Abstract:

The anthocyanin extracted from fruit of C. burmannii was purified by macroporous adsorption resin and semipreparative HPLC, and then the effects of temperature, light and pH on the activity of the anthocyanin to scavenge DPPH radical was investigated. The results showed that the IC50 of the anthocyanin was 4.6 μg/ml. Its antioxidant capacity significantly decreased after being heated for 5 h at 100 ℃ or for 30 min at 130 ℃. No significant difference in the DPPH radical scavenging activity was found between the treatment for 3 d at pH 9 and that for 2 d at pH 10. Fluorescence radiation for 1 h at different intensities led to sharp decreases of the DPPH radical scavenging activity to almost the same extent. After that the DPPH radical scavenging activity almost did not change regardless of the increase of fluorescence intensity or the prolongation of duration. Sunlight intensity exhibited significant effect on the activity of the anthocyanin to scavenge DPPH radical.

Key words: C. burmannii, anthocyanin, DPPH, hydroxyl radical, antioxidant capacity