Utilization of HPLC in the search for non-traditional sources of anthocyanins. Anthocyanins of flowers of plants of the Malvaceae family
Abstract
In the study, reversed-phase HPLC was used to determine a set of anthocyanins responsible for the colouring of the flowers of a popular garden plant, hollyhock (Altea roseum). 15 anthocyanins in dark-coloured flowers are represented by 3-glucosides, 3-rutinosides, and 3-(6″-malonylglucosides) of five agli-cons: three of the delphinidin series (delpninidin, petunidin, and malvidin) and two (cyanidin and peonidin) of the cyanidin series. It was revealed that the flowers mainly accumulate derivatives of the delphinidine or cyanidine series. The quantitative ratio of various anthocyanins in flowers depends on the variety of holly-hock cultivar; the overall accumulation of anthocyanins was found to exceed 1 g per 100 g of fresh petals for cultivars with dark-coloured flowers. The dependence of retention on the substance structure was investigat-ed by special methods of relative retention analysis based on the example of rhamnosyl moiety added to 3-glucosides and malonic acid acylation of the same 3-glucosides. It was shown that the change in lipophilicity (as miLogP), due to the complexity of the anthocyanin structure, does not correlate with the change in the retention of the solute, which is probably due to a specific "float" mechanism of anthocyanin retention. It was also established that the variation of the separation temperature might be of great importance in controlling the selectivity of anthocyanin separation. Namely, a temperature alteration from 40oC to 27.5oC made it pos-sible to achieve separation of all 15 anthocyanins, while a gradient elution mode in this case permits to per-form the separation within less than 20 minutes.
Downloads
References
Martina M., Guiochon G., J. Chromatogr. A, 2005, Vol. 1090, pp. 16-38. https://doi.org/10.1016/j.chroma.2005.06.005
Deineka V.I., Russ. J. Phys. Chem., 2006, Vol. 80, pp. 429-434. https://doi.org/10.1134/S0036024406030204
Lee J., Rennaker C., Wrolstad R.E., Food Chem., 2008, Vol. 110, pp. 782-786. DOI: 10.1016/j.foodchem.2008.03.010
Dejneka L.A., Shaposhnik E.I., Gostishchev D.A. et al., Sorbtsionnye i khroma-tograficheskie protsessy, 2009, Vol. 9, No 4, pp. 529-536. [in Russian].
Hosaka H., Mizuno T., Iwashina T., Bull. Natl. Mus. Nat. Sci. Ser. B, 2012, Vol. 38, pp. 69-75.
Fahamiya N., Shiffa M., Aslam M., Indo Amer. J. Pharm. Res., 2016, Vol. 6(11), pp. 6888-6894.
Takeda K., Enoki S., Harborne J.B. et al., Phytochem., 1989, Vol. 28, pp. 499-500. https://doi.org/10.1016/0031-9422(89)80040-8
Deineka L.A., Litvin Yu.Yu., Deineka V.I., Nauchnye vedomosti BelGU. Seriya: Estestvennye nauki, 2008, No 7(47), Vyp.7, pp. 71-78. [In Russian].
Deineka V.I., Kul’chenko Ya.Yu., Chulkov A.N. et al., Russ. J. Phys. Chem. A, 2019, Vol. 93, No 5, pp. 997-999 DOI: 10.1134/S003602441905008X.
Deineka V.I., Deineka L.A., Saenko I.I., et al., Russ. J. Phys. Chem. A, 2015, Vol. 89, No 7, pp. 1300-1304. DOI: 10.1134/S0036024415070079.
Piovan A., Filippini R., Favretto D., Rap-id Commun. Mass Spectrom., 1998, Vol. 12, pp. 361-367. https://doi.org/10.1002/(SICI)1097-0231(19980415)12:7<361::AID-RCM162>3.0.CO;2-U
Deineka V.I., Sidorov A.N., Deineka L.A., J. Anal. Chem., 2016, Vol. 71, No 11, pp. 1145-1150. https://doi.org/10.1134/S1061934816110034.
Deineka V.I., Sidorov A.N., Do Van Kui et al., Sorbtsionnye i khromatograficheskie protsessy, 2017, Vol. 17, No 4, pp. 542-547. [in Russian].
Sorokopudov V.N., Hlebnikov V.A., Dejneka V.I., Khimiya rastitel'nogo syr'ya, 2005, No 4, pp. 57-60.
