Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

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
Download PDF
⟨ Previous Next ⟩

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.

천연색소이며 항산화제인 anthocyanins을 포도과피로부터 추출하여 7가지의 아미노산(Arg, Lys, Gly, Ile, Glu, Asp, Met)을 색소용액(pH 3.5)에 첨가한 후 저장기간($30^{\circ}C$, 14일)동안 일어나는 색소의 강도, 안정성 및 항산화능력의 변화를 측정하였다. 색소의 강도는 Asp의 첨가 시 유의적으로 증가하였으며, 색의 안정성은 염기성 아미노산을 제외한 중성, 산성 아미노산과, 함유황 아미노산인 Met의 첨가 시 대조구보다 유의적으로 증가하였다(p<0.05). DPPH법으로 측정한 anthocyanins 색소의 항산화능력은 저장기간 중 변화를 나타내지 않았으며 색소의 강도 감소에도 불구하고 항산화 능력은 유지되었다. 아미노산의 첨가는 DPPH법에 의한 anthocyanins 색소의 전자공여능을 측정한 경우 차이를 나타내지 않았으나, FRAP법으로 측정한 $Fe^{3+}$ 이온의 환원 능력은 Asp 또는 Met을 첨가한 경우 대조구에 비하여 증가하는 것으로 나타났다.

Keywords

References

  1. 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
  2. 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
  3. 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)
  4. Rhim JW, Kim SJ. Characteristics and stability of anthocyanin pigment extracted from purple-fleshed potato. Korean J. Food Sci. Technol. 31: 348-355 (1999)
  5. Francis FJ. Food colorants: anthocyanins. Crit. Rev. Food Sci. Nutr. 28: 273-314 (1989) https://doi.org/10.1080/10408398909527503
  6. 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
  7. 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
  8. 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
  9. 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
  10. SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1990)
  11. Brouillard R. Chemical structure of anthocyanins. pp. 1-40. In: Anthocyanins as food colors. Markakis P (ed). Academic Press, New York, NY, USA (1982)
  12. 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
  13. 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
  14. 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)
  15. 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
  16. 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
  17. 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
  18. Kaur C, Kapoor HC. Antioxidants in fruits and vegetables-the millennium's health. Int. J. Food Sci. Nutr. 36: 703-725 (2001)