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Zeitschrift für Naturforschung C

A Journal of Biosciences

Editor-in-Chief: Seibel, Jürgen

Editorial Board: Aigner , Achim / Boland, Wilhelm / Bornscheuer, Uwe / Hoffmann, Klaus

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Volume 61, Issue 7-8


Anthocyanins, Colour and Antioxidant Properties of Eggplant (Solanum melongena L.) and Violet Pepper (Capsicum annuum L.) Peel Extracts

Eva Sadilova
  • Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Straße 3, D-70599 Stuttgart, Germany
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Florian C. Stintzing
  • Corresponding author
  • Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Straße 3, D-70599 Stuttgart, Germany
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  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Reinhold Carle
  • Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Straße 3, D-70599 Stuttgart, Germany
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2014-06-02 | DOI: https://doi.org/10.1515/znc-2006-7-810

Acetone extracts from eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peels both belonging to the Solanaceae plant family were characterized with respect to their anthocyanin profiles, colour qualities and antioxidant capacities. According to HPLC-DAD-MS3 analyses the major anthocyanin in eggplant was delphinidin-3-rutinoside, while the predominant pigment in violet pepper was assigned to delphinidin-3-transcoumaroylrutinoside- 5-glucoside. Since virtually all anthocyanins were delphinidin-based, the effect of acylation and glycosylation patterns on colour stability and antioxidant capacity could be assessed. Application of two in vitro-assays for antioxidant capacity assessment revealed that eggplant generally exhibited higher values compared to violet pepper which was ascribed to 3,5-diglycosylated structures predominating in the latter. The higher extent of acylation in violet pepper was reflected by a more purplish colour shade of the extracts, but did not translate into a higher stability against fading which again was attributed to additional glycosyl substitution at C5. These findings support the relevance of structurerelated activities of anthocyanins both for understanding food colour and their particular nutritional value.

Keywords: Eggplant; Violet Pepper; Anthocyanin

About the article

Received: 2006-03-15

Revised: 2006-04-11

Published Online: 2014-06-02

Published in Print: 2006-08-01

Citation Information: Zeitschrift für Naturforschung C, Volume 61, Issue 7-8, Pages 527–535, ISSN (Online) 1865-7125, ISSN (Print) 0939-5075, DOI: https://doi.org/10.1515/znc-2006-7-810.

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© 1946 – 2014: Verlag der Zeitschrift für Naturforschung. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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