2. Academic Validation
  3. Optimized Synthesis and Antioxidant Activity of Anthocyanins Delphinidin-3- O-glucoside and Petunidin-3- O-glucoside

Optimized Synthesis and Antioxidant Activity of Anthocyanins Delphinidin-3- O-glucoside and Petunidin-3- O-glucoside

  • J Agric Food Chem. 2024 Jul 3;72(26):15005-15012. doi: 10.1021/acs.jafc.4c03237.
Guangkai Wu 1,  Zihan Zhao 1,  Jun Hu 2,  Yue Li 1,  Jianxia Sun 2,  Weibin Bai 1
Affiliations

Affiliations

  • 1 Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China.
  • 2 School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China.
PMID: 38888327 DOI: 10.1021/acs.jafc.4c03237
Abstract

The chemical synthesis of anthocyanins, especially delphinidin-3-O-glucoside and petunidin-3-O-glucoside, is preferable due to the challenges associated with their extraction and purification. However, the reported methods for the synthesis are scarce and intricate. Our research focused on exploring a one-step ester-to-ketone process and optimizing the ring formation reaction, simplifying and improving the overall synthesis strategy. Through these attempts, we were able to achieve higher production yields of delphinidin-3-O-glucoside and petunidin-3-O-glucoside. According to the results of DPPH, ABTS, and FRAP, the antioxidant activity of anthocyanins was increased with the number of B ring hydroxyl substituent. Additionally, both delphinidin-3-O-glucoside and petunidin-3-O-glucoside exhibited no cytotoxicity effects, highlighting their potential for safe application in various fields.

Keywords

anthocyanin; antioxidant; chemical synthesis; cytotoxicity; structure–activity relationship.

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