Identification of anthocyanin compositions in black seed coated Korean adzuki bean (Vigna angularis) by NMR and UPLC-Q-Orbitrap-MS/MS and screening for their antioxidant properties using different solvent systems

•The acidic 60% methanol extract of black adzuki bean exhibited highest antioxidant effects.•Ten anthocyanins were first characterised from the black seed coated adzuki bean.•Delphinidin-3-O-glucoside (3) showed the predominant in black adzuki bean.•Delphinidin profiles were the most abundant anthoc...

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Veröffentlicht in:	Food chemistry 2021-06, Vol.346, p.128882-128882, Article 128882
Hauptverfasser:	Ha, Tae Joung, Park, Jae Eun, Lee, Kwang-Sik, Seo, Woo Duck, Song, Seok-Bo, Lee, Myoung-Hee, Kim, Sungup, Kim, Jung-In, Oh, Eunyoung, Pae, Suk-Bok, Kwak, Do-Yeon, Lee, Jin Hwan
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanin Anthocyanins - analysis Anthocyanins - chemistry Antioxidant activity Antioxidants - chemistry Black adzuki bean Chromatography, High Pressure Liquid - methods Chromatography, Reverse-Phase Delphinidin-3-O-glucoside Flavonoids - chemistry Magnetic Resonance Spectroscopy NMR Phenols - chemistry Plant Extracts - chemistry Republic of Korea Seeds - chemistry Seeds - metabolism Solvents - chemistry Tandem Mass Spectrometry Total flavonoid content Total phenolic content UPLC-Q-Orbitrap-MS/MS Vigna - chemistry Vigna - metabolism
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