Cyanidin is a natural organic compound belonging to the class of pigments known as anthocyanins, which are a type of flavonoid. These compounds are responsible for the vibrant red, purple, and blue colors found in many fruits, vegetables, and flowers. Chemically, cyanidin is known for its antioxidant properties, helping to protect cells against damage from free radicals.
Cyanidin and other anthocyanins are not only important for the coloration of plants but also contribute to various health benefits when consumed in the human diet. Studies suggest that these compounds may help reduce the risk of cardiovascular disease, support brain health, and contribute to anti-inflammatory and anti-carcinogenic activities. They are commonly found in foods like berries (such as blueberries, raspberries, and blackberries), red grapes, and cherries, as well as in red cabbage and red onions.
Creative Proteomics offers a comprehensive suite of services tailored for cyanidin analysis. These services are designed to meet the needs of various stakeholders in the food science, pharmacology, and nutraceutical industries. Our offerings include:
High-Performance Liquid Chromatography (HPLC)
Our HPLC systems are outfitted with:
Mass Spectrometry (MS)
We employ:
Nuclear Magnetic Resonance (NMR) Spectroscopy
Our NMR facility features:
Ultraviolet-visible (UV-Vis) Spectrophotometry
We utilize:
Integration with Bioinformatics Tools
We integrate sophisticated bioinformatics software, including:
Workflow for Plant Metabolomics Service
Sample Type | Sample Quantity |
---|---|
Fruit Extracts | 1-5 grams |
Vegetable Extracts | 1-5 grams |
Plant Tissues | 0.5-2 grams |
Dietary Supplements | 50-200 milligrams |
Serum/Plasma | 100-500 microliters |
Urine | 1-5 milliliters |
Food Products | Dependent on product type |
Food Science and Nutrition: Determining cyanidin levels helps assess nutritional quality and antioxidant capacity in foods, guiding processing methods and storage.
Pharmaceuticals and Herbal Medicine: Analyzing cyanidin in medicinal plants ensures standardized herbal remedies, aiding in consistent dosage and efficacy.
Plant Breeding and Genetics: Understanding cyanidin accumulation aids in breeding crops with enhanced nutritional profiles and disease resistance.
Biomedical Research: Investigating cyanidin's health effects supports potential therapeutic applications in preventing or treating diseases.
Environmental Monitoring: Monitoring cyanidin levels in plants offers insights into environmental stress responses and ecosystem health.
Quality Control in Food and Beverage Industry: Cyanidin analysis verifies the authenticity and purity of natural colorants, meeting regulatory standards and consumer expectations.
Case. Acylation of Cyanidin-3-glucoside (C3G) from Blueberry: Methods and Stability Analysis
Background
Anthocyanins, particularly Cyanidin-3-glucoside (C3G), are potent bioactive flavonoids found in fruits like blueberries. They possess attractive color properties and various health benefits due to their antioxidant and anti-inflammatory properties. However, their application as natural colorants is limited by factors such as instability and poor solubility in oils. Acylation has been proposed as a method to enhance the stability and lipotropic properties of anthocyanins, making them more suitable for food applications.
Sample
C3G was extracted from blueberry, containing 80% w/w C3G. Lauric acid was used as the acyl donor substrate, along with other reagents such as 1-(3-Dimethylaminopropyl)-3-ethylcarbodiimide, N-hydroxybenzotriazole, and solvents including DMF and TFA.
Technical Methods
1. Chemical Acylation Procedure: C3G was combined with acyl donor substrates in DMF solvent under argon gas protection. The reaction was stirred for 48 hours at 4°C, with samples collected every 12 hours for analysis by HPLC-MS.
2. Preparative High Performance Liquid Chromatography (PHPLC) Separation and Purification: The acylation product was purified using PHPLC with an X-Bridge C18 preparative column and ACN/Water + TFA solvent system.
3. Fourier Transform Infrared (FTIR) Analysis: C3G and acylated C3G samples were analyzed using an FTIR spectrometer to characterize molecular structures.
4. Liquid Chromatography-Mass Spectrometry (LC-MS) Analysis: LC-MS was performed using an ICQ Deca ion trap mass spectrometer coupled with HPLC to analyze the acylation products.
5. Stability Analysis of Acylated C3G: The stability of acylated C3G was evaluated under different conditions, including temperature and light exposure, as well as in the presence of various additives such as vitamin C, sucrose, and glucose.
Results
Successful acylation of C3G with lauric acid was achieved, as confirmed by HPLC-MS analysis.
Purification of acylated C3G was performed using PHPLC, yielding a dry powder for further analysis.
FTIR analysis confirmed the structural changes in acylated C3G compared to unacylated C3G.
LC-MS analysis provided detailed molecular information about the acylation products.
Stability analysis demonstrated that acylated C3G showed improved stability compared to unacylated C3G under various conditions, indicating its potential as a food colorant additive
PHPLC chromatogram of products with lauric acids as acyl donor.
Total ion chromatograms of acylated C3G.
Mass spectrogram of acylated C3G. Note: This was the mass spectrogram of acylated C3G, the m/z was 631.
Reference