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Anthocyanin Profile and Antioxidant Activity of Edible Leaves of Dissotis brazzae Cogn (Melastomataceae)

Received: 10 November 2020     Accepted: 20 November 2020     Published: 27 November 2020
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Abstract

Anthocyanins are colored bioactive phytochemicals in the class of flavonoids with high potential as dietary antioxidants. Demand for anthocyanins in functional food and nutraceutical industries has continued to increase over the past decades. However, sources of anthocyanins for commercial exploitation are currently limited. Tropical Africa and Uganda in particular, harbors many plant species with potential to serve as new sources of anthocyanins. In this study, the anthocyanin profile and antioxidant activity of edible leaves of Dissotis brazzae, a plant of tropical African origin, were investigated. Two known anthocyanins, (1) cyanidin 3-O-β-glucopyranoside (1.28±0.44 mg/g fr. wt.) and (2) cyanidin 3-O-α-rhamnopyranoside (1.89±0.42 mg/g fr. wt.), were isolated from D. brazzae purple leaves by a combination of chromatographic techniques. Their structures were elucidated mainly by homo- and heteronuclear NMR spectroscopy and online HPLC/UV-Vis spectroscopy. The isolated anthocyanins showed appreciable level of antioxidant activity against DPPH, with 1 (IC50=9.2±0.2 μg/ml) showing slightly higher antioxidant potency than 2 (IC50=14.0±0.6 μg/ml). However, quercetin (IC50=4.5±0.4 μg/ml) used as a reference showed a higher antioxidant activity than 1 and 2. The total anthocyanin content of D. brazzae leaves (317 mg/100g) was within the range (80 – 680 mg/100g) of anthocyanins content in most dietary sources. This is the first report of fully characterised anthocyanins from the genus Dissotis, which may be of taxonomic importance. A new dietary source of the rare cyanidin 3-O-α-rhamnopyranoside has been identified.

Published in Journal of Food and Nutrition Sciences (Volume 8, Issue 6)
DOI 10.11648/j.jfns.20200806.11
Page(s) 139-145
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Dissotis brazzae, Anthocyanins, Nutraceutical, Colorant, Dietary Antioxidant, Functional Food

References
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    Christopher Adaku, Irene Skaar, Hannington Gumisiriza, Robert Byamukama, Monica Jordheim, et al. (2020). Anthocyanin Profile and Antioxidant Activity of Edible Leaves of Dissotis brazzae Cogn (Melastomataceae). Journal of Food and Nutrition Sciences, 8(6), 139-145. https://doi.org/10.11648/j.jfns.20200806.11

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    Christopher Adaku; Irene Skaar; Hannington Gumisiriza; Robert Byamukama; Monica Jordheim, et al. Anthocyanin Profile and Antioxidant Activity of Edible Leaves of Dissotis brazzae Cogn (Melastomataceae). J. Food Nutr. Sci. 2020, 8(6), 139-145. doi: 10.11648/j.jfns.20200806.11

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    AMA Style

    Christopher Adaku, Irene Skaar, Hannington Gumisiriza, Robert Byamukama, Monica Jordheim, et al. Anthocyanin Profile and Antioxidant Activity of Edible Leaves of Dissotis brazzae Cogn (Melastomataceae). J Food Nutr Sci. 2020;8(6):139-145. doi: 10.11648/j.jfns.20200806.11

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  • @article{10.11648/j.jfns.20200806.11,
      author = {Christopher Adaku and Irene Skaar and Hannington Gumisiriza and Robert Byamukama and Monica Jordheim and Oyvind Moksheim Andersen},
      title = {Anthocyanin Profile and Antioxidant Activity of Edible Leaves of Dissotis brazzae Cogn (Melastomataceae)},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {8},
      number = {6},
      pages = {139-145},
      doi = {10.11648/j.jfns.20200806.11},
      url = {https://doi.org/10.11648/j.jfns.20200806.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20200806.11},
      abstract = {Anthocyanins are colored bioactive phytochemicals in the class of flavonoids with high potential as dietary antioxidants. Demand for anthocyanins in functional food and nutraceutical industries has continued to increase over the past decades. However, sources of anthocyanins for commercial exploitation are currently limited. Tropical Africa and Uganda in particular, harbors many plant species with potential to serve as new sources of anthocyanins. In this study, the anthocyanin profile and antioxidant activity of edible leaves of Dissotis brazzae, a plant of tropical African origin, were investigated. Two known anthocyanins, (1) cyanidin 3-O-β-glucopyranoside (1.28±0.44 mg/g fr. wt.) and (2) cyanidin 3-O-α-rhamnopyranoside (1.89±0.42 mg/g fr. wt.), were isolated from D. brazzae purple leaves by a combination of chromatographic techniques. Their structures were elucidated mainly by homo- and heteronuclear NMR spectroscopy and online HPLC/UV-Vis spectroscopy. The isolated anthocyanins showed appreciable level of antioxidant activity against DPPH, with 1 (IC50=9.2±0.2 μg/ml) showing slightly higher antioxidant potency than 2 (IC50=14.0±0.6 μg/ml). However, quercetin (IC50=4.5±0.4 μg/ml) used as a reference showed a higher antioxidant activity than 1 and 2. The total anthocyanin content of D. brazzae leaves (317 mg/100g) was within the range (80 – 680 mg/100g) of anthocyanins content in most dietary sources. This is the first report of fully characterised anthocyanins from the genus Dissotis, which may be of taxonomic importance. A new dietary source of the rare cyanidin 3-O-α-rhamnopyranoside has been identified.},
     year = {2020}
    }
    

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  • TY  - JOUR
    T1  - Anthocyanin Profile and Antioxidant Activity of Edible Leaves of Dissotis brazzae Cogn (Melastomataceae)
    AU  - Christopher Adaku
    AU  - Irene Skaar
    AU  - Hannington Gumisiriza
    AU  - Robert Byamukama
    AU  - Monica Jordheim
    AU  - Oyvind Moksheim Andersen
    Y1  - 2020/11/27
    PY  - 2020
    N1  - https://doi.org/10.11648/j.jfns.20200806.11
    DO  - 10.11648/j.jfns.20200806.11
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 139
    EP  - 145
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20200806.11
    AB  - Anthocyanins are colored bioactive phytochemicals in the class of flavonoids with high potential as dietary antioxidants. Demand for anthocyanins in functional food and nutraceutical industries has continued to increase over the past decades. However, sources of anthocyanins for commercial exploitation are currently limited. Tropical Africa and Uganda in particular, harbors many plant species with potential to serve as new sources of anthocyanins. In this study, the anthocyanin profile and antioxidant activity of edible leaves of Dissotis brazzae, a plant of tropical African origin, were investigated. Two known anthocyanins, (1) cyanidin 3-O-β-glucopyranoside (1.28±0.44 mg/g fr. wt.) and (2) cyanidin 3-O-α-rhamnopyranoside (1.89±0.42 mg/g fr. wt.), were isolated from D. brazzae purple leaves by a combination of chromatographic techniques. Their structures were elucidated mainly by homo- and heteronuclear NMR spectroscopy and online HPLC/UV-Vis spectroscopy. The isolated anthocyanins showed appreciable level of antioxidant activity against DPPH, with 1 (IC50=9.2±0.2 μg/ml) showing slightly higher antioxidant potency than 2 (IC50=14.0±0.6 μg/ml). However, quercetin (IC50=4.5±0.4 μg/ml) used as a reference showed a higher antioxidant activity than 1 and 2. The total anthocyanin content of D. brazzae leaves (317 mg/100g) was within the range (80 – 680 mg/100g) of anthocyanins content in most dietary sources. This is the first report of fully characterised anthocyanins from the genus Dissotis, which may be of taxonomic importance. A new dietary source of the rare cyanidin 3-O-α-rhamnopyranoside has been identified.
    VL  - 8
    IS  - 6
    ER  - 

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Author Information
  • Department of Chemistry, Mbarara University of Science and Technology, Mbarara, Uganda

  • Department of Chemistry, University of Bergen, Bergen, Norway

  • Department of Chemistry, Mbarara University of Science and Technology, Mbarara, Uganda

  • Department of Chemistry, Makerere University, Kampala, Uganda

  • Department of Chemistry, University of Bergen, Bergen, Norway

  • Department of Chemistry, University of Bergen, Bergen, Norway

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