Identification of anthocyanin compositions in black seed coated Korean adzuki bean (Vigna angularis) by NMR and UPLC-Q-Orbitrap-MS/MS and screening for their antioxidant properties using different solvent systems

Ha, Tae Joung; Park, Jae Eun; Lee, Kwang-Sik; Seo, Woo Duck; Song, Seok-Bo; Lee, Myoung-Hee; Kim, Sung-Up; Kim, Jung-In; Oh, Eunyoung; Pae, Suk-Bok; Kwak, Do Yeon; Lee, Jin Hwan

doi:10.1016/j.foodchem.2020.128882

Cited by 43 publications

(39 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…For example, the solvent used may affect the TPC of the adzuki bean. A previous study found that the highest TPC of black adzuki bean was found in the 60% methanol extract, with 486 GAE/100 g (Ha et al., 2021). Previous studies reported that adzuki beans contains different phenolic compounds, such as phenolic acids, flavonoids, and proanthocyanidins, which are stated later.…”

Section: Chemical Compositions and Their Propertiesmentioning

confidence: 95%

“…The TFC of red adzuki beans (5.81 mg CE/g) was found to be higher than that of black adzuki beans (5.06 mg CE/g), although the red‐colored beans had lower TPC than the black‐colored ones (Sreerama et al., 2012). The extraction with 60% methanol seemed to be an efficient solvent to extract flavonoids from black adzuki beans (Ha et al., 2021). Another study found that there were 50.78 and 0.38 mg CE/g total flavonoids in adzuki bean hull and cotyledon, respectively, which made the hull contribute 93.9% of the TFC in the whole seeds (Luo et al., 2016).…”

Section: Chemical Compositions and Their Propertiesmentioning

confidence: 99%

“…Pelargonidin‐3‐ O ‐glucoside, malvidin‐3‐ O ‐glucoside, and peonidin‐3‐rutinoside were found in adzuki bean extracts (Han et al., 2015). Ten anthocyanin derivatives were identified in black adzuki beans (Ha et al., 2021).…”

Section: Chemical Compositions and Their Propertiesmentioning

confidence: 99%

“…Black adzuki beans accumulated more proanthocyanidins (6.62 mg CE/g) than white adzuki beans (4.06 mg CE/g) (Sreerama et al., 2012). Another study indicated that the total proanthocyanidin content in the black adzuki bean was 157 mg/g DW (Ha et al., 2021). The adzuki bean hull contained more proanthocyanidins (97.42 mg CE/g) than the whole seed (19.17 mg CE/g) and its cotyledon (3.59 mg CE/g) (Luo et al., 2016).…”

Section: Chemical Compositions and Their Propertiesmentioning

confidence: 99%

See 3 more Smart Citations

Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications

Zou

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Adzuki bean (Vigna angularis), also called red bean, is a legume of Fabaceae (Leguminosae) family. This crop is native to East Asia and is also commercially available in other parts of the world. It is becoming a research focus owing to its distinct nutritional properties (e.g., abundant in polyphenols). The diverse health benefits and multiple utilization of this pulse are associated with its unique composition. However, there is a paucity of reviews focusing on the nutritional properties and potent applications of adzuki beans. This review summarizes the chemical compositions, physicochemical properties, health benefits, processing, and applications of adzuki beans. Suggestions on how to better utilize the adzuki bean are also provided to facilitate its development as a functional grain. Adzuki bean and its components can be further developed into value‐added and nutritionally enhanced products.

show abstract

Section: Chemical Compositions and Their Propertiesmentioning

confidence: 95%

Section: Chemical Compositions and Their Propertiesmentioning

confidence: 99%

Section: Chemical Compositions and Their Propertiesmentioning

confidence: 99%

Section: Chemical Compositions and Their Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications

Zou

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Hence, peak 54 was tentatively identified as malvidin-3-O-glucoside [41]. By the similar regular pattern, peaks 62 (303.0510 [M-H-C 6 H 10 O 5 ] − and 316.0553 [M-H-C 6 H 10 O 5 -2H 2 O-CO] − ), 65 (303.0510 [M-H-2C 6 H 10 O 5 ] − ), 74 (317.0648 [M-H-C 6 H 10 O 5 ] − and 302.0429 [M-H-C 6 H 10 O 5 -CH 3 ] − ), 78 (303.0767 [M-H-C 6 H 10 O 5 -CO 2 ] − ) and 80 (477.1196 [M-H-C 9 H 10 O 3 ] − and 331.0874 [M-H-C 9 H 10 O 3 -C 6 H 10 O 5] − ) were displayed in MS/MS spectra, which could be identified as delphinidin-3-O-glucoside[42,43], delphinidin-3,5-O-diglucoside[44], petunidin-3-O-glucoside[41], delphindin-3-O-(6-O-acetylglucoside)[44] and malvidin-3-O-(6-O-coumaroylglucoside)[44]. Peak 59 gave the [M−H] − ion at the m/z 389.1242 with MS/MS spectra ions m/z 227.0994 [M-H-C 6 H 10 O 5 ] − and 143.0505 [M-H-C 6 H 10 O 5 -C 2 H 2 O-C 2 H 2 O] − .…”

mentioning

confidence: 99%

Based on Multi-Activity Integrated Strategy to Screening, Characterization and Quantification of Bioactive Compounds from Red Wine

Gao

Wang

et al. 2021

Molecules

View full text Add to dashboard Cite

According to French Paradox, red wine was famous for the potential effects on coronary heart disease (CHD), but the specific compounds against CHD were unclear. Therefore, screening and characterization of bioactive compounds from red wine was extremely necessary. In this paper, the multi-activity integrated strategy was developed and validated to screen, identify and quantify active compounds from red wine by using ultra high performance liquid chromatography-fraction collector (UHPLC-FC), ultra fast liquid chromatography-quadrupole-time-of-flight/mass spectrometry (UFLC-Q-TOF/MS) and bioactive analysis. UHPLC-FC was employed to separate and collect the components from red wine, which was further identified by UFLC-Q-TOF/MS to acquire their structural information. Furthermore, the active fractions were tested for antioxidant activity, inhibitory activity against thrombin and lipase activities in vitro by the activity screening kit. As the results, there were 37 fractions had antioxidant activity, 22 fractions had thrombin inhibitory activity and 28 fractions had lipase inhibitory activity. Finally, 77 active components from red wine were screened and 12 ingredients out of them were selected for quantification based on the integration of multi-activity. Collectively, the multi-activity integrated strategy was helpful for the rapid and effective discovery of bioactive components, which provided reference for exploring the health care function of food.

show abstract

Enhancing anthocyanin extraction efficiency in vegetables and fruits: a high‐speed shear homogenization technology

Ren,

Zhang,

Zhao

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDTo extract anthocyanins with high efficiency, a hypothesis for high‐speed shear homogenization extraction (HSHE) method was established through a combination of solvent and ultrasonic‐assisted extractions. The efficacy of this hypothesis was demonstrated by performing qualitative and quantitative analyses of 16 anthocyanins extracted from five northern vegetables, and five berry fruits using ultra‐high‐performance Q‐Exactive Orbitrap tandem mass spectrometry. Single‐factor experiments were conducted by varying ethanol concentration, temperature, pH and extraction cycles to determine the optimal conditions for this method.RESULTSOptimal extraction conditions (ethanol 70–80%, 40–50 °C, pH 3–4, performed twice) were determined using an HSHE (5 min, 10 000 rpm, 25 °C) assisted shaker (60 min) and ultrasonication (40 kHz, 160 W cm−2, 30 min, 25 °C) procedure. Compared to the traditional non‐HSHE method, the total anthocyanin content obtained through HSHE extraction showed a significant increase, ranging from 1.0 to 3.9 times higher, with purple cabbage exhibiting the most pronounced enhancement in content. More types of anthocyanins were detected in blueberry (9), black bean (7) and raspberry (5), of which malvidin was the major anthocyanin (0.426 g kg−1) in blueberry, having an amount five times than previously obtained.CONCLUSIONThe established HSHE method has been proven to be a superior technique for anthocyanin extraction, with higher extraction efficiency and concentrations. This technique also provides a new avenue for extracting bioactive compounds from diverse food sources, with potential applications in improving the functional properties of food products. © 2024 Society of Chemical Industry.

show abstract

Identification of anthocyanin compositions in black seed coated Korean adzuki bean (Vigna angularis) by NMR and UPLC-Q-Orbitrap-MS/MS and screening for their antioxidant properties using different solvent systems

Cited by 43 publications

References 36 publications

Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications

Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications

Based on Multi-Activity Integrated Strategy to Screening, Characterization and Quantification of Bioactive Compounds from Red Wine

Enhancing anthocyanin extraction efficiency in vegetables and fruits: a high‐speed shear homogenization technology

Contact Info

Product

Resources

About