New technique to isolate anthocyanins from Delaware grapes by forming an aluminium complex using a Discovery DPA-6S

被引：3
作者：
Asada, Takayuki [1 ]
Koi, Yoriko [2 ]
Tamura, Hirotoshi [1 ,2 ]
机构：
[1] Ehime Univ, United Grad Sch Agr Sci, Matsuyama, Ehime 7908566, Japan
[2] Kagawa Univ, Fac Agr, Dept Appl Biol Sci, Miki, Kagawa 7610795, Japan
来源：
FOOD CHEMISTRY | 2015年 / 166卷
关键词：
Anthocyanidin; 3-glucoside; Acylated anthocyanidin 3-glucoside; Complex pigment; Selective isolation; BLUE-COLOR DEVELOPMENT; ANTIOXIDANT ACTIVITY; COMMELINA-COMMUNIS; FLOWER PETALS; SUPRAMOLECULAR PIGMENT; VACCINIUM-MYRTILLUS; CENTAUREA-CYANUS; SALVIA PATENS; METALLOANTHOCYANIN; CORNFLOWER;
D O I：
10.1016/j.foodchem.2014.05.100
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
An aluminium complex of crude Delaware grape anthocyanins, bearing an ortho-dihydroxyl group on the B ring and/or a p-coumaroyl group as an ester with flavocommelin, was formed and isolated by ethanol precipitation. Using a Discovery DPA-6S short column, selected anthocyanins were isolated to give cyanidin 3-glucoside (Cy3G, 48.2% yield with 95.2% purity) and cyanidin 3-(6-O-p-coumaroylglucoside) (Cy3-pC.G, 44.9% yield with 91.4% purity) from natural Delaware grape skin extracts without ODS-HPLC column chromatography. DPPH radical scavenging activity of the complex pigment was 3.4 +/- 0.10 mu mol TE/mg. Moreover, isolated pure anthocyanins from the complex pigment showed significantly higher DPPH radical scavenging activity [4.5 +/- 0.08 mu mol TE/mg (Cy3G) and 4.5 +/- 0.04 mu mol TE/mg (Cy3-pC.G), (p < 0.05)]. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：10 / 16
页数：7
相关论文
共 31 条
  • [1] Akuta A., 1976, J FOOD SCI TECHNOLOG, V23, P108
  • [2] Isolation of Bilberry Anthocyanidin 3-Glycosides Bearing ortho-Dihydroxyl Groups on the B Ring by Forming an Aluminum Complex and Their Antioxidant Activity
    Asada, Takayuki
    Tamura, Hirotoshi
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (42) : 10634 - 10640
  • [3] BRAND-WILLIAMS W, 1995, FOOD SCI TECHNOL-LEB, V28, P25
  • [4] Anthocyanosides of Vaccinium myrtillus (Bilberry) for night vision -: A systematic review of placebo-controlled trials
    Canter, PH
    Ernst, E
    [J]. SURVEY OF OPHTHALMOLOGY, 2004, 49 (01) : 38 - 50
  • [5] Chemical studies of anthocyanins: A review
    Castaneda-Ovando, Araceli
    de Lourdes Pacheco-Hernandez, Ma
    Elena Paez-Hernandez, Ma.
    Rodriguez, Jose A.
    Andres Galan-Vidal, Carlos
    [J]. FOOD CHEMISTRY, 2009, 113 (04) : 859 - 871
  • [6] Folin O, 1927, J BIOL CHEM, V73, P627
  • [7] FOOD COLORANTS - ANTHOCYANINS
    FRANCIS, FJ
    [J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1989, 28 (04) : 273 - 314
  • [8] Assessing antioxidant and prooxidant activities of phenolic compounds
    Fukumoto, LR
    Mazza, G
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (08) : 3597 - 3604
  • [9] STRUCTURE OF MALONYLAWOBANIN, THE REAL ANTHOCYANIN PRESENT IN BLUE-COLORED FLOWER PETALS OF COMMELINA-COMMUNIS
    GOTO, T
    KONDO, T
    TAMURA, H
    TAKASE, S
    [J]. TETRAHEDRON LETTERS, 1983, 24 (44) : 4863 - 4866
  • [10] Hayashi K., 1958, P JPN ACAD, V34, P373
1234