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Isolation and Identification of Anthocyanins contained Red Petals in Edible Rose KCI 등재
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/318646
The petals of edible rose contains diverse component, such as cratgolic acid, malic acid, vitamin C, B2, flavonoids, and lactons. The petals of edible rose are also known to have pharmaceutical effects. They have been used in the treatment of cardiac insufficiency, coronary heart disease, hyperpiesia and inflammatory disease only in folk remedies. Also, the petals of edible rose have various colors, such as red, pink, purple, blue, green, black, white, and yellow. Maybe, such color pigmentations are due to accumulation of anthocyanins, chlorophylls, flavonoids, and various combinations of breakdown products of these pigments. Despite many research on rose, report on the exact composition of anthocyanins in petal of edible rose is limited. Therefore, the objective of this study is to isolate and identify the anthocyanins in red petals of edible rose (Rosa hybrida cv. Noblered). Major anthocyanin pigments of the red petals in edible rose were extracted with 0.5% HCl - 20% MeOH for 24hrs. at room temperature, and purified using C18 open-column chromatography and prep-HPLC method. Two major anthocyanins were isolated, and their chemical structures were identified by spectroscopic methods (UV-VIS, LC-MS, and NMR). The λmax of anthocyanin 1 was 512nm, and m/z = 611[M+], while anthocyanin 2 had maximum absorbance at 501nm, and m/z = 595[M+], resulting in the two compounds are different. The complete structures of these anthocyanins were elucidated as cyanidin-3,5-diglucoside, and pelargonidin-3,5-diglucoside, respectively.
