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

Abstract

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.

Multiple co‐pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations

“…As charted in Fig. 1(b), (c), we found that C3G (47.91%) and C3R (52.09%) were the main anthocyanin fractions of AC, which agrees with related studies 22–24 . In detail, peak#1 has a m/z value of 449.1 [M + H] + and the m/z value of its fragment ions was 287.0, indicating that this peak was anthocyanin glucosides.…”

Morus species through centuries in pharmacy and as food

“…Many believe that one glass of this wine per day improves health by cleaning the organism from impurities and enables the ejection of fecal residues in the intestines. Besides, mulberry fruits are rich in anthocyanins, the primary source of antioxidant activities [28][29][30][31][32][33][34]. Active biomolecules of different mulberry species are kuwanon I, kuwanon I hexamethyl ether, kuwanon I octamethyl ether, 2'-hydroxy-2,4,4'-trimethoxychalcon and 2'-hydroxy-3'-prenyl-2,4,4'-trimethoxychalcone III, mulberrofuran T and kuwanon E, morusin, mulberrofuran D, G, K, kuwanon H, mulberroside A, cis-mulberroside A, oxyresveratrol, isoquercetin, moracin E, F, G and kuwanon D, E, F, deoxynojirimycin-1 etc.…”

“…These molecules possess healing properties like adstringent, anti-HIV, anti-inflammatory, the purgative effect etc. [30][31][32][33]. Rubraflavones A, B, C, D, which act as laxatives, purgatives, against urinary infections and weakness, were isolated from the root of red mulberry.…”

A survey on macro- and micro-elements, phenolic compounds, biological activity and use ofMorusspp. (Moraceae)

“…Besides, fruits are also a potent source of anthocyanins, which play a key role in antioxidant activity. This also offers the possibility of industrial use of mulberry as a source of anthocyanins as a natural food colorant, which could enhance the overall profitability of sericulture and holds promise for tropical sericulture countries for profiting from industrial anthocyanin production from mulberry through better anthocyanin recovery [39][40][41][42][43][44][45].…”