한국약용작물학회지 (Korean Journal of Medicinal Crop Science)

  • 제18권3호
  • /
  • Pages.191-200
  • /
  • 2010
  • /
  • 1225-9306(pISSN)
  • /
  • 2288-0186(eISSN)
한국약용작물학회 (The Korean Society of Medicinal Crop Science)
권호 표지

오디에서 열처리와 자외선 조사가 Anthocyanin-Polyphenol Copigment Complex의 안전성에 미치는 효과

Effects of Temperature and UV Irradiation on Stability of Anthocyanin-Polyphenol Copigment Complex in Mulberry Fruits

  • 방인수 (해태 음료) ;
  • 유창연 (강원대학교 식물자원응용공학과) ;
  • 임정대 (강원대학교 삼척캠퍼스 생약자원개발학과)
  • Bang, In-Soo (Hatai beverage CO. LTD) ;
  • Yu, Chang-Yeon (Department of Applied Plant Sciences, Kangwon National Universtiy) ;
  • Lim, Jung-Dae (Department of Herbal Medicine Resources, Kangwon National Universtiy)
  • 투고 : 2010.04.16
  • 심사 : 2010.06.14
  • 발행 : 2010.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Anthocyanin and polyphenolic compounds present in fruits of mulberry (Morus alba L.) were determined and the influence of temperature and UV irradiation on stability of the anthocyanin-copigment complex were investigated. The copigmentation substance selected in non-anthocyanin fraction from mulberry for the study included: phenolic acid (hydroxybenzoic acid) and flavonoid (quercetin-3-O-$\beta$-D-glucopyranoside). The copigmentation effect increased with the copigment content. UV irradiation had a stronger degradation effect on the copigmentation complex than heating at $80^{\circ}C$. The non-anthocyanin fraction of mulberry and isolated flavonoid (quercetin-3-O-$\beta$-D-glucopyranoside) from mulberry fruit predominated over other copigment substances.

키워드

참고문헌

  1. Bang IS, Park HY, Yuh CS, Kim AJ, Yu CY, Ghimire B, Park JG, Choung MG and Lim JD. (2007). Antioxidant activities and phenol compounds composition of extracts from mulberry (Morus alba L.) fruit. Korean Journal of Medicinal Crop Science. 15:120-127.
  2. Baranac JM, Petranovic NA and Dimitric-Markovic JM. (1996). Spectrophotometric study of anthocyanin copigmentation reactions. Journal of Agricultural and Food Chemistry. 44: 1333-1336. https://doi.org/10.1021/jf950420l
  3. Baranac JM, Petranovic NA and Dimitric-Markovic JM. (1997). Spectrophotometric study of anthocyanin copigmentation reactions. 2. Malvin and the nonglycosidized flavone quercetin. Journal of Agricultural and Food Chemistry. 45:1694-1697. https://doi.org/10.1021/jf9606114
  4. Brouillard R. (1982). Chemical structure of anthocyanins. In Markakis (ed.) Anthocyanins as food colors. Academic Press, New York, USA. p. 1-40.
  5. Boulton R. (2001). The copigmentation of anthocyanins and its role in the color of red wine: a critical review. American Journal of Enology and Viticulture. 52:67-86.
  6. Brouillard R and Dangles O. (1994). Anthocyanin molecular interactions: the first step in the formation of new pigments during wine aging. Food Chemistry. 51:365-371. https://doi.org/10.1016/0308-8146(94)90187-2
  7. Brouillard R, Mazza G, Saad Z, Albrecht-Gary AM and Cheminat A. (1989). The copigmentation reactions of anthocyanins: a microprobe for the structural study of aqueous solution. Journal of the American Chemical Society. 111:2604- 2610. https://doi.org/10.1021/ja00189a039
  8. Brouillard R, Wigand MC, Dangles O and Cheminat A. (1991). pH and solvent effect on the copigmentation reaction of malvin with polyphenols, purine and pyrimidine derivatives. Journal of Chemical Society Perkin Transactions. 2:1235-1241.
  9. Brouillard R. (1988). Flavonoids and flower color. In Harborne (ed.) The flavonoids: advances in research since 1980. Chapman and Hall, London, England. p. 525-538.
  10. Chen LJ and Hrazdina G. (1981). Structural aspects of anthocyanin flavonoid complex formation and its role in plant colour. Phytochemistry. 20:297-301. https://doi.org/10.1016/0031-9422(81)85111-4
  11. Choi SR, You DH, Kim JY, Park CB, Kim DH, Ryu J, Choi DG and Park HM. (2009). Antimicrobial activity of methanol extracts from Cudrania tricuspidata Bureau according to the parts harvested and time. Korean Journal of Medicinal Crop Science. 17:335-340.
  12. Clifford MN. (2000). Anthocyanins-nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture. 80:1063-1072. https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7<1063::AID-JSFA605>3.0.CO;2-Q
  13. Dangles O, Wigand MC and Brouillard R. (1992). Polyphenols in plant pigmentation: the copigmentation case. Journal of Agricultural and Food Chemistry. 41:209-216.
  14. Davies AJ and Mazza G. (1993). Copigmentation of simple and acylated anthocyanins with colorless phenolic compounds. Journal of Agricultural and Food Chemistry. 41:716-720. https://doi.org/10.1021/jf00029a007
  15. Delgado-Vargas F and Paredes-López O. (2003). Anthocyanins and betalains. In Natural Colorants for Food and Nutraceutical Uses. CRC Press, Boca Raton. p. 167-219.
  16. Eder A. (2000). Pigments in food analysis by HPLC. Nollet (ed.) Marcel Dekker, New York. p. 845-880.
  17. Harborne JB and Williams CA. (2001). Anthocyanins and other flavonoids. Natural Product Reports. 18:310-333. https://doi.org/10.1039/b006257j
  18. Harborne JB. (1998). Phenolic compounds in phytochemical methods - a guide to modern techniques of plant analysis 3rd edition. Chapman and Hall, New York, USA. p. 66-74.
  19. Kang TH, Hur JY, Kim HB, Ryu JH and Kim SY. (2006). Neuroprotective effects of the cyanidin-3-O-beta-d-glucopyranoside isolated from mulberry fruit against cerebral ischemia. Neuroscience Letters. 391:122-126. https://doi.org/10.1016/j.neulet.2005.08.053
  20. Kim AJ and Park S. (2006). Mulberry extract supplements ameliorate the inflammation related hematological parameters in carrageenan-induced arthritic rats. Journal of Medicinal Food. 9:431-435. https://doi.org/10.1089/jmf.2006.9.431
  21. Konczak-Islam I, Okuno S, Yoshimoto M and Yamakawa O. (2003). Composition of phenolics and anthocyanins in a sweet potato cell suspension culture. Biochemical Engineering Journal. 14:155-161. https://doi.org/10.1016/S1369-703X(02)00216-4
  22. Lin JY and Tanga CY. (2007). Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chemistry. 101:140-147. https://doi.org/10.1016/j.foodchem.2006.01.014
  23. Liu X, Xiao G, Chen W, Xu Y and Wu J. (2004). Quantification and purification of mulberry anthocyanins with macroporous resins. Journal of Biomedicine and Biotechnology. 5:326-331.
  24. Lugasi1 A and Takacs M. (2002). Flavonoid aglycons in foods of plant orgin II. Fresh and Dried Fruits. Journal Acta Alimentaria. 31:63-71. https://doi.org/10.1556/AAlim.31.2002.1.7
  25. Malien-Aubert C, Dangles O and Amiot MJ. (2001). Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition: Protective effects by intra- and intermolecular copigmentation. Journal of Agricultural Food Chemistry. 49:170-176. https://doi.org/10.1021/jf000791o
  26. Markakis P. (1982). Stability of anthocyanins in foods. In Markakis (ed.) Anthocyanins as Food Colors. Academic Press Inc. New York, USA. p. 163-178.
  27. Markham KR, Ternai B, Stanley R, Geiger H and Mabry TJ. (1978). Varvone-13 NMR studies of flavonoids-III. Naturally occurring flavonoid glycosides and their acylated derivatives. Tetrahedron. 34:1389-1397. https://doi.org/10.1016/0040-4020(78)88336-7
  28. Mazza G and Brouillard R. (1987). Recent developments in the stabilization of anthocyanins in food products. Food Chemistry. 25:207-225.
  29. Mazza G and Brouillard R. (1990). The mechanism of copigmentation of anthocyanins in aqueous solutions. Phytochemistry. 29:1097-1102. https://doi.org/10.1016/0031-9422(90)85411-8
  30. Mazza G and Miniati E. (1993). Anthocyanins in fruits, vegetables and grains. CRC Press: London, U.K.
  31. Naderi GA, Asgary S, Sarraf-Zadegan N, Oroojy H and Afshin-Nia F. (2004). Antioxidant activity of three extracts of Morus nigra. Phytotherapy Research. 18:365-369. https://doi.org/10.1002/ptr.1400
  32. Pouchert CJ and Behnke J. (1993). The Aldrich Library of $13_C\;and\;1_H-NMR$ Spectra. Aldrich Chemical company. p. 1116.
  33. Prior RL. (2004). Absorption and metabolism of anthocyanins: potential health effects in phytochemicals-mechanisms of action. In Meskin et al (ed.) Phytochemicals: mechanism of action. CRC Press, Boca Boton. p. 1-19.
  34. Rodriguez-Saona LE, Giusti MM and Wrolstad RE. (1999). Color and pigment stability of red radish anthocyanins and redfleshed potato anthocyanins in juice model systems. Journal of Food Science. 61:688-694.
  35. Ryszard Z, Marian N and Jaroslaw N. (2005). Phenolic acid profiles in some small berries. Journal of Agricultural Food Chemistry. 53:2118-2124. https://doi.org/10.1021/jf040411p
  36. Shahidi F and Naczk M. (2004). Contribution of phenolic compounds to flavor and color characteristics of foods in phenolics in food and nutraceuticals. CRC press, Boca Boton. p. 443-461.
  37. Takasugi M, Nagao S, Masamune T, Shirata A and Takahashi K. (1979). Structures of moracins E, F, G, and H, new phytoalexins from diseased mulberry. Tetrahedron Letter. 20: 4675-4678. https://doi.org/10.1016/S0040-4039(01)86680-6
  38. Talcott ST and Lee J. (2002). Ellagic acid and flavonoid antioxidant content of muscadine wine and juice. Journal of Agricultural and Food Chemistry. 50:3186-3192. https://doi.org/10.1021/jf011500u
  39. Waterhouse AL. (2002). Wine Phenolics. Annals of the New York Academy of Sciences. 957:21-36. https://doi.org/10.1111/j.1749-6632.2002.tb02903.x
  40. Williams M and Hrazdina G. (1979). Anthocyanins as food colorants: Effect of pH on the formation of anthocyanin-rutin complex. Journal of Food Science. 44:66-68. https://doi.org/10.1111/j.1365-2621.1979.tb10005.x
  41. Wilska-Jeszka J and Korzuchowska A. (1996). Anthocyanins and chlorogenic acid copigmentation-influence on the colour of strawberry and chokeberry juices. Zeitschrift für Lebensmittel- Untersuchung und-Forschung. 203:38-42. https://doi.org/10.1007/BF01267767
  42. Yamamoto J, Naemura A, Ura M, Ijiri Y, Yamashita T and Kurioka A. (2006). Testing various fruits for anti-thrombotic effect: I. Mulberries. Platelets. 17:555-564. https://doi.org/10.1080/09537100600759295