Identification of Reaction Products of Acylated Anthocyanins from Red Radish with Peroxyl Radicals
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- 作者：Hiroshi Matsufuji ; Takashi Otsuki ; Toshiyuki Takeda ; Makoto Chino ; and Mitsuharu Takeda
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：May 7, 2003
- 年：2003
- 卷：51
- 期：10
- 页码：3157 - 3161
- 全文大小：109K
- 年卷期：v.51,no.10(May 7, 2003)
- ISSN：1520-5118
文摘
Red radish anthocyanin extract, which consists of 12 known acylated anthocyanins, was reactedwith 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) to generate peroxyl radicals under acidicpH conditions at 37 
C. The reaction products were isolated using preparative HPLC, and theirchemical structures were determined to be p-hydroxybenzoic acid (1), 6-O-(E)-p-coumaroyl-2-O-
-D- glucopyranosyl-
-D-glucopyranoside (3), p-coumaric acid (4), 6-O-(E)-feruloyl-2-O--D-glucopyranosyl--D-glucopyranoside (5), and ferulic acid (6). Some products were not identified. HPLC analysesof the mixture of acylated pelargonidin isolated from red radish and AAPH revealed that the acylatedpelargonidins possess the radical scavenging ability on some common sites even if the characteristicsof the intramolecular acyl units are different. Degradation rates of acylated pelargonidins and theformation rates of the resulting reaction products were found to be quite different.Keywords: Acylated anthocyanin; pelargonidin; peroxyl radical; AAPH; oxidation product
C. The reaction products were isolated using preparative HPLC, and theirchemical structures were determined to be p-hydroxybenzoic acid (1), 6-O-(E)-p-coumaroyl-2-O--D- glucopyranosyl--D-glucopyranoside (3), p-coumaric acid (4), 6-O-(E)-feruloyl-2-O--D-glucopyranosyl--D-glucopyranoside (5), and ferulic acid (6). Some products were not identified. HPLC analysesof the mixture of acylated pelargonidin isolated from red radish and AAPH revealed that the acylatedpelargonidins possess the radical scavenging ability on some common sites even if the characteristicsof the intramolecular acyl units are different. Degradation rates of acylated pelargonidins and theformation rates of the resulting reaction products were found to be quite different.Keywords: Acylated anthocyanin; pelargonidin; peroxyl radical; AAPH; oxidation product