There are increasing knowledge of the positive health effects of food anthocyanins (ANs), though some limitations restrict the use of ANs because of low stability. It is thought that acylation with aromatic acids makes the ANs more stable through intramolecular stacking of the aromatic acid to the anthocyanidin nucleus by hydrophobic interactions. There is, however, little information regarding the relationship between chemical structure of acylated ANs and stability. This study was designed to examine the stability of ANs for light, heat, H2O2, and solvents using acylated ANs from red radish. The characteristics, the number, and the binding site of intramolecular acyl units affect the stability of ANs to light, heat, or H2O2. Some solvents cause degradation of ANs in extractions; the H2SO4 or CH3CN/H2O/TFA was the most efficient for extraction of anthocyanidins, its glycosides, and acylated anthocyanins. The HCOOH/CH3CN as a mobile phase in LC-MS analysis gave good separation of anthocyanidin mono- and di-glycosides, but its triglycosides and acylated ANs eluted in significantly broader peaks, and the peak strength were obviously lowered.

Stability for extraction and analysis of acylated anthocyanins

240th National Meeting (2010)

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