Structural Analysis and Measurement of Anthocyanins from Colored Seed Coats of<i>Vigna, Phaseolus</i>, and<i>Glycine</i>Legumes

Yoshida, Kumi; Sato, Yousuke; Okuno, Reiko; Kameda, Kiyoshi; Isobe, Mitsuaki; Kondo, Tadao

doi:10.1271/bbb.60.589

Cited by 117 publications

(100 citation statements)

References 9 publications

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“…Although an extensive scientific literature on the composition of anthocyanins in fruits and vegetables exists (Francis 2000;Mazza and Gao 2005), reports on anthocyanins in different varieties of black soybean are limited with controversial results. Several groups (Choung et al 2001;Kuroda and Wada 1933;Yoshida et al 1996;Yoshikura and Hamaguchi 1969) have identified only one to three different anthocyanins [cyanidin-3-O-β-D-glucoside (C3G), delphinidin-3-O-β-D-glucoside (D3G) and petunidin-3-O-β-D-glucoside (Pt3G)], while Lee et al (2009) recently reported nine different anthocyanins, which included three major anthocyanins and several other anthocyanins. These studies show substantial differences in anthocyanin contents and compositions among varieties.…”

Section: Introductionmentioning

confidence: 99%

Identification of anthocyanins in black soybean (Glycine max (L.) Merr.) varieties

Koh¹,

Youn

Kim³

2011

J Food Sci Technol

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Anthocyanin pigments in black soybean (Glycine max (L.) Merr.) varieties as Tawonkong (TW) and Geomjeongkong-2 (G2) were identified to evaluate their potentials as nutritional function, natural colorant or functional foods. Anthocyanin extraction was conducted with acidified methanol with 0.1 M HCl (85:15, v/v). Identification of anthocyanin was conducted by comparison with purified standards by HPLC and mass spectrometry (MS). G2 showed six different types of pigments by HPLC, whereas TW showed seven pigments. Three major anthocyanins (peaks 1, 3, 4) were detected in both varieties and peak 1 was characterized as delphinidin-3-O-β-D-glucoside, peak 3 as cyanidin-3-O-β-D-glucoside (C3G), and peak 4 as petunidin-3-O-β-D-glucoside by comparison of chromatographic properties with authentic standards and MS. Minor peaks 5, 6 and 7 in TW were tentatively identified as pelargonidin-3-Oglucoside, pelargonidin-3-O-(6″-malonylglucoside) and cyanidin on the basis of MS. MS with major ions at 287 and 449 of peak 2 were exactly same as those of peak 3 meaning that peak 2 has cyanidin and other hexose different from glucose. After acid hydrolysis of fractioned peak 2, HPLC showed the hexose as galactose, and peak 2 was identified as C3Glactose.The most abundant anthocyanin in black soybean (Glycine max (L.) Merr.) was C3G and G2 showed the higher amount of total anthocyanins than TW (p<0.001).

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Section: Introductionmentioning

confidence: 99%

Identification of anthocyanins in black soybean (Glycine max (L.) Merr.) varieties

Koh¹,

Youn

Kim³

2011

J Food Sci Technol

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“…On the other hand, the extract from the cotyledons showed much stronger activity against Ad1 replication than that from the seed coats, suggesting that the antiviral activity was distributed in black soybean cotyledons. We also found that cyanidin-3-glucoside, one of the major anthocyanins in the black soybean seed coat, 1) did not inhibit the replication of Ad1 (data not shown).…”

Section: Resultsmentioning

confidence: 79%

“…It has been reported that black soybean (kuromame in Japanese), which is a type of soybean (Glycine max (L.) Merrill) with a black seed coat, 1) contained numerous bioactive compounds showing radical-scavenging activity, [2][3][4] anti-tumor activity, 4,5) and activity for improving the ‰uidity of the whole blood. 6) Furthermore, a infusion (hot-water extract) of black soybean has been traditionally used as a folk medicine for treating pharyngolaryngeal symptoms in such acute respiratory diseases as sore throat, and for improving hoarseness (hoarse voice) and sputum expectoration.…”

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confidence: 99%

Antiviral Activity of a Hot Water Extract of Black Soybean against a Human Respiratory Illness Virus

Yamai

Tsumura²,

Kimura

et al. 2003

Bioscience, Biotechnology, and Biochemistry

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“…Fu et al (1993) have previously detected cyanidin 3-glucoside in Chinese green ginger. Although peonidin 3-rutinoside has been reported in beans (Yoshida et al, 1996), banana bracts (Pazmino-Duran et al, 2001), rose flower (Mikanagi et al, 2000) and blackcurrant fruit (Froytlog et al, 1998), this is the first time it has been identified in ginger. We have already found some glycosides of alcohols and gingerdiol in ginger (Sekiwa et al, 1999;Sekiwa et al, 2000;, but rutinoside as the sugar part is the first glycoside to be found in this plant.…”

Section: Resultsmentioning

confidence: 87%

“…A comparison with the 1 H-NMR data for commercial cyanidin 3-rutinoside showed the signals for the sugar parts to be completely consistent. Moreover, a comparison of the signals for this compound with reference data (Yoshida et al, 1996) identified compound 2 as peonidin 3-O-(6-O-␣-L-rhamnopyranosyl-␤-D-glucopyranoside) (peonidin 3-rutinoside). Fu et al (1993) have previously detected cyanidin 3-glucoside in Chinese green ginger.…”

Section: Resultsmentioning

confidence: 97%

Anthocyanin Compounds in Japanese Ginger (Zingiber officinale Roscoe) and Their Quantitative Characteristics

Iijima

Yoshiara

Morimitsu

et al. 2003

FSTR

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Two types of anthocyanin, cyanidin 3-O-␤-D-glucopyranoside (cyanidin 3-glucoside) and peonidin 3-O-(6-O-␣-L-rhamnopyranosyl-␤-D-glucopyranoside) (peonidin 3-rutinoside) were isolated from ginger rhizomes by various chromatographic methods. A comparison of the content of these compounds showed their presence in many kinds of Japanese ginger, but not in Chinese ginger. In particular, peonidin 3-rutinoside, which we identified for the first time in the ginger rhizome, was the main anthocyanin constituent at 0.67-2.38 mg/100 g of fresh ginger rhizome, and its concentration was 2.0-43.4 times higher than that of cyanidin 3-glucoside. These two anthocyanins were only present in the lower stem and rhizome in the ginger plant, and their proportions in the lower stem were different from those in the rhizome, cyanidin 3-glucoside being much more abundant than peonidin 3-rutinoside in the lower stem. These results suggest that the anthocyanin formation in ginger varies according to its variety, the part of the plant, and the place of cultivation.

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Structural Analysis and Measurement of Anthocyanins from Colored Seed Coats ofVigna, Phaseolus, andGlycineLegumes

Cited by 117 publications

References 9 publications

Identification of anthocyanins in black soybean (Glycine max (L.) Merr.) varieties

Identification of anthocyanins in black soybean (Glycine max (L.) Merr.) varieties

Antiviral Activity of a Hot Water Extract of Black Soybean against a Human Respiratory Illness Virus

Anthocyanin Compounds in Japanese Ginger (Zingiber officinale Roscoe) and Their Quantitative Characteristics

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