• 한국환경농학회지
• /
• 제35권3호
• /
• 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.

• 한국식품과학회지
• /
• 제53권5호
• /
• pp.527-534
• /
• 2021

The demand for sustainable extraction of bioactive compounds from food matrices has been increasing. Water extraction of anthocyanins in aronia was investigated using conventional and ultrasonic-assisted methods. The optimum extraction conditions for the conventional method included a sample-to-water ratio of 1:40 g/mL, extraction temperature 71℃, and extraction time of 39 min. The optimized conditions for ultrasonic-assisted extraction were a sample-to-water ratio of 1:40 g/mL, extraction temperature 80℃, extraction time of 20 min, and an amplitude of 87.2 ㎛. The anthocyanin contents of the two extracts were 155.32 and 158.02 mg/100 g fresh weight, respectively. The major anthocyanins were cyanidin 3-galactoside (65% of the total) and cyanidin 3-arabinoside (30% of the total). The contents of individual anthocyanins and phenolic acids were not significantly different between the two optimized extracts.

• 한국식품과학회지
• /
• 제52권5호
• /
• pp.503-509
• /
• 2020

The present study investigated the effects of dry and moist heat treatments on total phenols, total anthocyanins, and antioxidant activity levels in black chokeberry (Aronia melanocarpa) fruits. Lyophilized chokeberry powder samples were heated in a drying oven at 60, 100, 160, 180, and 200℃ for 20, 40, or 60 min. Finely ground fresh chokeberry fruits were heated in water at 60, 80, and 100℃ for 20 min, and bioactive compound and antioxidant activity levels were measured. The bioactive compounds and antioxidant activity decreased with increasing temperature and treatment duration. Antioxidant activity was preserved at 160℃ or lower without significant loss for dry heating, whereas moist heat treatment increased both bioactive compounds and antioxidant activity with increasing temperature.

• 한국식품영양과학회지
• /
• 제23권2호
• /
• pp.279-286
• /
• 1994

Anthocyanins were isolated and identified from grape peels which were wasted much in Korea, and their characteristics were as follows .Isolated pigments from grape peels were 11 varieties such as 5 varieties of 3, 5-diglucoside (DG), 6 varieties of 3-monoglucoside (MG), and acylated pigment was 2 varieties of them. Malvidin was 4 varieties , petunidin , peonidin and delphinidin 2 varieties in each, and cyanidin 1 variety of 11 vareities. Malvidin -3, 5-diglucoside and peonidin -3, 5-diglucoside of anthocyanins were above 48% in total anthocyanins content of 114.99mg/g in dried skins. Breakdown of anthocyanins was higher become intimate neutral pH, but stable to stroage period for 7-days. Hyperchromic effects were showed when sugars were added in pigment extract of grape peels, the highest value was glucose and the next ordor was fructose and sucrose. Breakdown velosity of anthocyanins was higher when ascorbic acid was added, but its velocity was reduced in anaerobic state . Absorption degree by organic acid treatment was higher than control, and anthocyanins were stable to storage period for 7 days.

• 한국식품과학회지
• /
• 제50권5호
• /
• pp.474-479
• /
• 2018

포도의 안토사이아닌과 페놀 화합물의 고효율 추출을 위해 초음파 추출방법을 이용하여 반응표면분석법으로 조건을 최적화하였다. Box-Behnken design을 사용하여 시료-용매 비율, 추출시간, 초음파의 진폭을 독립변수로 하였으며, 총 안토사이아닌과 총 페놀 함량을 최대로 하는 추출조건을 최적화하였다. 총 안토사이아닌 함량은 3가지 독립변수가 유의적인 요인으로 시료-용매 비율이 증가할수록, 추출시간과 진폭은 감소할수록 총 안토사이아닌 함량이 증가하는 경향을 보였으나, 총 페놀 함량은 3가지 독립변수 모두 유의적인 요인이 아닌 것으로 나타났다. 총 안토사이아닌과 총 페놀 함량의 예측 값과 실측 값이 유사하여 본 연구에서 예측된 회귀식을 신뢰할 수 있음을 보여주었다.

• Preventive Nutrition and Food Science
• /
• 제21권3호
• /
• pp.255-262
• /
• 2016

The objective of this study was to determine the effects of different growing regions on quality characteristics, total bioactive compound contents, and in vitro antioxidant activity in aronia. Aronia grown in 3 different regions (Sangjoo, Ulju, and Youngcheon) in Korea was obtained and used fresh or as a freeze-dried powder. No statistically significant differences were observed for moisture, ash, crude lipid, and crude protein contents in aronia sampled from the 3 different regions. Aronia grown in Sangjoo had the highest total acid content and the lowest sugar content and pH value. Conversely, aronia grown in Youngcheon possessed the lowest total acid content and the highest sugar content and pH value. Aronia grown in Sangjoo possessed relatively high levels of polyphenols, flavonoids, and anthocyanins, as well as high antioxidant activity in comparison with aronia produced in other regions. Aronia grown in Youngcheon scored the highest for taste and overall acceptability in sensory evaluations, which may be related to the high sugar content and pH, and the low total acidity of the fruits. It is possible that higher sugar contents and pH, and lower total acidity in the aronia grown in Youngcheon result in more preferable sensory characteristics. However, they also contain relatively low levels of total polyphenols, flavonoids, and anthocyanins, and have low antioxidant activity as measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assays.

• Applied Biological Chemistry
• /
• 제22권1호
• /
• pp.39-41
• /
• 1979

우리나라 재래종(在來種)갓의 anthocyanin 색소(色素)의 구명(究明)을 위(爲)한 실험(實驗)에서 제일보(第一報)의 구조추정(構造推定)에 이어서 이들 색소(色素)의 함량(含量)을 측정(測定)한 결과(結果)를 요약(要約)하면 다음과 같다. 1. 채취시기(採取時刻)의 구별(區別)에 의한 전(全) anthocyanin의 함량(含量)은 peonidin-3-glucoside로 표시(表示)하여 봄갓이 175.5mg% 가을갓이 192.7mg%로 가을갓이 약간(若干) 더 많은 함량(含量)을 보였다. 2, 착색정도(着色程度)의 구별(區別)에 의한 전(全) anthocyanin의 함량(含量)은 peonidin-3-glucoside로 표시(表示)하여 잎의 양면착색(兩面着色)갓이 290.2mg%, 한면(面)만의 착색(着色)이 73.6mg%, 양면(兩面)모두 무착색(無着色)갓이 40.0mg%이었다. 3. 신선(新鮮)한 갓에서 peonidin-3-glucoside로 표시(表示)하여 40mg%이하의 anthocyanin 함량(含量)으로는 육안(肉眼)으로서는 전혀 갓특유(特有)의 착색(着色)을 감지(感知)할 수 없었다. 4. 갓에 존재(存在)하는 이종(二種)의 anthocyanin의 조성비(組成比)는 채취시기(採取時期)및 착색(着色)의 정도(程度)에 따라서도 거의 일치(一致)하였으며 그 조성(組成)은 peonidin-3-glucoside가 55.3% 그리고 peonidin-3-galactoside가 44.7%이었다.

• 한국응용곤충학회지
• /
• 제21권4호
• /
• pp.222-226
• /
• 1982

사과 부패병균(Macrophoma sp.)에 감염된 과일에서 총페놀, flavonol, anthocyanin 함량의 병화를 사과의 여러 발육시기에서 조사하였다. 사과가 성숙됨에 따라 과육, 과피의 총페놀함량은 급격히 감소하였다. 부패병균에 감염된 과육에서 건전한 과육보다 다소 총페놀함량이 낮았으며 품종밀러보다 더 감수성인 후지의 감염된 과육에서 이의 감소가 뚜렷하였다. 건전한 과피에서 보다 감염된 과피에서 높은 페놀함량을 보였으며 밀러에서 이의 증가가 현저하였다. 부패된 사과에서 flavonol 함량이 건전 사과보다 높았으며 7월 10일에 Macrophoma에 완전 저항성이었던 사과의 감염된 과피에 flavonol이 크게 축적되었다. anthocyanin 생성도 감염된 과피에 상당히 증가되었으며 품종 밀러에서 뚜렷했다. 이들 결과에서 미루어 사과의 페놀대사변동은 사과 부패병진전과 관계가 있을지 모른다.

• 한국식품과학회지
• /
• 제5권3호
• /
• pp.178-182
• /
• 1973

오미자(五味子) 열매의 일반성분(一般成分)을 살폈고, 유기산(有機酸)을 정량(定量)하였으며, 색소(色素)를 분획(分劃)하여 일부(一部) 동정(同定)하였다. 1. 숙성(熟成)한 오미자(五味子)에는 수분(水分) 84.2%, 지방(脂肪) 0.9%, 환원당(還元糖) 10.9%, 그리고 단백질(蛋白質)이 1.1% 함유(含有)되었으며, Total anthocyanin의 함량(含量)은 168mg%이다. 2. 오미자(五味子) 중(中) 확인(確認)된 유기산(有機酸)의 함량(含量)은 5.1%로서 citric acid 3.5%, malic acid 1.4%, 그리고 succinic acid 0.2%로 조성(組成)되었다. 3. 오미자(五味子)의 색소(色素)를 polyvinylpyrrolidone column에 통과(通過)시켜서 3개(個)의 획분(劃分)을 분리(分離)하였고, 그 중 80%를 차지하는 anthocyanin을 peonodin 3-glucoside로 잠정적으로 동정(同定)하였다.

• 미생물학회지
• /
• 제47권2호
• /
• pp.143-150
• /
• 2011

기능성이 밝혀져 있는 자색고구마를 첨가하여 기호성과 영양뿐만 아니라 인체에 유익한 기능성 동치미 냉면육수 개발을 위한 연구를 수행하였다. 자색고구마를 첨가한 동치미 냉면육수 발효 과정에서 젖산균, pH, 산도, 유기산, 수용성 phenolics, anthocyanin, 및 항산화 활성 변화를 조사하였다. 특히, 자색고구마를 첨가한 경우 발효종기(72시간)에 수용성 phenolics 및 anthocyanins 함량은 각각 1.26 g/L 및 8.59 g/L로 대조실험과 비교하여 각각 5배 및 34배 높았다. DPPH 라디칼 소거 활성 96.80%, $ABTs^{+{\cdot}}$ 라디칼 소거활성 100.82%, 환원력 7.77 ($OD_{700}$), FRAP 6.89 ($OD_{593}$)로 대조실험과 비교하여 각각 4배, 1.2배, 2배 및 3.6배 높은 항산화 활성을 나타내었다. 이상의 결과로부터 동치미 냉면육수의 항산화 활성은 자색고구마의 수용성 phenolics와 anthocyanins과 밀접한 관련이 있는 것으로 판단되었으며, 항산화 활성이 증가된 기능성 동치미 냉면육수 제조가 가능하였다.