Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives

2019
Authors
Zilic, SladanaDodig, Dejan

Vancetović, Jelena
Grcic, Nikola
Peric, Vesna

Titan, Primoz
Maksimović, Vuk

Article (Published version)
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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 provides 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 studied as well. Deep purple maize had the highest content of total anthocyanins reaching 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-beta-glucoside). Seven, nine, and three anthocyanins have been identified in the deep purple... maize, purple wheat, and black soybean, respectively. Cyanidin derivatives were predominant and their acylated forms accounted for 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 the effect of highly alkaline pH. However, at the beginning of their degradation they were transformed to their 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.
Keywords:
purple wheat / blue and deep purple maize / black soybean / acylated and non-acylated anthocyaninsSource:
Polish Journal of Food and Nutrition Sciences, 2019, 69, 2, 137-146Publisher:
- Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn
Funding / projects:
DOI: 10.31883/pjfns-2019-105100
ISSN: 1230-0322
WoS: 000483025200003
Scopus: 2-s2.0-85065137677
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Institut za multidisciplinarna istraživanjaTY - JOUR AU - Zilic, Sladana AU - Dodig, Dejan AU - Vancetović, Jelena AU - Grcic, Nikola AU - Peric, Vesna AU - Titan, Primoz AU - Maksimović, Vuk PY - 2019 UR - http://rimsi.imsi.bg.ac.rs/handle/123456789/1264 AB - 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 provides 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 studied as well. Deep purple maize had the highest content of total anthocyanins reaching 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-beta-glucoside). Seven, nine, and three anthocyanins have been identified in the deep purple maize, purple wheat, and black soybean, respectively. Cyanidin derivatives were predominant and their acylated forms accounted for 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 the effect of highly alkaline pH. However, at the beginning of their degradation they were transformed to their 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. PB - Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn T2 - Polish Journal of Food and Nutrition Sciences T1 - Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives EP - 146 IS - 2 SP - 137 VL - 69 DO - 10.31883/pjfns-2019-105100 ER -
@article{ author = "Zilic, Sladana and Dodig, Dejan and Vancetović, Jelena and Grcic, Nikola and Peric, Vesna and Titan, Primoz and Maksimović, Vuk", year = "2019", abstract = "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 provides 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 studied as well. Deep purple maize had the highest content of total anthocyanins reaching 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-beta-glucoside). Seven, nine, and three anthocyanins have been identified in the deep purple maize, purple wheat, and black soybean, respectively. Cyanidin derivatives were predominant and their acylated forms accounted for 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 the effect of highly alkaline pH. However, at the beginning of their degradation they were transformed to their 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.", publisher = "Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn", journal = "Polish Journal of Food and Nutrition Sciences", title = "Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives", pages = "146-137", number = "2", volume = "69", doi = "10.31883/pjfns-2019-105100" }
Zilic, S., Dodig, D., Vancetović, J., Grcic, N., Peric, V., Titan, P.,& Maksimović, V.. (2019). Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives. in Polish Journal of Food and Nutrition Sciences Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn., 69(2), 137-146. https://doi.org/10.31883/pjfns-2019-105100
Zilic S, Dodig D, Vancetović J, Grcic N, Peric V, Titan P, Maksimović V. Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives. in Polish Journal of Food and Nutrition Sciences. 2019;69(2):137-146. doi:10.31883/pjfns-2019-105100 .
Zilic, Sladana, Dodig, Dejan, Vancetović, Jelena, Grcic, Nikola, Peric, Vesna, Titan, Primoz, Maksimović, Vuk, "Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives" in Polish Journal of Food and Nutrition Sciences, 69, no. 2 (2019):137-146, https://doi.org/10.31883/pjfns-2019-105100 . .