Investigation of anthocyanin and antioxidant properties of red fruits

In nature, there are chemical compounds that have special properties. Today, the consumption of red fruits is growing worldwide due to their sensory properties and bioactive compounds. The main compounds responsible for the color of red fruits and their biological properties are anthocyanins, namely the glycosides cyanidin, pelargonidin and delphinidin. Many health benefits are associated with daily consumption of phenolic compounds, especially anthocyanins, including the reduction of metabolic syndrome. Also, phenolic compounds are very unstable and their content may vary due to plant growth and processing conditions. In addition, gastrointestinal digestion also contributes to the degradation of anthocyanins, which creates a demand for new technologies to preserve these biological compounds. Therefore, this study provides a detailed and critical view of the articles published in the last decade on red fruits and their bioactive compounds, including aspects related to fruit cultivars, post-digestion absorption of compounds, biological potential and technological applications

کلیدواژه ها:

red fruit ، berry ، antioxidant extraction ، scavenging assay ، phenolic content.