بررسی، استخراج و ارزیابی شیمیایی رنگدانه قرمز آنتوسیانین در برگ پاییزی گیاه نادینا دامستیکا (بربریداسئا)

نوع مقاله : مقاله پژوهشی

نویسنده

گروه صنایع آلی و دارویی، پژوهشکده فناوری‌های شیمیایی، سازمان پژوهش‌های علمی و صنعتی ایران، تهران، صندوق پستی: 33535111

چکیده

مطالعات نشان داده است که بروز رنگ‌های زرد و قرمز در برگ‌های پاییزی به ترتیب ناشی از رنگدانه‌های کاروتنوئید و آنتوسیانین است. آنتوسیانین‌ها در گیاهان خاصی بسته به گونه و طبیعت آنها، در طول پیری برگ، در فصل پاییز با وجود آفتاب کافی اما کاهش دما و طول روز سنتز می‌شوند. در این پژوهش، پدیدار شدن رنگدانه قرمز فام آنتوسیانین در برگ پاییزی گیاه نادینا دامستیکا بربریداسئا مورد بررسی و آنالیز شیمیایی قرار گرفت. برگ قرمز پاییزی از گیاهان در محیط تهران جمع‌آوری، خشک و آسیاب گردید. آنگاه رنگدانه‌های موجود در آن به وسیله حلال اتانل به طور کامل استخراج شد. رنگدانه‌های کاروتنوئیدی و آنتوسیانینی موجود در محلول استخراجی با استفاده از حلال هگزان نرمال از هم جدا شدند. رنگدانه غالب آنتوسیانینی مورد آزمایش‌های طیف‌سنجی نوری مرئی، کروماتوگرافی لایه نازک، رنگ‌سنجی و کروماتوگرافی مایع با کارایی بالا (HPLC) قرار گرفت. نتایج بیانگر وجود ترکیبات آنتوسیانینی، شامل دلفینیدین، سیانیدین، پتونیدین، پلارگونیدین و مالویدین با مقادیر متفاوت در برگ پاییزی گیاه نادینا است که موجب فام قرمز غالب و جذاب آن شده است.

کلیدواژه‌ها

عنوان مقاله [English]

Investigation, Extraction and Chemical Evaluation of Anthocyanin Red Pigment of Nadina Domestica (berberidaceae) shrub in autumn leaves

نویسنده [English]

  • Zaker Bahreini
Department of Chemical Technologies, Iranian Research Organization for Science and Technology, P. O Box: 3353511, Tehran, Iran
چکیده [English]

Studies have proved that the appearance of yellow and red colors in autumn leaves results from carotenoid and anthocyanin pigments, respectively. Anthocyanins are synthesized in certain plants, depending on species composition and phenology, during leaf senescence, in the autumn season at enough sunshine but decreased temperature and day length. In this study, the accumulation of red anthocyanin pigment in Nadina domestica (berberidaceae) shrub autumn leaves was investigated. Leaves of the mentioned shrub were collected from Tehran environment, fully dried, and ground. The anthocyanins and carotenoid content of the powder were extracted using ethanol as a solvent. These pigments were separated by n-hexane solvent. Anthocyanin components were characterized by the following methods: UV-visible spectrophotometry, thin-layer chromatography (TLC), colorimetry parameters (CIE LAB), and high-performance liquid chromatography (HPLC). The results showed that anthocyanin compounds, including Cyanidin, Delphinidin, Petunidin, Plargonidin, and Malvinidin, are the major and attractive red color anthocyanins of the leaves extract.

کلیدواژه‌ها [English]

  • Anthocyanin
  • Plant pigments
  • Autumn leaves
  • Nadina shrub

مراجع

  1. F. Delgado-Vargas, A. R. Jimenez, O. Paredes-Lopez, Natural pigments: Carotenoids, Anthocyanins, and Betalains- characteristics, biosynthesis, processing, and stability. Crit. Rev Food Sci. Nutr. 40(3) (2000),173–289.
  2. J. A. Fernandez, L. opez, V. Fernandez L. ledob, J. M. Angostoa, New insights into red plant pigments: more than just natural colorants. RSC Adv. 10(2020), 24669.
  3. G. T. Sigurdson, P. Tang, M. M. Giusti, Annu. Natural colorants: Food colorants from natural sources, Rev. Food Sci. Technol. 8(2017), 261–280.
  4. R. K. Hari, T. R. Patel, A. M. Martin, An overview of pigment production in biological systems: functions, biosynthesis, and applications in food industry. Food Rev. Int. 10(1994), 49–70.
  5. Y. Tanaka, N. Sasaki, A. Ohmiya, Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids. Plant J. 54(2008), 733– 749.
  6. R. F. Carvalho, M. Takaki, R. A. Azevedo, Plant pigments: The many faces of light perception, Acta Physiol. Plant., 33(2011), 241–248.
  7. H. Y. Leong, P. L. Show, M. H. Lim, C. W. Ooi and T. C. Ling, Natural red pigments from plants and their health benefits: A review, Food Rev. Int., 34(2018), 463–482.
  8. R. H. Liu, Health-Promoting components of fruits and vegetables in the diet, Adv. Nutr., 4(2013), 384–392.
  9. D. B. Rodriguez-Amaya, Natural food pigments and colorants, Curr: Opin. Food Sci., 7(2016), 20–26.
  10. J. E. Sanjer, Quantitative investigation of leaf pigments from their inception in buds through autumn coloration to decomposition in falling leaves, Ecol., 52(1971), No. 6, 1075-1089.
  11. K. B. Wilson, D. D. Baldocchi, P. J. Hanson, (2001) Leaf age affects the sea­sonal pattern of photosynthetic capacity and net ecosystem exchange of carbon in a deciduous forest. Plant Cell Environ. 24(2001), 571–583.
  12. Xu Z, Rothstein S.J. 2018. ROS-Induced anthocyanin production provides feedback protection by scavenging ROS and maintaining photosynthetic capacity in Arabidopsis. Plant Sign. & Behav. 13(2018), 1451708.
  13. M. Archetti M. Phylogenetic analysis reveals a scattered distribution of autumn colours. Ann. Bot. 103(2003),703–713.
  14. T. Iwashina, Y. Murai, Quantitative Variation of Anthocyanins and Other Flavonoids in Autumn Leaves of Acer palmatum, Bull. Natl. Mus. Nat. Sci., 34(1) (2008), 53–62.
  15. S. F. Taylor, David W. Lee, and N. M. Holbrook, Why Leaves Turn Red in Autumn, The Role of Anthocyanins in Senescing Leaves of Red-Osier Dogwood1, Plant Phys. 127, 566–574.
  16. S. S. Renner, C. M. Zohner, The occurrence of red and yellow autumn leaves explained by regional differences in insolation and temperature, New Phytol. 224 (2019), 1464–1471.
  17. D. W. Lee, Anthocyanins in autumn leaf senescence. Adv. in Botan. Resear. 37(2002), 37-53.
  18. B. Song, H. Xu, L. Chen, X. Fan, Z. Jing, S. Chen and Z. Xu, Study of the Relationship between leaf color formation and anthocyanin metabolism among different purple Pakchoi lines, Mol. 25(2020), 4809.
  19. J. Keskitalo, G. Bergquist, P. Gardestrum, S. Jansson A cellular time table of autumn senescence, Plant Phys. 139(2005), 1635-1648.
  20. E. Mlodzinska, Survey of plant pigments: molecular and environmental determination of plant colors. Acta Biol. Cracovien. Series Botan. 51(2009), 7-16.
  21. H. Ougham, P. Morris, H. Thomas, The colors of autumn leaves as symptoms of cellular recycling and defenses against environmental stresses. Cur. Top. Develop. Biol. 66(2005), 135-160.
  22. L. Chalker-Scott, Environmental significance of anthocyanins in plant stress responses, Photochem. and Photobio., 70(1999), 1-9.
  23. J. B. Harborne, R. J. Grayer, The anthocyanins. In "The Flavonoids, Adv. in Resear. (1988), pp. 1-20. Academic Press, New York.
  24. B. F. Quirino, Y. S. Noh, E. Himelblau and R. M. Amasino, Molecular aspects of leaf senescence. Trends in Plant Sci. 5(2000), 278-282.
  25. T. S. Feild, D. W. Lee, N. M. Holbrook, Why leaves turn red in autumn. The role of Anthocyanins in senescing leaves of Red-Osier Dogwood. Plant Physi. 127(2001), 566–574.
  26. P. Matile, Biochemistry of Indian summer: physiologyof autumn leaf coloration. Exp. Gerontol. 35(2000), 145–158.
  27. F. Mattivi, R. Guzzon, U. Vrhovsek, M. Stefanini, R. Velasco, Metabolite profiling of grape: flavonols and anthocyanins. J. Agr. Food Chem. 54(2006), 7692–7702.
  28. Z. Y. Guo, Z. Y. Zhang , J. Q. Xiao, J. H. Qin, W. Zhao, Antibacterial effects of leaf extract of nandina domestica and the underlined mechanism. Hindawi Evidence-Based Complem. Altern. Medicine. (2018), 9.
  29. Ph. Punyachareonnon, V. Deerattrakul, K. Luepong, The influence of pH, temperature and time on dyeing of silk fabric by black bean Anthocyanin-rich extract as colorant. Prog. Color Colorants Coat. 14 (2021), 179-186.
  30. H. Hariadi, M. Sunyoto, B. Nurhadi, A. Karuniawan, Study of drying method types on the physicochemical characteristics of purple-fleshed sweet potato extract powder. Prog. Color Colorants Coat. 13 (2020), 41-51.
  31. S. M. Dam, K. K. Lam, Extraction of anthocyanins from leaves of perilla ocymoides L. var. Acta Hort. (2013), 989.
  32. G. L. Liu, H. H. Guo, Y. M. Sun, Optimization of the extraction of anthocyanins from the fruit skin of rhodomyrtus tomentosa (Ait.) Hassk and identification of anthocyanins in the extract using high-Performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS). Inter. J. Mol. Sci. 13(2012), 6292-6302.
  33. Z. Hasni, J. S. Yaacob, A. I. M. Yusoff, R. M. Taha, R. Yahya, A. Bakrudeen Ali Ahmed, K. Ramesh, Effect of different solvents extraction on recovery of pigments in Xylocarpus granatum, endangered medicinal plant. Mater. Resear. Innov. 15(2011), 141-143.
  34. J. E.  Cacace, G. Mazza, Optimization of extraction of anthocyanins from black currants with aqueous ethanol. J. Food Sci. 68(2003), 240-248.
  35. C. Qin, Y. Li, W.N. Ding, R. Zhang, X. Shang, Analysis and Characterisation of Anthocyanins in Mulberry Fruit. Czech J. Food Sci. 28( 2010), 117–126.
  36. M. Filip, M. Vlassa, F. Copaciu, V. Coman, Identification of anthocyanins and anthocyanidins from berry fruits by chromatographic and spectroscopic techniques to establish the juice authenticity from market. J. Plan. Chromat. 25 (2012), 534–541.
  37. P. Shetty, A. Roche, S. B. Somappa, Characterization of Pigments from the Berries of Syzygium caryophyllatum: Novel Source of Anthocyanins. Int. J. Appl. Sci. Biotechnol. 7(2019), 291-297.
  38. R. Blackburn, M. Benohoud, C. Rayner, Industrial application of anthocyanins extracted from food waste. In: 20th Ann. Green Chem. Eng. Conf., 14-16 Jun 2016, Portland, Oregon, USA.
  39. J. Lee, R. Durst, R. Wrolstad (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. J. AOAC Intern. 88 (2005), 1269-1278.
  40. L. H. Xue, L. P. Yuan, H. E. Qiang, Composition and color stability of anthocyanin-based extract from purple sweet potato. Food Sci. Technol. Campinas, 35(2015), 468-473.
  41. fas.harvard.edu, Harvard university brochure, the process of leaf color change, (2016).
  42. R. Nabil, S. Anchour, M. Jourdes, P. L. Teissedre, A. N Helal, B. Ezzili, Anthocyanin composition and extraction from Grenachi Noir (Vitis Vinifera L.) Vine leaf, using an experimental design II- by ethanol, or sulfur dioxide in acidified water. J. Int. Sci. Vigne. Vin. 47(2013), 301-310.
  43. C. Ovando, P. Hernandez, P. Hernandez, E. Rodriguez, G.Vidal, Chemical studies of anthocyanins: A Review. Food Chem. 113 (2009), 859-871.
  44. R. N. Cavalcanti, D. T.  Santos, & M. A. Meireles, Non-thermal stabilization mechanisms of anthocyanins in model and food systems – an overview. Food Resear. Inter., 44(2) (2011), 499-509.

فایل ها

هم رسانی

ارجاع به این مقاله

آمار