, 95% purity of Cyanidin-3-glucoside; Fraction 2, 1.8 mg, 90% purity of Delphinidin-3-glucoside; and Fraction 3, 3.2 mg, 92% purity of Petunidin-3-glucoside. Analysing UV-Vis spectra showed the purity, and chromatographic retention durations matched benchmark values. Further confirmation of chemical identities was obtained by mass spectrometry and NMR investigations, with detected peaks matching recognised references. This thorough investigation contributes to our understanding of how to extract and characterise anthocyanins from V. myrtillus berries. The findings demonstrate that Method C is a better extraction technique, producing high anthocyanin content while maintaining bioactivity.

SlMYB7, an AtMYB4-Like R2R3-MYB Transcription Factor, Inhibits Anthocyanin Accumulation in Solanum lycopersicum Fruits.

Tomato is a horticultural crop with an incomplete flavonoid metabolic pathway that does not typically accumulate anthocyanins in the fruit. In recent years, intensive studies of the loci Anthocyanin fruit (Aft) and atroviolacium (atv) have clarified the functions of positive regulators (R2R3-MYBs) and a negative regulator (CPC-MYB) in anthocyanin biosynthesis in the fruits. However, little is known about the R2R3-MYB repressors. Here, we used transient overexpression analysis to show that SlMYB7, a subgroup 4 AtMYB4-like R2R3-MYB, inhibited anthocyanin accumulation and reduced expression of anthocyanin synthase genes in the 'black pearl' tomato fruits, which usually accumulate high concentrations of anthocyanins. These findings revealed that SlMYB7 served as a repressor of anthocyanin production. Furthermore, SlMYB7 actively repressed SlANS expression by binding its promoter and passively inhibited anthocyanin synthesis by interacting with the basic helix-loop-helix (bHLH) proteins SlJAF13 and SlAN1, which are involved in the formation of MBW complexes. Thus, SlMYB7 and the MBW complex may coregulate the anthocyanin content of 'black pearl' tomato fruits via a negative feedback loop. These findings provide a theoretical basis for the future enhancement of tomato anthocyanin contents through genetic manipulation of the biosynthetic regulatory network.

Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation.

There are few studies on the use of elderberry in the food industry, and its form of application differs between the different studies. Therefore, the objective of this study is to describe a procedure for obtaining a stabilized product with a high content of hydrophilic bioactive compounds (encapsulated elderberry extract). Moreover, the solid residue resulting from the extraction of the polyphenols was characterized, and the lipophilic compounds retained in this residue were analyzed. The results show an important antioxidant activity of the extracts obtained, mainly linked to the high content of anthocyanins, hydroxycinnamic acids, and flavonols. The lipophilic bioactive compounds were characterized by a high content of essential fatty acids and high proportions of tocopherols. The information and results of the present study provide novel information about both lipophilic and hydrophilic compounds for the integral valorization of elderberries to promote a circular economy strategy.

Analisis Kadar Antosianin Uwi Ungu berdasarkan Metode Pengolahan Pengukusan, Perebusan dan Pemprestoan

Background : Anthocyanins are plant pigments that can be used as antioxidants. Generally orange, red, purple, blue. Purple yam is plant that contains a lot of anthocyanins. The processing process can cause damage to anthocyanins because anthocianins are compounds that are less stable. This research will examine the anthocyanin content in several cooking methods. The results of this study can used as a recommendation for the safest cooking methods. The results of this study can be used as a recommendation for the safest cooking method to minimize damage to purple yam. Methods: The method used in this study was experimental by deviding the purple yam in 3 treatments namely steaming, boiling and presto. Anthocyanin levels were measured after treatment and analyzed. Results : The highest anthocyanin content was found in purple yam with a steaming process, namely 117.99 ppm ± 1.75 SD. In boiling, the anthocyanin levels were 107.20 ppm ± 2.55 SD, and presto 106.13 ppm ±2.89 SD. Conclusion: The highest anthocyanin levels were obtained in the steaming process. Key word : Anthocyanin, Steaming, purple yam.

Optimizing The Protocol For Extraction Of Bioactive Components From Hibiscus Sabdariffa With Potent Antioxidant Activity

The extract of Hibiscus sabdariffa (HS) also known as roselle from the Malvaceae family is prized for its exceptionally high contents of polyphenols and anthocyanins, the calyces of HS being one of the many sources of natural antioxidants. Considering the numerous health benefits associated with the consumption of such compounds as well its broad application in the food industry, the development of an extraction protocol for such compounds from HS at high yields and antioxidant activity merits scientific relevance. In this study, the optimum conditions to achieve such goals were established by the method of response surface methodology (RSM) using three independent variables: time (30, 165, and 300 min), temperature (50, 70, and 90°C) and ethanol concentration (60, 75 and 90%). A Box-Behnken design (BBD) was utilized to determine the optimum condition that yielded the highest extraction yield and antioxidant activity measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical inhibition activity test. The results showed that under optimum conditions [300 min, 70°C in 90% ethanol concentration and 30 min, 70°C in 90% ethanol concentration], a corresponding 48.44% and 87.93% were obtained for the extraction yield and DPPH activity of HS, respectively; hence verifying the suitability of RSM for optimizing the extraction of HS.

Anthocyanin Profiles in Colored Potato Tubers at Different Altitudes by HPLC-MS Analysis with Optimized Ultrasound-Assisted Extraction.

The elevated anthocyanin content of colored potatoes produces numerous health benefits in humans. However, there is a paucity of studies exploring the influence of environmental factors on anthocyanin components in colored potatoes. In our work, the Box-Behnken design was adopted to optimize anthocyanin extraction from colored potato tubers with ultrasound assistance. The response surface model was stable and reliable (R2 = 0.9775), and under optimal extraction conditions, namely an ultrasonic power of 299 W, an extraction time of 10 min, and a solid-liquid ratio of 1:30 (g/mL), the yield reached 4.33 mg/g. Furthermore, the anthocyanins of colored potato tubers grown at different altitudes were determined by high-performance liquid chromatography-mass spectrometry with optimized ultrasound-assisted extraction, the results showed that anthocyanin levels were the highest at high altitudes, whereas anthocyanins were almost undetectable at mid-altitude. Moreover, the types of anthocyanin compounds present in colored potatoes varied at different altitudes. The red clones exhibited substantial accumulation of pelargonidin across all three altitudes. In contrast, the main anthocyanins found in purple clones were malvidin, petunidin, and cyanidin. We identified the anthocyanin components with a strong correlation to the environment, thereby establishing a fundamental basis for the breeding of potato clones with high anthocyanin content.