Effect of Amino Acids Addition on Stability and Antioxidative Property of Anthocyanins

아미노산의 첨가가 anthocyanins 색소의 안정성과 항산화능력에 미치는 영향

  • Oh, Ju-Kyoung (Department of Food and Nutrition, Kookmin University) ;
  • Imm, Jee-Young (Department of Food and Nutrition, Kookmin University)
  • 오주경 (국민대학교 식품영양학과) ;
  • 임지영 (국민대학교 식품영양학과)
  • Published : 2005.08.31


Effects of amino acids (Arg, Lys, Gly, Ile, Glu, Asp, and Met) on the color intensity, stability and antioxidative properties of anthocyanins extracted from grape skins were investigated. Intensity of anthocyanins was significantly increased by the addition of Asp. Except for basic amino acids such as Arg and Lys, stabilities of anthocyanins were significantly improved by the addition of other amino acids including neutral, acidic and sulfur containing amino acids during the storage at $30^{\circ}C$ at pH 3.5. In case of control anthocyanins was remained unchanged the intensity of red color decreased significantly during the storage whereas their antioxidative activity were unchanged. Although effects of amino acids addition on electron donating abilities of anthocyanins were not differentiated by DPPH (2,2-diphenyl-1-picrylhydrazyl) method, the addition of Asp or Met resulted in increased ferric reducing ability which measured by FRAP (ferric reducing ability of plasma) assay.


anthocyanins;amino acids;intensity;stability;antioxidative property


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