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Isolation, identification, and color characterization of cyanidin-3-glucoside and cyanidin-3-sophoroside from red raspberry

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Abstract

The major anthocyanins were isolated by Amberlite XAD-7 and Sephadex LH-20 column chromatography from the acidified, methanolic extracts of red raspberry, their purity was over 85%. Moreover, the major anthocyanins were identified as the cyanidin-3-glucoside (Cy-3-glu) and cyanidin-3-sophoroside (Cy-3-soph) using HPLC-PDA and HPLC/ESI-MS. Their UV–vis absorption spectra and color index were also investigated. Cy-3-glu and Cy-3-soph had the similar UV–vis absorption spectra in all investigated pH values, the bathochromic shift occurred progressively in the spectra with pH increase. However, the molar absorptivity of Cy-3-soph was lower than that of Cy-3-glu as pH increased except at pH 4.6 and 5.7. The color index of Cy-3-glu and Cy-3-soph in buffer solution were described by CIEL*a*b* coordinates L* (lightness), C* (chroma) and H° (hue angle). The L* and C* values had the similar change behavior. With increasing pH, the L* and C* values of Cy-3-glu and Cy-3-soph increased and reached a maximum at pH 5.7. Afterwards, the L* and C* values presented a decrease with increasing pH from 6.5 to 7.6. However, H° decreased for Cy-3-glu and Cy-3-soph with pH increasing from 1.0 to 5.7, respectively. Afterwards, H° kept constant and nearly identical for Cy-3-glu and Cy-3-soph although pH value continued increasing from 5.7 to 7.6. It could be concluded that the glucosyl and sophorosyl substitution at 3-position of cyanidin had no significant effect on spectra characteristics and color indices of anthocyanins except the molar absorptivity and the C* value.

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Authors and Affiliations

  1. Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China

    Yan Zhang, Xiaojun Liao, Fang Chen, Jihong Wu & Xiaosong Hu

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  1. Yan Zhang
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  2. Xiaojun Liao
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  3. Fang Chen
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  4. Jihong Wu
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  5. Xiaosong Hu
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Correspondence to Xiaosong Hu.

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Zhang, Y., Liao, X., Chen, F. et al. Isolation, identification, and color characterization of cyanidin-3-glucoside and cyanidin-3-sophoroside from red raspberry. Eur Food Res Technol 226, 395–403 (2008). https://doi.org/10.1007/s00217-006-0550-3

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  • DOI: https://doi.org/10.1007/s00217-006-0550-3

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