Open AccessA Review on Anthocyanin Pigments with respect to its Nutraceutical Properties
Author(s) -
Srijeeta Saha Shairee Ganguly and Dolanchapa Sikdar
Publication year - 2020
Publication title -
international journal of modern trends in science and technology
Language(s) - English
Resource type - Journals
ISSN - 2455-3778
DOI - 10.46501/ijmtst061211
Subject(s) - anthocyanin , chemistry , pigment , biological pigment , solvent , hydrogen peroxide , organic chemistry , food science
Anthocyanin pigments are readily degraded during processing and storage of foodstuffs that can have adramatic impact on color quality and may also affect the nutritional properties. Total anthocyanin pigmentcontent and indices for polymeric color and browning are easily measured with simple spectrophotometricmethods. Once individual pigments are identified, their changes can be monitored by high-performance liquidchromatography (HPLC). The edible fruits of 12 plants were extracted in methanol and subjected tosolvent–solvent partitioning to yield three fractions, hexane, ethyl acetate, and aqueous. A number of factorsaffecting anthocyanin stability and color are discussed in this review. Anthocyanins are probably the mostspectacular of plant pigments since they are responsible for most of the red, purple and blue pigmentation offlowers, hits and vegetables. However, because of their highly reactive nature, anthocyanins readilydegrade, or react with other constituents in the media, to form colorless or brown colored compounds. Thepresence of an oxonium ion adjacent to carbon 2 makes the anthocyanins particularly susceptible tonucleophilic attack by such compounds as sulfur dioxide, ascorbic acid, hydrogen peroxide and even water.Loss of anthocyanin pigmentation also occurs in the presence of oxygen and various enzymes, and as aresult of high temperature processing. Certain degree of pigment stabilization may be conferred by acylationwith various organic acids, co pigmentation, self-association and/or metal chelation. In addition, pH has amarked effect on anthocyanin stability, and on the color of media containing these pigments. A number ofanthocyanin-rich sources have been investigated for their potential as commercial pigment extracts. Althoughtheir application is primarily limited to acidic media, continued research on the chemistry of anthocyaninsmay lead to application and stabilization of these pigments in a wider variety of food products.