Study On Antioxidant Activities Of Anthocyanins

Reactive oxygen species (ROS) are very damaging to organisms, since they can attack polyunsarural fatty acids (PUFA), proteins and nuclear acid in tissues to induce oxidation. This oxidative damage is considered to play a causative role in aging and degenerative diseases associated with it, such as heart disease, cognitive dysfunction and cancer.Anthocyanins are polyphenols widely distributed in plants, and they contribute to the brilliant color of blue, red, scarlet in leaves, flowers and fruits. It is reported that they have potentials inhibiting the formation of ROS and scavenging ROS, and the antioxidant ability due to the hydroxyl groups substituted in the aromatic B-ring.Optimum extract conditions of anthocyanins from black bean, black rice and purple cabbage and purification conditions of X-5 absorbent resin column chromatography were studied. The colorities of five anthocyanins samples were determined with GB method, all were higher than 40. Possible anthocyanin components of these five samples were tentatively inferred from paper chromagraphy and UV-Visible spectrum .After having obtained the relationship between the phenol content and the samples' absorbance at maximum absorption point of visible spectrum, three systems were adopted to assess the reducing power, scavenging ability on hydroxyl radical, inhibition ability on oxidation, induced by Fe2+, of lecithin liposome system of anthocyanins. Antioxidant abilities of anthocyanins extracted from black bean and black rice were stronger than the ones from purple sweet potatoes, red-core radishes and purple cabbage.A model of Kunming rats with hyperlipidemia resulting from high-fat feeding was tried to found to determine the anti-atherogenic ability of anthocyanins from black bean.