Pyranoanthocyanin formation rates and yields as affected by cyanidin-3-substitutions and pyruvic or caffeic acids

نویسندگان

چکیده

Anthocyanin-derived pyranoanthocyanins (PACNs) offer potential as food colorants they may exhibit higher stability than anthocyanins (ACNs). Our objective was to compare PACN formation rate and efficiency from different cyanidin-3-derivatives cofactors, in order facilitate production. Four (cyanidin-3-glucoside, cyanidin-3-xylosylglucosylgalactoside, cyanidin-3-malonylglucoside cyanidin-3-xylosyl(sinapoylglucosyl)galactoside) were incubated with pyruvic or caffeic acids (PA, CA) at 25 °C the dark for two months. monitored by uHPLC-PDA-MS/MS over time. ACNs PA produced PACNs yields increasing steadily time, reaching 15% after 2 CA increased exponentially start, 85% during storage. efficiently 3 of 4 presence CA, minimal pigment loss. Copigmentation between keeping reactants close proximity. Anthocyanin glycosylation acylation affected a lower degree cofactors.

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ژورنال

عنوان ژورنال: Food Chemistry

سال: 2021

ISSN: ['1873-7072', '0308-8146']

DOI: https://doi.org/10.1016/j.foodchem.2020.128776