Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The gre...

Anthocyanins are a class of flavonoids, widely spread throughout the plant kingdom, that exhibit important anti-oxidant and anti-inflammatory actions as well as chemotherapeutic effects. However, little is known concerning the molecular mechanisms by which these activities are exerted. In this study, we investigated the anthocyanins isolated from Vitis coignetiae Pulliat for their potential ant...

In Part 1 (preceding paper) a method of demonstrating the presence of leuco-anthocyanins in plant tissues has been described. A modified version of this method, in which paper chromatographic separation of the anthocyanidins is not carried out, has been applied to the leaves of several hundred species of plants. As a confirmatory test, in the great majority of instances the vanillin reaction ha...

Anthocyanins are polyphenols with known antioxidant activity which may be responsible for some biological activities including the prevention or lowering the risk of cardiovascular disease, diabetes, arthritis and cancer. Nevertheless such properties, their stability and bioavailability depend on their chemical structure. In the present work a brief review is made on chemical structures, bioava...

preventive factors against many diseases. Polyphenols, including flavonoids for example, catechins from green tea, which have been reported to be one of the strongest radical scavengers of peroxynitrite and other radicals. Their pharmacokinetic behavior has also been extensively examined. It is therefore generally accepted that flavonoids are a major food sourced antioxidant. Anthocyanins are a...

Anthocyanins are a group of phenolic compounds with great importance, not only because they play a crucial role in a wine’s quality, but also due to the fact that they can have beneficial effects on human health. In this work, a method was developed for the detection and identification of these compounds in solid wastes of the wine-making industry (red grape skins and pomace), using liquid-liqu...

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