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E 163

CAS: 14051-53-7
European Community (EC) Number: 600-954-3

E163 is a food additive approved by the European Union (EU).
E163 is used as a natural colouring agent in food and drink products.

The common name for E163 is the anthocyanins.

E163 is a violet colouring, derived from the cell sap of plants, vegetables and flowers.
E163 is available in various forms, including:

E163(a) cyanidin, a red colour,
E163(b) delphinidin, a blue colour, and
E163(c) malvidin, a purple colour.
E163 is water soluble and may contain sugars and minerals.
E163 has anti-inflammatory properties and acts as an antioxidant when in fruits and vegetables.
Reports suggest that when comsumed in appropriate quantities, this natural colouring is generally thought to benefit human health.

Examples of food and drink products that sometimes include E163:

-dairy products
-soups
-glacé cherries
-sweets
-pickles
-jelly
-soft drinks

E163 is a flavonoid that is a glycoside derivative of anthocyanidin.
They are water-soluble plant pigments that exhibit bright coloration.
Their color is dependent on the pH of the solvent; therefore, these polyphenols are used as pH indicators.

Used in producing purple-colored beverages, confectionaries, and jams

E163 and anthocyanidins are a large group of natural colours.
The colour of most fruits, flowers and berries is made up from a combination of anthocyanins and anthocyanidins.
Anthocyanins always contain a carbohydrate molecule, whereas anthocyanidins lack this molecule.
The individual compounds are isolated from different plant species.
E163(i)-(iii) are mixtures.

Function & characteristics:
E163a cyanidin : red
E163b delphinidin : blue
E163c malvidin : purple
E164d pelargonidin : orange
E164e peonidin : red-brown
E165f petunidin : dark red

E163 is obtained by maceration or extraction with sulphited water, acidified water, carbon dioxide, methanol or ethanol from the strains of vegetables and edible fruits, with subsequent concentration and/or purification if necessary.
E163 contains common components of the source material, namely anthocyanine, organic acids, tannins, sugars, minerals etc., but not necessarily in the same proportions as found in the source material.

Blackcurrant extract is obtained from blackcurrant pomace by aqueous extraction.
The main coloring principles are four anthocyanins (cyanidin 3-rutinoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, delphinidin 3-glucoside).
Grape skin extract occurs as a red to purple powder or liquid concentrate.
It is prepared by aqueous extraction of grape marc remaining from the pressing of grapes to obtain juice.
The color additive grape color extract is an aqueous solution of anthocyanin grape pigments made from Concord grapes or a dehydrated water soluble powder prepared from the aqueous solution.
Butterfly pea flower extract is a dark blue liquid prepared by the aqueous extraction of dried butterfly pea flowers from Clitoria ternatea and contains anthocyanins as the principal coloring component.

Common Uses

E163 is used to color beverages, confectionary, desserts, ice cream, fruit preparations, bakers jam and non-standard jellies and preserves, sherbets, ices, pops, raspberry, yogurt, gelatin desserts, candy, and bakery fillings and toppings.

E163 represents a very large group of water-soluble plant pigments.
E163 is obtained by extraction from the natural strains of vegetables and edible fruits.
E163 is distributed in various fruits, and several fruit extracts are used as synonyms for anthocyanins.
The extracts mentioned most often are grape skin extract (GSKE) (containing glucosides of the anthocyanins peonidin, malvidin, delphinidin and petunidin) and blackcurrant extract (containing the colouring matters cyanidin 3-rutinoside, delphinidin 3-rutinoside, cyanidin 3-glucoside and delphinidin 3-glucoside).
However, in the EU specifications it is not indicated which fruits or vegetables can be used to obtain the food additive anthocyanins.
In addition, the composition and identity of anthocyanins which may be present in the food additive E 163 is not specified.
These compounds are normally present in food as glycosides (anthocyanins).

E163 belongs to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway.
They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits.
E163 is derived from anthocyanidins by adding sugars.
They are odorless and moderately astringent.

E163 may have a protective role in plants against extreme temperatures.
Tomato plants protect against cold stress with anthocyanins countering reactive oxygen species, leading to a lower rate of cell death in leaves

E163 is found in the cell vacuole, mostly in flowers and fruits, but also in leaves, stems, and roots.
In these parts, they are found predominantly in outer cell layers such as the epidermis and peripheral mesophyll cells.

Most frequently occurring in nature are the glycosides of cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin.
Roughly 2% of all hydrocarbons fixed in photosynthesis are converted into flavonoids and their derivatives, such as the anthocyanins.
Not all land plants contain anthocyanin; in the Caryophyllales (including cactus, beets, and amaranth), they are replaced by betalains.
E163 and betalains have never been found in the same plant.

Sometimes bred purposely for high anthocyanin quantities, ornamental plants such as sweet peppers may have unusual culinary and aesthetic appeal.

Plants rich in anthocyanins are Vaccinium species, such as blueberry, cranberry, and bilberry; Rubus berries, including black raspberry, red raspberry, and blackberry; blackcurrant, cherry, eggplant (aubergine) peel, black rice, ube, Okinawan sweet potato, Concord grape, muscadine grape, red cabbage, and violet petals.
Red-fleshed peaches and apples contain anthocyanins.
E163 is less abundant in banana, asparagus, pea, fennel, pear, and potato, and may be totally absent in certain cultivars of green gooseberries.

The highest recorded amount appears to be specifically in the seed coat of black soybean (Glycine max L. Merr.) containing approximately 2 g per 100 g, in purple corn kernels and husks, and in the skins and pulp of black chokeberry (Aronia melanocarpa L.)
Due to critical differences in sample origin, preparation, and extraction methods determining anthocyanin content, the values presented in the adjoining table are not directly comparable.

Nature, traditional agriculture methods, and plant breeding have produced various uncommon crops containing anthocyanins, including blue- or red-flesh potatoes and purple or red broccoli, cabbage, cauliflower, carrots, and corn.
Garden tomatoes have been subjected to a breeding program using introgression lines of genetically modified organisms (but not incorporating them in the final purple tomato) to define the genetic basis of purple coloration in wild species that originally were from Chile and the Galapagos Islands.
The variety known as "Indigo Rose" became available commercially to the agricultural industry and home gardeners in 2012.
Investing tomatoes with high anthocyanin content doubles their shelf-life and inhibits growth of a post-harvest mold pathogen, Botrytis cinerea.

E163 is a group of polyphenolic pigments found in the plant kingdom.
The benefits of polyphenols are known from brain health to heart health, from diabetes to some cancer types
E163 gives plants (especially some vegetables and fruits that we know) their red, blue, purple and even black colors.

For plants, anthocyanins have a significant effect on their reproduction as they attract pollinators such as bees and seed dispersers.
However, their effects are not only limited to this, they also provide protection against abiotic and biotic stress factors, thanks to their strong antioxidant properties

E163 is an important class of flavonoids that form an important part of the secondary metabolites of plants.
Since they are water-soluble pigments, they are mostly located in cell vacuoles and the color they give to the plant is affected by the environment in the vacuole.
More than 600 anthocyanins have been identified in nature so far
The most common anthocyanins in plants are pelargonidin, cyanidin, delphinidin, peonidin, petunidin, and malvidin, which are six common anthocyanide derivatives

Although the benefits of anthocyanin are quite high, it is gaining popularity and remarkable studies are just beginning to be heard.
In this article, you'll see some scientific evidence-based results on the benefits of anthocyanins.

Before we dive into why anthocyanins change color, it’s important to know what they are.
E163's are natural, water soluble pigments responsible for the blue, purple, pink, and red colors in many fruit and vegetable sources.

Functions:
Colorant - Pigments or dyes that are added in order to change or enhance the color.
Anthocyanins are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue.
Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black.
Some of the colors of autumn leaves are derived from anthocyanins.
Anthocyanins may also be ingested through their use as a food additive and as dietary supplements, procured as anthocyanin-rich fruit extracts, powders, and purified compounds.
Anthocyanins are approved for use as food and cosmetics colorants in the EU with E number 163.
E163 is also used a color additive and exempt from certification and permanently listed for food use in US.

SYNONYMS:

Flavylium
2-phenylchromenylium
11029-12-2
ANTHOCYANIN
Grape skin extract
Anthocyanins, grape
Enocyanin
Anthocyanidins
Enocianina
Oenocyanin
Enocianina concentrate
UNII-F02KPB2508
vitis vinifera skin extract
SCHEMBL342020
2-Phenyl-1-benzopyran-1-ium
CHEBI:36121
DTXSID60864302
F02KPB2508
2-phenyl-1$l^{4}-chromen-1-ylium
14051-53-7
Q-200643
Q27116709