Anthocyanin profile and its antioxidant activity of widely used fruits, vegetables, and flowers in Thailand

Abstract

© 2016 The Authors. Published by Innovare Academic Sciences Pvt Ltd. Objective: Anthocyanins are the water-soluble pigments most commonly present in flowers, fruits, and vegetables. Anthocyanins have been reported for is antioxidant, anti-inflammatory, antibacterial properties, and other health benefits in human. This study was performed to extract and determine the anthocyanin and to access the antioxidant properties of the most commonly used fruits, vegetables, and flowers in Thailand. Methods: Extraction of anthocyanin and its aglycones from the selected samples and determination of anthocyanin and anthocyanidins using reversed-phase high-performance liquid chromatography analysis. Determination of total antioxidant ability using 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, 1, 1-diphenyl-2-picryl-hydrazil, and Ferric reducing antioxidant power assay. Results: Maximum distribution of tested anthocyanin and anthocyanidin contents was observed in the extracts of Jambolan plum, Ceylon spinach, purple sweet potato, purple lettuce (PLe) followed by common plum (CP) and red dragon fruit. The extracts of ma-kiang, purple eggplant (PE), red grape, and PLE showed the maximum amount of cyanidin 3-glucoside, delphinidin 3-glucoside, peonidin 3-glucoside, and malvidin 3-glucoside, respectively. Likewise, the maximum concentration of cyanidin, delphinidin, peonidin, and malvidin was found in common plum, red khae, red cabbage (RC), and PLe, respectively. Ma-kiang extract exhibited the maximum antioxidant activity followed by RC, CP, and PE extract compared to the other extracts. Conclusion: The present study primarily profiled the anthocyanin content of selected fruits, vegetables, and flowers. Among the tested samples, makiang extract showed the high cyanidin 3-glucoside content and antioxidant activity. Further, detailed study on the anthocyanin content at different climate and geographical conditions and other factors are necessary to develop nutraceutical or cosmetic product with a functional ingredient.