| [1] |
Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, et al. 2006. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. Journal of Agricultural Food Chemistry 54:4069−75 doi: 10.1021/jf060300l |
| [2] |
Routray W, Orsat V. 2011. Blueberries and their anthocyanins: Factors affecting biosynthesis and properties. Comprehensive Reviews in Food Science and Food Safety 10:303−20 doi: 10.1111/j.1541-4337.2011.00164.x |
| [3] |
Braga ARC, Murador DC, de Souza Mesquita LM, de Rosso VV. 2018. Bioavailability of anthocyanins: Gaps in knowledge, challenges and future research. Journal of Food Composition and Analysis 68:31−40 doi: 10.1016/j.jfca.2017.07.031 |
| [4] |
Han F, Yang P, Wang H, Fernandes I, Mateus N, et al. 2019. Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract. Trends in Food Science and Technology 83:211−24 doi: 10.1016/j.jpgs.2018.11.025 |
| [5] |
Wu X, Liang L, Zou Y, Zhao T, Zhao J, et al. 2011. Aqueous two-phase extraction, identification and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.). Food Chemistry 129:443−53 doi: 10.1016/j.foodchem.2011.04.097 |
| [6] |
Jaiswal V, DerMarderosian A, Porter JR. 2010. Anthocyanins and polyphenol oxidase from dried arils of pomegranate (Punica granatum L.). Food Chemistry 118:11−16 doi: 10.1016/j.foodchem.2009.01.095 |
| [7] |
Chandrasekhar J, Madhusudhan MC, Raghavarao KSMS. 2012. Extraction of anthocyanins from red cabbage and purification using adsorption. Food and Bioproducts Processing 90:615−23 doi: 10.1016/j.fbp.2012.07.004 |
| [8] |
Zhao Z, Wu M, Zhan Y, Zhan K, Chang X, et al. 2017. Characterization and purification of anthocyanins from black peanut (Arachis hypogaea L.) skin by combined column chromatography. Journal of Chromatography A 1519:74−82 doi: 10.1016/j.chroma.2017.08.078 |
| [9] |
Heinonen J, Farahmandazad, H, Vuorinen A, Kallio H, Yang B, et al. 2016. Extraction and purification of anthocyanins from purple-fleshed potato. Food and Bioproducts Processing 99:136−46 doi: 10.1016/j.fbp.2016.05.004 |
| [10] |
Castañeda-Ovando A, de Lourdes Pacheco-Hernández M, Páez-Hernández ME, Rodríguez JA, Galán-Vidal CA. 2009. Chemical studies of anthocyanins: A review. Food Chemistry 113:859−71 doi: 10.1016/j.foodchem.2008.09.001 |
| [11] |
Nainegali BS, Iyyaswami R, Belur PD. 2019. Simultaneous extraction of four different bioactive compounds from Garcinia indica and their enrichment using aqueous two-phase systems. Food and Bioproducts Processing 114:185−95 doi: 10.1016/j.fbp.2019.01.002 |
| [12] |
Liu X, Mu T, Sun H, Zhang M, Chen J. 2013. Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology. Food Chemistry 141:3034−41 doi: 10.1016/j.foodchem.2013.05.119 |
| [13] |
Sui X, Dong X, Zhou W. 2014. Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution. Food Chemistry 163:163−70 doi: 10.1016/j.foodchem.2014.04.075 |
| [14] |
Chandra Singh M, Probst Y, Price WE, Kelso C. 2022. Relative comparisons of extraction methods and solvent composition for Australian blueberry anthocyanins. Journal of Food Composition and Analysis 105:104232 doi: 10.1016/j.jfca.2021.104232 |
| [15] |
Oladzadabbasabadi N, Mohammadi Nafchi A, Ghasemlou M, Ariffin F, Singh Z, et al. 2022. Natural anthocyanins: Sources, extraction, characterization and suitability for smart packaging. Food Packaging and Shelf Life 33:100872 doi: 10.1016/j.fpsl.2022.100872 |
| [16] |
Wu Y, Wang Y, Zhang W, Han J, Liu Y, et al. 2014. Extraction and preliminary purification of anthocyanins from grape juice in aqueous two-phase system. Separation and Purification Technology 124:170−78 doi: 10.1016/j.seppur.2014.01.025 |
| [17] |
Chong KY, Stefanova R, Zhang J, Brooks MSL. 2020. Aqueous two-phase extraction of bioactive compounds from haskap leaves (Lonicera caerulea): Comparison of salt/ethanol and sugar/propanol systems. Separation and Purification Technology 252:117399 doi: 10.1016/j.seppur.2020.117399 |
| [18] |
Giusti MM, Wrolstad RE. 2003. Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal 14:217−25 doi: 10.1016/S1369-703X(02)00221-8 |
| [19] |
Cissé M, Bohuon P, Sambe F, Kane C, Sakho M, et al. 2012. Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling. Journal of Food Engineering 109:16−21 doi: 10.1016/j.jfoodeng.2011.10.012 |
| [20] |
Ghareaghajlou N, Hallaj-Nezhadi S, Ghasempour Z. 2021. Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems. Food Chemistry 365:130482 doi: 10.1016/j.foodchem.2021.130482 |
| [21] |
Hosseinian FS, Li W, Beta T. 2008. Measurement of anthocyanins and other phytochemicals in purple wheat. Food Chemistry 109:916−24 doi: 10.1016/j.foodchem.2007.12.083 |
| [22] |
Saeed N, Khan MR, Shabbir M. 2012. Antioxidant activity, total phenolic and total flavonoid contents of whole plant extracts Torilis leptophylla L. BMC Complementary and Alternative Medicine 12:221 doi: 10.1186/1472-6882-12-221 |
| [23] |
Lin JY, Tang CY. 2007. Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chemistry 101:140−47 doi: 10.1016/j.foodchem.2006.01.014 |
| [24] |
Mythili K, Reddy CU, Chamundeeswari D, Manna PK. 2014. Determination of total phenol, alkaloid, flavonoid and tannin in different extracts of Calanthe triplicata. Research and Review. Journal of Pharmacognosy and Phytochemistry 2:40−44 |
| [25] |
Sahu N, Saxena J. 2013. Total phenolic and total flavonoid content of Bougainvillea Glabra choisy and Calforina gold flower extracts. International Journal of Pharmacy and Technology 5:5581−85 |
| [26] |
Nielsen SS. 2010. Phenol-sulfuric acid method for total carbohydrates. In Food Analysis Laboratory Manual, ed. Nielsen SS. Boston: Springer. pp 47−53. https://doi.org/10.1007/978-1-4419-1463-7_6 |
| [27] |
Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F. 1956. Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28:350−56 doi: 10.1021/ac60111a017 |
| [28] |
Swer TL, Chauhan K. 2019. Stability studies of enzyme aided anthocyanin extracts from Prunus nepalensis L. LWT 102:181−89 doi: 10.1016/j.lwt.2018.12.016 |
| [29] |
Wu J, Guan Y, Zhong Q. 2015. Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0. Food Chemistry 172:121−28 doi: 10.1016/j.foodchem.2014.09.059 |
| [30] |
Cevallos-Casals BA, Cisneros-Zevallos L. 2004. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chemistry 86:69−77 doi: 10.1016/j.foodchem.2003.08.011 |
| [31] |
Dyrby M, Westergaard N, Stapelfeldt H. 2001. Light and heat sensitivity of red cabbage extract in soft drink model systems. Food Chemistry 72:431−37 doi: 10.1016/S0308-8146(00)00251-X |
| [32] |
Pliszka B, Huszcza-Ciołkowska G, Mieleszko E, Czaplicki S. 2009. Stability and antioxidative properties of acylated anthocyanins in three cultivars of red cabbage (Brassica oleracea L. var. capitata L. f. rubra). Journal of the Science of Food and Agriculture 89:1154−58 doi: 10.1002/jsfa.3565 |
| [33] |
Ekici L, Şimşek Z, Ozturk I, Sağdıç O, Yetim H. 2014. Effects of temperature, time and pH on the stability of anthocyanin extracts:Prediction of total anthocyanin content using nonlinear models. Food Analytical Methods 7:1328−36 doi: 10.1007/s12161-013-9753-y |
| [34] |
Tan J, Han Y, Han B, Qi X, Cai X, et al. 2022. Extraction and purification of anthocyanins: A review. Journal of Agriculture and Food Research 8:100306 doi: 10.1016/j.jafr.2022.100306 |
| [35] |
Echegaray N, Munekata PES, Gullón P, Dzuvor CKO, Gullón B, et al. 2022. Recent advances in food products fortification with anthocyanins. Critical Reviews in Food Science and Nutrition 62:1553−67 doi: 10.1080/10408398.2020.1844141 |
| [36] |
Zhang X, Zhao Y, Li B, Guo M, Lv J, et al. 2022. Comparison of three extraction methods for anthocyanins from Perilla frutescens leaves. Sustainable Chemistry and Pharmacy 29:100817 doi: 10.1016/j.scp.2022.100817 |
| [37] |
Jeya KS, Sathiyasree B, Beniz TE, Chithiraikannu R, Gurushankar K. 2022. Optimization of extraction parameters and stabilization of anthocyanin from onion peel. Crititical Reviews in Food Science and Nutrition 62:2560−67 doi: 10.1080/10408398.2020.1856772 |