Total Anthocyanin Content Research Articles

Efficacy of Black Mulberry Mouthwash for Prevention of Chemotherapy-Induced Oral Mucositis: A Double-Blind Randomized Clinical Trial

Objectives: Oral mucositis is a common side effect of cancer chemotherapy. Traditionally, black mulberry or Morus nigra L. (M. nigra) fruit is used for treatment of oral inflammatory conditions. The aim of the present study was to evaluate the efficacy of black mulberry mouthwash for prevention of oral mucositis caused by 5-fluorouracil. Materials and Methods: This double-blind clinical trial was performed on 62 patients with colon adenocarcinoma undergoing chemotherapy with 5-fluorouracil. The patients were randomly divided into two groups (n=31) to receive 10mL of 1% black mulberry juice (BMJ) or the placebo mouthwash, 3 times a day for 2 weeks. The patients were followed up for 7 and 14 days after the treatment onset to record the degree of mucositis according to the World Health Organization (WHO) criteria. Spectrophotometric assays were conducted for quantitative analysis of the bioactive compounds in the composition of BMJ. Data were analyzed with the Chi-square and Fisher’s exact tests (alpha=0.05). Results: The severity of oral mucositis was slightly, but not significantly, lower in the follow-up sessions in the BMJ mouthwash group (P>0.05). The total anthocyanin content of the BMJ was calculated to be 506.5±3.51 and 476.2±7.99mg cyanidin 3-glucoside equivalent per 100g of dried juice, before and after the sterilization process, respectively. Conclusion: The present results showed that the BMJ mouthwash can be effective as an adjunct treatment to reduce the incidence and severity of mucositis in patients undergoing chemotherapy. Anthocyanins appear to be mainly involved in the observed effect.

A Novel Combined Mung Bean and Mulberry Powder: Combination Index and Shelf Life of Total Phenolic, Anthocyanin, and GABA Contents and Neuroprotective Activity

A Novel Combined Mung Bean and Mulberry Powder: Combination Index and Shelf Life of Total Phenolic, Anthocyanin, and GABA Contents and Neuroprotective Activity

Influence of Compost and Biological Fertilization with Reducing the Rates of Mineral Fertilizers on Vegetative Growth, Nutritional Status, Yield and Fruit Quality of ‘Anna’ Apples

A field trial was conducted on eight-year-old ‘Anna’ apple (Malus domestica) trees from 2021 to 2023 in northern Egypt. The objective of this study was to determine the effects of replacing mineral fertilizer with compost and microorganism applications. Treatments were prepared using combinations of three mineral fertilizer NPK (nitrogen (N), phosphorus (P) and potassium (K)) levels (75% recommended NPK rate, 50% and 25% recommended rate), with two compost levels (with/without) and two bacteria/fungi biological blend (PGPM) levels (with/without). This design resulted in 12 treatments in addition to a control treatment consisting of the full NPK recommended rate (100% NPK). Leaf nutrient concentrations, vegetative growth, fruit set percentage, fruit drop percentage, yield and fruit quality were measured in 2022 and 2023. Our results indicated that vegetative growth parameters were significantly influenced by the fertilizer treatments in both seasons. The application of 75% NPK + compost + PGPM or 50% NPK + compost + PGPM significantly increased shoot length, shoot diameter, leaf area and leaf-specific weight compared with the control (100% NPK). The greatest values of leaf nutrients and production and quality parameters were obtained with treatments 75% NPK + compost + PGPM or 50% NPK + compost + PGPM. Applying 75% NPK + compost + PGPM or 50%NPK + compost + PGPM increased total soluble solids and anthocyanin concentrations but reduced fruit nitrate and nitrite levels compared with the control (100% NPK). This study shows that it is possible to reduce mineral fertilizer application by 25–50% while improving the yield if compost and microbial inoculants are applied.

Determining the optimal harvest time for pomegranate variety wonderful in semi-arid climate

Due to limited local knowledge regarding the optimal harvest time for this non-native variety, a two-year study (2021–2022) was conducted using a randomized complete block design with four blocks. This study aimed to determine the ideal harvest time based on quantitative and qualitative fruit characteristics in saveh, which has a semi-arid climate. Twelve similarly sized trees were selected for each orchard, and fruits were harvested at three-time intervals: 155 days after flowering (DAF) (September 27), 170 DAF (October 12), and 185 DAF (October 27). Ten fruits from four sides of the tree canopy were collected and analyzed for physical and biochemical properties. The results showed that harvest time significantly affected fruit weight, aril weight, and juice percentage positively, while it negatively impacted rind percentage. The first harvest date yielded the lowest quantitative and qualitative traits, with incomplete skin and aril coloration. By the third harvest, pomegranate fruits exhibited the highest total soluble solids (17.76 °Brix), pH (3.41), and anthocyanin content (32.56 mg/L), along with the lowest total phenols (17.28 mg GAE/L), antioxidant capacity (79.78%), and titratable acidity (1.11%), resulting in the highest flavor or ripening index (16.31). In addition, cracking rates increased substantially, reaching 30.25% by the third harvest, compared to negligible levels of 20.72% by the second harvest. Juice percentage and aril weight improved significantly with delayed harvest, peaking on October 27. These findings suggest that October 12–27 is the optimal harvest window for superior fruit quality while considering the risk of fruit cracking. This study provides practical insights into harvest timing for maximizing the marketability and nutritional value of ‘Wonderful’ pomegranates in semi-arid climates.

The role of various dairy food matrices on the amount and in vitro bioaccessibility of phenolics in elderberries

PurposeElderberry (Sambucus nigra) fruits are rich in bioactive components, specifically in anthocyanins. In this study, freeze-dried and powdered elderberry fruits were added to milk, yoghurt and kefir samples at ratios of 5, 10 and 15% (w/w) to fortify these dairy products at home scale, and final products were monitored to understand the behaviour of bioactive compounds.Design/methodology/approachThe action of bioactive compounds was examined before and after in vitro gastrointestinal digestion by the analysis of total anthocyanin content, total phenolic content and antioxidant activity assays as well as the HPLC-PDA system on the first day of preparation. Moreover, the effect of three days of storage on individual phenolic compounds was evaluated.FindingsKefir samples exhibited the highest total anthocyanin content levels among prepared products (255±4-702±65 µmol cyanidin-3-glucoside eq/100 g), which is followed by yoghurt samples. Individual phenolics in samples prepared at the same concentrations behaved almost similarly with each other during gastric digestion phases (p > 0.05), whereas intestinal digestion phases caused significant differences, and phenolics in yoghurt samples exhibited higher values than others (p < 0.05). The stability of bioactive compounds in samples tended to decrease during storage; however, as observed during gastrointestinal digestion, yoghurt and kefir samples provided better matrices than milk to maintain the presence of bioactive compounds (p < 0.05).Originality/valuePrevious studies have indicated that elderberry fruits contain high levels of bioactive compounds, and these fruits have been used to fortify different food matrices. However, this research paper investigates the interaction between three selected dairy products and elderberry powder with each other for the first time.

Anthocyanin Content and Profiles of Strawberry Fruit from North Carolina Genotypes

Anthocyanins impart the pink to orange-red to deep red color found in strawberry (Fragaria ×ananassa) fruit. In this study, the anthocyanin content and profile of advanced North Carolina selections were compared to those of white to moderately-red fruited commercial cultivars. Pelargonidin-3-O-glucoside (P3G), pelargonidin-3-O-rutinoside (P3R), pelargonidin-3-O-(6”-malonylglucoside) (P3MG), and cyanidin-3-O-glucoside (C3G) were identified in strawberry fruit juice using high-performance liquid chromatography and the sum of these values represented total anthocyanin content (TAC). The dominant pigment, P3G, ranged from 0.2 to 69.2 mg/100g in white and red fruit, respectively, and values represented 60 to 89% of TAC. Across genotypes, the anthocyanins P3R and C3G represented 4 to 16% and 1 to 17%, respectively, of TAC. Generally regarded as a minor pigment, P3MG contributed 9–18% TAC in nine North Carolina genotypes and 9-10% TAC in cultivars ‘Sweet Charlie’ and ‘Ruby June’. Overall, North Carolina genotypes had anthocyanin content and profiles similar to the commercial cultivars ‘Camarosa’, ‘Chandler’, ‘Sweet Charlie’, ‘Felicity’, ‘Medallion’, and ‘Ruby June'. Visual strawberry fruit color appears to be related more to the total amount of anthocyanin than to specific anthocyanin profiles.

Comparing Chemical Composition, Antimicrobial, Anti-Fungi And Antioxidant Activities Of Blackberry Fruit Thick And Green Tea Leaf Extract

The purpose of the work was to study and compare phytochemical composition, antimicrobial, antioxidant potential of blackberry fruit thick and green tea leaf liquid extracts. The quantification of biologically active substances (BAS) was performed using spectrophotometric, titrimetric, and HPLC analysis methods. Antioxidant activity was measured through a potentiometric method, while antimicrobial effects were assessed using the well diffusion method and determined the minimum inhibition concentration (MIC). The total content of phenolic compounds was 0.54% and 10.10%, organic acids – 4.60 and 1.60% for blackberry fruit thick and green tea leaf extract. The total content of catechins in the green tea leaf extract was 10500.0 mg/100 g, where epicatechin-3-O-gallate was dominated (3730.0±2.00 mg/100 g). The total content of anthocyanins in the blackberry fruit thick extract was 159.81 mg/100 g, where cyanidin-3-Oglucoside was dominated (134.56±0.10 mg/100 g). Both extracts possessed a high antioxidant potential, and effective antimicrobial effects. The antioxidant, antimicrobial and anti-fungi activity of blackberry fruit extract was higher than green tea leaf extract. In addition, we assumed that anthocyanins had higher antioxidant, antimicrobial and anti-fungi properties than catechins. These findings would promote application of blackberry fruits extract as pharmaceuticals and nutraceuticals.

Redefining the product portfolio of oilcane bagasse biorefinery: Recovering natural colorants, vegetative lipids and sugars.

Redefining the product portfolio of oilcane bagasse biorefinery: Recovering natural colorants, vegetative lipids and sugars.

Phenolic Content and Antioxidant Potential of Wine Extracts

Background/Objective: Phenolic compounds are considered to be the most important parameters of wine quality, contributing not only to its organoleptic characteristics, but to various health benefits associated with wine consumption. Although these are successfully extracted from grapes and winemaking by-products, there is no data on extraction from wine itself. This is particularly interesting in light of the fact that the variability of wine polyphenols is not only attributed to the stage of grape ripening and genetic or environmental factors; it is affected by both the vinification process and wine maturing, resulting in indeterminable reactions and transformations that lead to a unique complex composition. Materials and Methods: A liquid-liquid extraction was conducted in accordance with the Kutscher-Steudel procedure. Five Montenegrin wines were used, including the autochthonous varieties Krstač, Vranac and Kratošija. The contents of total phenolics (TPC), flavonoids (TFC), tannins (TTC), and anthocyanins (TAC) were analyzed. To assess the antioxidant potential, the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) assay and the ferric-reducing antioxidant power (FRAP) assay were employed. Results: TPC was found to be similar in all extracts with the concentration of gallic acid equivalents ranging from 40.38 to 63.11 mg/g. TFC, TTC and TAC exhibited considerable variation, with values 4.27-38.73 mg/g quercetin equivalents, 7.03-20.53 mg/g tannic acid equivalents, and 0.08-10.91 mg/g malvidin-3-glucoside equivalents, respectively. The results indicate that red wine extracts exhibited strong to moderate antioxidant activity (DPPH IC 50 31.15-105.1 µg/mL; FRAP 17.29-43.52 mmol Fe 2+ /g), while white wine extracts demonstrated moderate to weak efficacy (DPPH IC 50 93.76-424.91 µg/mL; FRAP 8.77-30.82 mmol Fe 2+ /g). Conclusion: This study presents an alternative method for the extraction of phenolic compounds from wine. The results obtained are the first contribution to this aspect of the use of wine, forming a possible basis for further research aimed at exploitation in the fields of pharmacy, cosmeceuticals and agriculture.

Drying and Degradation Kinetics of the Physicochemical Characteristics of Parijoto Fruit (Medinilla Speciosa) with Calcium Chloride Pre-Treatment

Parijoto (Medinilla speciosa) is an Indonesian local plant with high levels of bioactive compounds crucial in improving overall health. However, these bioactive compounds are susceptible to high temperatures from prolonged heating processes and environmental factors such as oxygen, light, and pH. Therefore, a significant decline in the parijoto fruit quality may occur during drying, which prompts a need for a solution to prevent damage to the bioactive compounds in the fruits. As a food additive, calcium chloride (CaCl2) can help maintain cell wall strength and prevent damage from enzymatic, mechanical, and microbial activities in food products. The study aimed to investigate the impact of soaking with CaCl2 (10 minutes) and drying temperatures (60, 70, and 80ºC) for 8 hours on physicochemical characteristics such as antioxidant activity, total anthocyanin content, and colour. The moisture ratio, colour intensity, antioxidant activity and total anthocyanin content at hourly intervals during drying were measured. The results indicated that soaking in CaCl2 can lead to osmotic dehydration, accelerating the drying rates and preserving the anthocyanin content. The kinetics of the degradation of anthocyanins and antioxidant activity were established, as well as the drying kinetic model for parijoto fruits. The Page model was found to be the most relevant and suitable drying kinetics model based on the drying design in this study compared to the other two models.

Enrichment in Bioactive, Techno-Functional and Health Benefits of Yogurt Fortified with Cranberry (Cornus mas L.)

In this study, the total phenolic and anthocyanin contents, antioxidant activity, color, pH, serum separation, water holding capacity (WHC), rheology, texture and viscosity of cranberry (Cornus mas L.)-enriched yogurt were determined. The addition of cranberries (5–15%) to yogurt resulted in a proportional increase in antioxidant activity, total anthocyanin and phenolic contents. In yogurt samples to which cranberries were added, the WHC increased, while the serum separation values decreased. Due to the red color of the cranberry fruits, the L* (lightness) and b* (yellowness) values decreased, and the a* (redness) values increased (p < 0.05). The sensory evaluation showed that the 10% (w/w) cranberry-added yogurt had the highest general acceptability score when compared to the other samples. Also, it was found that the addition of 10% (w/w) cranberries to the yogurt samples contributed positively to the physicochemical (textural properties, rheological behavior, color and serum separation) and biochemical (antioxidant activity, phenolics and anthocyanins) properties of the samples. The addition of cranberries to yogurt influenced the growth of microbial populations. The number of starter bacteria (counts for Lactobacillus delbrueckii subsp. bulgaricus) in the yogurt samples with cranberries was slightly lower than in the control sample; but was at an acceptable level. E. coli and coliform bacteria were not detected in either the control yogurt sample or the samples with added cranberries. In conclusion, the addition of 10% (w/w) cranberries to yogurt can be recommended in order to achieve acceptable physical and sensory properties as well as the enrichment of yogurt with nutritional and functional aspects.

Natural Diversity of Crataegus monogyna Jacq. in Northeastern Türkiye Encompassing Morphological, Biochemical, and Molecular Features

Hawthorn (Cratageus monogyna Jacq.), one of the important wild fruit species in Turkey, is an important fruit species in many countries due to its use in traditional medicine, landscaping studies, and the food and beverage industry. In this study, morphological characterization revealed significant variation among genotypes, with fruit weight ranging from 0.55 g to 2.87 g, fruit width from 9.74 mm to 18.39 mm, and leaf width from 19.53 mm to 41.19 mm. Genotype-dependent variations were observed in the total phenolic content (151.34 mg–491.88 mg GAE 100 g−1 flesh), the total flavonoid content (16.74–48.13 mg CAE 100 g−1 flesh), the total anthocyanin content (26.34–79.79 mg cyn-3 gluc 100 g−1 flesh), and the antioxidant activity (29.20% to 56.70%). HPLC-based phenolic profiling identified substantial variations in key bioactive compounds, with the highest levels of chlorogenic acid (16.16 mg 100 g−1 fw), caffeic acid (10.21 mg 100 g−1 fw), epicatechin (13.83 mg 100 g−1 fw), rutin (74.05 mg 100 g−1 fw), and protocatechuic acid (2.00 mg 100 g−1 fw). ISSR marker-based molecular analysis revealed a high degree of genetic polymorphism (89.12%), with 55 out of 62 bands classified as polymorphic. The polymorphic information content values ranged from 0.34 to 0.44. The Jaccard similarity coefficient ranged from 0.04 (M9 and M16) to 0.63 (M17 and M3), indicating substantial genetic variability. The tanglegram analysis comparing genetic and morphological–biochemical dendrograms yielded an entanglement score of 0.714, indicating an alignment between molecular and phenotypic data. These findings show that hawthorn genotypes from the Kelkit Valley exhibit extensive genetic and biochemical diversity, which is critical for conservation efforts, breeding programs, and the development of high-value medicinal and functional food products.

Agro-morphological yield-attributed traits, essential oil content, phytochemical composition, and biological activities of some Medicago species

BackgroundMedicago species (Fabaceae) have garnered significant interest due to their rich array of natural phytochemicals, i.e. saponins, phenolics, and tannins, which exhibit a diverse range of medicinal and biological properties, including the ability to lower blood sugar and fat levels, as well as possessing antimicrobial, antioxidant, and anticancer effects. This study investigated various agro-morphological yield-attributed traits, essential oil characteristics, content of pigments, total triterpene saponins, condensed tannin, total phenolic, and total flavonoids, and biological activity of the three cultivated populations of six Medicago species collected across Iran.ResultsThe highest fresh (1044.15 ± 5.35–1153.38 ± 2.61 g/m2) and dry (199.60 ± 1.71–274.48 ± 2.24 g/m2) weight and leaf area index (4.61 ± 0.21–5.83 ± 0.52) were measured in the cultivated populations of M. sativa. The essential oil content ranged from 0.02% to 0.17% (w/w) among the studied samples. A total of 26 chemical compounds 96.08‒99.90% of the essential oils were identified. n-Nonanal (52.21‒66.50%), dimethoxy-(E)-citral (5.22‒7.93%), terpinen-4-ol (1.55‒6.98%), citronellol (4.13‒6.78%), and α-terpineol (2.13‒4.89%) were the major components. Positive and negative significant correlation of antioxidant activity (DPPH and FRAP) (p < 0.01) with total anthocyanin (r = –0.57, r = 0.72), triterpene saponin (r = –0.75, r = 0.81), total phenolic (r = –0.90, r = 0.97), and total flavonoid content (r = –0.87, r = 0.86) were obtained. The highest antibacterial and antifungal activities of the EOs were obtained against Staphylococcus aureus (MIC: 0.062 mg/ml) and Candida glabrata (MIC: < 0.016 mg/ml), respectively. The results demonstrated the superior growth characteristics, valuable phytochemical compositions, and strong biological activities of the studied cultivated populations of Medicago.ConclusionsIn general, populations of M. phrygia, M. monspeliaca, and M. sativa are distinguished as promising candidates for further exploitation in breeding and production programs aimed at improving both agricultural productivity and pharmaceutical applications, as well as exploring innovative applications in food safety and pest management.Graphical abstract

Evaluation of the Antioxidant, Antihyperglycemic, and Haemolytic Activities of Hydroalcoholic Extracts of Red and White Pithecellobium dulce Aril at Different Stages of Ripening.

Pithecellobium dulce Benth. commonly known in Mexico as "guamúchil", has been used to treat different diseases due to its pharmacological attributes. P. dulce arils are an important source of metabolites, with antioxidant and antihyperglycemic activities. Scarce studies have evaluated the antioxidant capacity, total phenolic content (TPC), and total anthocyanin content (TAC) in the red aril variety at different maturity stages, to our knowledge, no one has evaluated these properties in the white aril variety. The antihyperglycemic activity at different stages of ripening in P. dulce has not yet been reported. Also, its biosafety in human erythrocytes remains unexplored. This study assessed the in vitro antioxidant, antihyperglycemic, and haemolytic activities of red and white P. dulce aril hydroalcoholic extracts at different stages of ripening. The red mature aril (MRA) hydroalcoholic extracts presented the higher TPC (3103.2 ± 429.5 mgGAE·100g-1), flavonoid content (TFC) (98.8 ± 4.7 mgQE·100g-1) and TAC (31.4 ± 8.0 mgC3G·100g-1). White and immature red arils did not show TAC. The MRA extract showed the highest antioxidant capacity (53,097.2 ± 2,810.4 µmolTE·100g-1), and inhibitory activity on α-glucosidase enzyme (IC50 = 53.38 ± 6.63µg·mL-1). The immature red aril (IRA) extract showed the highest inhibitory activity versus the α-amylase enzyme (IC50 = 24.10 ± 0.89µg·mL-1). All extracts presented non-haemolytic activity (< 2.0% haemolysis). In conclusion, the MRA extract could be a promising constituent in functional foods focused to manage inflammatory diseases or diabetes mellitus type 2, due to its high antioxidant capacity and antihyperglycemic activity. Furthermore, the non-haemolytic activity suggests that the MRA extract is potentially safe for human use, especially in drug formulations or biomedical applications.

Purification and characterization of anthocyanin from Irish wild blackberry: impact on color, composition, and antioxidant capacity

Abstract The extraction of anthocyanins from fruits and food waste using eco-friendly techniques has gained attention. This study, for the first time, used Amberlite XAD-7 resin to purify Irish wild blackberries, known for their high polyphenol and anthocyanin content. Ultrasound-assisted extraction (UAE) with 60% ethanol at 325 W for 7.5 min was employed. The crude extract (BCE) was purified with resin to remove impurities while retaining anthocyanins. The total phenolic content (TPC) was 9.35 ± 0.07 mg GAE/g for BCE and 8.82 ± 0.33 mg GAE/g for the purified extract (BPE). Total anthocyanin content (TAC) was 0.21 ± 0.01 mg CYE/g for BCE and 0.15 ± 0.01 mg CYE/g for BPE. HPLC identified cyanidin-3-glucoside (C3G) as the dominant anthocyanin. The C3G concentration was 5.50 ± 0.02 mg/g in BCE and 4.01 ± 0.01 mg/g in BPE at 520 nm. Antioxidant capacity assessed via CUPRAC, FRAP, and DPPH assays showed significant differences between BCE and BPE in CUPRAC (25.13 ± 1.09 mg AAE/g for BCE vs. 23.06 ± 0.26 mg AAE/g for BPE), with no significant differences in FRAP and DPPH assays. Amberlite XAD-7 resin effectively removed impurities while preserving antioxidant capacity, making BPE a potential ingredient for pharmaceutical and food applications due to its concentrated anthocyanin content, thereby introducing a novel approach in the field. Graphical Abstract

Phytochemical properties and antioxidant capacities of some Campanula species from Turkey

Campanula species belong to the genus Campanulaceae and are generally known as "bell flower". The species are traditionally used as antiphlogistic, diuretic, antidiabetic and for the treatment of constipation and broncihitis. In this study, total phenolic substance, total flavonoid, total anthocyanin, total chlorophyll and total carotenoid contents of aerial parts of C. cymbalaria, C. davisii (endemic), C. peregrina and C. stricta var. libanotica were investigated by using UV-Visible spectrophotometer. Vitamin C (ascorbic acid) content and the phenolic contents of the specified species were investigated by using the HPLC-DAD method. The antioxidant capacities of methanol extracts and ethyl acetate fractions were determined spectrophotometrically by following DPPH, FRAP, Superoxide and ABTS methods. The total amount of phenolic substances in the ethyl acetate fractions varies between 58.54 and 92.58 mg GAE/g extract. The total amount of flavonoids in the ethyl acetate fractions ranged from 22.41 to 52.74 mg CE/g extract. Antioxidant activity was observed in all of the investigated species. C. peregrina was found to be rich in phenolics, flavonoids and anthocyanins and have the highest capacity in all of the antioxidant activity determination methods. This is the first study on those Campanula species that covers the phytochemical properties and antioxidant capacities.

Color Enhancement of Rambutan Peel Anthocyanins Extracts using Co-Pigmentation with Gallic Acid for pH-Sensitives Dye

Rambutan peels typically contain anthocyanins that can be utilized as pH-sensitive dye for intelligent food packaging. Therefore, this study aimed to isolate anthocyanins from rambutan peels and investigate their co-pigmentation with gallic acid (GA) to enhance color intensity while maintaining a pH sensitivity. Rambutan peel anthocyanins extracts (RPAE) were extracted using ultrasound-assisted extraction with 0.2 % citric acid in 96 % ethanol. The purification of RPAE was carried out using a chromatography column with Sephadex LH-20 as the stationary phase. Co-pigmentation was then performed using GA at various molar ratios of RPAE to GA (1:0, 1:100, 1:200, 1:300, 1:400 and 1:500). The results showed that the purification process with Sephadex LH-20 increased the anthocyanins content of RPAE to 157.50 mg CyE/100 g extract. After purification, RPAE was found to primarily consist of cyanidin 5-O-glucoside, delphinidin-3-O-glucoside, cyanidin 3-O-galactoside, delphinidin (aglycon), cyanidin-3-O-glucoside, pelargonidin 3-O-glucoside, and cyanidin (aglycon). Co-pigmentation with GA significantly reduced the degradation of total anthocyanin content compared to native RPAE during the 7-day observation period. Additionally, co-pigmentation with GA enhanced color intensity, as demonstrated by a decrease in the L* value across pH 1-10, an increase in the a* and b* values at low pH, and a decrease in the a* and b* values at high pH. However, compared to non-co-pigmentation, co-pigmentation with GA exhibited more pronounced color differences across varying pH levels, marked by higher a* at low pH and lower b* and L* at high pH. The interaction between GA and RPAE, presumably via hydrogen bonding comprising the carbonyl group of RPAE and GA, produced hyperchromic and bathochromic effects. These findings indicate that co-pigmentation with GA enhances the pH sensitivity of RPAE, making it a promising candidate for developing intelligent food packaging systems that can visually indicate changes in pH, such as monitoring food spoilage or freshness. HIGHLIGHTS The purification of rambutan peel anthocyanins extracts using Sephadex LH-20 increased the yield to 157.50 mg CyE/100 g extract, identifying cyanidin, delphinidin, and pelargonidin derivatives. Co-pigmentation of rambutan peel anthocyanins extracts with gallic acid reduced the degradation of total anthocyanins, increased color intensity, and maintained pH sensitivity. The co-pigmentation mechanism of rambutan peel anthocyanin extracts with gallic acid involved molecular interactions with the carbonyl group of anthocyanins. GRAPHICAL ABSTRACT

Trend in Detection of Anthocyanins from Fresh Fruits and the Influence of Some Factors on Their Stability Impacting Human Health: Kinetic Study Assisted by UV-Vis Spectrophotometry.

Anthocyanins (ANTHs) are polyphenolic compounds with health promoting properties, being known for their strong antioxidant effects as well as for their antimicrobial properties, obesity and cardiovascular disease prevention, and anticarcinogenic activity. Being main dietary components, it is important to know the content of anthocyanins in various dietary sources and their stability in time. The total anthocyanin content (TAC) of various fresh fruits has been spectrophotometrically determined using the pH differential method. The results showed that in the analyzed samples, the TAC increased in the order: blackcurrants > blackberries > blueberries > raspberries > strawberries > plums. The degradation degree of anthocyanins extracted from blueberries (BBEs) in an ethanol/water solution in four experimental conditions was studied. Kinetic studies have been approached, fitting the experimental data recorded by UV-Vis spectrophotometric analysis in agreement with some kinetic models verified for the ANTH degradation reaction. Therefore, zero-order kinetics for BBE extract degradation exposed to sunlight were identified, while for the other storage conditions (shadow, dark, cold), the first-order kinetics were respected. The results indicate that the stability decreased as follows: (ANTH stability)sunlight test << (ANTH stability)shadow test ≈ (ANTH stability)dark test < (ANTH stability)cold test. A mechanism for BBE anthocyanin degradation was proposed and the impact on human health of the degradation products is discussed.

AN IN VITRO ASSESSMENT OF THE BIOACTIVE, CYTOTOXIC, AND ANTIDIABETIC POTENTIAL OF DIFFERENT PARTS OF TUMBLEWEED (GUNDELIA TOURNEFORTII L.)

This study aimed to investigate the physicochemical properties, bioactive compounds, cytotoxicity, and antidiabetic potential of the tumbleweed plant’s roots (TR), stems &amp;amp; leaves (TSL), and flowers (TF). Results indicated TF as the richest part in bioactive compounds and antioxidant capacity, with the highest crude protein (13.91%), crude oil (15.50%), total phenolic content (214.64 mg GAE/g), total monomeric anthocyanin content (1132.96 mg/g), ABTS (25.48 mg TE/g), CUPRAC (203.92 mg TE/g), and FRAP (32.63 µmol Fe²⁺E/g) activities. Mineral contents varied, with Mg, K, and Ca present in significant amounts across all parts. TF also showed the highest α-glucosidase (61.99%) and α-amylase (54.92%) inhibition, suggesting strong antidiabetic potential. Cytotoxicity was weak across samples, with IC50 values ranging from 1049.76 to 1641.08 μg/ mL against HEK-293 and Caco-2 cells. These findings highlight TF as the most bioactive and nutritionally rich part of the tumbleweed plant.

Effects of Different Cooking Conditions on Phenolic Profile and Antioxidant Capacity of Cabbage Leaves

ABSTRACT Cabbage leaves were boiled, fried, microwaved, and sonicated. Phenolic compounds were analyzed using HPLC-DAD, whereas total phenolic, flavonoid, anthocyanin, and antioxidant activities were examined. Seventeen phenolic compounds were detected in the cabbage leaves. When microwaved or fried, gallic acid, syringic acid, sinapic acid, coumaric acid, ferulic acid, quercetin, and kaempferol increased; however, boiling had detrimental effects on the detected components. Compared with those in the control group (669.7 mg/100 g), the total phenolic contents in the microwave-treated (1245.6 mg/100 g) and fried (1112.6 mg/100 g) groups were significantly greater, but the phenolic content in the boiled group (503.7 mg/100 g) decreased. Boiling significantly increased the total flavonoid content (from 80.3 mg QE/g to 97.8 mg QE/g). Compared with the control treatment, microwave treatment resulted in a greater total anthocyanin content (7.1 mg/L). Both the microwave treatment and sonication resulted in greater antioxidant activity than the other treatments.