New technique to isolate anthocyanins from Delaware grapes by forming an aluminium complex using a Discovery DPA-6S. (1st January 2015)

• Record Type: Journal Article
• Authors: Asada, Takayuki; Koi, Yoriko; Tamura, Hirotoshi
• Is Part Of: Food chemistry. Volume 166(2015)
• Page Start: 10
• Page End: 16
• Publication Date: 2015-01-01
• Subjects: Anthocyanidin 3-glucoside -- Acylated anthocyanidin 3-glucoside -- Complex pigment -- Selective isolation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.05.100
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: New anthocyanin isolation method from Delaware grape is introduced. Delaware grape contains 4 anthocyanins (2 cyanidin-types and 2 peonidin-types). Two cyanidin-type anthocyanins selectively formed an Al 3+ complex with flavocommelin. Cy3G and Cy3- p C·G formed Al 3+ complex were separated by a Discovery DPA-6S column. Abstract: An aluminium complex of crude Delaware grape anthocyanins, bearing an ortho -dihydroxyl group on the B ring and/or a p -coumaroyl group as an ester with flavocommelin, was formed and isolated by ethanol precipitation. Using a Discovery DPA-6S short column, selected anthocyanins were isolated to give cyanidin 3-glucoside (Cy3G, 48.2% yield with 95.2% purity) and cyanidin 3-(6- O - p -coumaroylglucoside) (Cy3- p C·G, 44.9% yield with 91.4% purity) from natural Delaware grape skin extracts without ODS-HPLC column chromatography. DPPH radical scavenging activity of the complex pigment was 3.4 ± 0.10 μmol TE/mg. Moreover, isolated pure anthocyanins from the complex pigment showed significantly higher DPPH radical scavenging activity [4.5 ± 0.08 μmol TE/mg (Cy3G) and 4.5 ± 0.04 μmol TE/mg (Cy3- p C·G), ( p < 0.05)].