BioMed Research International / 2014 / Article / Tab 2 / Research Article
Matrix Effects on the Stability and Antioxidant Activity of Red Cabbage Anthocyanins under Simulated Gastrointestinal Digestion Table 2 Tentative identification of anthocyanins peaks in red cabbage and their concentration1 in the samples used for digestion process.
Peak no.2 m /
Putative identification4 Raw cabbage (mg/100 g) Anthocyanin-rich Extract (mg/100 mL) 1 774 Cy 3-diglucoside-5-glucoside
2 2 981 1143 Cy 3-(sinapoyl)diglucoside-5-glucoside Cy 3-(glycopyranosyl-sinapoyl)diglucoside-5-glucoside
3 3 1083 1113 Cy 3-(glycopyranosyl-p -coumaroyl)diglucoside-5-glucoside Cy 3-(glycopyranosyl-feruloyl)diglucoside-5-glucoside
4 1289 Cy 3-(p -coumaroyl)(sinapoyl)triglucoside-5-glucoside
5 1319 Cy 3-(feruloyl)(sinapoyl)triglucoside-5-glucoside
6 6 6 921 950 981 Cy 3-(p -coumaroyl)diglucoside-5-glucoside Cy 3-(feruloyl)diglucoside-5-glucoside Cy 3-(sinapoyl)diglucoside-5-glucoside
7 7 7 1128 1158 1188 Cy 3-(sinapoyl)(p -coumaroyl)diglucoside-5-glucoside Cy 3-(sinapoyl)(feruloyl)diglucoside-5-glucoside Cy 3-(sinapoyl)(sinapoyl)diglucoside-5-glucoside
Expressed as cyanidin 3-glucoside equivalents; 2 peak numbers refer to Figure 1 ;
3 determined by MALDI-TOF MS analysis; 4 identification by comparison with previously reported data [18 –20 , 22 ]; Cy: cyanidin.