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Chemical nature, stability and bioefficacies of anthocyanins from fruit peel of Syzygium cumini Skeels.

Veigas, J. M. and Narayan, M. S. and Laxman, P. M. and Bhagyalakshmi, N. (2007) Chemical nature, stability and bioefficacies of anthocyanins from fruit peel of Syzygium cumini Skeels. Food Chemistry, 105 (2). pp. 619-627.

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In the present study, anthocyanin pigments from Syzygium cumini fruit peels were characterized and evaluated for their antioxidant efficacy, and stability as extract and in formulation. Total anthocyanin content was 216mg/100ml of extract which is equivalent to 230mg/100g fruit on a dry weight basis. Three anthocyanins were identified as glucoglucosides of delphinidin (1), petunidin (2) and malvidin (3) by HPLC-ESI-MS. The antioxidant capacity of the extract was tested using models, such as DPPH-scavenging, reducing power assay, lipid peroxidation in rat brain, liver, liver mitochondria, testes and human erythrocyte ghosts. The extract showed 78.2% DPPH-scavenging at 2.5ppm, while BHA exhibited only 41.6% activity at the same concentration, thus proving it to be a more efficient free radical-scavenger than the widely used BHA. One ppm of the extract was equivalent to 3.5muM ascorbic acid, as estimated by reducing power assay. Inhibition of rat brain lipid peroxidation was 94.4% at 5.0ppm concentration. It was almost equally active in all the biological models, except human erythrocyte ghost cells, where it showed only 48% inhibition at 5.0ppm. The extract was quite stable at 0C with 11% loss in 4 weeks, while the pigment loss in the antitussive formulation was only 13% at 30C at the end of 8 weeks. The high antioxidant activity and relatively high stability of the pigments make S. cumini a potential source of natural colourant as well as antioxidants. All rights reserved, Elsevier.

Item Type: Article
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Central Instrumentation Facility Services
Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Aug 2008 08:56
Last Modified: 21 Dec 2016 12:24
URI: http://ir.cftri.com/id/eprint/6429

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