title: Identification and some properties of anthocyanin isolated from Zuiki, stalk of Colocasia esculenta.
abstract: Zuiki, a stalk of taro (Colocasia esculenta), is a traditional vegetable in Japan. Raw zuiki is often boiled and vinegared to eat. The surface color of zuiki is reddish. Here, we isolated a red pigment from zuiki and identified it as cyanidin 3-rutinoside using instrumental analyses. The color of zuiki disappeared by boiling, but the zuiki turned red again in an acetic acid solution. It seems that the cyanidin 3-rutinoside that exists on the surface of zuiki elutes in boiling water and then, the pigment that seeps out from the inside of the zuiki is exposed to an acid solution, and its surface turns red again. The radical scavenging activity of purified zuiki anthocyanin was 114 mg equivalent to BHT/g. About half of the anthocyanin in fresh zuiki was washed out by boiling, and the radical scavenging activity of zuiki was definitely reduced.
authors: Faculty of Education, Kanazawa University, Kakuma-machi, Kanazawa 920-1192, Japan.
authors: Naoko
authors: N
authors: Terasawa
authors: Ayako
authors: A
authors: Saotome
authors: Yuki
authors: Y
authors: Tachimura
authors: Ayumi
authors: A
authors: Mochizuki
authors: Hiroshi
authors: H
authors: Ono
authors: Makiko
authors: M
authors: Takenaka
authors: Masatsune
authors: M
authors: Murata
mesh_terms: D000872:Anthocyanins / Q000737:chemistry* / Q000302:isolation & purification* / Q000494:pharmacology; D031060:Colocasia / Q000737:chemistry*; D016166:Free Radical Scavengers / Q000494:pharmacology; D006358:Hot Temperature; D018547:Plant Stems / Q000737:chemistry
chemical_list: D000872:Anthocyanins; D016166:Free Radical Scavengers; C428983:cyanidin 3-rutinoside