Stability and antioxidant activities of anthocyanin from amaranth (Amaranthus spp. L.) baby leaf extracts

초록

This study investigated the stability of anthocyanin and antioxidant activities from amaranth baby leaf extracts. Amaranth baby leaf was examined to investigate the effects of pH, temperature, and sugars on the stability of anthocyanin. Antioxidant compounds and activities were measured based on total phenolic content, 2,2-diphenyl1-picrylhydrazyl (DPPH) scavenging activities, nitrite scavenging activity, and ferric ion reducing antioxidant power (FRAP). In the results, the stability of anthocyanin rapidly decreased at 40°C, while the stability of anthocyanin slowly decreased at 4°C. The type of sugar (glucose, fructose, xylose) did not influence the stability of anthocyanin. The stability of anthocyanin was reduced in the following order: pH 3> pH 9> pH 7.0. Total phenolic content was 5.62±0.12 mg gallic acid equivalent/g, DPPH radical scavenging activity of amaranth baby leaf extracts ranged from 37.67±0.87 to 88.09±0.10%, and FRAP value increased depending upon the concentrations of amaranth baby leaf extracts and ascorbic acid. The nitrite scavenging ability of amaranth baby leaf extracts ranged from 61.53±0.03 to 75.70±0.32%. In conclusion, amaranth baby leaf can be used as a potential source of natural antioxidant compounds and natural food colorants. © 2018, Korean Society of Food Science and Nutrition. All rights reserved.

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