Anthocyanins are secondary plant metabolites responsible for the blue, purple, and red color of many plant tissues. The phenolic structure of anthocyanins conveys marked antioxidant activity in model systems via donation of electrons or hydrogen atoms from hydroxyl moieties to free radicals. Dietary intakes of anthocyanins may exceed 200 mg/day, however, little is known about their antioxidant ...

Purpose: The aim of this study was to assess potential antimicrobial effectiveness of selected red wines from Balkan region, made from autochthonic Vranac V. vinifera L. grape variety. Methods: The antimicrobial activity of Vranac wines against Gram-positive: C. perfringens, B. subtillis, S. aureus, L. inocua, S. Lutea, and M. flavus and Gram-negative: E. coli, P. aeruginosa, S. enteritidis, S....

Several flavonoids present in red grape skins from four varieties of Portuguese grapes were determined by reverse-phase high-performance liquid chromatography (RP-HPLC) with electrochemical detection (ECD). Extraction of flavonoids from red grape skins was performed by ultrasonication, and hydrochloric acid in methanol was used as extraction solvent. The developed RP-HPLC method used combined i...

Blueberries are particularly rich in anthocyanins and favored extensively for their health benefits. In this study, the anthocyanin profiles of fruits four blueberry cultivars (Gardenblue, Legacy, Misty, Brightwell) were investigated. Total content gradually increased all during development, but mature Brightwell Gardenblue had a higher than those Legacy Misty. Thirty-two kinds quantified using...

Phenolic compounds determine the color quality of fruit wines. In this study, the phenolic compound content and composition, color characteristics and changes during 6 months of bottle aging were studied in wines fermented with bog bilberry syrup under three different pHs. The total anthocyanins and total phenols were around 15.12-16.23 mg/L and 475.82 to 486.50 mg GAE/L in fresh wines and decl...

They occur primarily as glycosides or acylglycosides of their respective aglycone anthocyanidins. There are almost seventeen natural anthocyanidins; however, only 6 of them, cyanidin, delphinidin, petunidin, peonidin, pelargonidin, and malvidin are universally distributed [3]. Over 600 naturally occurring ACNs have been reported differing in (a) the number and position of hydroxyl and methoxyl ...

The tomato Anthocyanin fruit (Aft) genotype is characterized by purple color in skin and outer pericarp of its fruits due to higher levels of anthocyanins-flavonoid metabolites. Our objectives were to carry out metabolic and molecular characterization of this genotype, emphasizing its interaction with the high pigment-1 (hp-1) mutation, known to increase flavonoids in tomato fruits. These objec...

Analytical data are reported for 20 flavonoids (as aglycones) determined for more than 60 fresh fruits, vegetables, and nuts collected from four regions across the United States at two times of the year. Sample collection was designed and implemented by the Nutrient Data Laboratory (USDA). Analyses of eight flavan-3-ols (catechin, catechin gallate, epicatechin, epicatechin gallate, epigallocate...