Identification of anthocyanin compositions in black seed coated Korean adzuki bean (Vigna angularis) by NMR and UPLC-Q-Orbitrap-MS/MS and screening for their antioxidant properties using different solvent systems. (1st June 2021)

• Record Type: Journal Article
• Authors: Ha, Tae Joung; Park, Jae Eun; Lee, Kwang-Sik; Seo, Woo Duck; Song, Seok-Bo; Lee, Myoung-Hee; Kim, Sungup; Kim, Jung-In; Oh, Eunyoung; Pae, Suk-Bok; Kwak, Do-Yeon; Lee, Jin Hwan
• Is Part Of: Food chemistry. Volume 346(2021)
• Publication Date: 2021-06-01
• Subjects: ABTS 2, 2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) -- DPPH 2, 2-diphenyl-1-pycrylhydrazyl -- NMR nuclear magnetic resonance -- UPLC ultra high performance liquid chromatography -- MPLC multiple preparative liquid chromatography -- UPLC-Q-Orbitrap-MS ultra high performance liquid chromatography coupled with quadrupole orbitrap mass spectrometry; Black adzuki bean -- Anthocyanin -- NMR -- UPLC-Q-Orbitrap-MS/MS -- Antioxidant activity -- Total phenolic content -- Total flavonoid content -- Delphinidin-3-O-glucoside; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128882
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The acidic 60% methanol extract of black adzuki bean exhibited highest antioxidant effects. Ten anthocyanins were first characterised from the black seed coated adzuki bean. Delphinidin-3- O -glucoside (3 ) showed the predominant in black adzuki bean. Delphinidin profiles were the most abundant anthocyanin type. Antioxidant effects of this crop were correlated with total phenolics and flavonoids. Abstract: The aim of the present research was to investigate the antioxidant properties and anthocyanin profiles in the black seed coated adzuki bean ( Vigna angularis, Geomguseul cultivar). The acidic 60% methanol extract (40 μg/mL) contains the highest total phenolic and flavonoid contents (486 ± 3 mg GAE/100 g; 314 ± 10 mg CE/100 g) with potent antioxidant properties (trolox equivalent 1272 ± 26 and 662 ± 24 mg TE/100 g) against ABTS and DPPH radicals compared to other methanol– water ratios (20, 40, 80, and 100%). Ten anthocyanin components were identified in this extract including delphinidin-3, 5- O -digalactoside (1 ), delphinidin-3, 5- O -diglucoside (2 ), delphinidin-3- O -galactoside (3 ), delphinidin-3- O -glucoside (4 ), delphinidin-3- O -rutinoside (5 ), delphinidin-3- O -( p -coumaroyl)glucoside (6 ), cyanidin-3- O -glucoside (7 ), petunidin-3- O -galactoside (8 ), petunidin-3- O -glucoside (9 ) and petunidin-3- O -( p- coumaroyl)glucoside (10 ) via NMR spectroscopy and UPLC-Q-Orbitrap-MS/MS analysis. The key anthocyanins 3 and 4 of delphinidin type were isolated by reversed phase C-18 MPLC. Our results indicate that the anthocyanin profiles as well as the high phenolic and flavonoid contents are important factors determining the antioxidant effects of black adzuki bean.