Structures and functionalities of acylated anthocyanins

Norihiko Terahara, Toshiro Matsui

Research output: Chapter in Book/Report/Conference proceedingConference contribution

3 Citations (Scopus)

Abstract

Anthocyanins are polyphenolic glycoside pigments widely distributed in the plant kingdom. Recently, along with health trend against aging, anthocyanins have attracted much attention as functional food factors that prevent life-style related diseases. To develop new stable anthocyanin materials, we elucidated a correlation between the structures and the functionalities of acylated anthocyanins with two or more aromatic acids in the plant materials such as a purple sweet potato storage root and a butterfly-pea flower. Of the functionalities, the antioxidative activity was evaluated on the basis of DPPH radical scavenging activity and lipid peroxidation inhibitory activity. It was demonstrated that aglycone and/or aromatic acids with free phenolic hydroxyl groups on neighboring positions and only aromatic acids at outer sides in polyacylated anthocyanin molecules (folded in solutions) were more effective for the antioxidative activity.

Original languageEnglish
Title of host publicationFunctional Food and Health
PublisherAmerican Chemical Society
Pages90-101
Number of pages12
ISBN (Print)9780841269828
DOIs
Publication statusPublished - Sep 19 2008

Publication series

NameACS Symposium Series
Volume993
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Chemical Engineering(all)

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    Terahara, N., & Matsui, T. (2008). Structures and functionalities of acylated anthocyanins. In Functional Food and Health (pp. 90-101). (ACS Symposium Series; Vol. 993). American Chemical Society. https://doi.org/10.1021/bk-2008-0993.ch009