Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
권호 표지

Identification and quantification of anthocyanin pigments in colored rice

  • Kim, Min-Kyoung (Regional Innovation Center, Soonchunhyang University) ;
  • Kim, Han-Ah (Division of Applied Sciences, Soonchunhyang University) ;
  • Koh, Kwang-Oh (Division of Applied Sciences, Soonchunhyang University) ;
  • Kim, Hee-Seon (Division of Applied Sciences, Soonchunhyang University) ;
  • Lee, Young-Sang (Regional Innovation Center, Soonchunhyang University) ;
  • Kim, Yong-Ho (Division of Life Sciences, Soonchunhyang University)
  • Published : 2008.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

Anthocyanin pigments from varieties of black, red and wild rice were identified and quantified to evaluate their potential as nutritional function, natural colorants or functional food ingredients. Anthocyanin extraction was conducted with acidified methanol with 0.1M HCl (85:15, v/v) and identification of anthocyanin, aglycone and sugar moieties was conducted by comparison with purified standards by HPLC, Ultraviolet-Visible absorption spectrophotometer and paper chromatography. Black and wild rice showed three different types of pigments by HPLC whereas red rice variety did not show any anthocyanins. Out of three pigments detected, one (peak 2) was characterized as cyanidin-3-glucoside (C3G) by comparison of spectroscopic and chromatographic properties with an authentic standard, and another (peak 3) was tentatively identified as cyanidin-fructoside on the basis of spectroscopic properties with ${\lambda}_{max}$ of aglycone in 1% HCl methanol at 537 nm, electrospray ionization mass spectra with major ions at 449 and 287 m/z and chromatographic properties. But another pigment (peak 1) has not been characterized. The most abundant anthocyanin in black and wild rice was C3G.

Keywords

References

  1. Abdel-Aal E-SM & Hucl P (1999). A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chemistry 76:350-354 https://doi.org/10.1094/CCHEM.1999.76.3.350
  2. Abdel-Aal E-SM & Hucl P (2003). Composition and stability of anthocyanins in blue-grained wheat. J Agric Food Chem 51:2174- 2180 https://doi.org/10.1021/jf021043x
  3. Abdel-Aal E-SM, Young JC & Rabalski I (2006). Anthocyanin composition in black, blue, pink, purple, and red cereal grains. J Agric Food Chem 54:4696-4704 https://doi.org/10.1021/jf0606609
  4. Choi SW, Kang WW & Osawa T (1994). Isolation and identification of anthocyanin pigments in black rice. Foods and Biotechnology 3:131-136
  5. Francis FJ (2000). Anthocyanins and betalains composition: composition and applications. Cereal Foods World 45:208-213
  6. Fuleki T & Francis FJ (1968). Quantitative methods for anthocyanins. 1. Extraction and determination of total anthocyanin in cranberries. J Food Sci 33:72-77 https://doi.org/10.1111/j.1365-2621.1968.tb00887.x
  7. Harborne JB (1984). Phytochemical methods. A guide to modern techniques of plant analysis, p.33-99. Chapman and Hall, New York. USA
  8. Hyun JW & Chung HS (2004). Cyanidin and malvidin from Oryza sativa cv. Heugjinjubyeo mediate cytotoxicity against human monocytic leukemia cells by arrest of G2/M phase and induction of apoptosis. J Agric Food Chem 52:2213-2217 https://doi.org/10.1021/jf030370h
  9. Kamei H, Kojima T, Hasegawa M, Koide T, Umeda T, Yukawa T & Terabe K (1995). Suppression of tumor cell growth by anthocyanins in vitro. Cancer Invest 13:590-594 https://doi.org/10.3109/07357909509024927
  10. Kim KI, Nam JH & Kwon TW (1973). On the proximate composition, organic acids and anthocyanins of Omija, Schizandra chinensis Baillon. Korean Journal of Food Science and Technology 5:178-182
  11. Mazza G & Gao L (2005). Blue and purple grains. In: Abdel-Aal E-SM & Peter PJ (Eds.), Specialty Grains for Food and Feed, p.45-67. American Association of Cereal Chemists. St. Paul. USA
  12. Moreno YS, Sanchez GS, Hernandez DR & Lobato NR (2005). Characterization of antocyanin extracts from maize kernels. J Chromatogr Sci 43:483-487 https://doi.org/10.1093/chromsci/43.9.483
  13. Nam SH, Choi SP, Kang MY, Koh HJ, Kozukue N & Friedman M (2006). Antioxidative activities of bran from twenty one pigmented rice cultivars. Food Chemistry 94:613-620 https://doi.org/10.1016/j.foodchem.2004.12.010
  14. Philpott M, Gould KS, Lim C & Ferguson LR (2006). In situ and in vitro antioxidant activity of sweetpotato anthocyanins. J Agric Food Chem 54:1710-1715 https://doi.org/10.1021/jf052243m
  15. Ryu SN, Park SZ & Ho CT (1998). High performance liquid chromatographic determination of anthocyanin pigments in some varieties of black rice. Journal of Food and Drug Analysis 6:729-736
  16. Sakamura S & Francis FJ (1961). The anthocyanins of the American cranberry. J Food Sci 26:318-321 https://doi.org/10.1111/j.1365-2621.1961.tb01661.x
  17. Satue-Gracia M, Heinonen IM & Frankel EN (1997). Anthocyanins as antioxidants on human low-density lipoprotein and lecithinliposome system. J Agric Food Chem 45:3362-3367 https://doi.org/10.1021/jf970234a
  18. Schou SA (1927). Light absorption of several anthocyanins. Helv Chim Acta 10:907-915 https://doi.org/10.1002/hlca.192701001114
  19. Spaeth EC & Rosenblatt DH (1950). Partition chromatography of synthetic anthocyanidin mixtures. Anal Chem 22:1321-1326 https://doi.org/10.1021/ac60046a027
  20. Strack D & Wray V (1989). Methods in Plant Biochemistry, p.325- 356. Academic Press, London. England
  21. Tsuda T, Horio F & Osawa T (2002). Cyanidin 3-О-$\beta$-glucoside suppresses nitric oxide production during a zymosan treatment in rats. J Nutr Sci Vitaminol 48:305-310 https://doi.org/10.3177/jnsv.48.305
  22. Tsuda T, Horio F, Uchida K, Aoki H & Osawa T (2003). Dietary cyanidin 3-О-$\beta$-D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia. J Nutr 133:2125-2130
  23. Yoon HH, Paik YS, Kim JB & Hahn TR (1995). Identification of anthocyanidins from Korean pigmented rice. Agricultural Chemistry and Biotechnology 38:581-583
  24. Yoshinaga K (1986). Liquor with pigments of red rice. Journal of Brewing Society of Japan 81:337-342 https://doi.org/10.6013/jbrewsocjapan1915.81.337
  25. Zhao C, Giusti MM, Malik M, Moyer MP & Magnuson BA (2004). Effects of commercial anthocyanin-rich extracts on colonic cancer and nontumorigenic colonic cell growth. J Agric Food Chem 52:6122-6128 https://doi.org/10.1021/jf049517a