Sour Cherry (Prunus cerasus L) Anthocyanins as Ingredients for functional Foods (Articolo in rivista)

Type
Label
  • Sour Cherry (Prunus cerasus L) Anthocyanins as Ingredients for functional Foods (Articolo in rivista) (literal)
Anno
  • 2004-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1155/S1110724304404136 (literal)
Alternative label
  • Blando F., Gerardi C., Nicoletti I. (2004)
    Sour Cherry (Prunus cerasus L) Anthocyanins as Ingredients for functional Foods
    in Journal of Biomedicine and Biotechnology (Online)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Blando F., Gerardi C., Nicoletti I. (literal)
Pagina inizio
  • 253 (literal)
Pagina fine
  • 258 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#altreInformazioni
  • IF 2.706 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 5 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#note
  • Special Issue on \"Anthocyanins more than nature's colours\" (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#descrizioneSinteticaDelProdotto
  • In the recent years many studies on anthocyanins have revealed their strong antioxidant activity and their possible use as chemotherapeutics. The finding that sour cherries (Prunus cerasus L) (also called tart cherries) contain high levels of anthocyanins that possess strong antioxidant and anti-inflammatory properties has attracted much attention to this species. Here we report the preliminary results of the induction of anthocyanin biosynthesis in sour cherry callus cell cultures. The evaluation and characterization of the in vitro produced pigments are compared to those of the anthocyanins found in vivo in fruits of several sour cherry cultivars. Interestingly, the anthocyanin profiles found in whole fruit extracts were similar in all tested genotypes but were different with respect to the callus extract. The evaluation of antioxidant activity, performed by ORAC and TEAC assays, revealed a relatively high antioxidant capacity for the fruit extracts (from 1145 to 2592 µmol TE/100 g FW) and a lower one for the callus extract (688 µmol TE/100 g FW). (literal)
Note
  • ISI Web of Science (WOS) (literal)
  • Scopu (literal)
  • PubMe (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Istituto di Scienze delle Produzioni Alimentari-CNR, Istituto di Metodologie Chimiche-CNR, Area della Ricerca di Roma 1 (literal)
Titolo
  • Sour Cherry (Prunus cerasus L) Anthocyanins as Ingredients for functional Foods (literal)
Abstract
  • In the last years many studies on anthocyanins have revealed their antioxidant activity and a possible use as chemoterapeutics. The finding that tart cherries (Prunus cerasus L.) contain a great amount of anthocyanins that possess strong antioxidant and anti-inflammatory activities has attracted much attention to this species. Here we report the preliminary results of the induction of anthocyanin biosynthesis in sour cherry callus cell cultures. The evaluation and characterization of the in vitro produced pigments is compared to the anthocyanins found in vivo in fruits of several sour cherry cultivar. Interestingly, the anthocyanin profiles found in fruit extracts are similar in all tested genotypes, but are different in respect to the callus extract. The evaluation of antioxidant activity, performed by ORAC and TEAC assays, revealed an antioxidant capacity quite high for the fruit extracts (from 11.45 to 25.92 mmol TE/ g FW) and lower for callus extract (6.88 mmol TE/ g FW). (literal)
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