Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives
Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that provide h...
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| Format: | Article |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/The-Composition-of-Anthocyanins-in-Colored-Grains-and-the-Relationship-of-Their-Non,105100,0,2.html |
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| author | Sladjana Zilic Dejan Dodig Jelena Vancetovic Nikola Grcic Vesna Peric Primoz Titan Vuk Maksimovic |
| author_facet | Sladjana Zilic Dejan Dodig Jelena Vancetovic Nikola Grcic Vesna Peric Primoz Titan Vuk Maksimovic |
| author_sort | Sladjana Zilic |
| collection | DOAJ |
| description | Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that provide health benefits to a large part of human world's population. This study investigated composition and content of anthocyanins in the grain of blue popping maize, deep purple maize, purple wheat and black soybean. The relationship of acylated and non-acylated forms before and after alkaline hydrolysis of anthocyanin extracts has been also studied. Deep purple maize had the highest content of total anthocyanins as much as 4988.90 mg CGE/kg d.m. Ten anthocyanins were identified in blue popping maize, of which two are isomers of cyanidin-3-(malonylglucoside) and three of cyanidin-3-(dimalonyl-β-glucoside). In the deep purple maize, purple wheat and black soybean seven, nine and three anthocyanins have been identified, respectively. Cyanidin derivatives were predominant and their acylated forms accounted about 98, 29, 71 and 0% of the total anthocyanins content in the grains, respectively. According to the study, acylated derivatives were completely degraded under effect of highly alkaline pH. However, in the beginning of their degradation they were transformed to its non-acylated parents.
The results could be useful to better understanding of the nature of anthocyanin in colored grains and, in that regard, their use for the derivation of food products with functional potential, as well as of natural dyes and pharmaceutical ingredients. |
| format | Article |
| id | doaj-art-74f3e1a215924707a1f3d4b9fae46ea9 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2019-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-74f3e1a215924707a1f3d4b9fae46ea92025-02-02T07:32:37ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072019-03-0169213714610.31883/pjfns/105100105100Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated DerivativesSladjana Zilic0Dejan Dodig1Jelena Vancetovic2Nikola Grcic3Vesna Peric4Primoz Titan5Vuk Maksimovic6Department of Food Technology and Biochemistry, Maize Research Institute, Slobodana Bajica 1, 11080 Zemum-Belgrade, SerbiaBreeding Department, Maize Research Institute, Slobodana Bajica 1, 11080 Zemun-Belgrade, SerbiaBreeding Department, Maize Research Institute, Slobodana Bajica 1, 11080 Zemun-Belgrade, SerbiaBreeding Department, Maize Research Institute, Slobodana Bajica 1, 11080 Zemun-Belgrade, SerbiaBreeding Department, Maize Research Institute, Slobodana Bajica 1, 11080 Zemun-Belgrade, SerbiaResearch Genetics and Agrochemistry Ltd., Krog, Brodarska 27, 9000 Murska Sobota, SloveniaInstitute for Multidisciplinary Research, University of Belgrade, Kneza Viseslava 1, Belgrade, SerbiaColored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that provide health benefits to a large part of human world's population. This study investigated composition and content of anthocyanins in the grain of blue popping maize, deep purple maize, purple wheat and black soybean. The relationship of acylated and non-acylated forms before and after alkaline hydrolysis of anthocyanin extracts has been also studied. Deep purple maize had the highest content of total anthocyanins as much as 4988.90 mg CGE/kg d.m. Ten anthocyanins were identified in blue popping maize, of which two are isomers of cyanidin-3-(malonylglucoside) and three of cyanidin-3-(dimalonyl-β-glucoside). In the deep purple maize, purple wheat and black soybean seven, nine and three anthocyanins have been identified, respectively. Cyanidin derivatives were predominant and their acylated forms accounted about 98, 29, 71 and 0% of the total anthocyanins content in the grains, respectively. According to the study, acylated derivatives were completely degraded under effect of highly alkaline pH. However, in the beginning of their degradation they were transformed to its non-acylated parents. The results could be useful to better understanding of the nature of anthocyanin in colored grains and, in that regard, their use for the derivation of food products with functional potential, as well as of natural dyes and pharmaceutical ingredients.http://www.journalssystem.com/pjfns/The-Composition-of-Anthocyanins-in-Colored-Grains-and-the-Relationship-of-Their-Non,105100,0,2.htmlacylated and non-acylated anthocyaninsblue and deep purple maizeblack soybeanpurple wheat |
| spellingShingle | Sladjana Zilic Dejan Dodig Jelena Vancetovic Nikola Grcic Vesna Peric Primoz Titan Vuk Maksimovic Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives Polish Journal of Food and Nutrition Sciences acylated and non-acylated anthocyanins blue and deep purple maize black soybean purple wheat |
| title | Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives |
| title_full | Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives |
| title_fullStr | Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives |
| title_full_unstemmed | Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives |
| title_short | Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives |
| title_sort | composition of anthocyanins in colored grains and the relationship of their non acylated and acylated derivatives |
| topic | acylated and non-acylated anthocyanins blue and deep purple maize black soybean purple wheat |
| url | http://www.journalssystem.com/pjfns/The-Composition-of-Anthocyanins-in-Colored-Grains-and-the-Relationship-of-Their-Non,105100,0,2.html |
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