Anthocyanins in blood oranges: Composition and biological activity

Qualitative and quantitative aspect of anthocyanins occurring in blood oranges fruit and juice are described. Anthocyanins content in fruit juice of the three most important cultivars of blood oranges, determined at the same degree of maturation, always varies according to the following order: Moro > Sanguinello > Tarocco. Marked difference in anthocyanin level among the single Tarocco clones are also noted. The effect of extraction technology, processing and storage on anthocyanins presents in blood orange juice is documented. Anthocyanins extraction from by-product of blood oranges processing may be used as food colorants or health-promoting substances. Biological proprieties of blood oranges anthocyanins such as in vitro and in vivo antioxidant activity and pharmacological properties are also described.