scholarly journals Ascorbic Acid‐Induced Degradation of Liposome‐Encapsulated Acylated and Non‐Acylated Anthocyanins of Black Carrot Extrac t

2021 ◽  
Author(s):  
Burcu Guldiken ◽  
Monika Gibis ◽  
Dilek Boyacioglu ◽  
Esra Capanoglu ◽  
Jochen Weiss
Keyword(s):  
Ascorbic Acid ◽  
Black Carrot ◽  
Acylated Anthocyanins

scholarly journals A Roadmap to Modulated Anthocyanin Compositions in Carrots

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 472 ◽  
Author(s):  
Inger Bæksted Holme ◽  
Giuseppe Dionisio ◽  
Henrik Brinch-Pedersen
Keyword(s):  
Genetic Modification ◽  
Anthocyanin Biosynthesis ◽  
Main Type ◽  
Total Content ◽  
Color Variation ◽  
Anthocyanin Content ◽  
Black Carrot ◽  
Genetic Modifications ◽  
Natural Colorants ◽  
Acylated Anthocyanins

Anthocyanins extracted from black carrots have received increased interest as natural colorants in recent years. The reason is mainly their high content of acylated anthocyanins that stabilizes the color and thereby increases the shelf-life of products colored with black carrot anthocyanins. Still, the main type of anthocyanins synthesized in all black carrot cultivars is cyanidin limiting their use as colorants due to the narrow color variation. Additionally, in order to be competitive against synthetic colors, a higher percentage of acylated anthocyanins and an increased anthocyanin content in black carrots are needed. However, along with the increased interest in black carrots there has also been an interest in identifying the structural and regulatory genes associated with anthocyanin biosynthesis in black carrots. Thus, huge progress in the identification of genes involved in anthocyanin biosynthesis has recently been achieved. Given this information it is now possible to attempt to modulate anthocyanin compositions in black carrots through genetic modifications. In this review we look into genetic modification opportunities for generating taproots of black carrots with extended color palettes, with a higher percentage of acylated anthocyanins or a higher total content of anthocyanins.

Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid

2019 ◽  
Vol 67 (19) ◽  
pp. 5647-5660 ◽  
Author(s):  
Violaine Gérard ◽  
Emel Ay ◽  
Fabrice Morlet-Savary ◽  
Bernadette Graff ◽  
Christophe Galopin ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Sweet Potato ◽  
Grape Juice ◽  
Black Carrot ◽  
Photochemical Stability ◽  
Purple Sweet Potato

scholarly journals Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant Industry

Genes ◽  
2020 ◽  
Vol 11 (8) ◽  
pp. 906 ◽  
Author(s):  
Massimo Iorizzo ◽  
Julien Curaba ◽  
Marti Pottorff ◽  
Mario G. Ferruzzi ◽  
Philipp Simon ◽  
...  
Keyword(s):  
Molecular Mechanisms ◽  
Current Knowledge ◽  
Anthocyanin Biosynthesis ◽  
Color Stability ◽  
Natural Food ◽  
Tissue Specific ◽  
Black Carrot ◽  
Food Colorant ◽  
Wide Range ◽  
Acylated Anthocyanins

Purple or black carrots (Daucus carota ssp. sativus var. atrorubens Alef) are characterized by their dark purple- to black-colored roots, owing their appearance to high anthocyanin concentrations. In recent years, there has been increasing interest in the use of black carrot anthocyanins as natural food dyes. Black carrot roots contain large quantities of mono-acylated anthocyanins, which impart a measure of heat-, light- and pH-stability, enhancing the color-stability of food products over their shelf-life. The genetic pathway controlling anthocyanin biosynthesis appears well conserved among land plants; however, different variants of anthocyanin-related genes between cultivars results in tissue-specific accumulations of purple pigments. Thus, broad genetic variations of anthocyanin profile, and tissue-specific distributions in carrot tissues and organs, can be observed, and the ratio of acylated to non-acylated anthocyanins varies significantly in the purple carrot germplasm. Additionally, anthocyanins synthesis can also be influenced by a wide range of external factors, such as abiotic stressors and/or chemical elicitors, directly affecting the anthocyanin yield and stability potential in food and beverage applications. In this study, we critically review and discuss the current knowledge on anthocyanin diversity, genetics and the molecular mechanisms controlling anthocyanin accumulation in carrots. We also provide a view of the current knowledge gaps and advancement needs as regards developing and applying innovative molecular tools to improve the yield, product performance and stability of carrot anthocyanin for use as a natural food colorant.

scholarly journals Red and purple coloured potatoes as a significant antioxidant source in human nutrition – a review

2011 ◽  
Vol 51 (No. 11) ◽  
pp. 477-482 ◽  
Author(s):  
J. Lachman ◽  
K. Hamouz
Keyword(s):  
Ascorbic Acid ◽  
Ferulic Acid ◽  
Caffeic Acid ◽  
Lipoic Acid ◽  
Food Industry ◽  
Human Nutrition ◽  
Potato Tubers ◽  
Potato Blight ◽  
Polyphenolic Antioxidants ◽  
Acylated Anthocyanins

Potatoes regarding their consumption are a significant antioxidant source in human nutrition. The main potato antioxidants are polyphenols, ascorbic acid, carotenoids, tocopherols, -lipoic acid, and selenium. The most contained polyphenolic antioxidants in potatoes are L-tyrosine, caffeic acid, scopolin, chlorogenic and cryptochlorogenic acid and ferulic acid. In red and purple potatoes are in addition contained acylated anthocyanins and pigmented potatoes display two to three times higher antioxidant potential in comparison with white-flesh potato. Red potato tubers contain glycosides of pelargonidin and peonidin, purple potatoes glycosides of malvidin and petunidin. New red and purple flesh potato varieties are breeded for their use in food and in the non-food industry. Anthocyanins of potatoes are also useful in the protection against potato blight.

Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid

2017 ◽  
Vol 8 (3) ◽  
pp. 1085-1093 ◽  
Author(s):  
Burcu Guldiken ◽  
Monika Gibis ◽  
Dilek Boyacioglu ◽  
Esra Capanoglu ◽  
Jochen Weiss
Keyword(s):  
Ascorbic Acid ◽  
Black Carrot ◽  
Carrot Extract

Ascorbic acid-related degradation of anthocyanins decreases upon liposomal encapsulation.

scholarly journals Bioactive Compounds and Antioxidant Capacity in Anthocyanin-Rich Carrots: A Comparison between the Black Carrot and the Apulian Landrace “Polignano” Carrot

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 564
Author(s):  
Federica Blando ◽  
Stefano Marchello ◽  
Gabriele Maiorano ◽  
Miriana Durante ◽  
Angelo Signore ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Black Carrot ◽  
Total Anthocyanin Content ◽  
Acylated Anthocyanins ◽  
High Level ◽  
Β Carotene

The carrot is one of the most cultivated vegetables in the world. Black or purple carrots contain acylated anthocyanins which are of special interest to the food industry for their stability and nutraceutical characteristics. Anthocyanin-rich fruits and vegetables have gained popularity in the last ten years, due to the health benefits they provide. In this paper, the characterizations of the bioactive compounds and antioxidant capacities of different anthocyanin-containing carrots (a black carrot—BC, and a local purple carrot, the “Polignano” carrot—PC), compared to the commercial orange carrot (OC) (lacking of anthocyanins), are reported. The anthocyanin profiles of the polyphenolic extracts of BC and PC were similar, but differences were observed at quantitative levels. The total anthocyanin content in BC was more than twice that in PC (13.84 ± 0.61 vs. 5.64 ± 0.48 mg K Eq. g−1 DW). Phenolic acids (mostly chlorogenic acid) were also present at high level in anthocyanin-rich carrots compared to OC. High polyphenol content accounted also for a high reducing capacity (evaluated by Folin–Ciocalteu reagent, FCR), and antioxidant capacity (evaluated by TEAC and ORAC assays) which were the highest for BC (FCR value: 16.6 ± 1.1 mg GAE. g−1 DW; TEAC: 76.6 ± 10.6 µmol TE. g−1 DW; ORAC: 159.9 ± 3.3 µmol TE. g−1 DW). All carrot genotypes (mostly OC) were rich in carotenoids (BC 0.14 ± 0.024; PC 0.33 ± 0.038; OC 1.29 ± 0.09 mg. g−1 DW), with predominance of α and β-carotene, in OC, and lutein in BC. PC showed the highest malic acid and sugar (glucose plus fructose) content. In conclusion, while BC is remarkable for nutraceutical features, the local genotype (“Polignano” carrot) is worth considering in genetic biodiversity conservation programme.

Comparative Study of Ascorbic Acid Levels in Gastric Secretion, Blood, Urine and Saliva

1951 ◽  
Vol 18 (2) ◽  
pp. 224-229 ◽  
Author(s):  
Joseph T. Freeman ◽  
Roberta Hafkesbring
Keyword(s):  
Ascorbic Acid ◽  
Gastric Secretion ◽  
Comparative Study
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