Isolation of High Purity Anthocyanin Monomers from Red Cabbage with Recycling Preparative Liquid Chromatography and Their Photostability

Abstract

Anthocyanins from red cabbage are of great importance for their applications in the food industry as natural colorants and their beneficial effects on human wellness as natural antioxidants. This study aimed to develop an effective method for the isolation of anthocyanins with the help of a combination of alternate recycling and direct recycling preparative liquid chromatography. Ten major components of anthocyanins from red cabbage were isolated and their structures were identified by HPLC-MS/MS. Meanwhile, the stability of the isolated anthocyanins under various light conditions was also investigated so as to provide data for their storage. In sum, the results showed that twin column recycling preparative chromatography is an effective method for the isolation of anthocyanin monomers with similar structures. Besides, the stability of various anthocyanins from red cabbage was related to the number of acylated groups and mainly affected by illumination.

Red Cabbage and Turmeric Extracts as Potential Natural Colors and Antioxidants Additives in Stirred Yogurt

“…The extracted juice of red cabbage was prepared as described by Chen et al [3]. 1.6 kg of fresh red cabbage leaves were cut into small slices and pieces and then homogenized well with a blender.…”

“…Red cabbage (Brassica oleracea L.) is one of the exceedingly famed healthy and nutritional vegetables which are consumed and eatable worldwide. The saleability of red cabbage is for its rich contents of phytochemicals, vitamins (C, E, A, K, B group), antioxidants, minerals (calcium, iron, manganese, magnesium and potassium), and low content of protein, cholesterol and saturated fats [3]. As well, red cabbage is best known for its high quantities of anthocyanin.…”

“…Thus, there is growing interest in using anthocyanin of red cabbage as influential nutritional supplements in foods industries as a safe and functional antioxidant, and color additives. Also currently used in various dry mixes, candies, beverages, sauce, chewing gums and yogurts [3,6].…”

Strategy of Fusion Covalent Organic Frameworks and Molecularly Imprinted Polymers: A Surprising Effect in Recognition and Loading of Cyanidin-3-O-glucoside

“…However, the separation of AOCs is challenging and has become one of the bottlenecks restricting their further study. Reverse-phase liquid chromatography has become an indispensable analytical and preparative method for AOCs. , However, the selectivity of this method for the separation of AOCs is limited, and it is difficult to achieve high-efficiency purification and separation of AOCs in complex systems. The diversity of chemical structures and cis – trans isomerization further increase the difficulty of separation of AOCs.…”

Effect of light, food additives and heat on the stability of sorghum 3‐deoxyanthocyanins in model beverages

“…Eiro & Heinonen (2002) reported that pure malvidin 3‐glucoside lost its colour after 55 days at room temperature in daylight. In a recent study, Chen et al ., (2018) reported that red cabbage anthocyanin monomers decreased up to 81% after 24 h under natural indoor light. Considering our study, these results highlight the greater light stability of 3‐deoxyanthocyanins compared to other anthocyanins which implies that sorghum food colourant can be applied to foods and non‐food products commonly exposed to fluorescent light.…”