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Composition, antioxidant, and anti-biofilm activity of anthocyanin-rich aqueous extract from purple highland barley bran

文献类型： 外文期刊

作者： Zhang, Yongzhu 1 ; Lin, Yanfei 1 ; Huang, Lu 2 ; Tekliye, Mekonen 1 ; Rasheed, Hafiz Abdul 1 ; Dong, Mingsheng 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, 1 Weigang Rd, Nanjing 210095, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Ind Crops, Nanjing, Jiangsu, Peoples R China

关键词： Cereal grain; Stability; LC-MS; Acylated anthocyanin profile; Functional ingredient

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2020 年 125 卷

页码：

收录情况： SCI

摘要： Anthocyanin-rich cereal grains have attracted considerable attention recently due to their health benefits in humans. In this work, purple highland barley bran (PHBB) from the Tibetan Plateau in China was evaluated. Results showed that the anthocyanins in PHBB were easily extracted by water in 10 min, and demonstrated good stability under high extraction temperature. The extracts were further purified by AB-8 resin for composition and antioxidant analysis, and the concentration factor increased by about 62-fold in the final purified powder. Anthocyanins in PHBB were analyzed by liquid chromatography-mass spectrometry (LC-MS), and findings showed a complex and high acylated anthocyanin profile with cyaniding malonyl glucoside making up 73.50 +/- 3.49% of the total anthocyanin content (TAC) for the first time. Anthocyanin-rich aqueous extract exhibited exceptional antioxidant capacities and remarkable anti-biofilm properties. Therefore, this study strongly suggested that the extracts of PHBB could be used as a high-quality natural food colorant and functional ingredient.

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