Preparative separation of anthocyanins by gradient elution centrifugal partition chromatography

Renault, Jean‐Hugues; Thépenier, Philippe; Zèches-Hanrot, Monique; Men‐Olivier, L. Le; Durand, André; Foucault, Alain; Margraff, Rodolphe

doi:10.1016/s0021-9673(96)00880-1

Cited by 55 publications

(40 citation statements)

References 7 publications

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“…Anthocyanins were isolated following a modified procedure of that described by Renault et al [19]. The n -BuOH fraction (500 mg) was subjected to high-speed countercurrent chromatography (HSCCC).…”

Section: Methodsmentioning

confidence: 99%

Aldose Reductase Inhibitory Activity of Compounds from Zea maysL.

Kim

Kang

et al. 2013

BioMed Research International

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Aldose reductase (AR) inhibitors have a considerable therapeutic potential against diabetes complications and do not increase the risk of hypoglycemia. Through bioassay-guided fractionation of an EtOH extract of the kernel from purple corn (Zea mays L.), 7 nonanthocyanin phenolic compounds (compound 1–7) and 5 anthocyanins (compound 8–12) were isolated. These compounds were investigated by rat lens aldose reductase (RLAR) inhibitory assays. Kinetic analyses of recombinant human aldose reductase (rhAR) were performed, and intracellular galactitol levels were measured. Hirsutrin, one of 12 isolated compounds, showed the most potent RLAR inhibitory activity (IC50, 4.78 μM). In the kinetic analyses using Lineweaver-Burk plots of 1/velocity and 1/substrate concentration, hirsutrin showed competitive inhibition against rhAR. Furthermore, hirsutrin inhibited galactitol formation in rat lens and erythrocytes sample incubated with a high concentration of galactose; this finding indicates that hirsutrin may effectively prevent osmotic stress in hyperglycemia. Therefore, hirsutrin derived from Zea mays L. may be a potential therapeutic agent against diabetes complications.

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Section: Methodsmentioning

confidence: 99%

Aldose Reductase Inhibitory Activity of Compounds from Zea maysL.

Kim

Kang

et al. 2013

BioMed Research International

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“…Consequently, the major anthocyanin compound was identified as C3R. C3R is one of several typical anthocyanins found in various plants, including black currant 12,13) and the Polygonaceae, for example Nepalese smartweed (Persicaria nepalensis) and longleaf dock (Rumex longifolius). 14) It was reported recently that oral administration of C3R, D3R in black currant was directly absorbed in rats and humans, and that their levels in the blood decreased more slowly than the 3-Oglucosides of cyanidin and delphinidin.…”

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confidence: 99%

An Anthocyanin Compound in Buckwheat Sprouts and Its Contribution to Antioxidant Capacity

Watanabe

2007

Bioscience, Biotechnology, and Biochemistry

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The major anthocyanin compound in buckwheat sprouts was determined to be cyanidin 3-O-rutinoside (C3R), based on HPLC data and MS/MS spectra. Investigation of the content of phenolic compounds in commercial buckwheat sprouts indicated that hypocotyls are abundant in C3R and rutin, whereas all of the detected flavonoids are abundant in cotyledons. The superoxide anion radical-scavenging activities (SOD-like activities) of phenolic compounds in buckwheat sprouts and their contents indicated that rutin, isoorientin, and orientin contributed mainly to the SOD-like activity of the extract from buckwheat sprouts. In contrast, the contribution of C3R was substantially lower than that of flavonoids.

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“…The system th World Congress of Vine and Wine used was a gradient elution in ascending mode [9]. Ethyl acetate, 1-butanol and water acidified with 0.1% trifluoroacetic acid (TFA) were used for each phase of the solvent system, in the following proportions: stationary phase (5:5:90); initial mobile phase (77:15:8); and final mobile phase (40:46:14).…”

Section: Fractionation Strategymentioning

confidence: 99%

Are pyranoanthocyanins involved in sensory effect in red wines?

et al. 2016

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Abstract. During the wine-making process and ageing, the formation of various groups of pyranoanthocyanins leads to enhance and to stabilize the red wine colour. Although their chemical properties and their formation kinetics have been well-described, data about their sensory impact are scarce. Microoxygenation can be used to favor the formation of pyranoanthocyanins and also to improve wine quality. For this study, both analytical and sensory aspects were used. Purification steps applied on an oxidized red wine lead to characterize three new original compounds. Sensory analysis was declined into two aspects. First the purification of an A-type vitisin-rich fraction will be used for evaluating the possible sensory impact of pyranoanthocyanins; then the correlation between the tasting of micro-oxygenated red wines and the concentrations of these wine samples in pyranoanthocyanins will determine if these pigments could enhance aroma characteristics.

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Preparative separation of anthocyanins by gradient elution centrifugal partition chromatography

Cited by 55 publications

References 7 publications

Aldose Reductase Inhibitory Activity of Compounds from Zea maysL.

Aldose Reductase Inhibitory Activity of Compounds from Zea maysL.

An Anthocyanin Compound in Buckwheat Sprouts and Its Contribution to Antioxidant Capacity

Are pyranoanthocyanins involved in sensory effect in red wines?

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