Abstract Title:

Hydrolysis of radish anthocyanins to enhance the antioxidant and antiproliferative capacities.

Abstract Source:

Food Chem. 2019 Oct 1 ;294:477-485. Epub 2019 May 11. PMID: 31126490

Abstract Author(s):

Wen Jiang, Xiaohua Zhou

Article Affiliation:

Wen Jiang


Radish anthocyanins were extracted from red radish. The total anthocyanins content (TAC) of the extracts under different extractants was optimized to reach the optimal condition. XAD-7HP was selected as the best resin to enhance TAC in the extracts.β-Glucosaccharase was chosen as the enzyme to hydrolyse radish anthocyanins. HPLC-MS analysis showed that hydrolysis resulted in an obvious change of the major constituents of radish anthocyanins. Four new constituents in hydrolysed radish anthocyanins were identified. The HPLC-MS results indicatedsuccessful hydrolysis of the attachments of glucosides and acids of radish anthocyanins. Furthermore, the FT-IR spectra of radish anthocyanins before and after hydrolysis further described the hydrolysis, which reached 53.36 ± 0.98% under the best performance. Thus, hydrolysis can significantly enhance the antioxidant and antiproliferative capacities of radish anthocyanins.

Study Type : In Vitro Study

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Sayer Ji
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