Highest Total Anthocyanin Content Research Articles

Identification of the anthocyanin profile from butterfly pea (Clitoria ternatea L.) flowers under varying extraction conditions: Evaluating its potential as a natural blue food colorant and its application as a colorimetric indicator

This study aims to extract anthocyanins from BPF (Butterfly Pea Flower) to determine an effective solvent combination resulting in higher total anthocyanin content. Various solvent combinations were utilized to discern crucial characteristics of the obtained BPFE (Butterfly Pea Flower Extract). The BPFE from the optimal treatment was utilized as a pigment in colorimetric indicators, which were then evaluated for their initial response to seafood spoilage stored at room temperature for 24 h. The color change response of the colorimetric indicators employing BPFE pigment was compared with the pH and TVBN (Total Volatile base Nitrogen) values of the seafood initially and after 24 h. The highest total anthocyanin content was achieved with the combination of 96 % ethanol/1.5 N HCl (85:15, v/v) at 551.06 mg/L, followed by the combination of 96 % ethanol/distilled water (70:30, v/v) with pH adjustment to 1 using 1.5 N HCl at 484.27 mg/L. Subsequent combinations, in decreasing order, were 96 % ethanol/1.5 N HCl (99:1, v/v), 96 % ethanol/distilled water (70:30, v/v), and lastly, 96 % ethanol/distilled water (30:70, v/v), with total anthocyanin content of 275.53 mg/L, 200.39 mg/L, and 125.24 mg/L, respectively. BPFE applied in colorimetric indicators demonstrated responsiveness to seafood spoilage through color changes, with tested spoilage indicators being pH and TVBN. The initial (first hour) pH and TVBN values for each tested seafood were 5.5 and 9.42 mg/100 g (Scylla serrata), 6.4 and 4.23 mg/100 g (Litopenaeus vannamei), 5.4 and 11.29 mg/100 g (Uroteuthis sibogae), and 6.5 and 10.26 mg/100 g (Restrelliger kanagurta). Meanwhile, the pH and TVBN values after 24-h storage at room temperature became 7.9 and 57.01 mg/100 g, 7.4 and 76.65 mg/100 g, 7.5 and 216.44 mg/100 g, and 7.8 and 51.86 mg/100 g, respectively. The conclusion drawn is that the extraction of BPFE is more efficient when utilizing acidified ethanol solvent, and the resulting BPFE holds promise as a reliable pH indicator.

Antioxidant and anti-inflammatory activities of the methanol extract from the bran of the colored wheat, 'Ariheuk'

In vitro antioxidant and anti-inflammatory activities were investigated using a 70% acidic methanol extract of the colored wheat bran, 'Ariheuk.' Active metabolites were identified via metabolomic analysis using multivariate statistical comparisons. The 'Ariheuk' bran extract (ABE) contained a higher total anthocyanin content (0.19 mg C3G/g) than the general wheat bran extract (GBE) (0.01 mg C3G/g). ABE exhibited stronger antioxidant and anti-inflammatory activities than GBE. The mechanism underlying the anti-inflammatory effects of ABE was explored by assessing the expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase 2 (COX-2) in RAW 264.7 cells stimulated with lipopolysaccharide (LPS). The crude ABE extract was also partially fractionated into three subfractions (ABE-F1, ABE-F2, and ABE-F3) using preparative liquid chromatography (Prep-LC) to identify the active metabolites. The total anthocyanin content was highest in ABE-F3 (1.91 ± 0.06 mg C3G/g). Among the subfractions, ABE-F2 exhibited the highest antioxidant and anti-inflammatory activities. Several distinct metabolites contributing to the activities of ABE-F2 were identified, including various cyanidin and peonidin derivatives and apigenin derivatives, such as corymboside and schaftoside.

Subcritical water extraction of red cabbage regarding cholinesterase and tyrosinase inhibitory activity

Pressurized high-temperature processing of water where polarity can be regulated has been an advanced extraction technology considering sustainable management and efficient use of natural resources. In this study, subcritical water extraction of red cabbage and its enzyme inhibitory potential were investigated using response surface methodology. Spectrophotometric quantification was utilized for total phenol, flavonoid, and anthocyanin contents, while dominant anthocyanin molecules were identified with UPLC-DAD, ESI-MS/MS. The 200 bar-120°C-30 min-30 solvent:solid ratio extract was determined with the highest total anthocyanin content (2.33 mg Cya3GluE/g), where cyanidin-3-sophoroside-5-glucoside, cyanidin-3-(sinapoyl)-sophoroside-5-glucoside, and cyanidin-3-(sinapoyl)(sinapoyl)-sophoroside-5-glucoside were identified as the dominant anthocyanins (1.15 mg Cya3GluE/g). IC50 values for acetylcholinesterase, butyrylcholinesterase, and tyrosinase inhibitory activities were found to be 0.058 mg/ml, 0.215 mg/ml, and 0.86 mg/ml, respectively (tenfold superior to solvent extract). Despite the well-known high-temperature lability of phenolic compounds, subcritical water proved to be useful as a more selective system for extracting red cabbage bioactives with enzyme inhibitory activity when appropriate process conditions could be determined.

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.

Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (Vitis vinifera) Grape Juice.

Yan 73 (Vitis vinifera) is a dyed grape variety cultivated in China. Currently, most studies have focused on the mechanism of anthocyanins or the impact of anthocyanins as auxiliary color varieties on wine color. There is little research on its direct use or direct processing of products such as juice. In order to investigate the effects of different processing methods on the juice of Yan 73 grapes, the physicochemical and functional properties, as well as the sensory indexes of the juice, were analyzed by using thermal pasteurization (TP), thermosonication (TS), TS combined with nisin (TSN), TS combined with ε-Polylysine (TSε), irradiation (IR), and high hydrostatic pressure (HHP). The physicochemical indexes, functional properties, and sensory indexes of Smoke 73 grape juice were determined and analyzed. The results of the study showed that among the seven sterilization methods, total polyphenol content (TPC) in juice was significantly increased in all treatments except HHP. TPC was the highest in TP (3773.33 mg GAE/L). Total anthocyanin content (TAC) was increased except IR5, and TSN (1202.67 mg/L) had the highest TAC. In terms of color, TP (a* = 36.57, b* = 19.70, L* = 14.81, C* = 41.55, h° = 28.30, ΔE = 5.9) promotes the dissolution of anthocyanins because of high temperatures, which basically improves all the color indicators of grape juice and makes the color of grape juice more vivid. After HHP treatment, the color (ΔE = 1.72) and aroma indicators are closer to the grape juice itself. The Entropy weight-TOPSIS, CRITIC-Topsis, and PCA integrated quality evaluation models showed that all selected TP as the best integrated quality.

국내 육성 포도 품종 아그데 적포도주 품질 특성

This study aimed to investigate the wine properties of new Korean grape cultivar Ageude. To this end, wine was produced using five grape cultivars including Campbell Early and Muscat Bailey A, which are commonly used for winemaking in Korea and Pinot Meunier and Gamay, which are European wine grape cultivars. We conducted a comprehensive analysis of wine quality properties, color, and phenolic compounds and compared the variations observed among these cultivars. The pH and total acid contents were in the ranges of 3.75-4.57 and 0.39-0.58%, respectively. Specifically, the total acid content of Ageude was 0.47% which was not high, when compared to those of other wines. However, the soluble solid content was 7.85 °Brix, which was higher than those of the other wines. In terms of color, the redness, color intensity, and hue values were all considerably high. Moreover, the total phenolic content and total anthocyanin content of Ageude were notably higher than those of the other cultivars. However, it is worth noting that proanthocyanidin was not detected. Based on these findings, Ageude is an excellent cultivar for producing red wine, owing to its high total anthocyanin content and redness due to the absence of proanthocyanidin, it is more suitable for producing short-term aging wine rather than long-term aging wine.

Optimizing Ultrasound Probe Extraction for Anthocyanin and Phenolic Content from Purple Waxy Corn's Dried Cobs: Impact of Extraction Temperature and Time

The utilization of purple waxy corn's dried cobs as agricultural waste holds potential for the recovery of valuable anthocyanins and phenolic compounds, thereby adding value to the cobs and facilitating their application in the food industry. This study aimed to employ an ultrasound probe extraction technique in combination with the central composite face-centered design, which is widely used in response surface methodology (RSM). Specifically, this research aimed to determine the suitable extraction temperature and time that would result in the highest possible yield of anthocyanins and phenolic compounds from the purple waxy corn’s dried cobs The ultrasound probe extraction method was implemented with a solvent-sample weight ratio of 20:1 w/w, utilizing a solvent composition consisting of a water to ethanol weight ratio of 1:1 w/w. Furthermore, an ultrasonic amplitude of 50% was employed during the extraction process. The result indicated that the optimal extraction condition to obtain the high yield of anthocyanins and phenolics simultaneously was at the extraction temperature of 70 C for 25 min extraction time. Under the suitable extraction condition, the experimental extraction produced the dried cob extract with a high total anthocyanin content of 305.40 g cyanidin-3-glucoside equivalent (C3G)/g dried cob) and total phenolic content of 25.50 mg gallic acid equivalent (GAE)/g dried cob). For this optimal condition, an antioxidant activity of the extract of approximately 6.41 mg/mL was also found, resulting in 50% reduction in the initial DPPH concentration.

Screening and Evaluation of Excellent Blackberry Cultivars and Strains Based on Nutritional Quality, Antioxidant Properties, and Genetic Diversity.

To screen and evaluate excellent blackberry cultivars and strains, 17 indexes of plant growth and fruit horticultural and nutritional characteristics were measured, 20 simple sequence repeat (SSR) markers were analyzed, the fingerprints of 23 blackberry cultivars and strains were constructed, and the processing characteristics of 10 excellent cultivars and strains were evaluated. The results showed that 'Chester' and 'Shuofeng' had the highest plant yield (6.5 kg per plant), of which the 'Chester' fruit also had the highest hardness (2.78 kg/cm2). 'Kiowa' had the highest single fruit weight (10.43 g). '10-5n-2' had the highest total anthocyanin content (225.4 mg/100 g FW) and total polyphenol content (3.24 mg/g FW), but a low plant yield. These results suggest that 'Shuofeng' and 'Chester' are the top two blackberry cultivars planted in Nanjing, with the best growth and comprehensive quality. Moreover, a total of 119 alleles were detected with an average number of 6 alleles per locus. The polymorphism information content (PIC) was 0.374~0.844, with an average of 0.739, indicating a high genetic diversity among the 23 blackberry cultivars and strains. This study provides insight into the plant growth, fruit characteristics and genetic diversity of the 23 blackberry cultivars and strains, and is thus conducive to the protection and utilization of blackberry cultivars and strains.

PHYSICOCHEMICAL EVALUATION OF THE GRAPE AND WINE OF THE BLATINA, TRNJAK AND VRANAC IN DIFFERENT VINTAGES

Typicality and style of wine are closely related to the varietal character of grapes, ecological properties of the locality, and the specificities of the winemaking process. For this reason, autochthonous and indigenous grape varieties are increasingly the subject of many studies. To protect their uniqueness, in the region of Hercegovina (Bosnia and Herzegovina), indigenous grape varieties are part of the current grape and wine production. Therefore, the subject of a two-year study (2018-2019) were indigenous wine varieties: Blatina, Trnjak, and Vranac. Variations in the values of the analyzed parameters were a consequence of the significant and/or highly significant influence of the variety and year. Blatina stood out from other varieties with the highest average cluster weight (364.90 g) and the highest wine color intensity (10.71). Trnjak had the highest total anthocyanin content in the grape skin and total polyphenol content in the grape seeds (1090.198 mg/kg grapes; 1755.195 mg/kg grapes), while Vranac had the highest polyphenol content in the grape skin (1823.961 mg/kg grapes), the highest TSS level (21.55% Brix), and consequently, the highest alcohol content in the wine (12.07% v/v).

A Comprehensive Evaluation of 45 Pomegranate (Punica Granatum L.) Cultivars Based on Principal Component Analysis and Cluster Analysis

ABSTRACT China has abundant germplasm resources of pomegranate. Previous studies have analyzed the fruit quality of the cultivated and wild pomegranates collected from different regions of China. In this study, 45 pomegranate cultivars from Yicheng, Shandong province, China were used as materials. Principal component and cluster analysis was performed based on 18 fruit quality traits. There were significant differences in 18 fruit traits among 45 pomegranate cultivars. Nine principal components (PCs) were extracted by principal component analysis, and the cumulative variance contribution rate was 84.9%. PC1 and PC2 represented 20.9%, 14.3% of total variance respectively. The former was highly positively contributed by total flavonoid and phenolic content of juice, pericarp (FCJ, PCJ, FCP and PCP), and Vitamin C content of juice, while the latter was highly positively correlated with proanthocyanidins and total flavonoid content of seeds (PAS and FCS) and titratable acid content. According to the comprehensive scores, Yushiliu, Gangliu, Mantianhongsuan, Tianlvzi, Xinjianghongpi, Huaiyuanerbenzi, Xiaoqingpi, Damaya, Yichengheshunzhuangwuci, Taishanhong ranked as the top ten. The 45 pomegranate cultivars were clustered into four categories according to 18 fruit quality indicators, each group had unique characteristics. Most cultivars of group III had higher PCJ and proanthocyanidins content of pericarp, while most members of group Ⅳ had higher total anthocyanin contents, FCP and PCP, which suggested that the two groups were rich in functional substances and can be used for further processing. Therefore, the results would provide a method to comprehensively evaluate different cultivars and provide a reference for agricultural cultivation, industrial utilization and breeding.

The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine

The maceration process is one of the indispensable winemaking steps in red wine production that has a marked impact on phenolic compound extraction and can strongly influence the color and gustatory quality. Seed removal can have a substantial impact on the intensity of bitterness and astringency which are mainly influenced by the presence of flavanols. The main aim of this study was to investigate the influence of seed removal and extraction time on the phenolic composition, color parameters, and organoleptic properties of Plavac mali wines produced from the grapes from the Pelješac Peninsula. The achieved results showed that the control wines differ in terms of their highest content of total anthocyanins in both years and total flavonols in one year of investigation, while prolonged maceration without seeds decreases the concentration of phenolic acids as well as that of flavan-3-ols. A prolonged extraction time influenced the color intensity and tonality, moving it towards more yellow pigments. These changes could possibly be explained by the pronounced interaction between phenolic compounds and the formation of the new ones. Interestingly, seed removal probably diminished that change because the potential absorption of the anthocyanins by grape seeds and tannins were excluded. The highest quality was sensory defined in wines produced by prolonged maceration without seeds.

Effect of hot water, ultrasound, microwave, and pectinase-assisted extraction of anthocyanins from black goji berry for food application

Lycium ruthenicum, commonly known as black goji berry, is a rich anthocyanin source containing a high amount of monoacylated anthocyanins. This study investigates the effect of different extraction methods to extract anthocyanins from black goji berry for food application. Different hot water extraction conditions were applied to investigate the effect of specific substrate: solvent ratio (1:15 and 1:20 (w/v)), extraction time (30 and 60 min) and extraction temperature (40, 50 and 60 °C) on the extraction yield, total anthocyanin content (TAC) and the total phenolic content (TPC) of the anthocyanin extracts. Best hot water extraction conditions for obtaining an anthocyanin extract with high TAC (13.8 ± 1.14 mg CGE/g), TPC (69.7 ± 2.50 mg of GAE/g), and extraction yield (48.3 ± 3.25%) consuming less solvent, time and heat were substrate: solvent ratio of 1: 15 (w/v), extraction temperature of 50 °C, and extraction time of 30 min. The effect of pectinase, ultrasound, and microwave on hot water extraction of anthocyanins from black goji berry was investigated using the best conditions for hot water extraction. Pectinase-assisted extraction [1.5% (w/v) pectinase, substrate: solvent ratio of 1:15 (w/v) at 50 °C for 30 min] was the best extraction method to extract black goji berry anthocyanins demonstrating higher extraction yield, TAC, TPC, and the highest percentage of petunidin-3-O-(trans-p-coumaroyl)-rutinoside-5-O-glucoside.

Effects of mesoclimate and microclimate variations mediated by high altitude and row orientation on sucrose metabolism and anthocyanin synthesis in grape berries

Climate change and extreme weather pose significant challenges to the traditional viticulture regions. Emerging high-altitude grape-producing regions with diverse orientations have shown great potential in coping with this challenge. Stable, high-quality wine grape production may be achieved by synchronizing the meso- and microclimate. To clarify the role of high altitude and row orientation in meso- and microclimate and the response of berries to it, we evaluated seven years (2012–2018) of climate data, two years of basic grape (Cabernet Sauvignon, Vitis vinifera L.) quality, and one-year microclimate from veraison to harvest. By comparing two locations (Sidon 2 047 m, Sinon 2 208 m) in Yunnan Province, China, we found that the average temperature has been stable at approximately 15 °C for seven years, with no extreme weather or, noticeable global warming. The light intensity (LI) in the north-south (NS) was more balanced than the east-west (EW) direction, and the east-west to the south (EW-S) canopy side was almost higher than the other sides. High LI was associated with high photosynthetically active radiation (PAR), ultraviolet (UV), and infrared (IR) light and vice versa. The north-south to the east (NS-E) and east-west to the north (EW-N) sides were characterized by lower LI and higher UV and IR light, and higher total anthocyanin content. Most anthocyanin synthesis-related genes, for example, VvF3′H and VvF3′5′H, were highly expressed in NS-E from veraison to maturity. Perhaps UV and IR light induced their expression. This study provides new insights on the role of differently orientated rows in controlling grape quality due to varied light quality. The findings are globally significant, particularly in the context of climate change, and offer fresh insights into berry physiological responses and decision-making for the management of existing vineyards.

Hot water extraction, ultrasound, microwave and pectinase-assisted extraction of anthocyanins from blue pea flower

This study investigated the hot water extraction, ultrasound, microwave, and pectinase-assisted extraction of anthocyanin pigments from petals of blue pea flowers. The effect of substrate: solvent ratio, extraction time, and extraction temperature on the extraction yield, total anthocyanin content (TAC), and total phenolic content (TPC) of the anthocyanin extracts obtained from hot water extraction were determined. Substrate: solvent ratio of 1:15 at 50 °C for 30 min was the best extraction condition to obtain an anthocyanin extract with high extraction yield, TAC, and TPC. With these conditions, the extraction yield, TAC and TPC of the anthocyanin extract of blue pea flower were 56.9 ± 5.85%, 6.74 ± 0.21 mg cyanidin-3-O-glucoside/g (mg CGE/g) and 81.1 ± 3.82 mg gallic acid equivalent/g (mg GAE/g), respectively. Microwave-assisted extraction was the best method to obtain an anthocyanin extract with high extraction yield, TAC, TPC, and good antioxidant activity. Delphinidin-3-(trans-p-coumaroyl)-glucoside was the most prominent anthocyanin in the anthocyanin extracts.

Averrhoa carambola L., Cyphomandra betacea, Myrciaria dubia as a Source of Bioactive Compounds of Antioxidant Properties.

Natural bioactive compounds play an important role in the prevention of various diseases. The exotic fruits Averrhoa carambola L. (star fruit), Cyphomandra betacea (tamarillo) and Myrciaria dubia (camu-camu) can be valuable sources of phytochemicals with antioxidant properties. The aim of this study has been to compare the antioxidant properties of these exotic fruits, the structure of polyphenolic compounds and the content of vitamin C and β-carotene. All the juices were analyzed for their antioxidant capacity (DPPH and ABTS assays) and the composition of phenolic compounds (TP and FBBB assays, total flavonoid content, total anthocyanins). In addition, HPLC assays were performed to analyse the content of phenolic acids, flavonoids, vitamin C and β-carotene. The results demonstrated that juice from the Myrciaria dubia fruit had the highest antioxidant capacity, which was 4.5-fold higher than that of juice from Averrhola carambola L., and nearly 7-fold higher than the antioxidant capacity of Cyphomandra betacea fruit juice. Additionally, juice from the camu-camu fruit had a 3- to 4-fold higher total polyphenol content (8290 ± 254 mg GAE L-1) and a high level of vitamin C (8410.8 ± 16.9 mg AA kg-1). In turn, tamarillo juice had a high content of total anthocyanins (5796 mg CGE L-1) and phenolic acids (mostly chlorogenic acid and caffeic acid). Juice produced from carambola had a high content of total flavonoids (1345 mg CAE L-1), and the composition of these compounds was dominated by flavanols (epicatechin). The research results justify the conclusion that fruits of Myrciaria dubia, Averrhoa carambola L., Cyphomandra betacea are rich sources of bioactive compounds with antioxidant properties, and in the near future may serve as healthful food ingredients.

Valorization of Sweet Cherries (Prunus avium) Using Different Drying Methods for Obtaining a Healthy Dried Product

Large amounts of sweet cherries (Prunus avium) are annually discarded in Chile because they do not meet exportation standards, and these cherries are sold as fresh fruit in local markets at a low price. To increase the valorization of this important fruit and avoid environmental problems, different drying methods to process this fruit are proposed in this work. Five techniques were used: freeze-drying (FD); convective drying (CD); vacuum drying; infrared radiation (IRD); and solar drying. Fresh and dried samples were evaluated in terms of proximate composition, color, total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), phenolic profiles, and antioxidant potential. Results showed that different drying methods have their respective advantages. For instance, FD samples showed the lowest total color change and highest TAC, as well as provided an increase of the chlorogenic acid (28.63 mg/100 g dry matter [d.m.]) with respect to the fresh material. CD significantly increased TPC (714 mg gallic acid equivalents/100 g d.m.) and TFC (589 mg quercetin equivalents/100 g d.m.), thereby demonstrating the highest free radicals (2,2-diphenyl-1-picryl-hydrazyl). Interestingly, IRD samples exhibited the highest antioxidant activity by oxygen radical absorbance capacity assay. Hence, considering the economic benefits of the process and the overall product quality, CD would be an effective drying method to use in sweet cherries with potential to replace FD.

Relationship between Anthocyanin Composition and Floral Color of Hibiscus syriacus

Hibiscus syriacus is a highly ornamental flowering shrub widely grown in East Asia. Its abundant flower colors mainly reflect the accumulation of anthocyanins. Classifying H. syriacus petals and identifying the relationship between flower color and anthocyanins can provide references for flower color breeding. With eight cultivars of H. syriacus as experimental materials, the floral color was described using the Royal Horticultural Society Color Chart and the CIEL*a*b* coordinate. The anthocyanin in petals was qualitatively and quantitatively analyzed by using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and the relationships between flower color and anthocyanin were analyzed by using stepwise regression analysis. We divided eight cultivars of H. syriacus into five color lines: red-purple, white, violet, purple, and blue-purple, and then into two groups: purple and red-purple. The results showed that the L* had a significant negative correlation with a* and C*. A total of 52 anthocyanin components were detected in the petals of H. syriacus, including cyanidin, delphinidin, malvidin, petunidin, peonidin, and pelargonidin derivatives. Cyanidin derivatives accounted for the highest proportion, and pelargonidin derivatives accounted for the lowest proportion of the total anthocyanins. Petals of ‘Pink Giant’ contained the largest number of types of anthocyanin components and the highest total anthocyanin content, while the petals of ‘Albus Single’ contained the smallest. Petunidin-3-O-glucoside showed a significant negative correlation with L* in the red-purple group and in all cultivars, whereas it showed a significant negative correlation with b* in the purple group. Delphinidin-3-O-(6-O-Malonyl-β-D-glucoside) exhibited a significant positive correlation with a* in the red-purple group, and delphinidin-3-O-glucoside showed a significant negative correlation with L* in the purple group. Therefore, our results suggest that changing the content of these three anthocyanin components may have the potential to alter the flower color. This research provides scientific guidance and a foundation for the molecular breeding of H. syriacus cultivars with new floral colors.

Segregation of apple cultivars on the basis of main fruit physical and chemical properties and antioxidant activity

This study aims to analyze the essential physicochemical properties and antioxidant activity of 25 apple commercial cultivars grown in Serbia during 2019 and 2020 in order to segregate the apples with the best size, shape, and also nutritious and health promoting values. The results showed that 'Morens Jonagore' and 'Red Boscop' had similar and the highest fruit weight (FW) whereas 'Golden Delicious', 'Hired', 'Red Chief' , and 'Morens Jonagored' had the highest and similar fruit length (L). The lowest both these values were found in 'Akane'. 'Red Boscop' had the highest fruit diameter (D), whereas the lowest had 'Galaxy'. Twenty-two or 88% of the examined cultivars have a D greater than 70 mm. Both fruit shape indexes [sphericity (φ) and aspect ratio (R$_{a}$)] were the highest and similar in 'Akane' and 'Budimka' and the lowest in 'Red Chief'. Peel was a better source of dry matter (DM), total phenolic content (TPC), and total flavonoid content (TFC) and had higher antioxidant capacity than flesh. Moroever, pH juice was higher in peel. In contrast, titratable acidity (TA) was higher in flesh in comparison with peel, whereas ash content was statistically similar in both peel and flesh tissues. 'Akane' had the highest total anthocyanin content (TAc), whereas the lowest was found in 'Red Boscop'. Old cultivar 'Budimka' had the highest TPC and TFC in both peel and flesh, whereas 'Ginger Gold' had the lowest TPC and TFC and also the lowest antioxidant power. Peel of 'Red Chief' and flesh of 'Braeburn' had the best antioxidant activity. Among others, correlation analysis showed that the DM content in the peel is a crucial factor that determines the DM, soluble solids content (SSC), TPC, TFC, and DPPH free-radical scavenging activity values in the flesh. The principal component analysis (PCA) showed high discrimination capabilities of variables measured and revealed that a more nutritious peel may be darker or redder while a more nutritious flesh may have a lighter color and lower SSC.

Fine Points of Marker-Assisted Pyramiding of Anthocyanin Biosynthesis Regulatory Genes for the Creation of Black-Grained Bread Wheat (Triticum aestivum L.) Lines

Enrichment of grains with anthocyanins is considered a feasible approach to improving the nutritional properties of bread wheat. Here, two black-grained substitution lines with either 4B or 4D chromosomes substituted by wheatgrass (Thinopyrum ponticum) 4Th were created via marker-assisted combining the anthocyanin biosynthesis regulatory genes Pp-1, Pp3 (Purple pericarp), and Ba1 (Blue aleurone) in the genetics background of cv. Saratovskaya 29. The black grains manifested the simultaneous accumulation of anthocyanins in aleurone, and the pericarp layers resulted in the highest total anthocyanin content (TAC), which amounted to approximately the sum of TACs of the purple and blue grains. The lines with substitution 4Th(4B) had long trichomes on the leaves, whereas the lines with substitution 4Th(4D) did not differ from parental cv. Saratovskaya 29. Despite the chromosome substitution having a positive effect on the main spike length, the other yield-related traits (grain weight per main spike, the spike number per plant, and the 1000-grain weight) were decreased in the lines with chromosome substitution. The developed lines together with the parental ones constitute a valuable model for comparative studies and genetic stock for breeding commercial wheat cultivars featuring high levels of anthocyanins in grains.

Phenolic features and anthocyanin profiles in winemaking pomace and fresh berries of grapes with different pedigrees.

The total contents and antioxidant activities of phenolic compounds as well as anthocyanin profiles were analyzed and compared in fresh berries and fermented pomace of three grape cultivars with different pedigrees. The phenolic contents and antioxidant activities decreased significantly in skins (p < 0.05), while relatively large amounts of them were retained in seeds after fermentative maceration. Fermentative maceration also had a significant impact on the anthocyanin compositions. The proportions of anthocyanins with more stable structures, such as malvidin derivatives, methylated, diglucosides and nonacylated anthocyanins, increased significantly in the pomace skins (p < 0.05). There were obvious differences in phenolic features and anthocyanin profiles among the three cultivars. 'NW196', a wine hybrid of Vitis vinifera and V. quinquangularis, was characterized by the highest total anthocyanin contents and degree of diglucosylation. The results obtained in this study could contribute to the primary data for the development and utilization of winemaking pomace, especially from local non-Vitis vinifera grapes.