Abstract
Anthocyanins in fruit of Kadsura coccinea (Lem.) A.C. Smith were identified by ultra-performance liquid chromatography–quadrupole–time of flight mass spectrometry analysis. Contents of anthocyanins in K. coccinea fruit were determined by HPLC analysis. Colour stability, thermal degradation and antioxidant activity of purified cyanidin-3-xylosylrutinoside were further analysed. As a result, four anthocyanins were identified as delphinidin-3-xylosylrutinoside (1), cyanidin-3-glucosylrutinoside (2), cyanidin-3-xylosylrutinoside (3), and cyanidin-3-rutinoside (4). The individual content of anthocyanins identified was 4.36 ± 0.06, 3.01 ± 0.03, 49.92 ± 0.76 and 2.33 ± 0.04 mg/500 g deseeded K. coccinea fruit, respectively. Cyanidin-3-xylosylrutinoside was stable at pH around 1. Moreover, cyanidin-3-xylosylrutinoside was very sensitive to temperature change and it was even unstable at room temperature. Cyanidin-3-xylosylrutinoside tended to degrade into cyanidin-3-rutinoside, cyanidin-sambubioside and cyanidin at high temperatures. Cyanidin-3-xylosylrutinoside exhibited much better 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activities than those of butylated hydroxytoluene. However, cyanidin-3-xylosylrutinoside and other three anthocyanin components contributed little to the antioxidant activity of K. coccinea fruit.
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Acknowledgments
Project 30901853 was supported by the National Natural Science Foundation of China. The project 09KJB350002 was supported by University Science Research Project of Jiangsu Province. The research work was supported by the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD).
Conflict of Interest
Jie Hao has no conflict of interest. Hui Zhu has no conflict of interest. Shun Liu has no conflict of interest. Heran Li has no conflict of interest. They have no financial relationship with the organization that sponsored the research. This article does not contain any studies with human or animal subjects.
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Hao, J., Zhu, H., Liu, S. et al. Characterization of Anthocyanins in Fruit of Kadsura coccinea (Lem.) A.C. Smith by UPLC/Q-TOF-MS Analysis and Evaluation of Stability of the Major Anthocyanins. Food Anal. Methods 7, 1312–1322 (2014). https://doi.org/10.1007/s12161-013-9751-0
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DOI: https://doi.org/10.1007/s12161-013-9751-0