Comparative Studies on the Composition, Antioxidant Activity and Stability of Anthocyanins from Black Rice Bran and Purple Cabbage

Abstract

Abstract: The composition of anthocyanins extracted from black rice bran and purple cabbage were analyzed by HPLC-MS combined with MS-MS. The results showed that cyanidine-3-glucoside was the major component in black rice bran, accounting for more than 95% of total anthocyanins. Twenty-four anthocyanins were identified from purple cabbage and acylated cyanidine was predominant among them. Anthocyanins extracted from black rice bran had higher ferric reducing antioxidant power (FRAP) and DPPH radical scavenging capacity that those extracted from purple cabbage. The results obtained for the FRAP and DPPH radical scavenging capacity of both extracts supported the structure-effect relationship. On the contrary, the oxygen radical absorption capacity (ORAC) of the extract from black rice bran was lower than that of the extract from purple cabbage. The black rice bran extract was less stable to pH 2.0, 3.0 and 7.4 than the purple cabbage extract. The higher the pH, the greater the stability difference between both extracts. Presumably because of this, the ORAC difference between them broke the structure-effect relationship of anthocyanins.

Key words: black rice, purple cabbage, anthocyanins, HPLC-MS, antioxidant activity, stability

CLC Number:

Liu Qin. Comparative Studies on the Composition, Antioxidant Activity and Stability of Anthocyanins from Black Rice Bran and Purple Cabbage[J]. FOOD SCIENCE, 2012, 33(19): 113-118.

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