Anthocyanin profile of Syzygium oleana young leaves and fruits using triple quadrupole mass spectrometer: Identification of a new peonidin
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Abstract. Anggraini T, Syukri D, Manasikan TW, Nakano K. 2020. Anthocyanin profile of Syzygium oleana young leaves and fruits using triple quadrupole mass spectrometer: Identification of a new peonidin. Biodiversitas 21: 5893-5900. Anthocyanin is pigment present in many red, blue and purple colored plants that can be used as stable food-safe colorings and also offer health benefits as antioxidants. Syzygium oleana, with its dark purple fruit and red leaves, is one hitherto unexplored source of anthocyanin. This study is the first to establish the anthocyanin profile of S. oleana leaves and fruit exploiting the speed and accuracy of Multiple Reaction Monitoring (MRM) with a triple quadrupole mass spectrometer. The anthocyanin compounds in the leaves and fruit of S. oleana were found to be derivatives of agliconpeonidin, cyanidin derivative, delphinidin. It was found that while both leaves and fruit of S. oleana contain the anthocyanin precursors cyanidin, delphinidin, petunidin, and peonidin. Fruit contains the anthocyanin malvidin and a large amount of petunidin not present in the leaves. In detail: anthocyanin found in S. oleana leaves were Cyanidin 3-galactoside, cyanidin with m/z 611, Delphinidin 3-O-?-D-glucopyranoside, and unknown peonidin. Anthocyanin in S. oleana fruits was cyanidin with m/z 449.1, delphinidin 3-O-?-D-glucopyranoside, petunidin with m/z 476, Malvidin 3-O-?-D-glucopyranoside, and an unknown peonidin. Fruit could be a better anthocyanin source and more effective as colorant than leaves, while leaves contain a stronger as yet unidentified antioxidant.
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References
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Akhtar N., Haq I., Mirza B. (2018). Phytochemical analysis and comprehensive evaluation of antimicrobial and antioxidant properties of 61 medicinal plant species. Arabian Journal of Chemistry : 11 (8), 1223-1235.
Anttonen M. J., Karjalainen R.O. (2005). Environmental and genetic variation of phenolic compounds in red raspberry. Journal of Food Composition and Analysis : 18(8), 759-769.
Barnaby A.G., Duffus K., Gupte S. (2018). Free radical scavenging activity and cytotoxicity assay of Cissus Sycyoides berries. Journal of Berry Research : 8(2). 109-117.
Bontempo P., Masi L.D., Rigano D., Scisciola L., Iside C., Grassi R., Molinari A.M., Aversano, R., Nebbioso A., Carputo D., Altucci L. ( 2015). Anticancer activities of anthocyain extract from genotyped Solanum tuberosum L “Vitelotte”. Journal of Functional Foods : 19 (A), 584-593.
Bowen-forbes C.S., Zhang Y., Nair M.G. (2010). Anthocyanin content, antioxidant, anti-inflammatory and and anticancer properties of blackberry and raspberry fruits. Journal of Food Composition and Analysis : 23(6), 554-560.
Coklar H., Akbulut M. (2017) “Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity,” Journal of FucntionL Foods : 35, 166-174.
Dar A.J., Wani A.A., Ahmed M., Nazir R., Zargar S.M., Javaid, K. (2019). Peel colour in apple (Malus x domestica Borkh.) ; An economic quality parameter in fruit market. Scientia Horticulturae : 244, 50-60.
Das P.K., Shin D.H., Choi S.B., Park Y. (2012). Sugar-Hormone Cross Talk in Anthocyanin Biosynthesis. Molecules and Cells : 34, 501-507.
Diaz-Uribe C., Rodriguez-Serano A., Lopez M., Schott E., Munoz, A., Zarate X. (2019). Singlet oxygen photogeneration by ethanolic extract of Syzygium cumini fruits : Theoretical elucidation through excited states computations. Chemical Physics Letters : 715, 52-55.
Elfalleh W., Kirkan B., Sarikurkcu C. (2019). Antioxidant potential and phenolic composition of extracts from stachys tmolea : an endemic plant from Turkey. Industrial Crops and Products : 127, 212-216.
Ferreira V., Fernandez F., Carrasco D., Hernande M.G z., Pinto-Carnide O., Arroyo-Garcia R., Andrade P., Valentao P., Falco V., Castro I. (2017). Spontaneous variation regarding grape berry skin color ; A comprehensive study of berry development by means of biochemical and molecular markers. Food Research International : 97, 149-161.
Figueiredo F.J., Lima V.L.A.G.( 2015). Antioxidant activity of anthocyanins from quixabeira (Sideroxylon obtusifolium) fruits. Revista Brasileira de Plantas Medicinais : 17 (3). 473-479.
Ge Q., Ma X. (2013). Composition and antioxidant activity of anthocyanin isolaed from Yunan edible rose (An ning). Food Science and Human Wellness : 2 (2). 68-74.
Gornas P., Juhnevica-Radenkova K., Radenkous V., Misina I., Pugajeva I., Soliven A., Seglina D. (2016). The impact of different conditions on the stability of the extractable polifenols in muffin anriched by strawberry, sour cherry, raspberry or black currant pomace. LWT-Food Science and Technology : 65(1), 946-953.
Guerrero J.C., Ciampi L.P., Castilla A.C., Medel F.S., Schalchli H.S., Hormazabal E.V., Bensch E.T., Alberdi M.L. (2010). Antioxidant capacity, anthocyanin and total phenols of wild and cultivated berries in Chile. Chilean Journal of Agricultural Research : 70 (4). 537-544.
Howard L.R., Brownmiller C., Mauromoustakos A., Prior R.L. (2016). Improved stability of blueberry juice anthocyanins by acidification and refrigeration. Journal of Berry Research: 6. 189-201.
Hu Y.K., Wang L., Li Y.Y., Xu W., Zhao Y., Li, F., Zhao Y. (2018). Five new triterpenoids from Syzygium samarangense (B1.) Merr. Et Perry. Phytochemistry Letters: 25, 147-151.
Jaitz L., Siegl K., Eder R., Rak G., Abranko L., Koellensperger G., Han. ( 2010). LC-MS/MS analysis of phenols for classification of red wine according to geographic origin, grape variety and vintage. Food Chmistry : 122, 366-372.
Kamble S.S., Gacche N. (2019). Evaluation of anti-breast cancer, anti-angiogenic and antioxidant properties of selected medicinal plants. European Journal of Integrative Medicine : 25, 13-15.
Lambert M., Muedee E., Verbaere A., Mazerolles G., Wirth J., Masson G., Cheynier V., Sommerer N. (2015). A high-througput UHPLC-QqQ-MS method for polyphenol profiling in rose wines. Molecules : 20. 7890-7914.
Lao F., Giusti M.M. (2017). The effect of pigment matrix, temperature and amount of carrier on the yield and final color properties of spray dried purple corn (Zea mays L) cob anthocyanin powders. Food Chemistry : 227, 376-382.
Lee T.C., Shih T.H., Huang M.Y., Lin K.H., Huang W.D., Yang C.M. (2018). Eliminating interference by anthocyanins when determining the porphyrin ratio of. red plants leaves. Journal of Photochemistry and Photobiology, B : Biology. 187, 106-112.
LipidomicsGateway.http://www.lipidmaps.org/data/structure/LMSDSearch.php?Mode=ProcessClassSearch&LMID=LMPK12
Leong S.Y., Burnt D.J., Hocquel A., Penberthy A., Oey L. (2017). The relationship between the anthocyanin and vitamin C contents of red-flesed sweet Cherries and the ability of fruit digests to reduce hydrogen peroxide-induced oxidative stress in Caco-2 cell. Food Chemistry : 222(1), 404.412.
Lu Y., Du Y., Qin X., Wu H., Huang Y., Cheng Y., Wei Y. (2019). Comprehensive evaluation on effective polyphenols in apple leaves and their combinatory antioxidant and neuroprotective activities. Industrial Crops and Products : 129, 242-252.
Martin-Bueno J., Saez-Plaza P., Ramos-Escudero F., Maria-Jimenez A., Fett R., Asuero A.G. (2012). Analysis and antioxidant capacity of anthocyanin pigments. Part II : Chemical structure, color and intake of anthocyanins. Chemical Reviews in Analytical Chemistry : 42(2), 126-151.
Mojica L., Berhow M., Mejia E.G. (2017). Black bean anthocyanin-rich extracts as food colorants : physicochemical stability and antidiabetes potential. Food Chemistry: 229, 628-639.
Nogales-Bueno J., Baca-Bocanegva B., Jara-Palacios M.J., Hernande-Hiero J.M., Heredia F.J. (2016). Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools. Food Chemistry :221, 1685-1690.
Nowicka A., Kucharska A.Z., Sokol-Letowska A., Fecka I. (2019). Comparison of polyphenol content and antioxidant capacity of strawberry fruit from 90 cultivars of Fragaria x ananassa Duch. Food Chemistry : 270, 32-46.
Osorio C., Acevedo B., Hillebrand S., Carriazo J., Winterhalter P., Morales A.L (2010). Microencapsulation by spray drying of anthocyanin pigments from corozo (Batris guineensis) fruit. Journal of Agricultural and Food Chemistry :58 (11), 6977-6985.
Oyenihi A.B., Smith C. (2019). Are polyphenol antioxidants at the roof of medicinal plant anticancer succes ?. Journal of Ethnopharmacology : 229, 54-72.
Pazmino-Duran E. A., Giusti M.M., Wrolstad R.E., Gloria,M. B. A. (2001). Anthocyanin from Oxalis triangularis as potential food colorants. Food Chemistry : 75(1), 211-216.
Samad N.B., Debnath T., Ye M., Hasnat M.A., Lim B.O. (2014). In vitro antioxidant and antiinflammatory activities of Korean blueberry (Vaccinium corymbosum L) extracts. Asian Pasific Journal of Tropical Biomedicine : 4(10).807-815.
Szymanoska U., Zlotek U., Karas M., Baraniak B. (2015). Anti-inflammatory and antioxidative activity of anthocyanins from purple basil leaves induced by selected abiotic elicitors. Food Chemistry : 172, 71-77.
Radunz M., Trindade M.L.M., Camargo T.M., Radunz A.L., Borges C.D., Gandra E.A., Helbig. (2019). Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (syzygium aromaticum, L). Essensial oil. Food Chemistry : 276, 180-186.
Rajan V.K., Shameera A.T.K., Hasna C.K.K., Muraleedharan K. (2018). A non toxic natural food colorant and antioxidant peonidin as a pH indicator : A TDDFT analysis. Computational Biology and Chemistry : 76, 202-209.
Russo G.L., Tedesco I., Spagnuolo C., Russo M. (2017). Antioxidant polyphenols in cancer treatment : Friend, foe or foil ? . Seminars in Cancer Biology : 46, 1-13.
Sepahvand R., Delfran B., Ghanbarzadeh S., Rashidipour M., Veiskarami G.H., Yadegari J.G. (2014). Chemical composition, antioxidant activity and antibacterial effect of essensial oil of the aerial parts of Salvia sclareoides. Asian Pasific Journal of Tropical Medicine : 7(suppl 1), S491-S496.
Tajan V.K., Hasna C.K., Muraleedharan K. (2018). The natural colorant peonidin from cranberries as a potential radical scavenger A DFT based mechanistic analysis. Food Chemistry : 262, 184-190.
Tong T., Niu Y.H., Yue Y., Wu S., Ding, H. (2017). Beneficial effects of anthocyanins from red cabbage (Brassica oleracea L. var Caoitata L.) administration to prevet irinotecan-induced mucositis. Journal of Functional Food : 32(1), 9-17.
Toubane A., Rezzoug S.A., Besombes C., Daoud K. (2017). Optimization of accelerated solvent extraction of Carthamus caeruleus L. Evaluation of antioxidant and anti-inflammatory activity of extracts. Industrial Crops and Products : 97, 620-631.
Won M.Y., Lee S.J. Min S.C. (2017).Mandarin preservation by microwave-powered cold plasma treatment. Innovative Food Science and Emerging Technologies : 39, pp. 25-32.
Yao N., Yao W., Lei J., Wang K. (2013). Lignans from Syzygium grijsii and their chemotaxonomic significance. Biochemical Systematic and Ecology : 46, 79-82.
Zhao Y., Wu X., Yu L., Chen P. (2017). Retention of polyphenols in blueberries (Vaccinium corymbosum) after different cooking methods, using UHPLC-DAD-MS based metabolomics. Journal of Food Composition and Analysis : 56(1), 55-66.
Zhang D.Y., Wan Y., Hao J.Y., Hu R.H., Chen C., Yao X.H., Zhao W.G., L, Z.Y., Li L. (2018). Evaluation of the alkaloid, polyphenols and antioxidant contents of various mulberry cultivars from different planting areas in Eastern China. Industrial Crops and Products : 122, 298-307.
Zhang G., Chen S., Zhou W., Meng J., Zhou H., Hu N., Suo Y. (2019). Anthocyanin composition of fruit extracts from Lycium ruthenicum and their protective effect for gouty arthritis. Industrial Crop and Products. 129 : 414-423.
Akhtar N., Haq I., Mirza B. (2018). Phytochemical analysis and comprehensive evaluation of antimicrobial and antioxidant properties of 61 medicinal plant species. Arabian Journal of Chemistry : 11 (8), 1223-1235.
Anttonen M. J., Karjalainen R.O. (2005). Environmental and genetic variation of phenolic compounds in red raspberry. Journal of Food Composition and Analysis : 18(8), 759-769.
Barnaby A.G., Duffus K., Gupte S. (2018). Free radical scavenging activity and cytotoxicity assay of Cissus Sycyoides berries. Journal of Berry Research : 8(2). 109-117.
Bontempo P., Masi L.D., Rigano D., Scisciola L., Iside C., Grassi R., Molinari A.M., Aversano, R., Nebbioso A., Carputo D., Altucci L. ( 2015). Anticancer activities of anthocyain extract from genotyped Solanum tuberosum L “Vitelotte”. Journal of Functional Foods : 19 (A), 584-593.
Bowen-forbes C.S., Zhang Y., Nair M.G. (2010). Anthocyanin content, antioxidant, anti-inflammatory and and anticancer properties of blackberry and raspberry fruits. Journal of Food Composition and Analysis : 23(6), 554-560.
Coklar H., Akbulut M. (2017) “Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity,” Journal of FucntionL Foods : 35, 166-174.
Dar A.J., Wani A.A., Ahmed M., Nazir R., Zargar S.M., Javaid, K. (2019). Peel colour in apple (Malus x domestica Borkh.) ; An economic quality parameter in fruit market. Scientia Horticulturae : 244, 50-60.
Das P.K., Shin D.H., Choi S.B., Park Y. (2012). Sugar-Hormone Cross Talk in Anthocyanin Biosynthesis. Molecules and Cells : 34, 501-507.
Diaz-Uribe C., Rodriguez-Serano A., Lopez M., Schott E., Munoz, A., Zarate X. (2019). Singlet oxygen photogeneration by ethanolic extract of Syzygium cumini fruits : Theoretical elucidation through excited states computations. Chemical Physics Letters : 715, 52-55.
Elfalleh W., Kirkan B., Sarikurkcu C. (2019). Antioxidant potential and phenolic composition of extracts from stachys tmolea : an endemic plant from Turkey. Industrial Crops and Products : 127, 212-216.
Ferreira V., Fernandez F., Carrasco D., Hernande M.G z., Pinto-Carnide O., Arroyo-Garcia R., Andrade P., Valentao P., Falco V., Castro I. (2017). Spontaneous variation regarding grape berry skin color ; A comprehensive study of berry development by means of biochemical and molecular markers. Food Research International : 97, 149-161.
Figueiredo F.J., Lima V.L.A.G.( 2015). Antioxidant activity of anthocyanins from quixabeira (Sideroxylon obtusifolium) fruits. Revista Brasileira de Plantas Medicinais : 17 (3). 473-479.
Ge Q., Ma X. (2013). Composition and antioxidant activity of anthocyanin isolaed from Yunan edible rose (An ning). Food Science and Human Wellness : 2 (2). 68-74.
Gornas P., Juhnevica-Radenkova K., Radenkous V., Misina I., Pugajeva I., Soliven A., Seglina D. (2016). The impact of different conditions on the stability of the extractable polifenols in muffin anriched by strawberry, sour cherry, raspberry or black currant pomace. LWT-Food Science and Technology : 65(1), 946-953.
Guerrero J.C., Ciampi L.P., Castilla A.C., Medel F.S., Schalchli H.S., Hormazabal E.V., Bensch E.T., Alberdi M.L. (2010). Antioxidant capacity, anthocyanin and total phenols of wild and cultivated berries in Chile. Chilean Journal of Agricultural Research : 70 (4). 537-544.
Howard L.R., Brownmiller C., Mauromoustakos A., Prior R.L. (2016). Improved stability of blueberry juice anthocyanins by acidification and refrigeration. Journal of Berry Research: 6. 189-201.
Hu Y.K., Wang L., Li Y.Y., Xu W., Zhao Y., Li, F., Zhao Y. (2018). Five new triterpenoids from Syzygium samarangense (B1.) Merr. Et Perry. Phytochemistry Letters: 25, 147-151.
Jaitz L., Siegl K., Eder R., Rak G., Abranko L., Koellensperger G., Han. ( 2010). LC-MS/MS analysis of phenols for classification of red wine according to geographic origin, grape variety and vintage. Food Chmistry : 122, 366-372.
Kamble S.S., Gacche N. (2019). Evaluation of anti-breast cancer, anti-angiogenic and antioxidant properties of selected medicinal plants. European Journal of Integrative Medicine : 25, 13-15.
Lambert M., Muedee E., Verbaere A., Mazerolles G., Wirth J., Masson G., Cheynier V., Sommerer N. (2015). A high-througput UHPLC-QqQ-MS method for polyphenol profiling in rose wines. Molecules : 20. 7890-7914.
Lao F., Giusti M.M. (2017). The effect of pigment matrix, temperature and amount of carrier on the yield and final color properties of spray dried purple corn (Zea mays L) cob anthocyanin powders. Food Chemistry : 227, 376-382.
Lee T.C., Shih T.H., Huang M.Y., Lin K.H., Huang W.D., Yang C.M. (2018). Eliminating interference by anthocyanins when determining the porphyrin ratio of. red plants leaves. Journal of Photochemistry and Photobiology, B : Biology. 187, 106-112.
LipidomicsGateway.http://www.lipidmaps.org/data/structure/LMSDSearch.php?Mode=ProcessClassSearch&LMID=LMPK12
Leong S.Y., Burnt D.J., Hocquel A., Penberthy A., Oey L. (2017). The relationship between the anthocyanin and vitamin C contents of red-flesed sweet Cherries and the ability of fruit digests to reduce hydrogen peroxide-induced oxidative stress in Caco-2 cell. Food Chemistry : 222(1), 404.412.
Lu Y., Du Y., Qin X., Wu H., Huang Y., Cheng Y., Wei Y. (2019). Comprehensive evaluation on effective polyphenols in apple leaves and their combinatory antioxidant and neuroprotective activities. Industrial Crops and Products : 129, 242-252.
Martin-Bueno J., Saez-Plaza P., Ramos-Escudero F., Maria-Jimenez A., Fett R., Asuero A.G. (2012). Analysis and antioxidant capacity of anthocyanin pigments. Part II : Chemical structure, color and intake of anthocyanins. Chemical Reviews in Analytical Chemistry : 42(2), 126-151.
Mojica L., Berhow M., Mejia E.G. (2017). Black bean anthocyanin-rich extracts as food colorants : physicochemical stability and antidiabetes potential. Food Chemistry: 229, 628-639.
Nogales-Bueno J., Baca-Bocanegva B., Jara-Palacios M.J., Hernande-Hiero J.M., Heredia F.J. (2016). Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools. Food Chemistry :221, 1685-1690.
Nowicka A., Kucharska A.Z., Sokol-Letowska A., Fecka I. (2019). Comparison of polyphenol content and antioxidant capacity of strawberry fruit from 90 cultivars of Fragaria x ananassa Duch. Food Chemistry : 270, 32-46.
Osorio C., Acevedo B., Hillebrand S., Carriazo J., Winterhalter P., Morales A.L (2010). Microencapsulation by spray drying of anthocyanin pigments from corozo (Batris guineensis) fruit. Journal of Agricultural and Food Chemistry :58 (11), 6977-6985.
Oyenihi A.B., Smith C. (2019). Are polyphenol antioxidants at the roof of medicinal plant anticancer succes ?. Journal of Ethnopharmacology : 229, 54-72.
Pazmino-Duran E. A., Giusti M.M., Wrolstad R.E., Gloria,M. B. A. (2001). Anthocyanin from Oxalis triangularis as potential food colorants. Food Chemistry : 75(1), 211-216.
Samad N.B., Debnath T., Ye M., Hasnat M.A., Lim B.O. (2014). In vitro antioxidant and antiinflammatory activities of Korean blueberry (Vaccinium corymbosum L) extracts. Asian Pasific Journal of Tropical Biomedicine : 4(10).807-815.
Szymanoska U., Zlotek U., Karas M., Baraniak B. (2015). Anti-inflammatory and antioxidative activity of anthocyanins from purple basil leaves induced by selected abiotic elicitors. Food Chemistry : 172, 71-77.
Radunz M., Trindade M.L.M., Camargo T.M., Radunz A.L., Borges C.D., Gandra E.A., Helbig. (2019). Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (syzygium aromaticum, L). Essensial oil. Food Chemistry : 276, 180-186.
Rajan V.K., Shameera A.T.K., Hasna C.K.K., Muraleedharan K. (2018). A non toxic natural food colorant and antioxidant peonidin as a pH indicator : A TDDFT analysis. Computational Biology and Chemistry : 76, 202-209.
Russo G.L., Tedesco I., Spagnuolo C., Russo M. (2017). Antioxidant polyphenols in cancer treatment : Friend, foe or foil ? . Seminars in Cancer Biology : 46, 1-13.
Sepahvand R., Delfran B., Ghanbarzadeh S., Rashidipour M., Veiskarami G.H., Yadegari J.G. (2014). Chemical composition, antioxidant activity and antibacterial effect of essensial oil of the aerial parts of Salvia sclareoides. Asian Pasific Journal of Tropical Medicine : 7(suppl 1), S491-S496.
Tajan V.K., Hasna C.K., Muraleedharan K. (2018). The natural colorant peonidin from cranberries as a potential radical scavenger A DFT based mechanistic analysis. Food Chemistry : 262, 184-190.
Tong T., Niu Y.H., Yue Y., Wu S., Ding, H. (2017). Beneficial effects of anthocyanins from red cabbage (Brassica oleracea L. var Caoitata L.) administration to prevet irinotecan-induced mucositis. Journal of Functional Food : 32(1), 9-17.
Toubane A., Rezzoug S.A., Besombes C., Daoud K. (2017). Optimization of accelerated solvent extraction of Carthamus caeruleus L. Evaluation of antioxidant and anti-inflammatory activity of extracts. Industrial Crops and Products : 97, 620-631.
Won M.Y., Lee S.J. Min S.C. (2017).Mandarin preservation by microwave-powered cold plasma treatment. Innovative Food Science and Emerging Technologies : 39, pp. 25-32.
Yao N., Yao W., Lei J., Wang K. (2013). Lignans from Syzygium grijsii and their chemotaxonomic significance. Biochemical Systematic and Ecology : 46, 79-82.
Zhao Y., Wu X., Yu L., Chen P. (2017). Retention of polyphenols in blueberries (Vaccinium corymbosum) after different cooking methods, using UHPLC-DAD-MS based metabolomics. Journal of Food Composition and Analysis : 56(1), 55-66.
Zhang D.Y., Wan Y., Hao J.Y., Hu R.H., Chen C., Yao X.H., Zhao W.G., L, Z.Y., Li L. (2018). Evaluation of the alkaloid, polyphenols and antioxidant contents of various mulberry cultivars from different planting areas in Eastern China. Industrial Crops and Products : 122, 298-307.
Zhang G., Chen S., Zhou W., Meng J., Zhou H., Hu N., Suo Y. (2019). Anthocyanin composition of fruit extracts from Lycium ruthenicum and their protective effect for gouty arthritis. Industrial Crop and Products. 129 : 414-423.