Recent Progress in Medicinal Plants (Phytotherapeutics III) by J. N. Govil

Author:J. N. Govil [Govil, J.N.]
Language: eng
Format: epub
ISBN: 1626990816
Publisher: Studium

Anthocyanins

Anthocyanins, which are classified as pigment compounds in the tissues of berries, constitute one of the major groups of polyphenols in berrypomaces (Vulic et al., 2011; White et al., 2010). The basic structures of anthocyanins are the anthocyanidins (or aglycons). When anthocyanidins are bound to sugar molecules, we get anthocyanins. The most common sugar substitutes on the anthocyanidins are glucose, fructose, galactose, rhamnose, xylose, and arabinose (Ali, 2012; Castaneda - Ovando et al., 2009).

Anthocyanins are usually presented in colored flavylium cation form, which depends on the pH (Kylli, 2011). Therefore, at pH 1, the flavylium cation (red colour) is the predominant species and contributes to the purple and red colours of raspberries.

Anthocyanins belong to compounds which are easy to oxidise, thus they are usually the best antioxidants. several studies have suggested that the anthocyanin content and their corresponding antioxidant activity, contribute to the fruits protective effect against degenerative and chronic diseases (Castaneda - Ovando et al., 2009). It has also been reported that they characterize anticarcinogenic activity. It has been proven (Heinonen et al., 1998) that the antioxidant activity of berries is directly proportional (linear correlation) to the anthocyanins content. The results received by soto Rodriguez Gil (2013) demonstrated that the main anthocyanins found in black raspberry pomace extract were cyanidins (95% of the anthocyanins), namely cyanidin-3-rutinoside (68.8%), cyanidin-3-sambubioside-5-rhamnoside (18.2%), cyanidin-3-glucoside (7.1%) and pelargonidin-3-glucoside (6%). In addition, in the study by soto Rodriguez Gil (2013) anthocyanin content was 3800 mg per kg of black raspberry pomace.

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