Extraction and identification of anthocyanins from Smilax aspera L. berries

Longo, Luigia; Vasapollo, Giuseppe

doi:10.1016/j.foodchem.2004.11.008

Cited by 94 publications

(53 citation statements)

References 11 publications

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“…Moreover, peak 5 presented the molecular ion at m/z 579 in MS and two fragments, m/z 433 (due to the loss of one rhamnose moiety) and m/z 271 (due to the loss of one rutinose moiety) (Table 3), in MS/MS spectra. Therefore, peak 5 was pelargonidin 3-rutinoside (Lopes-da-Silva et al 2002;Wu et al 2005;Longo & Vasapollo 2006). The profile of the anthocyanins in mulberry pomace was similar to that in the mulberry fruit reported by Dugo et al (2001).…”

Section: The Colour Characteristics Of Anthocyanins In Mulberry Pomacesupporting

confidence: 76%

“…Therefore, peak 1 was identified as cyanidin 3-sophoroside. Peak 5 showed a spectrum with obvious shoulder peaks at about 440 nm and an absorption maximum at about 504 nm, which is the typical pelargonidin-anthocyanidin-type skeleton (Hong & Wrolstad 1990;Longo & Vasapollo 2006). Moreover, peak 5 presented the molecular ion at m/z 579 in MS and two fragments, m/z 433 (due to the loss of one rhamnose moiety) and m/z 271 (due to the loss of one rutinose moiety) (Table 3), in MS/MS spectra.…”

Section: The Colour Characteristics Of Anthocyanins In Mulberry Pomacementioning

confidence: 99%

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Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace

Zhang¹,

He²,

QiuHong³

et al. 2011

Czech J. Food Sci.

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Zhang W., He J., Pan Q., Han F., Duan C. (2011): Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace. Czech J. Food Sci., 29: 268-276.Mulberry pomace, as a by-product of juice and wine making, was investigated as a potential source of natural anthocyanins. The results showed that anthocyanin contents in mulberry pomace from two varieties were above 250 mg/100 g, that is 74%-79% of that in mulberry whole fruit. Thus, mulberry pomace could be a potential anthocyanins source. The anthocyanins in mulberry pomace had an attractive red colour with the chroma at 5.0 and hue angle at 6.8. Five anthocyanins were identified in mulberry pomace, cyanidin-3-glucoside and cyanidin-3-rutinoside being the major anthocyanins. The method of the separation of the two anthocyanins was studied showing that both anthocyanins with purities above 98% could be well separated on Sephadex LH-20 by eluting with 10% ethanol containing 1% of acetic acid after purification with AB-8 macroporous resin. The recovery of the complete process of both anthocyanins was 57.4%. Cyanidin-3-glucoside and cyanidin-3-rutinoside had more attractive colours and strong antioxidant activities and could be used as potential food colourants and antioxidants.

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Section: The Colour Characteristics Of Anthocyanins In Mulberry Pomacesupporting

confidence: 76%

Section: The Colour Characteristics Of Anthocyanins In Mulberry Pomacementioning

confidence: 99%

Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace

Zhang¹,

He²,

QiuHong³

et al. 2011

Czech J. Food Sci.

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“…The UV-Visible absorptions of peaks 1, 2, 3, 4, 5, and 6, recorded with a 996 photodiode array detector, are listed in Figure 3. Compared with the standard anthocyanins (Figure 3e, h) from the reference (Longo & Vasapollo 2006), the UV-Visible absorption characteristics of primary anthocyanins (1 and 2) from mulberry fruit pigment and their aglycone 5 from acid hydrolysis correspond to those of cyanidin 3-O-rutinoside, and those of the minor anthocyanins (3 and 4) and their aglycone 6 from acid hydrolysis correspond to those of pelargonidin 3-O-rutinoside. The result indicated that anthocyanins from mulberry fruit pigment probably contain two kinds of aglycone structure unit, cyanidin and pelargonidin.…”

Section: Methodsmentioning

confidence: 92%

Analysis and characterisation of anthocyanins in mulberry fruit

Qin¹,

Li²,

Niu³

et al. 2010

Czech J. Food Sci.

104

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Qin C., Li Y., Niu W., Ding Y., Zhang R., Shang X. (2010): Analysis and characterisation of anthocyanins in mulberry fruit. Czech J. Food Sci., 28: 117-126.The fruit of mulberry (Morus alba L., Moraceae) has been used as medicinal food in China for a long history. The pigment from the fruit extract is a kind of natural colourant for food processing and has potential medical and commercial values. This study focuses on the analysis and characterisation of anthocyanins from mulberry pigment. The fresh mulberry fruits were extracted with the solvent of 95% alcohol/0.1% HC l (1:1, ratio) at room temperature for 4 h in the dark. After the isolation using C-18 column, the pigment was identified with UV-Visible Spectroscopy, HPLC-PAD, LC-MS, and 1 HNMR. The results showed that the abundant anthocyanins in mulberry pigment are cyanidin 3-O-rutinoside (60%) and cyanidin 3-O-glucoside (38%). The minor anthocyanins (totally 2%) are pelargonidin 3-O-glucoside and pelargonidin 3-O-rutinoside.

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“…Embora DRUST & WROLSTAD [10] recomendem 30 min para hidrólise ácida, neste estudo foram utilizados 60 min, uma vez que, em experimentos implementados por ZHANG et al [39], foi constatado, após 30 min a 100 ± 2 °C, a presença de 10% de antocianinas, cujo desaparecimento quase completo ocorreu somente após 60 min de hidróli-se. Posteriormente, LONGO, VASAPOLLO & RESCIO [22] constataram que este tempo também não foi suficiente para hidrolisar totalmente as antocianinas purificadas de "buckthorn" (Rhamnus alaternus L), cuja hidrólise total foi obtida apenas com cinco h.…”

Section: -Resultados E Discussãounclassified

Identificação de antocianidinas em acerolas do Banco Ativo de Germoplasma da Universidade Federal Rural de Pernambuco

Lima¹,

Pinheiro²,

Nascimento³

et al. 2006

Ciênc. Tecnol. Aliment.

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RESUMOAs antocianinas, pigmentos responsáveis pela cor vermelha da acerola madura, foram extraídas e purificadas de 12 genótipos cultivados no Banco Ativo de Germoplasma da Universidade Federal Rural de Pernambuco, com o objetivo de determinar a sua composição. As antocianinas e suas respectivas agliconas, obtidas pela hidrólise ácida, foram separadas por cromatografia líquida de alta eficiência (CLAE) usando uma coluna de fase reversa (C 18 ). A identificação foi realizada pela ordem de eluição e pelos tempos de retenção dos padrões de referência e das antocianidinas obtidas por hidrólise ácida de uvas Isabel, Patrícia e Red Globe, ameixa, cebola roxa, morango e da casca de manga Tommy Atkins. Os cromatogramas obtidos demonstraram que o perfil antociânico dos genótipos de acerola é relativamente simples, apresentando de três a cinco picos comuns entre eles. Após hidrólise ácida foram obtidas somente duas agliconas identificadas como cianidina e pelargonidina. Comparando os cromatogramas das antocianinas e das antocianidinas e, avaliando os tempos de retenção, foi constatada a presença de antocianinas com diferentes graus de glicosilação e ausência de ácidos acilados em suas moléculas e que as agliconas identificadas, cianidina e pelargonidina, encontravam-se em diferentes proporções nos genótipos estudados. Palavras-chave: antocianidinas, Malpighia emarginata D.C., genótipos, cromatografia líquida de alta eficiência. SUMMARYANTHOCYANIDINS IDENTIFICATION OF ACEROLA FRUITS FROM ACTIVE GERMOPLASM BANK OF THE RURAL FEDERAL UNIVERSITY OF PERNAMBUCO. The red color of mature acerola is due to the presence of anthocyanins. These pigments were extracted and purified from 12 genotypes cultivated at the Active Germoplasm Bank of the Rural Federal University of Pernambuco in order to determine their composition. The aglycon forms of the anthocyanins were revealed by acid hydrolysis. Anthocyanins and anthocyanidins were separated by using high-performance liquid chromatography (HPLC) using a C 18 reversed phase analytical column. Anthocyanidins were identified by comparing HPLC elution order and retention times relative to authentic standards and to anthocyanidins obtained from acid hydrolysis of Isabel, Patrícia and Red Globe grapes, plum, red onion, strawberry and Tommy Atkins mango skin. The chromatograms showed that the acerola genotype anthocyanins profile is simple, showing three to five peaks, similar between them. After the acid hydrolysis, the chromatograms revealed the presence of two aglycons which were identified as cyanidin and pelargonidin. By comparing chromatograms of anthocyanins and anthocyanidins and analyzing the retention times, the presence of anthocyanins with different glycosylation patterns and the absence of acylation in their molecules could be clearly seen. The aglycons identified (cyanidin and pelargonidin) were found in different proportions in these acerola genotypes. Keywords: anthocyanidins, Malpighia emarginata D.C., genotypes, high performance liquid chromatography. -INTRODUÇÃOAs antociani...

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Extraction and identification of anthocyanins from Smilax aspera L. berries

Cited by 94 publications

References 11 publications

Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace

Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace

Analysis and characterisation of anthocyanins in mulberry fruit

Identificação de antocianidinas em acerolas do Banco Ativo de Germoplasma da Universidade Federal Rural de Pernambuco

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