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

Abstract

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.

Keywords

anthocyanins;amino acids;intensity;stability;antioxidative property

References

  1. Francis FJ. Food colorants: anthocyanins. Crit. Rev. Food Sci. Nutr. 28: 273-314 (1989) https://doi.org/10.1080/10408398909527503
  2. Mazza G, Brouillard R. The mechanism of co-pigmentation of anthocyan ins in aqueous solution. Phytochemistry 29: 1097-1102 (1990) https://doi.org/10.1016/0031-9422(90)85411-8
  3. Delgado-Vargas F, Jimenez AR, Paredes-Lopez O. Natural pigments: carotenoids, anthocyan ins, and betalanins-characteristics, biosynthesis, processing and stability. Crit. Rev. Food Sci. Nutr. 40: 176-289 (2000)
  4. Takao T, Kitatani F, Watanabe N, Vagi A. Sakata KA. Simple screening method for antioxidants and isolation of several antioxidants produced by marine bacteria from fish and shellfish. Biosci. Biotech. Biochem. 58: 1780-1783 (1994) https://doi.org/10.1271/bbb.58.1780
  5. Jackman RL, Yada RY, Tung MA, Speers RA. Anthocyanins as food colorants - a review. J. Food Biochem. 11: 201-247 (1987) https://doi.org/10.1111/j.1745-4514.1987.tb00123.x
  6. Tamura H, Yamagami A. Antioxidative activity of monoacylated anthocyanins isolated from Muscat Bailey A grape. J. Agric. Food Chem. 42: 1612-1615 (1994) https://doi.org/10.1021/jf00044a005
  7. Rhim JW, Kim SJ. Characteristics and stability of anthocyanin pigment extracted from purple-fleshed potato. Korean J. Food Sci. Technol. 31: 348-355 (1999)
  8. Tsai PJ, Mclntosh J, Pearce P, Camden B, Jordan BR. Anthocyanin and antioxidant capacity in Roselle (Hibiscus Sabdariffa L.) extract. Food Res.lnt. 35: 351-356 (2002) https://doi.org/10.1016/S0963-9969(01)00129-6
  9. Yoon JM, Hahn TR, Yoon HH. Effcet of copigmentation on the stability of anthocyanins from a Korean pigmented rice variety. Korean J. Food Sci. Technol. 30: 733-738 (1998)
  10. Brouillard R. Chemical structure of anthocyanins. pp. 1-40. In: Anthocyanins as food colors. Markakis P (ed). Academic Press, New York, NY, USA (1982)
  11. Kaur C, Kapoor HC. Antioxidants in fruits and vegetables-the millennium's health. Int. J. Food Sci. Nutr. 36: 703-725 (2001)
  12. Lapidot T, Harel S, Akiri B, Granit R, Kanner J. pH dependent forms of red wine anthocyanins as antioxidants. J. Agric. Food Chem. 47: 67-70 (1999) https://doi.org/10.1021/jf980704g
  13. Stintzing FC, Stintzing AS, Carle R, Frei B, Wrolstad RE. Color and antioxidant properties of cyanidin-based anthocyanin pigments. J. Agric. Food Chem. 50: 6172-6181 (2002) https://doi.org/10.1021/jf0204811
  14. Lewis CE, Walker JRL. Effect of polysaccharides on the colour of anthocyanins. Food Chem. 54: 315-319 (1995) https://doi.org/10.1016/0308-8146(95)00026-F
  15. Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as measurement of 'antioxidant power': The Frap assay. Anal. Biochem. 239: 70-76 (1996) https://doi.org/10.1006/abio.1996.0292
  16. SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1990)
  17. Wang H, Cao G, Prior RL. Oxygen radical absorbing capacity of anthocyanins. J. Agric. Food Chem. 45: 304-309 (1997) https://doi.org/10.1021/jf960421t
  18. Eiro MJ. Heinonenen M. Anthocyanin color behavior and stability during storage: Effect of intermolecular copigmentation. J. Agric. Food Chem. 50: 7461-7466 (2002) https://doi.org/10.1021/jf0258306