Koh-2014-Identification of an(Glycine max (L.) Merr.) varieties

  • 格式:pdf
  • 大小:213.88 KB
  • 文档页数:5

ORIGINAL

ARTICLE

Identificationofanthocyaninsinblacksoybean

(Glycinemax(L.)Merr.)varieties

KwangohKoh&JungEunYoun&Hee-SeonKim

Revised:2August2011/Accepted:5August2011/Publishedonline:17August2011#AssociationofFoodScientists&Technologists(India)2011

AbstractAnthocyaninpigmentsinblacksoybean(Glycine

max(L.)Merr.)varietiesasTawonkong(TW)and

Geomjeongkong-2(G2)wereidentifiedtoevaluatetheir

potentialsasnutritionalfunction,naturalcolorantorfunctional

foods.Anthocyaninextractionwasconductedwithacidified

methanolwith0.1MHCl(85:15,v/v).Identificationof

anthocyaninwasconductedbycomparisonwithpurified

standardsbyHPLCandmassspectrometry(MS).G2showed

sixdifferenttypesofpigmentsbyHPLC,whereasTW

showedsevenpigments.Threemajoranthocyanins(peaks1,

3,4)weredetectedinbothvarietiesandpeak1was

characterizedasdelphinidin-3-O-β-D-glucoside,peak3as

cyanidin-3-O-β-D-glucoside(C3G),andpeak4aspetunidin-

3-O-β-D-glucosidebycomparisonofchromatographicprop-

ertieswithauthenticstandardsandMS.Minorpeaks5,6and

7inTWweretentativelyidentifiedaspelargonidin-3-O-

glucoside,pelargonidin-3-O-(6″-malonylglucoside)andcyani-

dinonthebasisofMS.MSwithmajorionsat287and449of

peak2wereexactlysameasthoseofpeak3meaningthat

peak2hascyanidinandotherhexosedifferentfromglucose.

Afteracidhydrolysisoffractionedpeak2,HPLCshowedthe

hexoseasgalactose,andpeak2wasidentifiedasC3Glactose.Themostabundantanthocyanininblacksoybean(Glycine

max(L.)Merr.)wasC3GandG2showedthehigheramount

oftotalanthocyaninsthanTW(p<0.001).

KeywordsAnthocyanin.Blacksoybean.Natural

colorant.Massspectrometry(MS)

Introduction

Anthocyaninsaregroupsofreddishorpurpleflavonoids

thathavebeenusedwidelyasnaturalcoloringagentsinthe

foodindustry(BridleandTimberlake1997).Theyhave

beenrecognizedashealth-promotingfunctionalfood

ingredientsduetotheirantioxidantactivity(Nametal.

2006;Philpottetal.2006;Satue-Graciaetal.1997),which

hasbeenreportedtoreducetheriskofcoronaryheart

disease(StockerandO’Halloran2004;Waterhouse1995).

Anthocyaninsarealsoknowntohaveanti-cancer(Hyun

andChung2004;Kameietal.1995;Zhaoetal.2004),

hypoglycemic(Tsudaetal.2003),andanti-inflammatory

effects(Tsudaetal.2002)andhavebeenusedinthe

treatmentofvariouscirculatorydisorders(Bettinietal.

1985).Furthermore,thesefunctionsprovidesynergic

effectswithvariousnutrientsinvivo,sotheirnutritional

valuesareofgreatinterestrecently.

Consumptionsofblacksoybeansarerapidlygrowing

duetotheirnutritionalvaluesandpotentialstodevelopas

healthyfunctionalfoodingredientsinKorea.Anthocyanins,

agroupofreddishorpurpleflavonoids,arereportedtobe

theprimarypigmentsintheblacksoybeanvarieties

(Choungetal.2001;KurodaandWada1933;Leeetal.

2009;YoshikuraandHamaguchi1969).Blacksoybeans

containanthocyaninsmainlyintheseedcoat.Theblack

pigmentationisduetoaccumulationofanthocyaninsinthe

epidermispalisadelayeroftheseedcoat(ToddandVodkinK.KohDepartmentofChemistry,SoonchunhyangUniversity,646Eupnae-ri,Shinchang-myun,Asan-si,Choongnam336-745,RepublicofKorea

J.E.Youn:H.-S.Kim(*)DepartmentofFoodScienceandNutrition,SoonchunhyangUniversity,646Eupnae-ri,Shinchang-myun,Asan-si,Choongnam336-745,RepublicofKoreae-mail:hskim1@sch.ac.kr

J.E.YounKoreaFoodandDrugAdministration,Osongsaengmyeong2ro,Cheongwon-gun,Choongbuk363-951,RepublicofKoreaJFoodSciTechnol(February2014)51(2):377–381DOI10.1007/s13197-011-0493-y1993),whichcouldbeseparatedintoanthocyanin-rich

fractionsforuseasfunctionalcolorantsorfunctionalfood

ingredients.Althoughanextensivescientificliteratureon

thecompositionofanthocyaninsinfruitsandvegetables

exists(Francis2000;MazzaandGao2005),reportson

anthocyaninsindifferentvarietiesofblacksoybeanare

limitedwithcontroversialresults.Severalgroups(Choung

etal.2001;KurodaandWada1933;Yoshidaetal.1996;

YoshikuraandHamaguchi1969)haveidentifiedonlyone

tothreedifferentanthocyanins[cyanidin-3-O-β-D-glucoside

(C3G),delphinidin-3-O-β-D-glucoside(D3G)andpetunidin-

3-O-β-D-glucoside(Pt3G)],whileLeeetal.(2009)recently

reportedninedifferentanthocyanins,whichincluded

threemajoranthocyaninsandseveralotheranthocyanins.

Thesestudiesshowsubstantialdifferencesinanthocyanin

contentsandcompositionsamongvarieties.Therefore,further

investigationincludingminorpigmentsisrequiredtoproduce

ananthocyaninprofileoftheblacksoybeanfromdifferent

varieties.

Thepresentstudywasaimedatcharacterizinganthocy-

anincompositionindifferentvarietiesofblacksoybeanto

identifyananthocyanin-richvarietyforthefutureindustry

utilizationordevelopmentoffunctionalfoods.Theidentity

ofanthocyanincompoundswasbasedonthedataobtained

fromHPLCandliquidchromatography-massspectrometry

(LC-MS).

Materialsandmethods

Samplepreparation

Twodifferentvarietiesofblacksoybean,Tawonkong(TW)

andGeomjeongkong-2(G2),wereselectedforuseinthis

study.Theblacksoybeanswerecultivatedandgrownfor