New acylated anthocyanins from purple yam and their antioxidant activity. Issue 9 (2nd September 2015)

• Record Type: Journal Article
• Authors: Moriya, Chiemi; Hosoya, Takahiro; Agawa, Sayuri; Sugiyama, Yasumasa; Kozone, Ikuko; Shin-ya, Kazuo; Terahara, Norihiko; Kumazawa, Shigenori
• Is Part Of: Bioscience, biotechnology, and biochemistry. Volume 79:Issue 9(2015)
• Page Start: 1484
• Page End: 1492
• Publication Date: 2015-09-02
• Subjects: anthocyanin -- purple yam -- the Philippines -- Dioscorea alata -- antioxidant activity; Biotechnology -- Periodicals; Biochemistry -- Periodicals; 660.6
• DOI: 10.1080/09168451.2015.1027652
• Languages: English
• ISSNs: 0916-8451

Abstract

Abstract: Purple yam ( Dioscorea alata L.), which is widely distributed in tropical and subtropical regions, is characterized by its color and viscosity. Previous studies have shown that purple yams contain a variety of acylated anthocyanins that exhibit higher levels of antioxidant activity than the corresponding nonacylated compounds. In this study, the pigments found in purple yams from the Philippines ( D. alata ) were isolated and evaluated in terms of antioxidant activity. Four new acylated anthocyanins, alanins (1 –4 ) were isolated from the MeOH extracts of purple yam, which were subsequently determined to be cyanidin (1, 2, and 4 ) and peonidin (3 ) type compounds, along with four known anthocyanins (5 –8 ). The structures of 1 –4 were determined by spectroscopic methods, including NMR and MS analyses. The antioxidant activities of anthocyanins 1 –8 were investigated using oxygen radical absorbing capacity and ferric reducing antioxidant power assays. Graphical abstract: : alatanins D-G, acylated anthocyanins, were newly isolated from purple yam from the Philippines. These structures were determined and the antioxidant activities were evaluated.