Anthocyanin: a review of plant sources, extraction, stability, content determination and modifications
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Anthocyanin: a review of plant sources, extraction, stability, content determination and modifications
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2022-10-12
DOI
10.1111/ijfs.16132
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Identification of anthocyanic profile and determination of antioxidant activity of Dahlia pinnata petals: A potential source of anthocyanins
- (2022) Sulem Yali Granados‐Balbuena et al. JOURNAL OF FOOD SCIENCE
- Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems
- (2021) Gayan Chandrajith Vidana Gamage et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Optimization and application of HPLC for simultaneous separation of six well-known major anthocyanins in blueberry
- (2021) Yuanjing Zhou et al. PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
- Polyacylated Anthocyanins in Bluish-Purple Petals of Chinese Bellflower, Platycodon grandiflorum
- (2021) Tadao Kondo et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- External dsRNA Downregulates Anthocyanin Biosynthesis-Related Genes and Affects Anthocyanin Accumulation in Arabidopsis thaliana
- (2021) Konstantin V. Kiselev et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Optimization of pectinase‐assisted extraction condition of mulberry ( Morus alba L.) fruit using response surface methodology and its effect on anthocyanin synthesis pathway‐related metabolites
- (2021) Mina Kim et al. JOURNAL OF FOOD SCIENCE
- Examining the Performance of Two Extraction Solvent Systems on Phenolic Constituents from U.S. Southeastern Blackberries
- (2021) Xiaoxi Liao et al. MOLECULES
- The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health
- (2021) Supapohn Yamuangmorn et al. Antioxidants
- Extraction of Anthocyanins from Borage (Echium amoenum) Flowers Using Choline Chloride and a Glycerol-Based, Deep Eutectic Solvent: Optimization, Antioxidant Activity, and In Vitro Bioavailability
- (2021) Oscar Zannou et al. MOLECULES
- Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower ( Rosa rugosa flower)
- (2020) Liqing Qiu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- The fate of acylated anthocyanins in mildly heated neutral solution
- (2020) Julie-Anne Fenger et al. DYES AND PIGMENTS
- Estimation of the kinetic parameters of anthocyanins degradation at different water activities during treatments at high temperature (100–140 °C) using an unsteady-state 3D model
- (2020) Nadiarid Jiménez et al. JOURNAL OF FOOD ENGINEERING
- Aronia melanocarpa Fruits as a Rich Dietary Source of Chlorogenic Acids and Anthocyanins: 1H-NMR, HPLC-DAD, and Chemometric Studies
- (2020) Agnieszka Zielińska et al. MOLECULES
- Recent trends in extraction techniques of anthocyanins from plant materials
- (2020) Saqib Farooq et al. Journal of Food Measurement and Characterization
- Timing and Pattern of Anthocyanin Accumulation during Grain Filling in Purple Waxy Corn (Zea mays L.) Suggest Optimal Harvest Dates
- (2020) Jung-Tae Kim et al. ACS Omega
- Ultrasound‐assisted enzymatic extraction of anthocyanins from grape skins: optimization, identification, and antitumor activity
- (2020) Jiaqi Tan et al. JOURNAL OF FOOD SCIENCE
- Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases
- (2020) Roberto Mattioli et al. MOLECULES
- Near-Infrared Spectroscopy as a Rapid Screening Method for the Determination of Total Anthocyanin Content in Sambucus Fructus
- (2020) Stefan Stuppner et al. SENSORS
- Protective Effects of Black Raspberry (Rubus occidentalis) Extract against Hypercholesterolemia and Hepatic Inflammation in Rats Fed High-Fat and High-Choline Diets
- (2020) Taehwan Lim et al. Nutrients
- Ultrasound assisted extraction of bioactive compounds from BRS Violet grape pomace followed by alginate-Ca2+ encapsulation
- (2020) Edilson Bruno Romanini et al. FOOD CHEMISTRY
- Microencapsulation of red cabbage anthocyanin-rich extract by drum drying technique
- (2020) Karunrat Sakulnarmrat et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Production of a natural color through microwave‐assisted extraction of saffron tepal's anthocyanins
- (2019) Seid Mahdi Jafari et al. Food Science & Nutrition
- StMYB44 negatively regulates anthocyanin biosynthesis at high temperatures in tuber flesh of potato
- (2019) Yuhui Liu et al. JOURNAL OF EXPERIMENTAL BOTANY
- Phytoestrogenic Effects of Blackcurrant Anthocyanins Increased Endothelial Nitric Oxide Synthase (eNOS) Expression in Human Endothelial Cells and Ovariectomized Rats
- (2019) Kayo Horie et al. MOLECULES
- Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives
- (2019) Alexandra D. Frond et al. MOLECULES
- Ultrasound Treatment on Stability of Total and Individual Anthocyanin Extraction from Blueberry Pomace: Optimization and Comparison
- (2019) Weiwei Hu et al. MOLECULES
- Therapeutic Effects of Anthocyanins for Vision and Eye Health
- (2019) Nomi et al. MOLECULES
- Alteration of flesh color and enhancement of bioactive substances via the stimulation of anthocyanin biosynthesis in ‘Friar’ plum fruit by low temperature and the removal
- (2019) Limin Wang et al. FOOD CHEMISTRY
- Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation
- (2019) Aoran Li et al. MOLECULES
- Blood orange (Citrus sinensis) as a rich source of nutraceuticals: investigation of bioactive compounds in different parts of the fruit by HPLC-PDA/MS
- (2019) Marina Russo et al. NATURAL PRODUCT RESEARCH
- Effect of Anthocyanin-Rich Tart Cherry Extract on Inflammatory Mediators and Adipokines Involved in Type 2 Diabetes in a High Fat Diet Induced Obesity Mouse Model
- (2019) Nemes et al. Nutrients
- Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica
- (2019) Adriana K. Molina et al. Antioxidants
- Anthocyanin Profiling Using UV-Vis Spectroscopy and Liquid Chromatography Mass Spectrometry
- (2019) Supradip Saha et al. JOURNAL OF AOAC INTERNATIONAL
- Anti-tumor properties of anthocyanins from Lonicera caerulea ‘Beilei’ fruit on human hepatocellular carcinoma: In vitro and in vivo study
- (2018) Liping Zhou et al. BIOMEDICINE & PHARMACOTHERAPY
- Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat
- (2018) El-Sayed M. Abdel-Aal et al. FOOD CHEMISTRY
- Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits
- (2018) Cecilia Jiménez López et al. FOOD CHEMISTRY
- Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques
- (2018) Emanueli Backes et al. FOOD RESEARCH INTERNATIONAL
- Evaluation of Polyphenol Anthocyanin-Enriched Extracts of Blackberry, Black Raspberry, Blueberry, Cranberry, Red Raspberry, and Strawberry for Free Radical Scavenging, Reactive Carbonyl Species Trapping, Anti-Glycation, Anti-β-Amyloid Aggregation, and Microglial Neuroprotective Effects
- (2018) Hang Ma et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Recovery of valuable components and inactivating microorganisms in the agro-food industry with ultrasound-assisted supercritical fluid technology
- (2018) Mohamed Koubaa et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Cranberry anthocyanin as an herbal medicine lowers plasma cholesterol by increasing excretion of fecal sterols
- (2018) Lijun Wang et al. PHYTOMEDICINE
- Cornus mas (L.) Fruit as a Potential Source of Natural Health-Promoting Compounds: Physico-Chemical Characterisation of Bioactive Components
- (2018) Marta De Biaggi et al. PLANT FOODS FOR HUMAN NUTRITION
- Transcriptome analysis reveals novel genes involved in anthocyanin biosynthesis in the flesh of peach
- (2018) Ke Cao et al. PLANT PHYSIOLOGY AND BIOCHEMISTRY
- Methyltransferases of gentamicin biosynthesis
- (2018) Sicong Li et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- Stacking of mutant genes in the development of “purple tomato” rich in both lycopene and anthocyanin contents
- (2018) Pranab Hazra et al. SCIENTIA HORTICULTURAE
- Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range
- (2018) Xinguang Qin et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Green extraction of mulberry anthocyanin with improved stability using β‐cyclodextrin
- (2018) Jiahong Xie et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Degradation kinetics of encapsulated grape skin phenolics and micronized grape skins in various water activity environments and criteria to develop wide-ranging and tailor-made food applications
- (2017) Vera Lavelli et al. Innovative Food Science & Emerging Technologies
- Inter- and intra-seasonal changes in anthocyanin accumulation and global metabolite profiling of six blueberry genotypes
- (2017) Michael A. Timmers et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Profiling of anthocyanins in transgenic purple-fleshed sweet potatoes by HPLC-MS/MS
- (2017) Jingqiu Ge et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage
- (2017) Luciana Prietto et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterisation of flower colouration in 30 Rhododendron species via anthocyanin and flavonol identification and quantitative traits
- (2017) H. Du et al. PLANT BIOLOGY
- Dietary Anthocyanins against Obesity and Inflammation
- (2017) Yoon-Mi Lee et al. Nutrients
- Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits
- (2017) Juliana de Cássia Gomes ROCHA et al. Food Science and Technology
- Delphinidin 3-rutinoside-rich blackcurrant extract ameliorates glucose tolerance by increasing the release of glucagon-like peptide-1 secretion
- (2017) Tsubasa Tani et al. Food Science & Nutrition
- Microwave, ultrasound, thermal treatments, and bead milling as intensification techniques for extraction of lipids from oleaginous Yarrowia lipolytica yeast for a biojetfuel application
- (2016) Alice Meullemiestre et al. BIORESOURCE TECHNOLOGY
- Effects of pretreatments on anthocyanin composition, phenolics contents and antioxidant capacities during fermentation of hawthorn (Crataegus pinnatifida) drink
- (2016) Suwen Liu et al. FOOD CHEMISTRY
- Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes
- (2016) Zhan Cai et al. FOOD CHEMISTRY
- An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications
- (2016) Eduardo Puértolas et al. FOOD RESEARCH INTERNATIONAL
- Impact of pulsed electric fields on polyphenols extraction from Norway spruce bark
- (2016) Meriem Bouras et al. INDUSTRIAL CROPS AND PRODUCTS
- Evaluation of enzyme treatment conditions on extraction of anthocyanins from Prunus nepalensis L.
- (2016) Tanya L. Swer et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Purple rice anthocyanin extract protects cardiac function in STZ-induced diabetes rat hearts by inhibiting cardiac hypertrophy and fibrosis
- (2016) Yu-Feng Chen et al. JOURNAL OF NUTRITIONAL BIOCHEMISTRY
- Mulberry anthocyanin extract ameliorates insulin resistance by regulating PI3K/AKT pathway in HepG2 cells and db/db mice
- (2016) Fujie Yan et al. JOURNAL OF NUTRITIONAL BIOCHEMISTRY
- Screening of the anthocyanin profile andin vitropancreatic lipase inhibition by anthocyanin-containing extracts of fruits, vegetables, legumes and cereals
- (2016) Simona Fabroni et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Supercritical fluid extraction of bioactive compounds
- (2016) Rui P.F.F. da Silva et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Encapsulation of Red Cabbage (Brassica oleracea L. var.capitata L. f. rubra) Anthocyanins by Spray Drying using Different Encapsulating Agents
- (2015) Anahi Bernstein et al. BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
- Anthocyanin extraction from plant tissues: A review
- (2015) S. Silva et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40
- (2015) Jianteng Xu et al. FOOD CHEMISTRY
- Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment
- (2015) Lilla Szalóki-Dorkó et al. FOOD TECHNOLOGY AND BIOTECHNOLOGY
- Improvements in the aqueous extraction of polyphenols from borage ( Borago officinalis L.) leaves by pulsed electric fields: Pulsed electric fields (PEF) applications
- (2015) Francisco J. Segovia et al. INDUSTRIAL CROPS AND PRODUCTS
- Anthocyanin Accumulation, Antioxidant Ability and Stability, and a Transcriptional Analysis of Anthocyanin Biosynthesis in Purple Heading Chinese Cabbage (Brassica rapa L. ssp. pekinensis)
- (2015) Qiong He et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Leaf colour polymorphisms: a balance between plant defence and photosynthesis
- (2015) Ignatius J. Menzies et al. JOURNAL OF ECOLOGY
- Biochemical Characterization ofDovyalis hebecarpaFruits: A Source of Anthocyanins with High Antioxidant Capacity
- (2015) Vivian Caetano Bochi et al. JOURNAL OF FOOD SCIENCE
- Anthocyanin-rich Phytochemicals from Aronia Fruits Inhibit Visceral Fat Accumulation and Hyperglycemia in High-fat Diet-induced Dietary Obese Rats
- (2015) Azusa Takahashi et al. Journal of Oleo Science
- Anthocyanin-rich extracts from blackberry, wild blueberry, strawberry, and chokeberry: antioxidant activity and inhibitory effect on oleic acid-induced hepatic steatosisin vitro
- (2015) Yong Wang et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Quercetin-imprinted polymer for anthocyanin extraction from mangosteen pericarp
- (2015) Theeraphon Piacham et al. Materials Science & Engineering C-Materials for Biological Applications
- Anthocyanin and Carotenoid Contents in Different Cultivars of Chrysanthemum (Dendranthema grandiflorum Ramat.) Flower
- (2015) Chang Park et al. MOLECULES
- Multiple-approach studies to assess anthocyanin bioavailability
- (2015) Iva Fernandes et al. PHYTOCHEMISTRY REVIEWS
- Anthocyanin composition and expression analysis of anthocyanin biosynthetic genes in kidney bean pod
- (2015) Jingtao Hu et al. PLANT PHYSIOLOGY AND BIOCHEMISTRY
- Process integration for purification and concentration of red cabbage (Brassica oleracea L.) anthocyanins
- (2015) Chandrasekhar Jampani et al. SEPARATION AND PURIFICATION TECHNOLOGY
- Flavonoid transport mechanisms: how to go, and with whom
- (2015) Jian Zhao TRENDS IN PLANT SCIENCE
- Transcript profiling of structural genes involved in cyanidin-based anthocyanin biosynthesis between purple and non-purple carrot (Daucus carotaL.) cultivars reveals distinct patterns
- (2014) Zhi-Sheng Xu et al. BMC PLANT BIOLOGY
- Anthocyanin Accumulation and Transcriptional Regulation of Anthocyanin Biosynthesis in Purple Bok Choy (Brassica rapa var. chinensis)
- (2014) Yanjie Zhang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Accumulation and Molecular Regulation of Anthocyanin in Purple Tumorous Stem Mustard (Brassica juncea var. tumida Tsen et Lee)
- (2014) Qiaoli Xie et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO2 and pressurized liquids
- (2014) Juliana Paes et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Stability of Anthocyanins from Red Grape Skins under Pressurized Liquid Extraction and Ultrasound-Assisted Extraction Conditions
- (2014) Ali Liazid et al. MOLECULES
- Purple anthocyanin colouration on lower (abaxial) leaf surface of Hemigraphis colorata (Acanthaceae)
- (2014) Irene Skaar et al. PHYTOCHEMISTRY
- Modeling and prediction of extraction profile for microwave-assisted extraction based on absorbed microwave energy
- (2013) Chung-Hung Chan et al. FOOD CHEMISTRY
- Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree
- (2013) Amir Golmohamadi et al. ULTRASONICS SONOCHEMISTRY
- Black rice and anthocyanins induce inhibition of cholesterol absorption in vitro
- (2013) Shu-Long Yao et al. Food & Function
- Anthocyanins from the seed coat of black soybean reduce retinal degeneration induced by N-methyl-N-nitrosourea
- (2012) Sun-Sook Paik et al. EXPERIMENTAL EYE RESEARCH
- Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato
- (2012) Eduardo Puértolas et al. FOOD CHEMISTRY
- Solvent optimization for anthocyanin extraction fromSyzygium cuminiL. Skeels using response surface methodology
- (2012) Bratati Chaudhary et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- New Anthocyanidin and Anthocyanin Pigments from Blue Plumbago
- (2012) Irene Skaar et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweet potato genotypes
- (2012) V.D. Truong et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Anthocyanin-enriched bilberry and blackcurrant extracts modulate amyloid precursor protein processing and alleviate behavioral abnormalities in the APP/PS1 mouse model of Alzheimer's disease
- (2012) Saila Vepsäläinen et al. JOURNAL OF NUTRITIONAL BIOCHEMISTRY
- Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
- (2012) Charis M. Galanakis TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Anthocyanins in Cardiovascular Disease
- (2012) Taylor C. Wallace Advances in Nutrition
- Optimization of Microwave-Assisted Extraction of Anthocyanins from Mulberry and Identification of Anthocyanins in Extract Using HPLC-ESI-MS
- (2011) Tangbin Zou et al. JOURNAL OF FOOD SCIENCE
- Strawberry Polyphenols Attenuate Ethanol-Induced Gastric Lesions in Rats by Activation of Antioxidant Enzymes and Attenuation of MDA Increase
- (2011) José M. Alvarez-Suarez et al. PLoS One
- Pressurized Hot Water Extraction of anthocyanins from red onion: A study on extraction and degradation rates
- (2010) Erik V. Petersson et al. ANALYTICA CHIMICA ACTA
- Supercritical fluid extraction of flavonoids from Maydis stigma and its nitrite-scavenging ability
- (2010) Jun Liu et al. FOOD AND BIOPRODUCTS PROCESSING
- Characterization of a profile of the anthocyanins isolated from Vitis coignetiae Pulliat and their anti-invasive activity on HT-29 human colon cancer cells
- (2010) Jeong Won Yun et al. FOOD AND CHEMICAL TOXICOLOGY
- Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology
- (2010) Kashif Ghafoor et al. Innovative Food Science & Emerging Technologies
- Enhanced Anthocyanin Extraction from Red Cabbage Using Pulsed Electric Field Processing
- (2010) Tanya Gachovska et al. JOURNAL OF FOOD SCIENCE
- Optimization of Extraction Conditions of Total Phenolics, Antioxidant Activities, and Anthocyanin of Oregano, Thyme, Terebinth, and Pomegranate
- (2010) Taha M. Rababah et al. JOURNAL OF FOOD SCIENCE
- Determination and comparison of flavonoids and anthocyanins in Chinese sugarcane tips, stems, roots and leaves
- (2010) Xinying Li et al. JOURNAL OF SEPARATION SCIENCE
- Effect of solvent (CO2/ethanol/H2O) on the fractionated enhanced solvent extraction of anthocyanins from elderberry pomace
- (2010) Inês J. Seabra et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Light-induced vegetative anthocyanin pigmentation in Petunia
- (2009) N. W. Albert et al. JOURNAL OF EXPERIMENTAL BOTANY
- Inhibition of proteasome activity by anthocyanins and anthocyanidins
- (2008) Andrea Dreiseitel et al. BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
- Chemical studies of anthocyanins: A review
- (2008) Araceli Castañeda-Ovando et al. FOOD CHEMISTRY
- Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice
- (2008) B. K. Tiwari et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit
- (2007) Mustafa Erkan et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now