Total Anthocyanins and Cyanidin-3-O-Glucoside Contents and Antioxidant Activities of Purified Extracts from Eight Different Pigmented Plants
Luo Yang2, Cai Rong-Rong3, Fang Ji-Li2, Yuan Ke2,3★★ Corresponding author
- 1College of Forest and Biotechnology, Zhejiang Agriculture and Forestry University, Lin ’an, China.
- 2Jiyang College of Zhejiang Agriculture and Forestry University, Zhu’ji, China.
CORRESPONDENCE
Yuan Ke
Jiyang College of Zhejiang Agriculture and Forestry University, Zhu’ji, China.
Received: 24-04-2018; Revised: 25-05-2018.
Volume 15, Issue 60 · pp. 124–129 · PUBLISHED 23 January 2019 · DOI: 10.4103/pm.pm_162_18
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ABSTRACT
Objective: The objective was to evaluate the contents of total anthocyanin and cyanidin‑3‑O‑glucoside (C‑3‑G) and their contribution to the antioxidant activities in commonly consumed pigmented plants. Materials and Methods: The total anthocyanin in Lonicera caerulea L., Rubus fruticosus L., Ribes nigrum L., Morus alba L., Zea mays L. seed, Z. mays L. cob, Brassica oleracea L., and Dioscorea alata L. was extracted by tissue‑smashing extraction method, and then the contents of total anthocyanin (TAC) and C‑3‑G contents (C‑3‑GC) in the purified extracts were determined by pH differential method and high‑performance liquid chromatography, respectively. Antioxidant activities were assessed by 2,2‑diphenyl‑1‑picrylhydrazyl, ferric‑reducing antioxidant power, and total reducing power (TRP) assays. Results: TAC ranged from 97.11 to 320.27 milligrams cyanidin‑3‑glucoside equivalents per Gram of dry weight. TAC, C‑3‑GC, and antioxidant activities in most berry extracts were higher than that in vegetables. Z. mays cob showed the similar TAC, C‑3‑GC, and antioxidant activities to L. caerulea, and the two vegetables were the lowest. The major anthocyanin in the berries and grains was identified as C‑3‑G. There was a significant positive correlation between antioxidant activity and TAC. Conclusions: The closer the plant color is to black, the higher TAC is, and the stronger its antioxidant activity is. Z. mays cob will be a promising source of anthocyanin. This study provides a theoretical basis for the use of anthocyanin in functional food and further pharmacological research.
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Yang, L., Rong-Rong, C., Ji-Li, F., & Ke, Y. (2019). Total Anthocyanins and Cyanidin-3-O-Glucoside Contents and Antioxidant Activities of Purified Extracts from Eight Different Pigmented Plants. Pharmacognosy Magazine, 15(60), 124–129. https://doi.org/10.4103/pm.pm_162_18