Identification and quantification of anthocyanin pigments in colored rice
Nutrition Research and Practice
; : 46-49, 2008.
Article
em En
| WPRIM
| ID: wpr-128301
Biblioteca responsável:
WPRO
ABSTRACT
Anthocyanin pigments from varieties of black, red and wild rice were identified and quantified to evaluate their potential as nutritional function, natural colorants or functional food ingredients. Anthocyanin extraction was conducted with acidified methanol with 0.1M HCl (85:15, v/v) and identification of anthocyanin, aglycone and sugar moieties was conducted by comparison with purified standards by HPLC, Ultraviolet-Visible absorption spectrophotometer and paper chromatography. Black and wild rice showed three different types of pigments by HPLC whereas red rice variety did not show any anthocyanins. Out of three pigments detected, one (peak 2) was characterized as cyanidin-3-glucoside (C3G) by comparison of spectroscopic and chromatographic properties with an authentic standard, and another (peak 3) was tentatively identified as cyanidin-fructoside on the basis of spectroscopic properties with lambdamax of aglycone in 1% HCl methanol at 537 nm, electrospray ionization mass spectra with major ions at 449 and 287 m/z and chromatographic properties. But another pigment (peak 1) has not been characterized. The most abundant anthocyanin in black and wild rice was C3G.
Palavras-chave
Texto completo:
1
Índice:
WPRIM
Assunto principal:
Cromatografia Líquida de Alta Pressão
/
Cromatografia em Papel
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Metanol
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Absorção
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Alimento Funcional
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Glucosídeos
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Íons
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Antocianinas
Tipo de estudo:
Diagnostic_studies
Idioma:
En
Revista:
Nutrition Research and Practice
Ano de publicação:
2008
Tipo de documento:
Article