Antioxidant Activity of Black Currant Anthocyanin Aglycons and Their Glycosides Measured by Chemiluminescence in a Neutral pH Region and in Human Plasma

Abstract

The antioxidant activity of nine anthocyanin glycosides was measured in a neutral pH region using a chemiluminescence (CL) emission system in the presence of an H₂O₂−acetaldehyde system, and the intensities were found to be affected by three factors, pH value and both moieties of the aglycon and C-3 sugar. With an increase in pH from 4.0 to 9.0, the CL intensities increased from pH 5.0, reached their maxima at pH 6.0−7.0, and decreased at pH 9.0. Comparison of the intensities among the 3-glucosides with five different aglycons and the 3-glycosides with three different sugar moieties at C-3 showed that their strongest intensities were given by the delphinidin aglycon and 3-rutinosyl moiety, respectively. Monitoring of the CL intensity of human blood plasma for 8 h after oral administration of black currant anthocyanins (BCA) showed a rapid increase until 2 h, and a significant difference (P < 0.05) was recognized at 1−8 h. Keywords: Anthocyanin; antioxidative activity; black currant; delphinidin; rutinoside; chemiluminescence; photon emission; plasma