Characterization and purification of anthocyanins from black peanut ( Arachis hypogaea L.) skin by combined column chromatography

The objectives of this study were to isolate and purify blueberry anthocyanin by combination of macroporous resin and Sephadex LH-20 and identify anthocyanin composition after isolation and purification. The static adsorption/desorption experiments of anthocyanin on ten different types of resins were compared. The results showed that the highest AB-8 macroporous resin adsorption rate of 97.73 % and desorption rate of 81.52 % from blueberry were achieved under optimal conditions (Adsorption conditions: a flow rate of feed 1.0 mL/min, anthocyanin concentration of 1.0 mg/mL, pH of 3.0; Desorption conditions: an eluent flow rate of 1.5 mL/min, ethanol concentration of 60 %, pH of 3.0). The anthocyanin purity increased 19.86-fold from 4.58 % to 90.96 % after one run treatment with macroporous resin combined Sephadex LH-20 method. Delphinidin-3-glucoside and cyanidin-3-glucoside were identified by HPLC-ESI-MS/MS. The results of this study may effectively promote the purification of anthocyanin from most blueberry varieties as well as from other plant materials.

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“…The anthocyanin purity can be calculated by taking the calculated anthocyanin concentration into the Eq. 2 (Zhao et al, 2017).…”

Section: Methodsmentioning

confidence: 99%

Isolation and Purification of Anthocyanin from Blueberry Using Macroporous Resin Combined Sephadex LH-20 Techniques

Xue

Shen

Wang

et al. 2019

FSTR

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“…The content of anthocyanins in PSPA was 6300 mg/100 g. Based on MS results and previous literature (Castañeda‐Ovando et al, 2012; Cruz et al, 2012; Liu et al, 2020; Paucar‐Menacho et al, 2017; Zhao et al, 2017; Zhao et al, 2020; Zhou, Xie, et al, 2020; Zhu et al, 2017), 10 kinds of anthocyanins are tentatively identified in Figure 1 and Table 1.The results showed that cyanidin and peonidin are the main components in PSPA, accounting for 62.9% and 21.46% of the total anthocyanins, respectively. Basically, anthocyanins are combined with aglucone and glycoside, including glucoside, galactoside, and sophoroside.…”

Section: Resultsmentioning

confidence: 74%

Anthocyanins from purple sweet potato alleviate doxorubicin‐induced cardiotoxicity in vitro and in vivo

et al. 2021

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In this study, anthocyanins were extracted and purified from purple sweet potato anthocyanins (PSPA) and the alleviative effect of PSPA on doxorubicin (DOX)‐induced cardiotoxicity was investigated. High Performance Liquid Chromatography‐Mass Spectrometry (HPLC‐MS) results showed that 10 kinds of substances were identified in PSPA and the PSPA was mainly composed of cyanidin (62.9%) and peonidin (21.46%). In in vitro experiments, PSPA reduced the excessive release of inflammatory factors (NO and TNF‐α) induced by DOX and decreased the secretion of trimethylamine oxide (TMAO), lactic dehydrogenase (LDH), and creatine kinase (CK) caused by myocardial injury. In in vivo experiments, PSPA inhibited the release of NO and MDA levels in heart tissue. Meanwhile, mice treated with PSPA decreased the levels of LDH, CK, TNF‐α, and TMAO in serum and heart tissue when compared with the DOX group. In addition, the histopathological results of the heart tissue also showed a protective effect of PSPA on the pathological changes in heart. These results provide a reference for the application of PSPA as a functional food to intervene in DOX‐induced cardiotoxicity. Practical applications The effects of anthocyanins from purple sweet potato anthocyanins (PSPA) on doxorubicin (DOX)‐induced cardiotoxicity were investigated in vitro and in vivo. The results indicated that PSPA could significantly ameliorate DOX‐induced heart failure. The obtained results could provide the potential application of PSPA as an alternative therapy for cardiotoxicity caused by DOX in the functional food industry.

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“…The color of peanut skins has been proven to have a relationship with the composition of the phenolic compound present [25][26][27][28][29]. In an examination of all the market types with skin colors from light brown to dark red, total flavonoids were not found to be as closely correlated to skin color as they were to growing location.…”

Section: Compound Identificationmentioning

confidence: 99%

“…Although different flavonoids and their glycosides were found to be unique to the different colored peanut skins, they were found to have the same biosynthetic pathways for anthocyanins but with different modifications. Individual flavonoids were isolated and identified from the skins of black seed-coated peanuts after extraction with acidified water followed by a partition into ethyl acetate [29]. The extracts were fractionated using Amberlite XAD-7HP resin to remove the most polar compounds followed by YMC ® Gel ODS-AQHG resin to separate the hydrophilic ones and identified using High-Pressure Liquid Chromatography-Electrospray Ionization-Mass Spectrometry (HPLC-ESI-MS/MS) and NMR spectroscopy.…”

Section: Compound Identificationmentioning

confidence: 99%

Extracts of Peanut Skins as a Source of Bioactive Compounds: Methodology and Applications

Dean

2020

Applied Sciences

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Peanut skins are a waste product of the peanut processing industry with little commercial value. They are also significant sources of the polyphenolic compounds that are noted for their bioactivity. The extraction procedures for these compounds range from simple single solvent extracts to sophisticated separation schemes to isolate and identify the large range of compounds present. To take advantage of the bioactivities attributed to the polyphenols present, a range of products both edible and nonedible containing peanut skin extracts have been developed. This review presents the range of studies to date that are dedicated to extracting these compounds from peanut skins and their various applications.

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Characterization and purification of anthocyanins from black peanut ( Arachis hypogaea L.) skin by combined column chromatography

Cited by 47 publications

References 39 publications

Isolation and Purification of Anthocyanin from Blueberry Using Macroporous Resin Combined Sephadex LH-20 Techniques

Isolation and Purification of Anthocyanin from Blueberry Using Macroporous Resin Combined Sephadex LH-20 Techniques

Anthocyanins from purple sweet potato alleviate doxorubicin‐induced cardiotoxicity in vitro and in vivo

Extracts of Peanut Skins as a Source of Bioactive Compounds: Methodology and Applications

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