Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry

Arapitsas, Panagiotis; Sjöberg, Per J. R.; Turner, Charlotta

doi:10.1016/j.foodchem.2007.12.030

Cited by 106 publications

(98 citation statements)

References 24 publications

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“…In these five Brassica species microgreens, only cyanidin (cy) derivatives were found, which is in accordance with the other studies on Brassicas (24, 28-30). The anthocyanins found in red cabbage microgreens were cy-3-diglucoside-5-glucoside derivatives acylated with different hydroxycinnamic acids at the diglucosyl moiety in the 3-position.…”

Section: Resultssupporting

confidence: 92%

Profiling Polyphenols in Five Brassica Species Microgreens by UHPLC-PDA-ESI/HRMSⁿ

Sun

Xiao

Lin

et al. 2013

J. Agric. Food Chem.

139

120

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Brassica vegetables are known to contain relatively high concentrations of bioactive compounds associated with human health. A comprehensive profiling of polyphenols from five Brassica species microgreens was conducted using ultra high-performance liquid chromatography photo diode array high-resolution multi-stage mass spectrometry (UHPLC-PDA-ESI/HRMSn). A total of 164 polyphenols including 30 anthocyanins, 105 flavonol glycosides, and 29 hydroxycinnamic acid and hydroxybenzoic acid derivatives were putatively identified.The putative identifications were based on UHPLC-HRMSn analysis using retention times, elution orders, UV/Vis spectra and high resolution mass spectra, in-house polyphenol database, and as well as literature comparisons. This study showed that these five Brassica species microgreens could be considered as good sources of food polyphenols.

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Section: Resultssupporting

confidence: 92%

Profiling Polyphenols in Five Brassica Species Microgreens by UHPLC-PDA-ESI/HRMSⁿ

Sun

Xiao

Lin

et al. 2013

J. Agric. Food Chem.

139

120

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“…Cyanidin-3-diglucoside-5-glucose composes the core structures of the major anthocyanins in red cabbage (Arapitsas et al 2008). All the four red cabbage cultivars from different commercial sources contained seven major anthocyanin compounds.…”

Section: Discussionmentioning

confidence: 99%

“…There were 7 major peaks detected in the extracts of red cabbage. The individual peaks were putatively identified through comparison of retention time and spectrum character with the published data (Arapitsas et al 2008;McDougall et al 2007;Wu and Prior 2005) and listed in Fig. 3b.…”

Section: Anthocyanin Content In Red Cabbagementioning

confidence: 99%

Transcriptional regulation of anthocyanin biosynthesis in red cabbage

Yuan

Chiu

2009

Planta

148

110

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The color of red cabbage (Brassica oleracea var. capitata) is due to anthocyanin accumulation. To investigate the regulatory control of anthocyanin production in red cabbage, the expression of anthocyanin biosynthetic and regulatory genes from eight commercial cultivars was examined. While the four green varieties had negligible amount of anthocyanins under normal growth condition, the four red cultivars contained up to 1.60 mg g(-1) fresh weight. HPLC analysis of the four red cultivars revealed that they produced similar composition of various forms of cyanidin glucosides but at different concentrations. Molecular analysis indicated that all the red cabbage shared common mechanism of regulatory control for anthocyanin biosynthesis. Except CHI which showed similar expression levels between green and red cultivars, the other structural genes, CHS, F3H, F3'H, DFR, LDOX, and GST, were constitutively up-regulated during all stages of vegetative growth in red varieties. The expression of these structural genes was also dramatically increased in green and red cabbage under nutrient stresses. The increased expression of the structural genes coincided with a coordinated increase in transcript levels of a bHLH gene, BoTT8, and a MYB transcription factor, BoMYB2. These results indicate that activation of these two regulatory factors by unknown mechanisms constitutively up-regulates nearly the entire pathway genes for the onset of anthocyanin biosynthesis in red cabbage. Moreover, the amount of total anthocyanins in red cabbage was found to be positively correlated with total antioxidant power, implicating the potential health benefit of red cabbage to human health.

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“…is a popular fresh-cut vegetable with high nutritional value relating to the antioxidant and anti-inflammatory activity of anthocyanins and other plant natural products 2 . It exhibits purple-red colors owing to its accumulation of abundant cyanidin-based anthocyanins; these are acylated by one or two acids from among cumaric acid, sinapic acid, and caffeic acid 2, 14, 15 . High levels of these biologically-active components impart various health promotion and disease prevention qualities 15, 16 .…”

Section: Introductionmentioning

confidence: 99%

The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage

Liu

et al. 2017

Sci Rep

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Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage was treated with different Ultraviolet-C (UV-C) dosages. Fifteen cyanidin derivatives were observed in UV-C treated fresh-cut red cabbage; four of these were anthocyanins absent in control samples. The optimum dose of UV-C for enhancing total anthocyanin content in freshcut red cabbage was 3.0 kJ/m 2 . Different UV-C irradiation doses resulted in miscellaneous responses for each of the anthocyanin compounds, and these alterations appeared to be dose-dependent. The expression of genes relating to anthocyanin metabolism was altered by UV-C irradiation. For example, genes for biosynthetic enzymes including glycosyltransferase and acyltransferase, as well as R2R3 MYB transcription factors (production of anthocyanin pigment 1 and MYB114), had strongly increased expression following UV-C treatment. These results are in accord with the roles of these gene products in anthocyanin metabolism. This is, to the authors' knowledge, the first report demonstrating that UV-C treatment can increase the antioxidant activity in fresh-cut red cabbage in storage. Moreover, our detailed phytochemical and gene expression analysis establish specific roles for both anthocyanins and metabolism genes in this process.Ultraviolet C (UV-C) is commonly used for sterilization to maintain the quality and safety of fresh and fresh-cut produce in food supply chains 1 . Recent studies conducted with UV-C as a postharvest treatment in fruits and vegetables have reported that UV-C reduced decay, delayed senescence, increased antioxidant activity, and induced the biosynthesis of several secondary metabolites, such as flavonoids [2][3][4][5][6][7][8] . Therefore, the focus of research has recently shifted from the safety of sterilization towards potential improvements in food quality. Studies have indicated that UV-C treatment at 0.43-6.45 kJ/m 2 increased the content of flavonols and anthocyanins in blueberries 9 , and treatment at 4.1 kJ/m 2 induced the accumulation of anthocyanins in strawberries 10 . UV-C irradiation was also reported to positively enhance the accumulation of flavonols in grape berry skin 11 . The increases in flavonoid accumulation induced by UV-C irradiation are also known to contribute to increased antioxidant activities and radical scavenging properties in fruits and vegetables 9,10,12 .In recent years, customers have been increasingly demanding fresh-cut or minimally processed fruits and vegetables 13 . Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a popular fresh-cut vegetable with high nutritional value relating to the antioxidant and anti-inflammatory activity of anthocyanins and other plant natural products 2 . It exhibits purple-red colors owing to its accumulation of abundant cyanidin-based anthocyanins; these are acylated by one or two acids from among cumaric acid, sinapic acid, and ...

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Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry

Cited by 106 publications

References 24 publications

Profiling Polyphenols in Five Brassica Species Microgreens by UHPLC-PDA-ESI/HRMSⁿ

Profiling Polyphenols in Five Brassica Species Microgreens by UHPLC-PDA-ESI/HRMSⁿ

Transcriptional regulation of anthocyanin biosynthesis in red cabbage

The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage

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Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry

Cited by 106 publications

References 24 publications

Profiling Polyphenols in Five Brassica Species Microgreens by UHPLC-PDA-ESI/HRMSn

Profiling Polyphenols in Five Brassica Species Microgreens by UHPLC-PDA-ESI/HRMSn

Transcriptional regulation of anthocyanin biosynthesis in red cabbage

The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage

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Profiling Polyphenols in Five Brassica Species Microgreens by UHPLC-PDA-ESI/HRMSⁿ

Profiling Polyphenols in Five Brassica Species Microgreens by UHPLC-PDA-ESI/HRMSⁿ