Compositional characterization and colorant identification of omija (Schizandra chinensis) fruit extract

Food Science and Biotechnology

Volumn 17, Issue 4, 2008, Pages 787-793

  Kim, Seol Hee ^a   Lee, Byung Hoo ^a   Kim, Jong Chul ^a   Choi, Sung Seen ^a   Kim, Gwe Won ^b   Joo, Mi Hyun ^a   Yoo, Sang Ho ^a  

^a Sejong University   (South Korea)

^b Samsung Advanced Institute of Technology (SAIT)   (South Korea)

Author keywords

Anthocyanin; Cyanidin 3 xylosylrutinoside; Liquid chromatography mass spectrometry (LC MS); Omija; Schisandra chinensis

Indexed keywords

SCHISANDRA CHINENSIS; SCHISANDRACEAE;

EID: 56349141575     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (36)

1. Hancke JL, Burgos RA, Ahumada F. Schisandra chinensis (Turcz.) Baill. Fitoterapia 70: 451-471 (1999)
2. Moon SW, Kim BK, Jang MS. Effects of omija (Schizandra chinensis Baillon) extract on the physicochemical properties of nabakkimchi during fermentation. Food Sci. Biotechnol. 15: 564-571 (2006)
3. Haglind C, Tengblad J. Effects of caffeine containing energy drinks. Scand. J. Nutr. 43: 169-175 (1994)
4. Tompsett T. Herbal attraction. Soft Drinks Int. 23: 27 (1999)
5. Nomura M, Kakachiyama M, Hida T, Ohtaki Y, Sudo K, Aizawa T, Aburada M, Miyamoto KZ. Gomisin A, a lignan component of Scizandrora fruits, inhibits development of preneoplastic lesions in rat liver by 3′-methyl-1,4-dimethylamino-azobenzene. Cancer Lett. 76: 11-18 (1994)
6. Ohtaki Y, Hida T, Hiramatsu K, Kanitani M, Ohshima T, Nomura M, Wakita H, Aburada M, Miyamoto KI. Deoxycholoic acid as an endogenous risk factor for hepatocarcinogenesis and effect of gomisin A, a lignan component of Schizandra fruits. Anticancer Res. 16: 751-755 (1996)
7. Rhyu MR, Kim EY, Yoon BK, Lee YJ, Chen SN. Aqueous extracts of Schizandra chinensis fruit cause endothelium-dependent and - independent relaxation of isolated rat thoracic aorta. Phytomedicine 13: 651-657 (2006)
8. Tamura H, Yamaganci A. Antioxidative activity of monoacylated anthocyanins isolated from muscat bailey a grape. J. Agr. Food Chem. 42: 1612-1615 (1994)
9. Wang H, Nair M, Strasburg G, Chang Y, Booren A, Gray J, DeWitt DL. Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries. J. Nat. Prod. 62: 294-296 (1999)
10. Wang S, Jiao H. Scavenging capacity of berry crops on superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen. J. Agr. Food Chem. 75: 5677-5684 (2000)
11. Tsuda T, Watanabe M, Ohshima K, Norinobu S, Sang WC, Kawakishi S, Osawa T. Antioxidative activity of the anthocyanin pigments cyaniding 3-O-β-D-glucoside and cyanidin. J. Agr. Food Chem. 42: 2407-2410 (1994)
12. Cooke D, Steward WP, Gescher AJ, Marczyro T. Anthocyans from fruits and vegetables - Does bright colour signal cancer chemopreventive activity? Eur. J. Cancer 41: 1931-1940 (2005)
13. Lapidot T, Harel S, Akiri B, Granit R, Kanner J. pH-dependent forms of red wine anthocyanins as antioxidants. J. Agr. Food Chem. 47: 67-70 (1999)
14. Escribano-Bailón MT, Santos-Buelga C, Rivas-Gonzalo JC. Anthocyanins in cereals. J. Chromatogr. A 1054: 129-141 (2004)
15. Zhang Y, Vareed SK, Nair MG. Human tumor cell growth inhibition by nontoxic anthocyanidins, the pigments in an elderly population. Life Sci. 76: 1465-1472 (2005)
16. Longo L, Vasapollo G. Extraction and identification of anthocyanins from Smilax asperax L. berries. Food Chem. 94: 226-231 (2006)
17. Kirca A, Özkan M, Cemeroolu B. Effects of temperature, solid content, and pH on the stability of black carrot anthocyanins. Food Chem. 101: 2001-2008 (2007)
18. Bordignon LMT, Gauche D, Gris EF, Falcão LD. Colour stability of anthocyanins from Isabel grapes (Vitis labrusca L.) in model systems. Food Sci. Technol. 40: 594-599 (2007)
19. Janna OA, Khairul AK, Maziah M. Anthocyanin stability studies in Tibouchina semidecandra L. Food Chem. 101: 1640-1646 (2007)
20. Mazza G, Brouillard R. Recent developments in the stabilization of anthocyanins in food products. Food Chem. 25: 207-225 (1987)
21. Markakis P. Stability of anthocyanin in food. pp. 163-180. In: Anthocyanin as Food Colors. Academic Press, New York, NY, USA (1982)
22. Jackmann RL, Yada RY, Tung MA, Speer RA. Anthocyanins as good colorants a review. J. Food Biochem. 11: 201-247 (1987)
23. Eiro MJ, Heinonen M. Anthocyanin color behavior and stability during storage. J. Agr. Food Chem. 50: 7461-7466 (2002)
24. Anthony JC, Sarabia V, Keenleyside W, Maclachlan PR, Whitfield C. The compositional analysis of bacterial extracellular polysaccharides by high performance anion-exchange chromatography. Anal. Biochem. 199: 67-84 (1991)
25. Fischer K, Kotalik J, Kettrup A. Chromatographic properties of the ion-exclusion column IonPac ICE-AS6 and its application in environmental analysis. Part II: Application in environmental analysis. J. Chromatogr. Sci. 38: 409-415 (2000)
26. Beighton D, Brailsford SR, Gilbert SC, Clark DT, Rao S, Wilkins JC, Tarelli E, Homer KA. Intra-oral acid production associated with eating whole or pulped raw fruits. Caries Res. 38: 341-349 (2004)
27. Lee IS, Lee SW. A study on the compositions of free sugars, lipids, and nonvolatile organic acids in parts of omija. Korean J. Diet. Culture 4: 177-179 (1989)
28. Goiffon JP, Mouly PP, Gaydou EM. Anthocyanin pigment determination in red fruit juices, concentrated juices, and syrups using liquid chromatography. Anal. Chim. Acta 382: 39-50 (1999)
29. Jeong PH, Kim YS, Shin DW. Changes of physicochemical characteristics of Schizandra chinensis during post harvest ripening of various temperatures. Korean J. Food Sci. Technol. 38: 469-474 (2006)
30. Kim YM, Kim DH, Yum CA. Changes in flavor component of omija, Schizandra chinensis Baillon, with various extraction times. Korean J. Soc. Food. Sci. 7: 27-34 (1991)
31. Hikino H, Kiso Y. Natural products for liver diseases. pp. 53-72. In: Economic and Medicinal Plant Research. Wagner H, Fransworth N (eds). Academic Press, London, UK (1988)
32. Judprasong K, Charoenkiatkul S, Sungpuag P, Vasanachitt K, Nakjamanong Y. Total and soluble oxalate contents in Thai vegetables, cereal grains, and legume seeds and their changes after cooking. J. Food Compos. Anal. 19: 340-347 (2006)
33. Pereira GE, Gaudillere JP, Pieri P, Hilbert G, Maucourt M, Deborde D, Moing A, Rolin D. Microclimate influence on mineral and metabolic profiles of grape berries. J. Agr. Food Chem. 54: 6765-6775 (2006)
34. Montoro P, Tuberoso CIG, Perrone A, Piacente S, Cabras P, Pizza C. Characterization by liquid chromatography-electrospray tandem mass spectrometry of anthocyanins in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur. J. Chromatogr. A 1112: 232-240 (2006)
35. Hecht SS, Huang D, Stoner GD, Li J, Kenney PMJ, Sturla SJ, Carmella SG. Identification of cyanidin glycosides as constituents of freeze-dried black raspberries which inhibit anti-benzopyrene -7,8-diol-9,10-epoxide induced NFκB and AP-1 activity. Carcinogenesis 27: 1617-1626 (2006)
36. Cabrita L, Frøystein NÅ, Andersen ØM. Anthocyanin trisaccharides in blue berries of Vaccinium padifolium. Food Chem. 69: 33-36 (2000)