Scientia Agricultura Sinica ›› 2014, Vol. 47 ›› Issue (20): 4067-4077.doi: 10.3864/j.issn.0578-1752.2014.20.015

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Identification of Anthocyanins in Brassica campestris L. and Their Stability and Antioxidant Activity

KUANG Min-jie1, QI Min-yu1, HE Jing-ren1,2, LI Shu-yi1, LIU Gang1, ZHU Zhen-zhou1, CAI Hong-yan1,2, FENG Jun3   

  1. 1College of Food Science and Engineering, Wuhan Polytechnic University/Hubei Provincial Key Laboratory for Agricultural Products Processing and Conversion, Wuhan, 430023
    2Inspection and Test Center of Wuhan Polytechnic University for Quality    of Cereals Oils & Foodstuffs, Wuhan, 430023
    3Hubei Linghu Shangpin Hongshan Hongshan Flower Stalk Industry Co., Ltd., Wuhan 430065
  • Received:2014-03-10 Revised:2014-07-18 Online:2014-10-16 Published:2014-10-16

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Abstract: 【Objective】 To identify the specific compositions of anthocyanins from pigment extracts of Brassica campestris L. (BPE) and to investigate their chromic stability and antioxidant activities in order to provide a scientific basis for the deeply processing of B. campestris L and further the broad application in food industry production.【Method】 The anthocyanins components of BPE were analyzed by HPLC-PDA-ESI-MS. The effects of pH and SO2 on stability of the pigments were investigated and their antioxidant activities were evaluated by assaying scavenging free radicals and reducing power respectively.【Result】For the first time fifteen different anthocyanins were tentatively identified in BPE pigments, mainly consist of nine highly acylated cyanidin-glycosides (cyanidin 3-sophoroside-5-malonylglucoside, cyanidin 3-caffeoylsophoroside-5-malonylglucoside, cyanidin 3-coumarylsophoroside-5-glucoside, cyanidin 3-feruloylsophoroside-5-glucoside, cyanidin 3-coumarylsophoroside- 5-malonylglucoside, cyanidin 3-feruloylsophoroside-5-malonylglucoside, cyanidin 3-sinapylsophoroside-5-malonylglucoside, cyanidin 3-(6′-malonylglucoside- 2′-(6″-coumaryl-2″-hydroxy benzoyl-glucoside))-5-(6-malonylglucoside) and cyanidin 3-(6′-malonylglucoside-2′-(6″-feruloyl-2″- hydroxy benzoyl-glucoside))-5-(6-malonylglucoside)) and two non-acylated monoglycoside and diglycosides of cyanidin (cyanidin 3-glucoside and cyanidin 3-sophoroside-5-glucoside), as well as a few non-acylated monoglycoside and diglycosides of delphinidin (delphinidin 3- glucoside and delphinidin 3-glucoside-5-glucoside) and petunidin (petunidin 3-glucoside and petunidin 3-sophoroside-5-glucoside). Their pH stability was similar to simple anthocyanins (stable under acidic conditions and becoming unstable with the increase of pH), but the pigments were very stable to resist the SO2 bleaching. The abilities of scavenging free radicalsand reducing power of BPE pigments were enhanced as the concentration increased. Within the same concentrations the abilities to scavenge ·OH of BPE was equivalent as ascorbic acid (P>0.05) while the reducing power was lower than ascorbic acid. The ability to scavenge DPPH radicals of BPE was higher than ascorbic acid.【Conclusion】The B. campestris L. is rich in highly acylated and glycosylated anthocyanidins (flake of purple crystal gloss) with high stability and strong antioxidant activity, therefore, it is a new resource worthy to be developed into functional ingredients and applied products with anthocyanin pigments.

Key words: Brassica campestris L., anthocyanin, HPLC-PDA-ESI-MS, stability, antioxidant

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