Separation And Purification Of Anthocyanins From Vitis Quinquangularis Rehd And In Vitro Antioxidant Activity Of Anthocyanins From Its And From Sageretia Theezans Brongn Fruit

Anthocyanins are water-soluble flavonoids commonly found in plant tissues, responsible for the red, blue, and purple color of most flowers and fruits. Anthocyanins possess pro-health functions, such as antioxidant, antineoplastic, radiation protective, anti-inflammatory, antiaging, and hepato-protective. Anthocyanins can be applied to food, pharmaceutical, and cosmetic industries. Vitis quinquangularis Rehd (VQR) in Guangxi has not been contaminated with fertilizer, and has a strong effect on health care. So it can be used as sources for food, red wine, and medicine. The chemical components, contents, isolation and purification, and antioxidant activities of anthocyanins in VQR have been studied.1. Fermentation broth of VQR was evaporated under reduced pressure and freeze-dried. Total anthocyanins content from fermentation broth was 847 mg/100 g quantified by the pH-differential method.2. Delphinidin in VQR was enriched from extracting solution by the method of liquid-liquid extraction. The crude material containing delphinidin from VQR was dissolved with KCl-HCl buffer (pH=1.0), then extracted by petroleum ether, ethyl acetate and solution of ethyl acetate-ethyl alcohol (10:1, v/v) successively. The final organic phase contained 81.3% delphinidin analyzed by high performance liquid chromatography.3. The adsorption of anthocyanins by DM-130 macroporous resin correlated best using Langmuir isotherm. Pseudo second order kinetic model was found to be most appropriate to explain the adsorption of anthocyanins onto the DM-130 macroporous resm.4. The optimum adsorption process parameters for the purification of anthocyanins with DM-130 macroporous resin arrived at were as follows; for adsorption:pH and concentration of the anthocyanins extract, processing volume, flow rate and temperature were 2.0,251.71 μg·mL-1,80 mL (8.0 VB), 1.0 mL·min-1 and 25℃, respectively and for desorption:eluent volume and flow rate were 40 mL (4.0 VB) of aqueous ethanol (60%, v/v) and 1.0 mL·min-1, respectively. The color value was 5.86 times higher than that of anthocyanins without purification with DM-130 macroporous resin.5. HPLC-MS analysis shown that there were four anthocyanins in VQR. The main three were peonidin, delphinidin, pelargonidin, and their relative contents were 27.74%,56.94%, and 13.37%, respectively. 6. Antioxidant activities of the anthocyanins in extract of VQR and Sageretia theezans Brongn (STB) fruit were evaluated by methods of FRAP (ferric reducing antioxidant power), hydroxyl radical scavenging assay, and superoxide radical scavenging assay. The anthocyanins of extracts exhibited obvious antioxidant activities, and antioxidant activities increased with concentrations of anthocyanins. Besides, antioxidant capacity of three tested anthocyanins decreased in the order:purified anthocyanins from VQR extract> anthocyanins extract in Sageretia theezans Brongn fruit> without purified anthocyanins from VQR extract. Results shown that purification of VQR anthocyanins could be done successfully employing adsorption by DM-130 macroporous resin.