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.2m/ Putative identification4Raw cabbage
(mg/100 g)
Anthocyanin-rich
Extract (mg/100 mL)

1774Cy 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
41289Cy 3-(p-coumaroyl)(sinapoyl)triglucoside-5-glucoside
51319Cy 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; 2peak numbers refer to Figure 1;
3determined by MALDI-TOF MS analysis; 4identification by comparison with previously reported data [1820, 22]; Cy: cyanidin.