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Article

Characterization of Purified Red Cabbage Anthocyanins: Improvement in HPLC Separation and Protective Effect against H2O2-Induced Oxidative Stress in HepG2 Cells

1
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
2
College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014, China
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(1), 124; https://doi.org/10.3390/molecules24010124
Received: 29 November 2018 / Revised: 25 December 2018 / Accepted: 27 December 2018 / Published: 31 December 2018
In this study, the chemical profiles and antioxidant activities of red cabbage anthocyanin (RCA)-enriched extract are evaluated. The effects of column temperature on the HPLC resolution of the RCAs are studied. The HPLC resolutions became better as the column temperature increased from 20 °C–45 °C. An optimized HPLC condition was achieved at 45 °C and used for the quantification and qualification of the RCAs. The anthocyanins in the enriched powder are all derivatives of cyanidin (268 ± 2 μg/mg), mainly with 19% nonacylated, 51% monoacylated, and 31% diacylated structures with ferulic, sinapic, p-coumaric, and caffeic acids characterized by HPLC-MS. The RCA extracts markedly reduced intracellular oxidative stress production by H2O2 on HepG2 cells and consequently ameliorated cell apoptosis and improved viability. The analytical method and cellular antioxidant activity demonstration of the RCAs will greatly facilitate their functional applications. View Full-Text
Keywords: anthocyanins; HPLC; temperature; intracellular oxidative stress anthocyanins; HPLC; temperature; intracellular oxidative stress
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MDPI and ACS Style

Fang, S.; Lin, F.; Qu, D.; Liang, X.; Wang, L. Characterization of Purified Red Cabbage Anthocyanins: Improvement in HPLC Separation and Protective Effect against H2O2-Induced Oxidative Stress in HepG2 Cells. Molecules 2019, 24, 124. https://doi.org/10.3390/molecules24010124

AMA Style

Fang S, Lin F, Qu D, Liang X, Wang L. Characterization of Purified Red Cabbage Anthocyanins: Improvement in HPLC Separation and Protective Effect against H2O2-Induced Oxidative Stress in HepG2 Cells. Molecules. 2019; 24(1):124. https://doi.org/10.3390/molecules24010124

Chicago/Turabian Style

Fang, Sheng, Fubin Lin, Daofeng Qu, Xianrui Liang, and Liping Wang. 2019. "Characterization of Purified Red Cabbage Anthocyanins: Improvement in HPLC Separation and Protective Effect against H2O2-Induced Oxidative Stress in HepG2 Cells" Molecules 24, no. 1: 124. https://doi.org/10.3390/molecules24010124

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