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Preparation and toxicological evaluation of methyl pyranoanthocyanin
- Zhu, Zhenzhou, Wu, Nao, Kuang, Minjie, Lamikanra, Olusola, Liu, Gang, Li, Shuyi, He, Jingren
- Food and chemical toxicology 2015 v.83 pp. 125-132
- acetone, acute toxicity, anthocyanins, food coloring, food industry, functional properties, gels, grapes, high performance liquid chromatography, hydrogen peroxide, ingredients, mice, polyamides, protective effect, toxicology
- Anthocyanins are increasingly valued in the food industry for their functional properties and as food colorants. The broadness of their applications has, however, been limited by the lack of stability of these natural pigment extracts in a number of food systems. The potential application of pyranoanthocyanins, anthocyanin derivatives with better stability conferred by the added pyran ring, as a food ingredient was determined. Methylpyranoanthocyanin (MPA) was prepared from reaction of acetone and anthocyanin extracts from red grapes. Reaction products were sequentially purified with polyamide resin, TSK gel resin and semi-preparative HPLC to a purity level >98%. Cytoprotective influence tests of the purified MPA indicated its significant protective effect against H2O2 induced MRC-5 cell damage. Results of evaluations of possible acute toxicity effects on MPA-fed mice, including macro and microscopic assessments, support the conclusion of a non-toxic effect of MPA, and its potential safe use as a food additive.