New acylated anthocyanins from purple yam and their antioxidant activity
New acylated anthocyanins from purple yam and their antioxidant activity
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DOI：
10.1080/09168451.2015.1027652
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发表时间：
2015-09-02
影响因子：
1.6
通讯作者：
Kumazawa, Shigenori
中科院分区：
文献类型：
--
作者：
Moriya, Chiemi;Hosoya, Takahiro;Kumazawa, Shigenori
紫山药（Dioscorea alata L.）广泛分布于热带、亚热带地区，其特点是颜色和粘性。此前的研究表明，紫山药含有多种酰化花青素，与相应的非酰化化合物相比，其抗氧化活性水平更高。在这项研究中，分离了菲律宾紫山药（D. alata）中发现的色素，并对其抗氧化活性进行了评估。从紫山药的甲醇提取物中分离出四种新的酰化花青素丙氨酸 (1-4)，随后确定其为花青素 (1、2 和 4) 和芍药素 (3) 型化合物，以及四种已知的花青素 (5-8)。 1-4的结构通过光谱方法确定，包括NMR和MS分析。使用氧自由基吸收能力和铁还原抗氧化能力测定研究了花青素1-8的抗氧化活性。
Purple yam (Dioscorea alata L.), which is widely distributed in tropical and subtropical regions, is characterized by its color and viscosity. Previous studies have shown that purple yams contain a variety of acylated anthocyanins that exhibit higher levels of antioxidant activity than the corresponding nonacylated compounds. In this study, the pigments found in purple yams from the Philippines (D. alata) were isolated and evaluated in terms of antioxidant activity. Four new acylated anthocyanins, alanins (1-4) were isolated from the MeOH extracts of purple yam, which were subsequently determined to be cyanidin (1, 2, and 4) and peonidin (3) type compounds, along with four known anthocyanins (5-8). The structures of 1-4 were determined by spectroscopic methods, including NMR and MS analyses. The antioxidant activities of anthocyanins 1-8 were investigated using oxygen radical absorbing capacity and ferric reducing antioxidant power assays.