Identification and some properties of anthocyanin isolated from Zuiki, stalk of Colocasia esculenta.
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.
Terasawa
Naoko
N
Faculty of Education, Kanazawa University, Kakuma-machi, Kanazawa 920-1192, Japan.
Saotome
Ayako
A
Tachimura
Yuki
Y
Mochizuki
Ayumi
A
Ono
Hiroshi
H
Takenaka
Makiko
M
Murata
Masatsune
M
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
D000872:Anthocyanins; D016166:Free Radical Scavengers; C428983:cyanidin 3-rutinoside