Skip to main content
SpringerLink
Log in

An approach for extraction, purification, characterization and quantitation of acylated-anthocyanins from Nitraria tangutorun Bobr. fruit

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

In the present study, a systematic approach for extraction, purification and analysis of acylated-anthocyanins from Nitraria tangutorun Bobr. fruit was explored. Six acylated-anthocyanins in N. tangutorun fruit were identified by HPLC-MS/MS, and a rapid and efficient HPLC-DAD method was developed to analyze the acylated-anthocyanins. Ultrasonic-assisted extraction conditions of acylated-anthocyanins were optimized using response surface methodology, extraction at 70 °C for 32 min using 70% methanol solution (0.1% HCl, v/v) rendered an extract with 80.37 ± 2.66 mg/100 g of cyanidin-3-O-(trans-p-coumaroyl)-diglucoside and 97.88 ± 4.06 mg/100 g of total acylated-anthocyanins. Nine macroporous resins were investigated for preliminary purification of acylated-anthocyanins. According to the static/dynamic adsorption and desorption tests, XDA-6 macroporous resin exhibited the maximum potential for preparing acylated-anthocyanins. The purity of cyanidin-3-O-(trans-p-coumaroyl)-diglucoside (43.30 mg/g) in purified acylated-anthocyanins was 201.89 times of that of the extract (0.21 mg/g), and the purity of total acylated-anthocyanins increased from 0.36 to 56.44 mg/g. Besides, the stability (t 1/2) of cyanidin-3-O-(trans-p-coumaroyl)-diglucoside and total acylated-anthocyanins increased by more than five-fold after purification using XDA-6. The established methods of analysis, extraction and purification of acylated-anthocyanins were hopefully utilized in food industry.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Abbreviations

UAE:

Ultrasound-assisted extraction

MA:

Cyanidin-3-O-(trans-p-coumaroyl)-diglucoside

TA:

Total acylated-anthocyanins

C3G:

Cyanidin-3-O-glucoside

BV:

Bed volume

K :

Reaction rate constant

t ½ :

Half-life

References

  1. K.S. Minioti, C.F. Sakellariou, N.S. Thomaidis, Anal. Chim. Acta 583, 103 (2007)

    Article  CAS  Google Scholar 

  2. M.M. Giusti, R.E. Wrolstad, Biochem. Eng. J. 14, 217 (2003)

    Article  CAS  Google Scholar 

  3. X. Pan, G. Shen, C. Peng, Acta Bot. Yunnanica 21, 287 (1999)

    Google Scholar 

  4. X. Yang, H. Zhang, X. Tang, Z. Liu, S. Yang, J. Ni, J. Zhu, World For. Res. 26, 64 (2013)

    Google Scholar 

  5. W. Ni, T. Gao, H. Wang, Y. Du, J. Li, C. Li, L. Wei, H. Bi, J. Ethnopharmacol. 150, 529 (2013)

    Article  CAS  Google Scholar 

  6. X. Peng, F. Gao, H. Lin, Y. Peng, Z. Peng, Guangdong Chem. 33, 49 (2006)

    CAS  Google Scholar 

  7. X. Zhao, P. Wang, Y. Tao, Y. Shao, L. Mei, Lishizhen Med. Mater. Med. Res. 22, 2426 (2011)

    Google Scholar 

  8. J. Zheng, H. Li, C.X. Ding, Y.R. Suo, L.S. Wang, H.L. Wang, Food Res. Int. 44, 2041 (2011)

    Article  CAS  Google Scholar 

  9. T. Ma, N. Hu, C. Ding, Q. Zhang, W. Li, Y. Suo, H. Wang, B. Bai, C. Ding, Food Chem. 194, 296 (2016)

    Article  CAS  Google Scholar 

  10. E. Roselló-Soto, C.M. Galanakis, M. Brncic, V. Orlien, F.J. Trujillo, R. Mawson, K. Knoerzer, B.K. Tiwari, F.J. Barba, Trends Food Sci. Technol. 42, 134 (2015)

    Article  Google Scholar 

  11. G.B. Celli, A. Ghanem, M.S. Brooks, Ultrason. Sonochem. 27, 449 (2015)

    Article  CAS  Google Scholar 

  12. W. Wang, J. Jung, E. Tomasino, Y. Zhao, LWT Food Sci. Technol. 72, 229 (2016)

    Article  CAS  Google Scholar 

  13. E. Espada-Bellido, M. Ferreiro-González, C. Carrera, M. Palma, C.G. Barroso, G.F. Barbero, Food Chem. 219, 23 (2017)

    Article  CAS  Google Scholar 

  14. K. Chafoor, Y.H. Choi, J.Y. Jeon, I.H. Jo, J. Agric. Food Chem. 57, 4988 (2009)

    Article  Google Scholar 

  15. M.A. Bezerra, R.E. Santelli, E.P. Oliveira, L.S. Villar, L.A. Escaleira, Talata 76, 965 (2008)

    CAS  Google Scholar 

  16. A.K. Sandhu, L. Gu, J. Agric. Food Chem. 61, 1441 (2013)

    Article  CAS  Google Scholar 

  17. X.L. Chang, D. Wang, B.Y. Chen, Y.M. Feng, S.H. Wen, P.Y. Zhan, J. Agric. Food Chem 60, 2368 (2012)

    Article  CAS  Google Scholar 

  18. H. Zheng, Agric. Eng. 6, 59 (2016)

    Google Scholar 

  19. J. Valls, S. Millán, M.P. Martí, E. Borràs, L. Arola, J. Chromatogr. A 1216, 7143 (2009)

    Article  CAS  Google Scholar 

  20. I.J. Košir, B. Lapornik, S. Andrenšek, A.G. Wondra, U. Vrhovšek, J. Kidric, Anal. Chim. Acta 513, 277 (2004)

    Article  Google Scholar 

  21. L. Yao, N. Zhang, C. Wang, C. Wang, J. Agric. Food Chem. 63, 3543 (2015)

    Article  CAS  Google Scholar 

  22. M. Özkan, A. Yemenicioglu, B. Cemeroglu, Food Res. Int. 38, 1015 (2005)

    Article  Google Scholar 

  23. C.M. Willemse, M.A. Stander, A. de Villiers, J. Chromatogr. A 1319, 127 (2013)

    Article  CAS  Google Scholar 

  24. B. Abad-García, L.A. Berrueta, S. Garmón-Lobato, B. Gallo, F. Vicente, J. Chromatogr. A 1216, 5398 (2009)

    Article  Google Scholar 

  25. J. Sang, J. Sang, Q. Ma, X. Hou, C. Li, Food Chem. 218, 386 (2017)

    Article  CAS  Google Scholar 

  26. S.B. Dhull, P. Kaur, S.S. Purewal, Resour. Eff. Technol. 2, 168 (2016)

    Google Scholar 

  27. R. Tabaraki, A. Nateghi, Ultrason. Sonochem. 18, 1279 (2011)

    Article  CAS  Google Scholar 

  28. M.D. Dubois, K.A. Gilles, J.K. Hamilton, P.A. Rebers, P. Smith, Anal. Chem. 28, 350 (1956)

    Article  CAS  Google Scholar 

  29. S. Muñoz, M. Mestres, O. Busto, J. Guasch, Anal. Chim. Acta 628, 104 (2008)

    Article  Google Scholar 

  30. R.T. Huang, J.F. Lu, B.S. Inbaraj, B.H. Chen, J. Funct. Foods 12, 498 (2015)

    Article  CAS  Google Scholar 

  31. C. Jampani, K.S.M.S. Raghavarao, Sep. Purif. Technol. 141, 10 (2015)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors are grateful for financial support from the Fundamental Research Funds for the Central Universities (GK201303009) and Science and Technology Cooperation Project between Shaanxi Province and Qinghai Province (2014SJ-07).

Author information

Authors and Affiliations

  1. Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry, National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest of China, College of Life Sciences, Shaanxi Normal University, Xi’an, 710062, Shaanxi, China

    Jun Sang, Qun Ma, Bing Li & Cui-qin Li

Authors
  1. Jun Sang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Qun Ma
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Bing Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Cui-qin Li
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Cui-qin Li.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOCX 137 KB)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Sang, J., Ma, Q., Li, B. et al. An approach for extraction, purification, characterization and quantitation of acylated-anthocyanins from Nitraria tangutorun Bobr. fruit. Food Measure 12, 45–55 (2018). https://doi.org/10.1007/s11694-017-9615-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-017-9615-1

Keywords

Search

Navigation