• Title/Summary/Keyword: peonidin

Search Result 33, Processing Time 0.036 seconds

Optimal Extract Methods of Antioxidant Compounds from Coat of Grape Dreg (포도부산물인 과피로부터 항산화 물질 최적 추출방법 확립)

  • Yoo, Mi-Ae;Chung, Hae-Kyung;Kang, Myung-Hwa
    • Korean Journal of Food Science and Technology
    • /
    • v.36 no.1
    • /
    • pp.134-140
    • /
    • 2004
  • Optimal extraction method for antioxidant compounds from coat of grape dreg was established. Extracts were prepared with ethanol solutions containing phosphoric, formic, acetic, HCl, TFA, and citric acids. Antioxidant compounds of grape coat were determined by HPLC analysis and evaluated for antioxidizing effects using in vitro model system. Peonidin-3-glucoside content was the highest in 0.1% HCl-added ethanol extract. The extract prepared from pure ethanol without organic acids showed the highest content of cyanidin-3-glucoside among samples tested. Resveratrol and quercetin contents, the most important antioxidants, were highest in 0,1% HCl-added extract. Electron-donating ability was high in 0.1% acetic acid-added extract. SOD-like activities were 95.08% and 94.39% in 0.1% formic and 0.1% citric acid extracts, respectively. Inhibitory effects on peroxidation of egg yolk lecithin were observed in phosphoric (60.51%), citric (59,27%), and formic acid (56,77%) extracts. Hydrogen radical-scavenging activity was 59.47% in 0,1% HCl extract. Results suggest addition of 0.1% HCl in ethanol solution affords the highest yield in antioxidant compounds and antioxidant activities.

Compositions and Contents Anthocyanins in Blueberry (Vaccinium corymbosum L.) Varieties (블루베리(Vaccinium corymbosum L.) 품종별 안토시아닌 조성 및 함량)

  • Lee, Min-Ki;Kim, Heon-Woong;Lee, Seon-Hye;Kim, Young Jin;Jang, Hwan-Hee;Jung, Hyun-Ah;Hwang, Yu-Jin;Choe, Jeong-Sook;Kim, Jung-Bong
    • Korean Journal of Environmental Agriculture
    • /
    • v.35 no.3
    • /
    • pp.184-190
    • /
    • 2016
  • BACKGROUND: Anthocyanins, potential health-promoting compounds, were major natural pigment in the blueberry (Vaccinium corymbosum L.). The objectives of this study was to investigate anthocyanin glycosides in the blueberry varieties.METHODS AND RESULTS: A total of seventeen anthocyanins were identified from highbush blueberry using HPLC (representatives, 530 nm) and ESI-MS in positive ion mode. The individual anthocyanins are containing cyanidin, delphinidin, malvidin, peonidin, and petunidin moieties which are acylated with aliphatic acid (acetic acid) and conjugated with sugar moieties (arabinose, galactose, and glucose). Among them, delphinidin 3-O-galactoside (D3Ga), peonidin 3-O-glucoside (Pn3G) + malvidin 3-O-galactoside (M3Ga) were major compounds in varieties. Total anthocyanins were found the highest level in 'Elizabeth' (1,406.3 mg/100 g dry weight) which was 3-fold higher than 'Darrow' (465.7). Especially, D3Ga was presented the 32% of total anthocyanins followed by Pn3G + M3Ga (20%) in 'Elizabeth'.CONCLUSION: This result was showed as valuable information regarding nutritional properties of the different varieties of the highbush blueberry.

Studies on the Utilization of Plant Pigments -I. Isolation and Identification of Anthocyanin Pigments in Ganges Amaranth- (식물성(植物性) 색소(色素)의 이용(利用)에 관(關)한 연구(硏究) -I. 꽃잎 맨드라미(Amaranthus tricolor L.)의 Anthocyanin 색소(色素)의 분리(分離) 동정(同定)-)

  • Yoon, Tai-Hyeun;Lee, Sang-Jik;Kim, Kwang-Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.10 no.2
    • /
    • pp.194-202
    • /
    • 1978
  • In order to evaluate the utility of the anthocyanin pigments in Ganges Amaranth as an edible pigment, this study was designed to isolate and identify the anthocyanins. The anthocyanins present in leaves of Ganges Amaranth were extracted with 0.1% HCl in methanol. The extracted pigments were purified by organic solvent treatment and Amberlite CG-400 Type cation exchanger, and then separated into individual pigments by paper chromatography with n-butanol-formic acid-water(100:25:60, v/v) as a solvent system. The separated pigments were identified by their Rf values, sugar moieties, complete hydrolysis and spectral characteristics in the visible and ultraviolet regions. The amounts of individual anthocyanins were also determined. The results obtained from these experiments were as follows. 1. Chromatograms of the Ganges Amaranth extract developed with BFW yielded three anthocyanin bands. The two of the anothocyanin bands were tentatively identified as malvidin-3-glucoside(acylated with caffeic acid) in band 1 and peonidin-3-glucoside (acylated with caffeic acid) in band 2. But the anthocyanin in band 3 was not identified due to extremly low concentration. 2. The amount of total anthocyanins was 101.57 mg/100g fresh weight of leaves in which 82.15 mg of malvidin-3-glucoside (acylated with caffeic acid) and 27.20 mg of peonidin-3-glucoside(acylated with caffeic acid) were contained per 100g fresh weight. Maividin-3-glucoside acylated with the acid was, therefore, the most abundant pigment in the Ganges Amaranth.

  • PDF

Phenolic compounds in domestic and imported grape cultivars in Korea (국내산 포도와 수입산 포도의 페놀계화합물 함량)

  • Jung, Sung Min;Kim, Su Jin;Hur, Youn Young
    • Korean Journal of Food Science and Technology
    • /
    • v.52 no.3
    • /
    • pp.205-211
    • /
    • 2020
  • In this study, fruit phenolics were investigated with using LC/MS and HPLC analysis in order to compare the differences between domestic ('Campbell Early', 'Kyoho', 'Heukbosuk', and 'Hongju SDS') and imported ('Crimson SDS' and 'Thomson SDS') grapes. In the case of fruit characteristics, imported grape 'Crimson SDS' and 'Thompson SDS', had lighter skin weight (300-350 mg/berry) and hard flesh (5.2-5.6 kg·f) than domestic grape cultivar. The phenolic compound contents of 'Crimson SDS' skin was higher, but resveratrol (25-29 mg/kg), quercetin (350-380 mg/kg), and myricetin (31-32 mg/kg) contents were similar in to those of 'Hongju SDS'. The anthocyanin content was different from differed between grape cultivars. 'Hongju SDS' grape was showed higher in Delphinidin-3-glucose (D3G) levels, and 'Crimson SDS' was showed higher in Peonidin-3-glucoside (P3G) levels. The contents of phenolic compounds were investigated differently for each grape berry part. Catechin, epicatechin, procyanidin B1, and B2 were found in grape seeds.

Simultaneous analysis of anthocyanins and flavonols in various flower colors of Rhododendron schlippenbachii (royal azalea)

  • Oh, Soo-Min;Chun, Jin-Hyuk;Lee, Min-Ki;Kim, Jung-Bong;Kim, Sun-Ju
    • Korean Journal of Agricultural Science
    • /
    • v.44 no.1
    • /
    • pp.104-113
    • /
    • 2017
  • Anthocyanins contained in Rhododendron schlippenbachii (royal azalea) are expressed in a variety of colors and affect flower colors. R. schlippenbachii flowers of seven colors (white, red group: pink, deep pink, red, purple group: light purple, purple, deep purple) were collected from the garden around KT&G building in the college of agriculture and life science. Seven types of anthocyanins [cyanidin 3-O-diglucoside, cyanidin 3-O-arabinoside-5-O-glucoside, cyanidin 3-O-galactoside, peonidin 3-O-arabinoside-5-O-glucoside, cyanidin 3-O-glucoside, cyanidin 3-O-(6"-O-malonyl) arabinoside, cyanidin 3-O-(6"-O-coumaroyl) glucoside] turned out to be from the cyanidin and peonidin series in R. schlippenbachii flowers. Also, seven types of flavonols [azaleatin 3-O-glucoside, azaleatin 3-O-arabinoside, azaleatin 3-O-rhamnoside, quercetin 3-O-galacatoside, quercetin 3-O-glucoside, quercetin 3-O-arabinoside, quercetin 3-O-rhamnoside] were identified in R. schlippenbachii flowers. Total anthocyanin amounts decreased in R. schlippenbachii flowers in the following order: 'deep pink' (8.07) > 'red' (6.37) > 'pink' (5.35) > 'deep purple' (0.78) > 'purple' (0.43) > 'light purple' ($0.22mg{\cdot}g^{-1}$ dry weight, DW) > 'white' (not detected). Total flavonol amounts decreased in the following order: 'pink' (97.78) > 'deep pink' (63.79) > 'deep purple' (61.98) > 'white' (57.58) > 'light purple' (47.06) > 'purple' (46.76) > 'red' ($7.60mg{\cdot}g^{-1}$ dry weight, DW). This study provided the quantitative and qualitative information for the variation of anthocyanin and flavonol compounds in R. schlippenbachii flowers. Furthermore, this information can contribute to the identification of anthocyanin and flavonol compounds in other Rhododendron flowers.

Comparison of the Antioxidative Effects and Content of Anthocyanin and Phenolic Compounds in Different Varieties of Vitis vinifera Ethanol Extract

  • Choi, Sang-Yoon;Lee, Yeon-Mi;Lee, Pyeong-Jae;Kim, Kyung-Tack
    • Preventive Nutrition and Food Science
    • /
    • v.16 no.1
    • /
    • pp.24-28
    • /
    • 2011
  • This study was a quantitative HPLC analysis of four anthocyanins and five phenolic compounds contained in the skins, vines and seeds of the Campbell Early, Muscat Bailey A and Neo Muscat grape varieties. In the phenolic analysis, the seeds of the Campbell Early were found to contain 1.9, 1.8 and 1.6 times higher quantities of gallic acid, catechin and epicatechin relative to other grape seeds. Three anthocyanins, cyanidin, peonidin and pelargonidin, were also found to be higher in the skins of the Campbell Early relative to other grape skins. Therefore, the Campbell Early is the most useful grape variety with regard to the extraction of these six compounds from these grape seeds and skins. The free radical scavenging effects of grape seeds were also compared, and the results indicated that the Campbell Early seeds were most effective among them.

Effect of Pan-frying on Anthocyanin Content in Hwajeon with Varying Proportion of Glutinous Black Rice Flour (팬 프라잉(Pan-frying)이 찰흑미 첨가 화전의 안토시아닌 함량에 미치는 영향)

  • Surh, Jeonghee;Koh, Eunmi
    • Korean journal of food and cookery science
    • /
    • v.30 no.4
    • /
    • pp.378-384
    • /
    • 2014
  • Hwajeon, pan-fried rice cake, containing glutinous black rice flour at different proportions (0, 5, 10, 20, 30, or 50% of glutinous rice flour) was cooked to investigate the cooking effect on anthocyanins, color, and texture. Two anthocyanins, cyanidin-3-glucoside and peonidin-3-glucoside, were detected in both hwajeon dough and pan-fried hwajeon. The hwajeon retained up to 60% of anthocyanins in the dough after pan-frying. The lightness (L) of dough and hwajeon decreased with an increase in the amount of black rice flour rice flour. Interestingly, the lightness (L) of hwajeon was significantly lower than the counterpart dough, indicating that the color of hwajeon resulted not only from anthocyanins, but also from the browning reaction occurring during pan-frying. The redness (a) of hwajeon initially increased by adding glutinous black rice flour, and decreased at higher than 10% of black rice flour. In comparison with the control hwajeon (0% black rice flour), the black rice-added hwajeon showed lower hardness, whereas it had higher springiness and cohesiveness, resulting in no significant differences in gumminess and chewiness among the hwajeon. These results indicate that hwajeon enriched with glutinous black rice flour can be developed as a functional food containing health-promoting anthocyanins.

Antioxidative Activity of Acylated Anthocyanin Isolated from Fruit and Vegetables

  • Park, Sang-Won;Chang, Eun-Ju;Ha, Tae-Youl;Park, Kyoung-Ho
    • Preventive Nutrition and Food Science
    • /
    • v.2 no.3
    • /
    • pp.191-196
    • /
    • 1997
  • The antioxidative activity of seven different acylated anthocyanin pigments isolated from grape, sweet potato, eggplant and red cabbage was evaluated bvy using linoleic acid autoxidation and rat liver microsomal systems. The acylated anthocyanins were isolated and purified by Amberlite SAD-7, ODS and Sephadex LH-20 column omatography, and preparative HPLC. Most of acylated anthocyanisns exhibited antioxidative activity as strong as $\alpha$-tocoperol, and especially peonidin3-O--(6-O-trans-caffeyl)-2-O-(6-O-trans-feuloylglucopyranosyl)-$\beta$-D-glucopyranosyl-5-O-$\beta$-D-glucopyranoside from purple sweet potato showed the strongest activity, comparable to BHA (not significant, p<0.05) in the linoleic acid system. Meanwhile, two acylated anthocyanins from the pericarps of grape and eggplant inhibited considerably the MDA formation from rat liver microsomal lipid peroxidation induced by FeSO$_4$/$H_2O$$_2$. In particular, malvidin 3-O-(6-O-p-coumaroyl)-$\beta$-D-glucopyranosde from grape pericarps showed the strongest antioxidant activity, comparable to $\alpha$-tocopherol (not significant, p<0.05). These results suggest that the acylated anthocyanins from fruits and vegetables can be used as potential dietary ntioxidants and natural colorants.

  • PDF