Photo-Isomerization of the Nasunin, the Major Eggplant Anthocyanins

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概要

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• It was reported that the acyl moieties of acylated anthocyanins with hydroxycinnamic acids were photo-isomerized from the trans- to the cis-isomer by light irradiation. We studied the effects of light irradiation on nasunin, p-coumaroylated anthocyanin from eggplant, and characterized the photo-isomerized anthocyanin by high performance liquid chromatography and fast atom bombardment mass spectroscopy. The photo-isomerization occurred under acidic conditions and was repressed with α-glucosylrutin that strongly absorbed ultraviolet light.

著者

• Tsukui Akio

  Tokyo Kasei Gakuin Juior College

• SUZUKI Atsuko

  Tokyo Kasei Gakuin Junior College

• SHINAGAWA Hiroko

  Teikyo Junior College

• HAYASHI Kazuya

  Laboratory, Department of Development, Wada Sugar Refining Co., Ltd.

関連論文

• Anthocyanin Pigments of "Nama-shibazuke" Japanese Pickles in Package on Market
• Induction of Apoptosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach Cancer in Mice
• Anti Influenza Virus Activity of a Red-Fleshed Potato Anthocyanin
• Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins
• Photo-Isomerization of the Nasunin, the Major Eggplant Anthocyanins
• Organic Acid Composition and Quality of Japanese “Shibazuke” Pickles
• Stability of Anthocyanins in Various Vegetables and Fruits.

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