• Journal of Bio-Environment Control
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• v.27 no.3
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• pp.213-221
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• 2018

We analyzed the skin coloration and anthocyanin composition of 'Kyoho' and 'Heukboseok' grape berries to determine the cause of poor coloring in 'Kyoho' berry skins under high temperature (HT) at veraison. Although the skin coloration inhibited in both 'Kyoho' and 'Heukboseok' berries under HT for 30 days from veraison, the total anthocyanin content in 'Heukboseok' berry skins increased to the level of control after the end of temperature treatment, but 'Kyoho' did not increase. Malvidin derivatives were most significantly reduced in 'Kyoho' berry skins, followed by those of delphinidin and petunidin. Among individual anthocyanins, diglucosides and acylated malvidin derivatives were most decreased in 'Kyoho' berry skins. Acylated and tri-hydroxylated anthocyanins were reduced more than those of non-acylated and dihydroxylated, respectively. All different types of anthocyanin components in 'Kyoho' berry skins decreased by HT, and they were similar to that of total anthocyanin. In 'Heukboseok' berry skins, accumulations of all different types of anthocyanins were inhibited by HT, and increased to the level of control after the end of the treatment. These results suggest that the poor coloration of 'Kyoho' under HT at veraison was not caused by the decrease of specific anthocyanins but because the whole anthocyanin biosynthesis was suppressed by HT.

• Research in Plant Disease
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• v.16 no.1
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• pp.81-85
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• 2010

Arabidopsis seedlings subjected to low pH stress in the range of pH 5.6-4.0 did not show significant retardations in root and shoot growths. Treatment of pH 3.5-2.5 resulted in significant reductions in root and shoot length, especially in roots. Chlorophyll contents in seedlings increased during acid treatment of pH 5.6-4.0, but decreased by stronger acid treatment of pH 4.0 and lower pHs. Total carotenoid contents showed similar trend to chlorophyll contents by increasing during pH 5.6-3.5 treatments and decreasing by pH 3.0-2.5. Anthocyanin contents increased under acid stress of pH 5.6-3.0 and showed great reduction at pH 2.5. The ratios of carotenoids/chlorophylls and anthocyanins/chlorophylls increased by acid stress treatments. That indicates plants try to adjust physiologically to acid stress and protect chlorophylls by increasing carotenoid and anthocyanin contents. However, different responses of chlorophylls and anthocyanins to acid stress indicate both pigments play different roles in protecting plant from acid stress.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.370-373
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• 2010

Preharvest treatment with 4% ethyl oleate on 'Merlot' ($Vitis$ $vinifera$ L.) grape reduced the thickness of the epidermal and hypodermal layers with significantly enhanced pigmentation. Thickness of the skin in treated berries was $90-107{\mu}m$, whereas those in control berries were $126-189{\mu}m$. Decreases in the thickness of epidermal and hypodermal cell layers seemed to be due to cellular death or dehydration by rapid senescence after the treatment. Immediate change observed in treated berries was the deformation of the wax that appeared melted resulting in color improvement. Total anthocyanin was also increased by ethyl oleate treatment. Separate forms of anthocyanins, acylated and methoxylated anthocyanins increased, whereas hydroxylated anthocyanins tended to decrease.

• Journal of Applied Biological Chemistry
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• v.59 no.4
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• pp.273-280
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• 2016

We investigated the contents of total phenols, anthocyanins, carotenoids and the antioxidant capacity of black carrot, black currant, acaiberry, black raspberry, and blueberry. We also examined the physical and organoleptic characteristics of pudding with added black carrot extract following 7 days of storage. Black carrot and black raspberry had the highest total phenols. Blueberry contained the highest anthocyanins and black currant equaled black carrot in carotenoids. Anti-oxidant capacity measured by 1,1-diphenyl-1,2-picrylhydrazyl and 2,2-azino-bis-3-ethyl-benthiazolin-6-sulfonic acid was highest in black raspberry and black currant followed closely by black carrot. In pudding, redness was increased and blueness decreased by adding black carrot extract, but the trend was partially reversed during 7-day storage due to oxidation of the anthocyanins, which are stable in acid situation. As black carrot extract contents were increased, pH value decreased. The pudding's hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness were optimal with 7.5 % black carrot extract. In conclusion, black carrot is moderately rich in anthocyanins and phenolic compounds. In pudding adding 7.5 % black carrot extract was optimal for organoleptic qualities. However, additional studies are needed to develop methods for protecting anthocyanins from breaking-down during storage of back carrot pudding.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.677-685
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• 2016

Purpose: Molecular press dehydration is one of the dehydration methods. The purpose of this study was to investigate the quality characteristics of tarts made with dehydrated purple sweet potatoes during the storage period. Methods: Quality characteristics of purple sweet potato tarts were evaluated by analyzing moisture content, water activity, total phenolics, anthocyanins, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, color, and sensory evaluation for 45 days of storage. Results: Moisture content of tart crust made with molecular press dehydration treated purple sweet potatoes with concentrations of 20%, 40%, 60%, and 80% maltodextrin as a dehydrating agent for 45 days was 8.47%, 7.95%, 6.96%, and 6.24% respectively; however, the moisture content of non-treated tart crust was 11.99% (p<0.05). Total phenolics, anthocyanins, and DPPH free radical scavenging activity of dehydrated purple sweet potato tarts were lowered than those of non-treated tart (p<0.05). Conclusion: These results indicated that tarts made with molecular press dehydrated purple sweet potatoes had effectively controlled moisture content and water activity during storage although total phenolics, anthocyanins, DPPH free radical scavenging activity, color, and sensory evaluation were decreased.

• Food Science and Preservation
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• v.30 no.2
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• pp.321-333
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• 2023

The study investigated the pH, acidity, soluble solids, total sugar, polyphenol, flavonoid, anthocyanin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and color of kombucha with a variety of added fruit peels during the fermentation process. Pear, grape, plum, orange, apple, and golden kiwi peels were added during fermentation. The pH showed a decrease, while an increase in acidity was observed. An increase in soluble solids, which was higher in most experimental groups than the control group, was also observed. A decrease in total sugar was observed over time. However, an increase was observed in reducing sugar. On Day 0, higher total sugar and reducing sugar were detected in the peel addition group compared with the control group. The antioxidant capacity of polyphenol, flavonoid, anthocyanins, and DPPH radicals scavenging increased with fermentation and was higher in all addition groups, except for pear, compared with the control group. Except for grapes and plums containing high levels of anthocyanins, an increase in the L-value was observed over time, and an increase in the a-value of grapes and plums was also observed (p<0.05). The possible utilization of inedible fruit peel in kombucha was shown. Applying inedible fruit peels to kombucha is proposed to increase antioxidant content and modulate color and pH.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.371-380
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• 2017

In this study, 17 kinds of polyphenols and 5 kinds of anthocyanins were analyzed to compare the contents of polyphenols and anthocyanins in 76 colored agricultural products. A total of 17 polyphenols were analyzed simultaneously by 9 phenolic acids (gallic acid, protocatechuic acid, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, t-ferulic acid, t-cinnamic acid) and 8 flavonoids ((+)catechin, syringic aldehyde, rutin, epicatechin gallate, naringin, luteolin, naringenin, kaempferol) and 5 anthocyanins (delphinidin-3-glucoside, delphinidin-3-rutinoside, cyanidin-3-galactoside, cyanidin-3-glucoside, cyanidin-3-arabinoside) were simultaneously analyzed. The total content of 17 polyphenols was determined as seoritae $255.1{\pm}7.5{\mu}g/g$, seomoktae $275.8{\pm}5.3{\mu}g/g$, black rice $78.5{\pm}4.6{\mu}g/g$, black sesame $75.8{\pm}3.2{\mu}g/g$, blueberry $143.3{\pm}5.5{\mu}g/g$, aronia $195.2{\pm}4.9{\mu}g/g$ and blackcurrent $131.6{\pm}3.2{\mu}g/g$, the highest content was found in the order of seomoktae > seoritae > aronia > blueberry > blackcurrant > black rice > black sesame. The total content of 5 anthocyanins was determined as seoritae $82.4{\pm}17.2{\mu}g/g$, seomoktae $95.2{\pm}6.1{\mu}g/g$, black rice $74.1{\pm}9.7{\mu}g/g$, black sesame were not detected, blueberry $110.8{\pm}1.9{\mu}g/g$, aronia $218.9{\pm}6.1{\mu}g/g$ and blackcurrent $209.7{\pm}4.0{\mu}g/g$, the highest content was found in the order of aronia > blackcurrant > blueberry > seomoktae > seoritae > black rice. These results indicated that seomoktae and aronia possessed the high level of functional components and further study will be needed to develop high value-added foods based on the colored agricultural products.

• Journal of Nutrition and Health
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• v.46 no.6
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• pp.503-510
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• 2013

Breast cancer is the most common malignancy in women, both in the developed and developing countries. Anthocyanins are natural coloring of a multitude of foods, such as berries, grapes or cherries. Glycosides of the aglycons delphinidin represent the most abundant anthocyanins in fruits. Delphinidin has recently been reported to inhibit the growth of human tumor cell line. Also, delphinidin is a powerful antioxidant that reportedly exerts beneficial effects in patients with advanced cancer by reducing the level of reactive oxygen species and increasing glutathion peroxidase activity. This study investigates the effects of delphinidin on protein ErbB2, ErbB3 and Akt expressions associated with cell proliferation and Bcl-2, Bax protein associated with cell apoptosis in MDA-MB-231 human breast cancer cell line. MDA-MB-231 cells were cultured with various concentrations (0, 5, 10, and $20{\mu}mol/L$) of delphinidin. Delphinidin inhibited breast cancer cell growth in a dose dependent manner (p < 0.05). ErbB2 and ErbB3 expressions were markdly lower $5{\mu}mol/L$ delphinidin (p < 0.05). In addition, total Akt and phosphorylated Akt levels were decreased dose-dependently in cells treated with delphinidin (p < 0.05). Futher, Bcl-2 levels were dose-dependently decreased and Bax expression was significantly increased in cells treated with delphinidin (p < 0.05). In conclusion, I have shown that delphinidin inhibits cell growth, proliferation and induces apoptosis in MDA-MB-231 human breast cancer cell lines.

• Preventive Nutrition and Food Science
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• v.16 no.4
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• pp.370-375
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• 2011

The antioxidative activity and the polyphenolic composition were examined in four different cultivars of apple (Malus domestica), 'Fuji', 'Tsugaru', 'Hongro' and 'Kogetsu', and their parts (peel, core, pulp and juice). The total phenolics, flavonoids and anthocyanins differed among the tested cultivars and parts. Peel parts had the highest total phenolics and anthocyanin content. Contributions of those phenolics to total antioxidative activity were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and the linoleic acid oxidation assay. Concentration of phenolics contributes significantly to the total antioxidative activity of apples. Clearly, apple peels, especially from Hongros and Kogetsus, possess high levels of phenolic compounds and antioxidants. Therefore, apple peels may potentially function as a value-added ingredient.

• Microbiology and Biotechnology Letters
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• v.44 no.3
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• pp.278-284
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• 2016

Commercial Korean domestic and foreign intermediate food materials (IFMs) of blueberry, Aronia, oat, sweet pumpkin, and ginger were purchased to compare their functional properties, including total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and antioxidant capacity. Each IFM was extracted using 80% (v/v) methanol for the analyses. The TPC (mg gallic acid equivalent/100 g dried sample) and TFC (mg catechin equivalent/100 g dried sample) levels in domestic blueberry (TPC, 2,916 ± 200; TFC, 1,327 ± 31) and sweet pumpkin (TPC, 476 ± 20; TFC, 23 ± 32) IFMs were significantly higher than those in the foreign IFMs. In the case of TAC (mg cyanidin-3-glucoside/100 g dried sample), the level in domestic blueberry IFM (949 ± 57) was significantly higher than that in the foreign product. Among the domestic IFMs, the antioxidant capacities (mg vitamin C equivalent/100 g dried sample) of blueberry, sweet pumpkin, and ginger were 7,057 ± 321, 311 ± 8, and 3,321 ± 109, respectively, being significantly higher than those of their foreign counterparts, based on the ABTS radical scavenging assay. In the DPPH radical scavenging assay, foreign Aronia (12,667 ± 437) and ginger (2,067 ± 99) IFMs showed significantly higher levels of free radical scavenging activity than did the domestic IFMs. These results provide basic information regarding the functional properties of Korean domestic IFMs, compared with their foreign counterparts.