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Profile of anthocyanins in purple vegetables commonly consumed in China and their relationship with antioxidant abilities

文献类型： 外文期刊

作者： Gao, Qingchao 1 ; Li, Yi 2 ; Li, Yahui 1 ; Liang, Ying 1 ; Zhang, Zhiyong 2 ;

作者机构： 1.Key Lab Food Qual & Safety Jiangsu Prov, Nanjing 210014, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Nanjing 210014, Peoples R China

3.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China

关键词： Purple vegetables; Anthocyanin; Anthocyanidin; HPLC-ESI-MS; Antioxidant ability

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：3.006； 五年影响因子：2.849 ）

ISSN： 2193-4126

年卷期： 2022 年 16 卷 2 期

页码：

收录情况： SCI

摘要： Fifteen commonly consumed purple vegetables were investigated for their total anthocyanins, anthocyanidins, profile of anthocyanins and their antioxidant abilities. The highest content of total anthocyanins was observed in red cabbage, followed by black carrot and red cowpea, with the content of 98.01, 60.98, and 47.01 mg center dot 100 g(-1), respectively. Totally, 50 anthocyanins were identified with 36 acylated and 14 nonacylated anthocyanins. Cyanidin was the most widely distributed aglycone which was found in 26 anthocyanins. Black carrot had the most abundant composition of anthocyanins, followed by hyacinth bean, red cabbage, and purple yam, with the number of 16, 14, 13, 12, respectively. Among the purple vegetables, antioxidant ability of black carrot was assumed to be the best, followed by red cabbage, red cowpea, and purple cauliflower. Basically, purple vegetables with high contents of total anthocyanins had high antioxidant ability, especially for FRAP and DPPH assay. This work provides the profile of anthocyanins in purple vegetables and how they might relate to antioxidant abilities, which is important for the development of functional food.

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