Anthocyanins Ronald E. Wrolstad, M. Monica Giusti and Wilhelmina Kalt www.mdpi.com/journal/molecules Edited by molecules Printed Edition of the Special Issue Published in Molecules Ronald E. Wrolstad, M. Monica Giusti and Wilhelmina Kalt (Eds.) Anthocyanins This book is a reprint of the Special Issue that appeared in the online, open access journal, Molecules (ISSN 1420-3049) from 2014–2015, available at: http://www.mdpi.com/journal/molecules/special_issues/anthocyanins Guest Editors Ronald E. Wrolstad University Department of Food Science and Technology Oregon State University USA M. Monica Giusti Food Science Department Ohio State University USA Wilhelmina Kalt Agriculture and Agri-Food Canada Canada Editorial Office Publisher Managing Editor MDPI AG Shu-Kun Lin Jing Gao St. Alban-Anlage 66 Basel, Switzerland 1. Edition 2016 MDPI • Basel • Beijing • Wuhan • Barcelona • Be lgrade ISBN 978-3-03842-228-0 (Hbk) ISBN 978-3-03842-229-7 (PDF) Articles in this volume are Open Access and distributed under the Creative Commons Attribution license (CC BY), which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book taken as a whole is © 2016 MDPI, Basel, Switzerland, distributed under the terms and conditions of the Creative Commons by Attribution (CC BY-NC-ND) license (http://creativecommons.org/licenses/by-nc-nd/4.0/). III Table of Contents List of Contributors ......................................................................................................... VII About the Guest Editors ................................................................................................ XIII Preface to “Anthocyanins” ............................................................................................. XV Section 1: Anthocyanins in Fresh and Processed Foods Bianca Moldovan and Lumini ţ a David Influence of Temperature and Preserving Agents on the Stability of Cornelian Cherries Anthocyanins Reprinted from: Molecules 2014 , 19 (6), 8177–8188 http://www.mdpi.com/1420 ‐ 3049/19/6/8177 .................................................................... 3 Anghel Brito, Carlos Areche, Beatriz Sepúlveda, Edward J. Kennelly and Mario J. Simirgiotis Anthocyanin Characterization, Total Phenolic Quantification and Antioxidant Features of Some Chilean Edible Berry Extracts Reprinted from: Molecules 2014 , 19 (8), 10936–10955 http://www.mdpi.com/1420 ‐ 3049/19/8/10936 ................................................................ 16 Li ‐ Li Sun, Wan Gao, Meng ‐ Meng Zhang, Cheng Li, Ai ‐ Guo Wang, Ya ‐ Lun Su and Teng ‐ Fei Ji Composition and Antioxidant Activity of the Anthocyanins of the Fruit of Berberis heteropoda Schrenk Reprinted from: Molecules 2014 , 19 (11), 19078–19096 http://www.mdpi.com/1420 ‐ 3049/19/11/19078 .............................................................. 38 Anayansi Escalante ‐ Aburto, Benjamín Ramírez ‐ Wong, Patricia Isabel Torres ‐ Chávez, Jaime López ‐ Cervantes, Juan de Dios Figueroa ‐ Cárdenas, Jesús Manuel Barrón ‐ Hoyos, Ignacio Morales ‐ Rosas, Néstor Ponce ‐ García and Roberto Gutiérrez ‐ Dorado Obtaining Ready ‐ to ‐ Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology Reprinted from: Molecules 2014 , 19 (12), 21066–21084 http://www.mdpi.com/1420 ‐ 3049/19/12/21066 .............................................................. 58 IV David C. Manns, Passaporn Siricururatana, Olga I. Padilla ‐ Zakour and Gavin L. Sacks Decreasing pH Results in a Reduction of Anthocyanin Coprecipitation during Cold Stabilization of Purple Grape Juice Reprinted from: Molecules 2015 , 20 (1), 556–572 http://www.mdpi.com/1420 ‐ 3049/20/1/556 .................................................................... 79 Paz Robert and Carolina Fredes The Encapsulation of Anthocyanins from Berry ‐ Type Fruits. Trends in Foods Reprinted from: Molecules 2015 , 20 (4), 5875–5888 http://www.mdpi.com/1420 ‐ 3049/20/4/5875 .................................................................. 98 Section 2: Grape Anthocyanins and Wine Quality Noelia Briz ‐ Cid, María Figueiredo ‐ González, Raquel Rial ‐ Otero, Beatriz Cancho ‐ Grande and Jesús Simal ‐ Gándara Effect of Two Anti ‐ Fungal Treatments (Metrafenone and Boscalid Plus Kresoxim ‐ methyl) Applied to Vines on the Color and Phenol Profile of Different Red Wines Reprinted from: Molecules 2014 , 19 (6), 8093–8111 http://www.mdpi.com/1420 ‐ 3049/19/6/8093 ................................................................ 115 Mehnaz Pervin, Md. Abul Hasnat, Yoon Mi Lee, Da Hye Kim, Jeong Eun Jo and Beong Ou Lim Antioxidant Activity and Acetylcholinesterase Inhibition of Grape Skin Anthocyanin (GSA) Reprinted from: Molecules 2014 , 19 (7), 9403–9418 http://www.mdpi.com/1420 ‐ 3049/19/7/9403 ................................................................ 135 Guo Cheng, Yan ‐ Nan He, Tai ‐ Xin Yue, Jun Wang and Zhen ‐ Wen Zhang Effects of Climatic Conditions and Soil Properties on Cabernet Sauvignon Berry Growth and Anthocyanin Profiles Reprinted from: Molecules 2014 , 19 (9), 13683–13703 http://www.mdpi.com/1420 ‐ 3049/19/9/13683 .............................................................. 152 V Xiao ‐ Xi Li, Fei He, Jun Wang, Zheng Li and Qiu ‐ Hong Pan Simple Rain ‐ Shelter Cultivation Prolongs Accumulation Period of Anthocyanins in Wine Grape Berries Reprinted from: Molecules 2014 , 19 (9), 14843–14861 http://www.mdpi.com/1420 ‐ 3049/19/9/14843 .............................................................. 175 Ali Liazid, Gerardo F. Barbero, Latifa Azaroual, Miguel Palma and Carmelo G. Barroso Stability of Anthocyanins from Red Grape Skins under Pressurized Liquid Extraction and Ultrasound ‐ Assisted Extraction Conditions Reprinted from: Molecules 2014 , 19 (12), 21034–21043 http://www.mdpi.com/1420 ‐ 3049/19/12/21034 ............................................................ 197 Marta Ferreiro ‐ González, Ceferino Carrera, Ana Ruiz ‐ Rodríguez, Gerardo F. Barbero, Jesús Ayuso, Miguel Palma and Carmelo G. Barroso A New Solid Phase Extraction for the Determination of Anthocyanins in Grapes Reprinted from: Molecules 2014 , 19 (12), 21398–21410 http://www.mdpi.com/1420 ‐ 3049/19/12/21398 ............................................................ 208 Section 3: Anthocyanin Biosynthesis and Regulation Kaylyn L. Carpenter, Timothy S. Keidel, Melissa C. Pihl and Nicole M. Hughes Support for a Photoprotective Function of Winter Leaf Reddening in Nitrogen ‐ Deficient Individuals of Lonicera japonica Reprinted from: Molecules 2014 , 19 (11), 17810–17828 http://www.mdpi.com/1420 ‐ 3049/19/11/17810 ............................................................ 225 Nobuhiro Sasaki, Yuzo Nishizaki, Yoshihiro Ozeki and Taira Miyahara The Role of Acyl ‐ Glucose in Anthocyanin Modifications Reprinted from: Molecules 2014 , 19 (11), 18747–18766 http://www.mdpi.com/1420 ‐ 3049/19/11/18747 ............................................................ 246 Olesya Y. Shoeva, Elena I. Gordeeva and Elena K. Khlestkina The Regulation of Anthocyanin Synthesis in the Wheat Pericarp Reprinted from: Molecules 2014 , 19 (12), 20266–20279 http://www.mdpi.com/1420 ‐ 3049/19/12/20266 ............................................................ 269 VI Ana Fernandes de Oliveira, Luca Mercenaro, Alessandra Del Caro, Luca Pretti and Giovanni Nieddu Distinctive Anthocyanin Accumulation Responses to Temperature and Natural UV Radiation of Two Field ‐ Grown Vitis vinifera L. Cultivars Reprinted from: Molecules 2015 , 20 (2), 2061–2080 http://www.mdpi.com/1420 ‐ 3049/20/2/2061 ................................................................ 284 Section 4: Anthocyanin Composition and their Biological Properties Jungmin Lee, Michael Dossett and Chad E. Finn Mistaken Identity: Clarification of Rubus coreanus Miquel (Bokbunja) Reprinted from: Molecules 2014 , 19 (7), 10524–10533 http://www.mdpi.com/1420 ‐ 3049/19/7/10524 .............................................................. 309 Wu ‐ Yang Huang, Ya ‐ Mei Liu, Jian Wang, Xing ‐ Na Wang and Chun ‐ Yang Li Anti ‐ Inflammatory Effect of the Blueberry Anthocyanins Malvidin ‐ 3 ‐ Glucoside and Malvidin ‐ 3 ‐ Galactoside in Endothelial Cells Reprinted from: Molecules 2014 , 19 (8), 12827–12841 http://www.mdpi.com/1420 ‐ 3049/19/8/12827 .............................................................. 320 Hana Bártíková, Iva Boušová, Pavla Jedli č ková, Kate ř ina Ln ě ni č ková, Lenka Skálová and Barbora Szotáková Effect of Standardized Cranberry Extract on the Activity and Expression of Selected Biotransformation Enzymes in Rat Liver and Intestine Reprinted from: Molecules 2014 , 19 (9), 14948–14960 http://www.mdpi.com/1420 ‐ 3049/19/9/14948 .............................................................. 337 Sheiraz Al Bittar, Nathalie Mora, Michèle Loonis and Olivier Dangles Chemically Synthesized Glycosides of Hydroxylated Flavylium Ions as Suitable Models of Anthocyanins: Binding to Iron Ions and Human Serum Albumin, Antioxidant Activity in Model Gastric Conditions Reprinted from: Molecules 2014 , 19 (12), 20709–20730 http://www.mdpi.com/1420 ‐ 3049/19/12/20709 ............................................................ 351 VII List of Contributors Sheiraz Al Bittar University of Avignon, INRA, UMR408, Avignon 84000, France. Carlos Areche Departamento de Química, Facultad de Ciencias, Universidad de Chile, Casilla 653, Santiago 7800024, Chile. Jesús Ayuso Department of Physical Chemistry, University of Cadiz, Puerto Real 11510, Spain. Latifa Azaroual Faculty of Sciences, Abdelmalek Essaâdi University, Tetouan 93000, Morocco. Gerardo F. Barbero Andalusian Center for Wine Research; Department of Analytical Chemistry, University of Cadiz, Puerto Real 11510, Spain. Jesús Manuel Barrón ‐ Hoyos Programa de Doctorado en Ciencias de los Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo, Sonora 83000, Mexico. Carmelo G. Barroso Department of Analytical Chemistry; Andalusian Center for Wine Research, University of Cadiz, Puerto Real 11510, Spain. Hana Bártíková Department of Biochemical Sciences, Charles University in Prague, Faculty of Pharmacy, Heyrovského 1203, Hradec Králové 50005, Czech Republic. Iva Boušová Department of Biochemical Sciences, Charles University in Prague, Faculty of Pharmacy, Heyrovského 1203, Hradec Králové 50005, Czech Republic. Anghel Brito Laboratorio de Productos Naturales, Departamento de Química, Facultad de Ciencias Básicas, Universidad de Antofagasta, Av. Coloso S ‐ N, Antofagasta 1240000, Chile. Noelia Briz ‐ Cid Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E ‐ 32004, Spain. Beatriz Cancho ‐ Grande Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E ‐ 32004, Spain. Kaylyn L. Carpenter Department of Biology, High Point University, University Station 3591, High Point, NC 27262, USA. Ceferino Carrera Andalusian Center for Wine Research, University of Cadiz, Puerto Real 11510, Spain. VIII Guo Cheng College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China. Olivier Dangles University of Avignon, INRA, UMR408, Avignon 84000, France. Lumini ţ a David ʺ Babe ş‐ Bolyai ʺ University, Faculty of Chemistry and Chemical Engineering, 11, Arany Janos Str., 400028 Cluj ‐ Napoca, Romania. Alessandra Del Caro Department of Agriculture, University of Sassari, Viale Italia 39, Sassari 07100, Italy. Michael Dossett BC Blueberry Council (in partnership with Agriculture and Agri ‐ Food Canada ‐ Pacific Agri ‐ Food Research Centre), 6947 Hwy #7, P.O. Box 1000, Agassiz, BC V0M 1A0, Canada. Anayansi Escalante ‐ Aburto Programa de Doctorado en Ciencias de los Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo, Sonora 83000, Mexico. Ana Fernandes de Oliveira Department of Agriculture, University of Sassari, Viale Italia 39, Sassari 07100, Italy. Marta Ferreiro ‐ González Department of Physical Chemistry; Department of Analytical Chemistry, University of Cadiz, Puerto Real 11510, Spain. María Figueiredo ‐ González Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E ‐ 32004, Spain. Juan de Dios Figueroa ‐ Cárdenas Centro de Investigación y Estudios Avanzados (CINVESTAV—Unidad Querétaro), Libramiento Norponiente#2000, Fraccionamiento Real de Juriquilla, Querétaro, Querétaro 76230, Mexico. Chad E. Finn United States Department of Agriculture, Agricultural Research Service, Horticultural Crops Research Unit (HCRU), Corvallis, OR 97330, USA. Carolina Fredes Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile. Wan Gao State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100050, China. Elena I. Gordeeva Institute of Cytology and Genetics, Siberian Branch, Russian Academy of Sciences, Lavrentjeva ave. 10, Novosibirsk 630090, Russia. IX Roberto Gutiérrez ‐ Dorado Programa Regional del Noroeste para el Doctorado en Biotecnología, Universidad Autónoma de Sinaloa, Av. de las Américas y Blvd. Universitarios s/n, Culiacán, Sinaloa 80010, Mexico. Md. Abul Hasnat College of Biomedical & Health Science, Department of Applied Biochemistry, Konkuk University, Chungju 380 ‐ 701, Korea. Fei He Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Yan ‐ Nan He College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China. Wu ‐ Yang Huang Department of Functional Food and Bio ‐ active compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China. Nicole M. Hughes Department of Biology, High Point University, University Station 3591, High Point, NC 27262, USA. Pavla Jedli č ková Department of Biochemical Sciences, Charles University in Prague, Faculty of Pharmacy, Heyrovského 1203, Hradec Králové 50005, Czech Republic. Teng ‐ Fei Ji State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100050, China. Jeong Eun Jo College of Biomedical & Health Science, Department of Applied Biochemistry, Konkuk University, Chungju 380 ‐ 701, Korea. Timothy S. Keidel Department of Biology, High Point University, University Station 3591, High Point, NC 27262, USA. Edward J. Kennelly Department of Biological Sciences, Lehman College and The Graduate Center, The City University of New York, 250 Bedford Park Boulevard West, Bronx, NY 10468, USA. Elena K. Khlestkina Institute of Cytology and Genetics, Siberian Branch, Russian Academy of Sciences, Lavrentjeva ave. 10, Novosibirsk 630090, Russia; Novosibirsk State University, Pirogova St. 2, Novosibirsk 630090, Russia. Da Hye Kim College of Biomedical & Health Science, Department of Applied Biochemistry, Konkuk University, Chungju 380 ‐ 701, Korea. Jungmin Lee United States Department of Agriculture (USDA), Agricultural Research Service (ARS), Horticultural Crops Research Unit (HCRU) Worksite, Parma, ID 83660, USA. X Yoon Mi Lee College of Biomedical & Health Science, Department of Applied Biochemistry, Konkuk University, Chungju 380 ‐ 701, Korea. Cheng Li State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100050, China. Xiao ‐ Xi Li Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Zheng Li Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, USA. Ali Liazid Department of Analytical Chemistry, University of Cadiz, Puerto Real 11510, Spain. Beong Ou Lim College of Biomedical & Health Science, Department of Applied Biochemistry, Konkuk University, Chungju 380 ‐ 701, Korea. Ya ‐ Mei Liu National Technical Research Centre of Veterinary Biological Products, Jiangsu Academy of Agricultural Science, Nanjing 210014, China. Kate ř ina Ln ě ni č ková Department of Biochemical Sciences, Charles University in Prague, Faculty of Pharmacy, Heyrovského 1203, Hradec Králové 50005, Czech Republic. Michèle Loonis INRA, University of Avignon, UMR408, Avignon 84000, France. Jaime López ‐ Cervantes Centro de Investigación e Innovación en Biotecnología Agropecuaria, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, Col. Centro, Ciudad Obregón, Sonora 8500, Mexico. David C. Manns Department of Food Science, New York State Agricultural Experiment Station, Cornell University, 630 W. North St., Geneva, NY 14456, USA. Luca Mercenaro Department of Agriculture, University of Sassari, Viale Italia 39, Sassari 07100, Italy. Taira Miyahara Department of Biotechnology and Life Science, Tokyo University of Agriculture and Technology, 2 ‐ 24 ‐ 16 Nakacho, Koganei, Tokyo 184 ‐ 8588, Japan. Bianca Moldovan ʺ Babe ş‐ Bolyai ʺ University, Faculty of Chemistry and Chemical Engineering, 11, Arany Janos Str., 400028 Cluj ‐ Napoca, Romania. Nathalie Mora University of Avignon, INRA, UMR408, Avignon 84000, France. Ignacio Morales ‐ Rosas Programa de Doctorado en Ciencias de los Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo, Sonora 83000, Mexico. XI Giovanni Nieddu Department of Agriculture, University of Sassari, Viale Italia 39, Sassari 07100, Italy. Yuzo Nishizaki Department of Biotechnology and Life Science, Tokyo University of Agriculture and Technology, 2 ‐ 24 ‐ 16 Nakacho, Koganei, Tokyo 184 ‐ 8588, Japan. Yoshihiro Ozeki Department of Biotechnology and Life Science, Tokyo University of Agriculture and Technology, 2 ‐ 24 ‐ 16 Nakacho, Koganei, Tokyo 184 ‐ 8588, Japan. Olga I. Padilla ‐ Zakour Department of Food Science, New York State Agricultural Experiment Station, Cornell University, 630 W. North St., Geneva, NY 14456, USA. Miguel Palma Andalusian Center for Wine Research; Department of Analytical Chemistry, University of Cadiz, Puerto Real 11510, Spain. Qiu ‐ Hong Pan Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Mehnaz Pervin College of Biomedical & Health Science, Department of Applied Biochemistry, Konkuk University, Chungju 380 ‐ 701, Korea. Melissa C. Pihl Department of Biology, High Point University, University Station 3591, High Point, NC 27262, USA. Néstor Ponce ‐ García Programa de Doctorado en Ciencias de los Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo, Sonora 83000, Mexico; UAEMex Campus Universitario ʺ El Cerrillo ʺ El Cerrillo Piedras Blancas s/n, Toluca, Estado de Mexico 50200, Mexico. Luca Pretti Porto Conte Ricerche Srl, S.P. 55 Porto Conte/Capo Caccia, Tramariglio ‐ Alghero (SS) 07041, Italy. Benjamín Ramírez ‐ Wong Programa de Doctorado en Ciencias de los Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo, Sonora 83000, Mexico. Raquel Rial ‐ Otero Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E ‐ 32004, Spain. Paz Robert Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile. Ana Ruiz ‐ Rodríguez Andalusian Center for Wine Research; Department of Analytical Chemistry, University of Cadiz, Puerto Real 11510, Spain. Gavin L. Sacks Department of Food Science, New York State Agricultural Experiment Station, Cornell University, 630 W. North St., Geneva, NY 14456, USA. XII Nobuhiro Sasaki Iwate Biotechnology Research Center, 22 ‐ 174 ‐ 4, Narita, Kitakami, Iwate 024 ‐ 0003, Japan. Beatriz Sepúlveda Departamento de Ciencias Químicas, Universidad Andrés Bello, Campus Viña del Mar, Quillota 980, Viña del Mar 2520000, Chile. Olesya Y. Shoeva Institute of Cytology and Genetics, Siberian Branch, Russian Academy of Sciences, Lavrentjeva ave. 10, Novosibirsk 630090, Russia. Jesús Simal ‐ Gándara Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E ‐ 32004, Spain. Mario J. Simirgiotis Laboratorio de Productos Naturales, Departamento de Química, Facultad de Ciencias Básicas, Universidad de Antofagasta, Av. Coloso S ‐ N, Antofagasta 1240000, Chile. Lenka Skálová Department of Biochemical Sciences, Charles University in Prague, Faculty of Pharmacy, Heyrovského 1203, Hradec Králové 50005, Czech Republic. Ya ‐ Lun Su State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100050, China. Li ‐ Li Sun State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100050, China. Barbora Szotáková Department of Biochemical Sciences, Charles University in Prague, Faculty of Pharmacy, Heyrovského 1203, Hradec Králové 50005, Czech Republic. Patricia Isabel Torres ‐ Chávez Programa de Doctorado en Ciencias de los Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo, Sonora 83000, Mexico. Ai ‐ Guo Wang State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100050, China. Jian Wang Department of Functional Food and Bio ‐ active compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Jun Wang Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. XIII Xing ‐ Na Wang Department of Functional Food and Bio ‐ active compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China. Tai ‐ Xin Yue College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China. Meng ‐ Meng Zhang State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100050, China. Zhen ‐ Wen Zhang Shaanxi Engineering Research Center for Viti ‐ Viniculture; College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China. XIV About the Guest Editors Ron Wrolstad earned his B.S. in Food Technology from Oregon State University and his Ph.D. in Agricultural Chemistry at the University of California at Davis. He joined the faculty of Oregon State ʹ s Food Science and Technology Department in 1965 where he taught a course in food chemistry and did research on the composition and quality of fruits and vegetables. Anthocyanin pigments were a significant thread in his research, which addressed issues on color quality of fresh and processed fruits and vegetables, fruit juice authenticity, natural colorants, and the antioxidant properties of fruits and vegetables. He is an Editor for the journal Food Chemistry M. Monica Giusti is a Professor at the Food Science and Technology Department, at The Ohio State University, and a graduate faculty member of the Universidad Nacional Agraria La Molina (UNALM), Perú. Her research is focused on the chemistry and functionality of flavonoids, with emphasis on anthocyanins. Areas of research include anthocyanin incidence and concentration in plants, stability and interactions with food matrices, novel analytical procedures, and bioavailability, bio ‐ transformations and potential bioactivity of these plant pigments. Dr. Giusti received a Food Engineer degree from UNALM and Master ʹ s and Doctorate degrees in Food Science from Oregon State University. Wilhelmina Kalt conducts research on berry crops with a focus on the health benefits of their anthocyanins. She has conducted horticultural and food research to determine the factors affecting the content of bioactive components in plant materials. She has fractionated berry extracts to assess the bioactivity of their flavonoid fractions. She has also conducted animal and human studies to examine the digestive absorption of anthocyanins and their effects on health. Wilhelmina is located at the Agriculture and Agri ‐ Food Canada research centre in Nova Scotia, Canada. She collaborates with scientists in the fields of neuroscience, aging, vision, gluco ‐ regulation and cardiovascular research. XV Preface to “Anthocyanins” The number of research articles on anthocyanin pigments have escalated dramatically in the last 20 years. While PubMed shows 230 anthocyanin publications in the decade from 1982 through 1991, there were 753 from 1992 through 2001, and 3043 from 2002 through 2011. Anthocyanin pigments have long intrigued scientists, and earlier investigations documented the dynamic nature of their chemistry and their role in the color quality of foods, particularly wine because of its high economic value. Historically botanists have investigated these pigments in chemotaxonomic and horticultural research to understand the role of anthocyanins in the color quality of flowers and in fruit ripening. More recently, the widely ‐ publicized “French Paradox” made the public aware of the epidemiological evidence that the French, despite a diet high in saturated fats, had a lower than predicted rate of coronary heart disease compared to people in several Western countries with similar risk factors. It was suggested that the consumption of flavonoid ‐ rich foods including anthocyanins that are abundant in red wine and other fruit ‐ based foods might account, at least in part, for the phenomena. These findings have stimulated an explosion of investigations on various phytochemicals, their bioactivities and their possible role in human health. As part of an early working hypothesis, it was suggested that the antioxidant properties of plant food phytochemicals could be a positive predictor of possible health benefits. Numerous investigations revealed that there was a high correlation specifically between the anthocyanin content of some vegetables, fruits and especially berries and their antioxidant activity in vitro. However, determining the in vivo significance of anthocyanin antioxidant activity in human health has been more difficult since studies have shown that anthocyanins, in their native food forms, are rapidly lost after intake. Notwithstanding there remains abundant in vivo evidence from closely ‐ controlled animal studies, and an increasing amount of human clinical evidence that anthocyanins do indeed provide beneficial health effects. Complementary mechanistic studies have shown that anthocyanins can affect a variety of physiological processes in a beneficial manner. Most encouraging perhaps is recent epidemiological evidence indicating that anthocyanins specifically are associated with a reduced risk of cardiac events, type 2 diabetes and cognitive decline in free ‐ living human populations. Ronald E. Wrolstad, M. Monica Giusti and Wilhelmina Kalt Guest Editors Section 1: Anthocyanins in Fresh and Processed Foods Influence of Temperature and Preserving Agents on the Stability of Cornelian Cherries Anthocyanins Bianca Moldovan and Lumini ̧ ta David Abstract: Cornelian cherry ( Cornus mas L. ) fruits are known for their significant amounts of anthocyanins which can be used as natural food colorants. The storage stability of anthocyanins from these fruit extracts, at different temperatures (2 ̋ C, 25 ̋ C and 75 ̋ C), pH 3.02, in the presence of two of the most widely employed food preserving agents (sodium benzoate and potassium sorbate) was investigated. The highest stability was exhibited by the anthocyanin extract stored at 2 ̋ C without any added preservative, with half-life and constant rate values of 1443.8 h and 0.48 ˆ 10 ́ 3 h ́ 1 , respectively. The highest value of the degradation rate constant (82.76 ˆ 10 ́ 3 /h) was obtained in the case of anthocyanin extract stored at 75 ̋ C without any added preservative. Experimental results indicate that the storage degradation of anthocyanins followed first-order reaction kinetics under each of the investigated conditions. In aqueous solution, the food preservatives used were found to have a slight influence on the anthocyanins’ stability. Reprinted from Molecules . Cite as: Moldovan, B.; David, L. Influence of Temperature and Preserving Agents on the Stability of Cornelian Cherries Anthocyanins. Molecules 2014 , 19 , 8177–8188. 1. Introduction Cornelian cherry ( Cornus mas L .) is a species of dogwood native to Southern Europe and Southwest Asia. The fruit is an oblong, red drupe, 2–3 cm long, containing a single seed, edible, but astringent when unripe. Fresh cornelian cherry fruits contain twice as much ascorbic acid (vitamin C) as oranges, being also rich in sugar, organic acids and tannins [ 1 ]. Cornelian cherry fruits also contain significant amounts of anthocyanins which are known to possess antioxidant and anti-inflammatory effects. The most popular application of cornelian cherries is in different drinks, gels and jams, but they can also be eaten fresh, dried whole or pickled. The use of Cornelian cherries for the medical treatment of gastrointestinal disorders and diarrhea has been reported [ 2 ]. The anti-bacterial, anti-histamine, anti-allergic, anti-microbial and anti-malarial properties of the fruits are also known [ 3 ]. In Europe, Cornelian cherry fruits were reported to have food and cosmetic applications [ 4 ]. Because of their health benefits, there are several reports 3