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KMID : 1160619970020030191
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Preventive Nutrition and Food Science
1997 Volume.2 No. 3 p.191 ~ p.196
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Antioxidative Activity of Acylated Anthocyanin Isolated from Fruit and Vegetables
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Choi Sang-Won
Chang Eun-Ju
Ha Tae-Youl
Choi Kyoung-Ho
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Abstract
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The antioxidative activity of seven different acylated anthocyanin pigments isolated from grape, sweet potato, eggplant and red cabbage was evaluated by using linoleic acid autoxidation and rat liver microsomal systems. The acylated anthocyanins were isolated and purified by Amberlite XAD-7, ODS and Sephadex LH-20 column chromatography, and preparative HPLC. Most of acylated anthocyanins exhibited antioxidative activity as strong as α-tocoperol, and especially peonidin 3-O-(6-O-trans-caffeyI)-2-O-(6-O-trans-feruloylglucopyranosyl)-β-D-glucopyranosyl-5-O-β-D-glucopyranoside from purple sweet potato showed the strongest activity, comparable to BHA(not significant, p<0.05) in the linoleic acid system. Meanwhile, two acylated anthocyanins from the pericarps of grape and eggplant inhibited considerably the MDA formation from rat liver microsomal lipid peroxidation induced by FeSO₄/H₂O₂. In particular, malvidin 3-O-(6-O-p-coumaroyl)-β-D-glucopyranoside from grape pericarps showed the strongest antioxidant activity, comparable to α-tocopherol(not significant, p<0.05). These results suggest that the acylated anthocyanins from fruits and vegetables can be used as potential dietary antioxidants and natural colorants.
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KEYWORD
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acylated anthocyanins, antioxidative activity, fruit and vegetables
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