The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Antioxidant Activity of Anthocyanins and Their Aglycons
Abstract
The antioxidant activity of the six common anthocyanidins, pelargonidin, cyanidin, delphinidin, peonidin, petunidin, and malvidin, and their glycosidic forms was evaluated in three lipid-containing models [human low-density lipoprotein (LDL) and bulk and emulsified methyl linoleate]. In addition, the radical scavenging activity of the compounds against the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical was studied. Most anthocyanins and their aglycons acted as strong antioxidants in emulsion and LDL. Many compounds showed an activity comparable to the well-known antioxidants alpha-tocopherol, Trolox, catechin, and quercetin. In bulk methyl linoleate, anthocyanins and anthocyanidins possessed only a weak antioxidant activity or even oxidation-promoting activity. Depending on the anthocyanidin, different glycosylation patterns either enhanced or diminished the antioxidant power. For the most part, the activities of the glycosides and the aglycons did not differ remarkably in emulsion. In LDL the aglycons showed in general higher activities than the glycosides. In bulk oil, to the contrary, the glycosides were more effective than the aglycons.
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Citations
Cites
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(95)02227-9 · Cited by 9,085
Antioxidant activity of plant extracts containing phenolic compounds
Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990146l · Cited by 3,854
Cited by
Papuc, C., Goran, G. V., Predescu, C. N., Nicorescu, V., & Stefan, G. (2017) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12298 · Cited by 561
Evolution of Antioxidant Capacity during Storage of Selected Fruits and Vegetables
Kevers, C., Falkowski, M., Tabart, J., Defraigne, J.-O., Dommes, J., & Pincemail, J. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf071736j · Cited by 406
Berry anthocyanins: isolation, identification and antioxidant activities
Kähkönen, M. P., Heinämäki, J., Ollilainen, V., & Heinonen, M. (2003) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1511 · Cited by 320
Self-citationThe Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition
Dangles, O., & Fenger, J.-A. (2018) · Molecules · doi:10.3390/molecules23081970 · Cited by 319
Xu, J.-W., Ikeda, K., & Yamori, Y. (2004) · Hypertension · doi:10.1161/01.hyp.0000135868.38343.c6 · Cited by 197
Metadata
- Authors
- Kähkönen, M. P., & Heinonen, M.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-01-01
- Volume
- 51
- Issue
- 3
- Pages
- 628-633
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2122088022
- Cited by
- 862
- References
- 2
- FWCI
- 16.21
- Type
- journal article
- Language
- en
- Open access
- closed
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