Superoxide Anion-Scavenging Activity of Anthocyanin Pigments

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  • Moriyama Hironori
    Kochi Prefectural Industrial Technology Center
  • Morita Yoshihiko
    Department of Bioresources Science, Faculty of Agriculture, Kochi University
  • Ukeda Hiroyuki
    Department of Bioresources Science, Faculty of Agriculture, Kochi University
  • Sawamura Masayoshi
    Department of Bioresources Science, Faculty of Agriculture, Kochi University
  • Terahara Norihiko
    Department of Food Science for Health, Faculty of Health and Nutrition, Minami-Kyushu University

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Other Title
  • アントシアニン色素のスーパーオキシドアニオン消去能の測定
  • アントシアニン シキソ ノ スーパーオキシドアニオン ショウキョノウ ノ ソクテイ

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Abstract

Superoxide anion-scavenging activity (SOSA) of crude pigments obtained from 18 anthocyanin-containing plants was measured. Electron spin resonance (ESR) and colorimetric method using highly water-soluble tetrazolium salt WST-1 (WST-1 method) were used for measuring SOSA. Consequently, crude pigments from purple pods of pea (Pisum sativum L.) and tuber of red potato (Solanum spp.) were potent scavengers with >60% inhibition at a level of 0.1mg/ml. Crude samples extracted from red potato and purple sweet potato (Ipomoea batatas cv. Ayamurasaki) also showed high activity (>70% inhibition). In order to find active components, major anthocyanins were prepared from those plants, and then their SOSA were measured. PS1 derived from P. sativum L. possessed the most potent activity as shown by SOD equivalent activity of 137units/mg. In addition, delphinidin- or cyanidin-based anthocyanins showed relatively high SOSA. SOSA of anthocyanins changed by acylation with caffeic acid. It was also observed that the activity of acylated anthocyanins varied depending on the activity of each corresponding deacylated one.

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