Preventive Nutrition and Food Science
- Volume 2 Issue 3
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- Pages.191-196
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- 1997
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Antioxidative Activity of Acylated Anthocyanin Isolated from Fruit and Vegetables
- Park, Sang-Won (Dept. of Food Science and Nutrition, Catholic University of Taegu-Hyosung) ;
- Chang, Eun-Ju (Dept. of Food Science and Nutrition, Catholic University of Taegu-Hyosung) ;
- Ha, Tae-Youl (Korea Food Research Institute, Rice Research Group) ;
- Park, Kyoung-Ho (Dept. of Food Science and Nutrition, Catholic University of Taegu-Hyosung)
- Published : 1997.09.01
Abstract
The antioxidative activity of seven different acylated anthocyanin pigments isolated from grape, sweet potato, eggplant and red cabbage was evaluated bvy using linoleic acid autoxidation and rat liver microsomal systems. The acylated anthocyanins were isolated and purified by Amberlite SAD-7, ODS and Sephadex LH-20 column omatography, and preparative HPLC. Most of acylated anthocyanisns exhibited antioxidative activity as strong as