Evaluation and Comparative Study of Antidiabetic Activity of Anthocyanins Derived from Various Natural Sources

Jump To References Section

Authors

  • Bannari Amman Institute of Technology, Erode – 638401, Tamil Nadu ,IN
  • Bannari Amman Institute of Technology, Erode – 638401, Tamil Nadu ,IN
  • Bannari Amman Institute of Technology, Erode – 638401, Tamil Nadu ,IN
  • Bannari Amman Institute of Technology, Erode – 638401, Tamil Nadu ,IN

DOI:

https://doi.org/10.18311/jnr/2022/27658

Keywords:

Anthocyanin, Antimicrobial Activity, Cherries, Grapes, Hibiscus Flowers, Naturopathy, Pomegranate, Strawberries
Extraction Techniques

Abstract

Diabetes is a common disorder due to metabolism, more or less people of cultural groups in the region globally. This disease is caused due to the lifelong distress and has no cure as of now. Naturopathy / Plant based chemical antibiotics are proven safe than the synthetic chemicals that are artificially synthesized. In this study, the total anthocyanin content and their antimicrobial activity was estimated for the samples. The study revealed the anti-diabetic properties of anthocyanin from several sources such as strawberries (Fragaria ananassa), cherries (Prunus avium), pomegranate (Punica granatum), grapes (Vitis vinifera), flame of forest flowers (Canna indica), hibiscus flowers (Hibiscus rosa-sinensis) and guava leaves (Psidium guajava). Extraction has been done by using ethanol as a base and inhibition studies have been conducted. The source ‘Canna indica’ showed huge amount of anthocyanin content of 814.6 mg/100g and other sources showed varied amount of anthocyanin content. Prunus avium fruits showed maximum antidiabetic activity. The total phenolic and anthocyanin contents with its antidiabetic activity for different sources using acidified ethanol were studied.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2022-02-14

How to Cite

Veerapandi, L., Nivetha, T., Amirthadharshini, N. K., & Sinthiya, R. (2022). Evaluation and Comparative Study of Antidiabetic Activity of Anthocyanins Derived from Various Natural Sources. Journal of Natural Remedies, 22(1), 105–111. https://doi.org/10.18311/jnr/2022/27658

Issue

Section

Short Communication
Received 2021-04-20
Accepted 2021-10-20
Published 2022-02-14

 

References

Anderson OM. Anthocyanin occurrences and analysis. Proceedings of the International Workshop on Anthocyanins: Research and Development of Anthocyanins, Adelaide, South Australia; 2002.

Kahkonen M, Meier C, Hopia A, Oksman-Caldentey KM. Antimicrobial properties of phenolic compounds from berries. J. Appl. Microbiol. 2001:494–507. https://doi.org/10.1046/j.1365-2672.2001.01271.x. PMid:11309059

Sama K, Sivaraj R, Rajiv P. In vitro antidiabetic activity of anthocyanin extract of Asystasia gangetica (Chinese violet) flower. 2013; 3:88–92.

Ioanaignat, Volf I, Popa VI. A crictical review of methods for characterization of polyphenolic compounds in fruits and vegetables. Food Chem. 2010:126–32. https://doi.org/10.1016/j.foodchem.2010.12.026. PMid:25213963

Diana A, Garban G, Garban Z. The anthocyanins biologically- active substances of food and pharmaceutic interest. Ann. Univ. Dunarea Jos Galati Fascicle VI: Food Technol. 2003; VI:106–15.

Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. J. Agric. Food. Chem. 2006; 54:4069–75. https://doi.org/10.1021/jf060300l. PMid:16719536

Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Concentrations of Anthocyanins in common foods in the United States and Estimation of Normal Consumption. 2006; 54:4069–75. https://doi.org/10.1021/jf060300l. PMid:16719536

Castaneda-ovando A. Structural identification of anthocyanins’ Food Chem. 2009; 113:859–71. https://doi.org/10.1016/j.foodchem.2008.09.001

Chalker-Scott L. Environmental significance of anthocyanins in plant-stress responses. Photochem. Photobiol. 1999; 70:1–9. https://doi.org/10.1111/j.1751-1097.1999.tb01944.x

Howell AB, Vorsa N, Marderosian AD, Foo LY. Inhibition of the adherence of P-ambriated Escherichia coli to uro- epithelial surfaces by proanthycyanidin extracts from cranberries. N Engl J Med. 1998; 339:1085–96. https://doi.org/10.1056/NEJM199810083391516. PMid:9767006

Li R, Wang P, Guo Q, Wang Z. Anthocyanin composition and content of the Vaccinium uliginosum berry. Food Chem. 2011; 125:116–20. https://doi.org/10.1016/j.foodchem. 2010.08.046

Puupponen-Pimia R, Nohynek L, Meier C, Kahkonen M, Heinonen M, Hopia A, Oksman-Caldentey KM. Antimicrobial properties of phenolic compounds from berries. Journal of Applied Microbiology. 2001; 90:494– 507. https://doi.org/10.1046/j.1365-2672.2001.01271.x. PMid:11309059

Cushnie TPT, Lamb AJ. Antimicrobial activity of flavonoids. International Journal of Antimicrobial Agents. 2005; 26:343–56. https://doi.org/10.1016/j.ijantimicag.2005. 09.002. PMid:16323269. PMCid:PMC7127073

Tanaka Y, Sasaki N, Ohmiya A. Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids. Plant J. 2008; 54:733–49. https://doi.org/10.1111/j.1365-313X.2008. 03447.x. PMid:18476875

Gao H, Huang YN, Gao B, Xu PY, Inagaki C, Kawabata J. ‘β- Glucosidase inhibitory effect by the flower buds of Tussilago farfara’ L. Food Chem. 2008; 106:1195–201. https://doi.org/10.1016/j.foodchem.2007.07.064

Griffin PJ, Fogarty WM. Preliminary observation of starch degrading system elaborated by Bacillus polymyxa. Biochem. Soc. Trans. 1973; 1:397–400. https://doi.org/10.1042/bst0010397

Jakobek L, Seruga M, Medvidovi M, Novak I. Anthocyanin content and antioxidant activity of various fruit juices. Deutsche Lebensmittel-Rundschau: Zeitschrift für Lebensmittelkunde und Lebensmittelrecht. 2007; 103:456–72.

Myrbrack K., Neumuller, G. Chemistry and mechanism of action 1st ed., Vol.1. Academic. 1950; 226–28.

Vankar PS, Srivastava J. Comparative study of antioxidant activity, phenol and flavonoid contents in red, yellow varieties of Canna indica and Hibiscus rosasinensis, prospective natural food dyes. Int. J. Food Eng. 2008; 4:1–15. https://doi.org/10.2202/1556-3758.1232

Philip T. An anthocyanin recovery system from grape wastes. J. Food Sci. 1974; 39:859. https://doi.org/10.1111/j.1365-2621.1974.tb17999.x

Tamimi M, Santiago M, Blancojerez L. Comparative study of anthocyanins. JOMS. 2007:223–9.

Bernfeld P. [17] Amylases, ? and ?. Method. Enzymol. 1955; 1:149–58. https://doi.org/10.1016/0076-6879(55)01021-5

Bridle P, Garcia-Viguera C. Analysis of anthocyanins in strawberries and elderberries A comparison of capillary zone electrophoresis and HPLC. Food Chem. 1997; 59:299– 304. https://doi.org/10.1016/S0308-8146(96)00176-8

Cacace JE, Mazza G. Optimization of extraction of anthocyanins from black currants with aqueous ethanol. J. Food Sci. 2003; 68:240–8. https://doi.org/10.1111/j.1365-2621.2003. tb14146.x

Da Silva, Lopes F, et al. Anthocyanin pigments in strawberry. LWT LWT-Food Sci Technol. 2007; 40:374–82. https://doi.org/10.1016/j.lwt.2005.09.018

Filimon RV, Beceanu M, Niculaua, Cristina. Arion Cercetari agronomice. Moldova. 2011; 44:81–91. https://doi.org/10.2478/v10298-012-0027-4

Fischer UA, Carle R, Kammerer DR. Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MSn. Food Chem. 2011; 127:807–21. https://doi.org/10.1016/j.foodchem. 2010.12.156. PMid:23140740

Garcia-Viguera C, Zafrilla P, Tomas-Barberan FT. The use of acetone as an extraction solvent for anthocyanins from strawberry fruits. Phytochem Anal. 1998; 9:274–7. https://doi.org/10.1002/(SICI)1099-1565(199811/12)9:6<274::AIDPCA416> 3.0.CO;2-G

Miguel G, Fontes C, Antunes D, Neves A, Martins D. ‘Anthocyanin concentration of Assaria pomegranate fruits during different cold storage conditions. J. Biomed. Biotech. 2004; 5:338–42. https://doi.org/10.1155/S1110724304403076. PMid:15577199. PMCid:PMC1082890

Wang Hui, Yang-Ji Du, Song H. β-Glucosidase and β-amylase inhibitory activities of guava leaves. Food Chem. 2010; 123:6–13. https://doi.org/10.1016/j.foodchem.2010.03.088

Zhao X, Yuan Z, Fang Y. Characterization and evaluation of major anthocyanins in pomegranate (Punica granatum L.) peel of different cultivars and their development phases. European Food Research and Technology. 2012:198–295

Yoshida Y, Koyama N, Tamura H. Color and anthocyanin composition of strawberry fruit changes during fruit development and differences among cultivars, with special reference to the occurrence of pelargonidin 3-malonylglucoside. J. Jpn. Soc. Hortic. Sci. 2002; 71:355–61. https://doi.org/10.2503/jjshs.71.355

Merken HM, Beecher GR. Liquid chromatographic method for separation and quantification of anthocyanins. J. Agric Food Chem. 2000; 48:577–99. https://doi.org/10.1021/ jf990872o. PMid:10725120

Mozeti? Branka, Trebše P. Identification of sweet cherry anthocyanins and hydroxycinnamic acids using HPLC coupled with DAD and MS detector’ Acta Chim. Slov. 2004; 51:151–8.

Most read articles by the same author(s)