Positive effects of glycosylated anthocyanin isolated from an edible berry fruit (Acanthopanax sessiliflorum) on its antioxidant activity and color stability

Abstract

A major chromatographic peak of anthocyanin from ogaja (Acanthopanax sessiliflorum) fruit represented 95.4% of total absorbable compounds at 518nm. The mass-to-charge ratio (m/z) of this colorant was determined to be 581 by LC–MS, which was identical to the molecular mass of cyanidin-3-O-sambubioside. After acid hydrolysis of the purified anthocyanin fraction, it was structurally confirmed by thin layer chromatography (TLC) and high-performance anion exchange chromatography (HPAEC) analyses. As a result, the sugar moieties linked to cyanidin were glucose and xylose. The purified cyanidin-3-O-sambubioside and cyanidin had greater antioxidant activities than l-ascorbic acid by both DPPH and ABTS methods. Cyanidin-3-O-sambubioside was more stable than cyanidin in the response to heat (80°C), and both fluorescent and UV light. l-Ascorbic acid had an adverse effect on the color stability of anthocyanin. In this study, we demonstrated that glycosylation on anthocyanidin would provide an effective protection barrier for its color stability against the exposure to various food processing conditions.