Monomeric Anthocyanin Content Research Articles

Elderberry pomace for food/nutraceutical product development: impact of drying methods and simulated in vitro gastrointestinal digestion on phenolic profile and bioaccessibility

SummaryThe aim of this work was to develop ingredients from elderberry pomace (EP) analysing the effect of different drying methods (conventional air‐drying (C), freeze‐drying (F), and fluidised‐bed drying (FB)) on phenolic compounds retention and their bioaccessibility. The dry pomaces were chemically characterised before and after an in vitro gastrointestinal digestion (GID). Cianidin‐3‐glucoside and rutin were the main phenolic compounds determined by HPLC‐DAD. After GID, phenolic content and antioxidant capacity were drastically reduced regardless of the drying process. Freeze‐drying better preserved the total polyphenol and monomeric anthocyanin content, and the antioxidant capacity, however, EP‐C and EP‐FB presented more bioaccessible antioxidant compounds than EP‐F. Fluidised‐bed drying generated, in a shorter drying time, a more bioaccessible granular product (EP‐FB), that could be used directly in ready‐to‐eat foods. EP‐C and EP‐F products could be used as functional foods or nutraceutical ingredients. Also, the obtained elderberry products were not cytotoxic against the Caco‐2 cell line.

Determination of total phenolic, flavonoid and monomeric anthocyanin contents and antioxidant properties of 15 different fruit vinegars produced by traditional method

In this study, vinegars were produced using traditional method from 15 different fruits (rosehip, pear, fig, wild pear, apple, plum, hawthorn (yellow and red), pomegranate, grape (cimin, cardinal), peach, cranberry, quince and medlar). It was aimed to determine the total phenolic, total flavonoid and total monomeric anthocyanin contents and antioxidant capacities of vinegars. As a result, it was concluded that the phenolic, flavonoid contents and the antioxidant capacity in all 3 methods (TEAC, FRAP and DPPH) of rosehip vinegar was significantly higher than other vinegars. In addition, wild pear and hawthorn vinegars were very rich in phenolic and flavonoid compounds and these vinegars had very high antioxidant capacity. The results of the study suggest that an alternative consumption method can be provided by producing vinegar, which is a healthy, aromatic and alternative product with high added value, from fruits such as rosehip, wild pear, hawthorn, cranberry, quince and medlar, whose usage and consumption are limited due to their natural structure.

Optimization of Process Parameters for Microwave Drying of Yellow- and Purple-Fleshed Potatoes

AbstractThe main objective of the present work was to study the optimization of microwave drying of potatoes that have different flesh colors. The effects of independent variables of microwave power (300, 450, 600 W), slice thickness (2–4, 6 mm), and steam blanching time (2, 5, 8 min) on the color, total phenolic content (TPC), antioxidant activity, starch ratio, and total monomeric anthocyanin content (TMA) were investigated by using the Response Surface Methodology (RSM). Before drying, potato slices that had different thicknesses were blanched in steam at 90 °C for indicated times. Optimization was applied to improve bioactive compounds, starch ratio, and color. The optimum drying parameters were determined as 300 W, 6 mm, and 8 min for purple-fleshed potatoes, and 450 W, 6 mm, and 2 min for yellow-fleshed potatoes. This study is beneficial to the development of the processing of potatoes in the food industry and provides more insights into the application of microwave drying technology.

Effect of ultrasonication, germination, and steaming on the properties of a black rice variety

This study determined the combined effect of ultrasonication (50 KHz for 5 min and 7 min), germination (for 96 h), and steaming (100 °C for 10 and 20 min) that was given sequentially on colour, physicochemical, phytochemical, and antioxidant properties of Chakhao Poireiton, a black rice variety. The treated rice decreased significantly (p < 0.05) in amylose content and total starch, and increased in sediment volume, and the values were affected maximum in the samples given higher severity of treatments. There was loss of lightness with treatments and increase of redeness and yellowness, indicating the impact of steaming. Chakhao Poireiton had considerable amount of phenolic content (488.16 mg/100 g), flavonoid content (77.31 mg/100 g), and monomeric anthocyanin content (40 mg/100 g). The most severely treated sample had 167 mg/100 g of total phenolic content, which was 34.2% of the raw rice value, and showed strong DPPH scavenging activity (90.40%). GABA (γ-aminobutyric acid) level increased substantially to 334.98 mg/100 g in this sample. Surface morphology of the treated flour samples showed changes that are characteristic of the treatment. Thus, combination of ultrasonication, germination, and steaming had very high GABA levels and such treated rice can be used as a functional food.

Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace

This research article describes the approach of the electrospinning technique for the development of nanofibers from anthocyanin powder and the possibility of using biodegradable polymers, such as gelatin. The irradiation technique was also examined to improve the technological properties of the AP, which was prepared from black carrot pomace. In the present study, the monomeric anthocyanin content of the anthocyanin powder was reduced from 254.6 to 167.9 mg/g after irradiation treatment. The nano-encapsulated anthocyanin powder with wall material showed stronger color properties compared to those of the irradiated samples. FTIR results revealed that changes in OH stretching and galacturonic acid peaks were observed in anthocyanin powder samples at wave numbers of 3500–3200 cm−1 and 800–1000 cm−1, respectively. The electrospinning technique showed a significant improvement in the thermal stability of the AP compared to that with irradiation. Based on this evidence thus far, it can be concluded that irradiation and electrospinning are promising techniques to develop a natural red colorant from industrial food waste for food, food supplement, and pharmaceutical applications. Industrial relevanceNatural colorants are attracting growing attention as a result of consumer demand. For this reason, the black carrot pomace can be considered an important source of natural colorants from industrial food waste resulting from juice extraction. However, the use of BCP to produce red colorants for various products (eg., food and food supplements) is not an easy task. In this regard, both electrospinning and irradiation are beneficial and effective technologies to produce a red colorant from industrial food waste sources, and improve its technological properties that provide opportunities for clean labeling.

Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound‐ohmic combination treatment

AbstractThis study aimed to optimize minimal thermal treatment conditions for sour cherry juice using response surface methodology. The effects of ultrasound power (UP; 54, 35, 14 W), ultrasound time (UT; 8, 5, 3 min), ohmic electrical field strength (OE; 40, 30, 20 V/cm) and ohmic time (OT; 8, 5, 3 min) on total phenolic content (TPC), antioxidant activity (AA), color values (L*, a*, b*, ), total monomeric anthocyanin content (TMAC), polymeric color (PC), color density (CD), polymeric color ratio (PC%), total mesophilic aerobic bacteria (TMAB) and yeast‐mold count (YM) were investigated. UP significantly affected TPC, L*, a*, b*, and , while OE affected TPC, TMAC, PC, PC%, and TYC. UT affected TPC, L*, AA, CD, PC and PC%, and OT level affected TPC and b* values. The optimum points were determined by considering maximum TPC as 28.7564, maximum AA as 6.7714, maximum TMAC as 4.9616, maximum L* as 21.3839, maximum a* as 5.5396, maximum b* as 3.4260, maximum color density as 27.1412, minimum polymeric color as 17.3148, minimum PC% as 4.9253, minimum TYC as 1.9251 and minimum TMBC as 2.3301. The optimum levels were found to be 54 W, 8 min, 27.06 V/cm and 8 min. Improvements in TPC, TMAC and AA were determined after ultrasound‐ohmic combination thermal treatment. Although ohmic (OH) has the effect of maintaining juice quality, its effectiveness is impacted by the electrochemical properties of food. By using ultrasound, the electrical conductivity values of juices were increased; thus, ultrasound improved the electrochemical properties of sour cherry juice. Further studies are needed to evaluate the effects of ultrasound‐ohmic combination for juice processing on a large scale.

Determination of fruit characteristics, nutrients and biochemical contents of Transvalia (Prunus persica L.) peach cultivar grafted on different clonal rootstocks obtained by selection and hybridization

Rootstocks are frequently used in modern orchard practices due to their special characteristics. They not only eliminate the limiting factors in fruit growing but also have advantages such as increasing productivity, fruit quality, dwarfing, and nutrient yield. In addition, rootstocks have a significant impact on plant development, fruit characteristics, nutrients, and biochemical content. The study was conducted to investigate the effects of different peach rootstocks on fruit quality, nutrient content, and biochemical content. A total of 16 rootstocks of the species P. persica were used as test material. GGF3 rootstock has the highest values in terms of fruit weight (297.33 g), fruit width (83.50 mm), fruit length (77.58 mm), seed weight (9.96 g), seed width (28.16 mm), and seed length (43.47 mm) features. The effect of rootstocks on nutrients (except Cu, K, P, and Fe) in the fruits was statistically significant. The effect of rootstocks on nutrients (except Cr and Na) in the leaves was found to be statistically significant. The effect of rootstocks on both leaf and fruit plant nutrient contents varied. The rootstocks had statistically significant effects on fruit nutrient contents (except Cu, K, P, and Fe) and leaf nutrient contents (except Cr, and Na). It has been found that there is a positive relationship between micro and macronutrients. According to the results of biochemical analysis, statistically significant differences were found in biochemical contents. The highest total phenolic, total flavonoid, and total monomeric anthocyanin contents except for the total antioxidant content of peach fruits were observed in Kl 38 rootstock (137.19 mg kg−1, 25.68 mg kg−1 and 7.48 mg kg−1, respectively). The highest total antioxidant content was detected in NG1 and NGF14 rootstocks (349.46 mg kg−1). According to principal component analysis (PCA), the eigenvalue of 13 PCs was above 1.0 and accounted for 86.08 % of the total variation; this effectively showed the variation among peach rootstocks with respect to the traits analyzed. The data obtained show that rootstock varieties have a significant impact on the traits and that the selection of rootstock varieties has a very important place, especially in economic breeding.

Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy.

In this study, powder colorant was obtained from red cabbage (Brassica oleracea L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content. The yield of the products increased with the encapsulation for both drying methods and encapsulation application. Drying method and encapsulation application had a significant effect on most of the physical properties of powders except for flowability and adhesiveness values. An increase in L*, a*, and C values was observed with the encapsulation process. Antioxidant activity of the samples increased with the encapsulation process by 13.44% in the spray-dried samples, while it increased by 9.75% in the freeze-dried samples. Total monomeric anthocyanin content was detected as 9039.21 mg/kg for encapsulated freeze-dried samples and 7811 mg/kg for encapsulated spray-dried ones. Nine anthocyanins were detected in the samples by using high-performance liquid chromatography. To discriminate samples according to drying methods with/without encapsulation principal component analysis (PCA) was used based on the Fourier transform infrared (FTIR) data. Four groups were observed for the PCA. The chemometric evaluation was done to predict the antioxidant capacity, anthocyanin content, and individual anthocyanins using FTIR spectra. High correlations were observed between the calculated and reference values for partial least square regression analysis.

Relationships between Anthocyanin Content and Some Pomological and Colour Characteristics of Black Mulberry (Morus nigra) Fruit

The analytical method used to determine the total monomeric anthocyanin content of fruits is costly and labour-intensive. Researchers are endeavouring to develop prediction models to determine anthocyanin content in a simpler and more accurate way. The aim of this study was to investigate whether there is a relationship between anthocyanin and some fruit characteristics (width, length, weight, L, a, b, chroma, hue) in black mulberry (Morus nigra) fruit. With the outputs of the study, it is aimed to provide preliminary information for the models to be developed for anthocyanin estimation in future studies. The study material, black mulberry fruits, was collected from a single black mulberry tree in Kemalpaşa village of Tokat province in 2022. Harvesting of the fruits continued for two weeks as raw, semi-ripe and ripe. A total of 586 fruits were individually evaluated and the weight, width, length, colour parameters (L*, a*, b*, b*, chroma, and hue) and total monomeric anthocyanin contents of each fruit were determined. Then, Pearson correlation coefficients between the variables were determined. Stepwise regression analysis was used to find the appropriate model to explain the change in the dependent variable anthocyanin with independent variables (length, width, weight, L, a, b, chroma, hue). After the multiple regression model was established, residual analysis was performed to see the outliers in the full model and to check the accuracy of the model. As a result of the study, it was observed that anthocyanin content could be predicted by colour parameters up to a certain maturity stage. This relationship was found to weaken at the ripeness stage when the fruit colour turns black.

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam.

The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservation has gained attention for its potential. Response surface methodology with the Box-Behnken experimental design was used to make sense of the effects of HHP parameters, namely, pressure (100-500 MPa), temperature (20-40 °C), and time (5-15 min), on microbial and physicochemical factors (pH, total soluble solids, titratable acidity, bioactive compounds, color values). The reduction in the counts of total mesophilic aerobic bacteria, lactic acid bacteria, and yeast-mold increased proportionally with the increase of all pressure levels, application temperatures, and pressurization times (p < 0.05). Stability was maintained in pH, total solubility, and some color parameters such as L*, a*, ΔE, yellow color tone, and red color tone. All findings of the bioactive components (phenolic content, flavonoid content, antioxidant activity, and monomeric anthocyanin content) in the RSM design showed a significant change only in proportion to the square of time (p < 0.05). The optimum pressurization parameter combination of shalgam was determined as a pressure of 367 MPa, temperature of 31.9 °C, and process time of 10.5 min. Under these conditions, values of yeast and mold (Y&M) reduction, total flavonoid content (TFC), total monomeric anthocyanin contents (TMACs), titratable acidity (TA), and reducing sugar content (RSC) were obtained as 4.30 log cfu/mL, 192.89 mg QE/100 mL, 11.88 mg/100 mL, 2.41 glacticacid/L, and 6.78 mg/100 mL, respectively. In particular, the findings in the basic color parameters proved that there was no significant change in the saturated red color of the shalgam. Gallic acid, caffeic acid, chlorogenic acid, catechin, cyanidin-3-O-glucoside, malvidin-3-O-glucoside, and peonidin-3-O-glucoside derivatives are dominant phenolic and anthocyanin compounds, which are frequently found in turnip plants. No important losses in bioactive components were observed, despite changes in pressure and temperature parameters. The HHP method can be suggested to have great potential in the processing of shalgam (fermented turnip beverage) in terms of its ability to maintain the flavors, colors, and nutrients, in addition to ensuring microbiological safety when compared to other preservation methods.

Evaluation of the extracts of purple basil (Ocimum basilicum L.) as natural pH‐indicator dyes anticipated to be utilised in intelligent food packaging—an optimisation study

AbstractPurple basil (Ocimum basilicum L.) extract has significant potential as a natural colorimetric pH‐indicator material owing to its abundance in anthocyanins. This contribution is the first to optimise the ultrasound‐assisted extraction of purple basil by response surface methodology in terms of maximum total monomeric anthocyanin (TMA) content and pH‐dependent increase in green intensity (IGI) using a three‐level, three‐factor Box–Behnken design. The latter was considered as a measure of the pH‐indicator ability of the extracts. The independent variables were ethanol concentration, solvent/solid ratio, and extraction time for two types of solvents [aqueous ethanol with 0.1% (v/v) acetic acid (Ac) or hydrochloric acid]. Optimum conditions were determined for single and combined responses. The extracts were further characterised according to total phenolic content (TPC), percentage polymeric colour (PPC), 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) antioxidant, and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activities. All models explained more than 93% of the variability. The combined response model for the Ac‐acidified system gave more favourable optimal conditions [55.25% (v/v) ethanol, 30 mL/g solvent/solid ratio and 39.24 min] regarding lower ethanol consumption and shorter times. Validation experiments verified the model successfully predicted the responses. The corresponding TMA, IGI, PPC, TPC, ABTS, and DPPH values were determined as 4.83 ± 0.18 mg cyanidin‐3‐glucoside equivalent, 2.29 ± 0.05, 68.07 ± 3.17, 28.79 ± 1.54 mg gallic acid equivalent, 55.85 ± 1.71 mg Trolox equivalent, and 16.80 ± 1.08 mg ascorbic acid equivalent per gram dry weight, respectively.

DRYING OF CHERRY LAUREL JUICE USING FOAM MAT DRYING TECHNIQUE AND INVESTIGATING THE EFFECT OF DRYING TEMPERATURE ON DRYING CHARACTERISTICS AND BIOACTIVE COMPONENTS

This study aimed to optimize the foam properties for the foam mat drying (FMD) process and investigate the effect of drying temperatures (60, 70, and 80 °C) on the cherry laurel juice's drying characteristics and bioactive properties. Egg white protein (EWP), carboxymethyl cellulose (CMC), and mixing time (MT) variables were optimized using the Taguchi method to achieve the juice foam with maximum foam capacity and stability. The optimal conditions determined were 10% EWP, 0.3% CMC, and 12 min of MT. The drying times and effective moisture diffusivities (Deff) for 60, 70, and 80 °C were recorded as 160, 120 and 90 min and 6.09×10-9, 7.74×10-9 and 11.33×10-9 m2/s, respectively. As the drying temperature increased, the total phenolic and total monomeric anthocyanin contents, and antioxidant activity values increased, but ascorbic acid content decreased. This research demonstrates that the FMD process can successfully be applied to dry juices with pronounced bioactive properties.

Potențialul tehnologic al soiului de struguri Codrinschi pentru producerea vinurilor roze seci

One of the promising grape varieties for the production of rosé wines is the newly selected Codrinschi variety, developed by scientists at the Public Institution Scientific-Practical Institute of Horticulture and Food Technologies. The dynamics of phenolic compound extraction during the must maceration process were studied, as well as the production of dry rosé wine from this grape variety. Optimal production regimes for dry rosé wines from the Codrinschi variety have been established. Physico-chemical indicators of rosé wines have been determined, including organic acids, phenolic compounds, and the content of monomeric anthocyanins obtained from the Codrinschi variety.

Extraction of Bioactive Compounds from Yellow Onion Peels: Taguchi-SAW Hybrid Optimization

The aim of this study was to obtain an extract rich in bioactive components from yellow onion peels, which are generally considered waste material. Accordingly, a three-factor three-level Taguchi (L9) experimental design with three factors, namely ethanol concentration (A; 50%, 75%, 100%), extraction temperature (B; 30, 40, 50 °C), and sonication time (C; 10, 20, 30 min) was used to optimize the ultrasound-assisted extraction process of onion peel powders. Through Taguchi optimization, the optimum extraction conditions were determined as A2B3C2 to obtain the extract with the highest total phenolic matter (TPM) content and antioxidant activity (DPPH (%)). In addition, the extract produced under A2B1C2 conditions was found to be the richest in total monomeric anthocyanin (TMA) content with the highest level of color pigments. In order to determine the overall optimization conditions and to reduce the three-response optimization process to a single response, the simple sum weighting (SAW) method was used as a multi-criteria decision-making method. As a result of the optimization, it was concluded that an extract rich in bioactive components with optimal TPM and TMA contents and DPPH (%) value could be obtained as a result of sonication at 30 °C for 20 min to onion peel powders mixed with a solvent containing 75% ethanol (A2B1C2). The extraction conditions of bioactive components from yellow onion peels were successfully optimized by the Taguchi-SAW hybrid optimization method.

Effect of Fenugreek Gum and Eggplant Peel Extract on Physicochemical, Storage, Bioactive, and Sensory Properties of Dairy Dessert

The objective of this research was to examine the impact of fenugreek gum and eggplant peel extract on multiple characteristics of rice pudding, encompassing parameters such as total soluble solids content, pH, color, syneresis index, storage stability, total phenolic content, antioxidant activity, flavonoid, and anthocyanin content, along with a sensory evaluation using a 5-point hedonic scale. Different concentrations of fenugreek gum (0%, 0.2%, 0.4%) and eggplant peel extract (0%, 0.25%, 0.5%) were prepared and incorporated into the rice pudding formulation at varying levels. Higher concentrations of fenugreek gum and eggplant peel extract in the pudding resulted in improved syneresis percentage (68.25±0.42%). This result shows reduced water release and improved storage stability. The addition of fenugreek gum also positively associated with increased storage stability, while eggplant peel extract had no significant effect. Furthermore, while the content of monomeric anthocyanins, total phenolics, total flavonoids, and antioxidant activity in the rice pudding samples increased with higher concentrations of eggplant peel extract, consumer acceptance scores were reported to be very low.

Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)

Abstract Commercially manufactured elderberry jams elaborated in Patagonia, Argentina, were analyzed for physico-chemical characteristics. Water activity (a w) ranged between 0.758 and 0.972 and total monomeric anthocyanin (TMA) content varied from 2.4 up to 55 mg Cy-3G/100 g jam. Relationship between a w and °Brix in jams was described using an equation for correlating water activity in non-electrolyte solutions. Elderberry jam samples were stored at 38 °C and samples periodically withdrawn for analysis. TMA degraded following first order reaction kinetics and color parameter a* decreased during storage while parameter h° increased. Water activity and presence of fructose in jams increased rate of TMA destruction and adversely affected color changes. Studies with sugar solutions containing anthocyanins confirmed TMA degradation is faster in models having reducing sugars than in the presence of sucrose. It is shown that sucrose may undergo hydrolysis during acid catalyzed storage at 38 °C and pH 3.5.

Optimization of Heat Pump Dryer Conditions on Bioaccessibility of Some Secondary Metabolites of Cornelian Cherry-Capia Pepper Pestil

Pestil is a traditional and functional snack produced by removing moisture from fruit pulp using different methods. Although solar drying is common in traditional pestil drying, modern drying methods are preferred in industrial production. As one of these methods, heat pump drying (HPD) is considered to be the most favorable technique owing to its notable efficiency in the drying process and low energy consumption. Additionally, it has the capability to accurately regulate drying conditions, thereby enhancing the overall quality of the dried foods. The aim of this study was to investigate the effects of HPD conditions on drying kinetics and quality profile (total monomeric anthocyanin (TMA) content, total phenolic content (TPC), antioxidant capacity (AC), and carotenoid content) and their in vitro bioaccessibility of the cornelian cherry-capia pepper pestil. Also, it was aimed to produce high-quality pestil having bioactive properties by optimizing HPD conditions. Drying temperature (40–50°C) and cornelian cherry concentration (30–40%) were selected as independent variables for the response surface methodology (RSM). After in vitro digestion, pestil samples have higher bioaccessible β-carotene, α-carotene, lutein, and AC (especially for the DPPH method), whereas the drying process reduced the bioaccessibility of TPC in pestil samples. Using a RSM, we found that the way the responses (TMA, TPC, AC, and carotenoids) were related to the independent variables can be best explained by quadratic (Qc), reduced quadratic (RQc), and reduced cubic (RCc) models. These models had high R2 values, which mean they can accurately predict the outcomes. The optimal condition of responses with composite desirability of 0.852 was drying temperature at 46.68°C and 44.94% cornelian cherry concentration.

The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine

The impact of cyclodextrins (CDs) on wine quality and stability remains largely unknown. This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics, copigmentation and phenolic profiles. The grey relational analysis (GRA) and principal component analysis (PCA) methods were employed to dissect the key effective determinants related to color quality. The addition of CDs induced a significant hyperchromic effect of 8.19–25.40%, a significant bathochromic effect and an enhancement of the color intensity. Furthermore, the evolution of anthocyanin forms and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging, but for long-term aging, 2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and color stability. This work provides an important reference for the use of CDs to enhance the color quality and stability of red wines.

Thermo- and photosensitivity of Euterpe oleracea Mart. (Arecaceae) fruit pulp: Consequences for its antioxidant activity under basic storage conditions in the Amazon

Anthocyanins are chemically unstable, casting doubt on the antioxidant activity (AA) of Euterpe oleracea Mart. (Arecaceae) fruit pulp during storage. In this study, AA, total monomeric anthocyanin (TMAC), total flavonoid (TFC), and total phenolic contents (TPC) of this preparation after 24 h and 5 days at ambient temperature/ambient light-dark (AT/AL), ambient temperature/continuously dark (AT/CD), and under refrigeration/continuously dark (UR/CD) were compared to those of the fresh preparation. A FRAP and a DPPH assay, and a pH differential, an AlCl3 colorimetric, and Folin-Ciocalteu’s method were used. Associations between pairs of variables were determined by Pearson correlation coefficient (r). Student’s t test and one-way ANOVA with Tukey HSD were used to evaluate the data for statistically significant differences (p &lt; 0.05). FRAP and DPPH IC50 values of the fresh preparation were 116 ± 3 μM Fe2+ equivalents/100 μg, and 57 ± 12 μg/mL, respectively. They were hardly affected after 24 h, but had decreased 4-fold and increased 2-fold, respectively, after 5 days, the least at UR/CD. TMAC, TFC, and TPC of the fresh preparation were 21 ± 4 mg Cy3GE/mg, 25 ± 4 μM RE/100 μg, and 67 ± 2 μM GAE/100 μg. The loss of AA after 5 days was accompanied by a 3- to 5-fold TMAC and TFC degradation, and a 1.5-fold TPC decrease. AA correlated better with TMAC and TFC (r ±0.7 - ±1.0) than with TPC (r ±0.4 - ±0.9). These observations are important for communities with only basic facilities for preparing and storing E. oleracea fruit pulp.

Anthocyanins from Java Plum Fruits (&lt;i&gt;Syzygium cumini&lt;/i&gt;) and Their Stability in Various pHs

Anthocyanins exhibit exciting colours in plants. Java plum fruit (Syzygium cumini) is considered a non-conventional and rarely consumed fruit with high levels of anthocyanins. This study was conducted to extract, purify, and characterise anthocyanins from dried Java plum fruits. The stability of anthocyanins was also studied. Anthocyanins in this study were extracted from dried Java plum fruits using acidified water (0.01% HCl, v/v) as a sustainable solvent. The crude extracts were loaded into a solid phase extraction (SPE) column packed with Amberlite-XAD-7HP with sequential elution. The ethanol solution was then analysed and characterised using UV-Vis spectrophotometry and Liquid Chromatography-Mass Spectrometry (LC-MS) to confirm the anthocyanins profiles present in the extracts; Anthocyanins extracted from Java plum fruits were identified as cyanidin-3-O-glucoside ([M+] m/z of 449.3), delphinidin-3-O-glucoside ([M+] m/z of 465.3), and petunidin-3-O-glucoside ([M+] m/z of 479.3). Total monomeric anthocyanin content (TMAC) was 0.13 mg/mL (cyanidin-3-O-glucoside eq.). Anthocyanins show various colours depending on the pH of the solution. Anthocyanins are stable at acidic pH and start degrading at neutral to alkaline pH. The suggested application of highly coloured anthocyanins extracted from dried Java plum is as natural colorants in foods, beverages, textiles, cosmetics etc.