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Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins.
Food Chem. 2018 Dec 01; 268:15-26.FC

Abstract

Natural anthocyanins are safer and nutritious as compared to synthetic pigments; however, their stability is poor. They can produce spontaneous copigmentation with organic acids, leading to the improvement of colour stability, albeit slowly. Box-Behnken experimental design was used to elucidate the mechanism of copigmentation between Vitis amurensis Rupr anthocyanins (0.1 mg/mL) and organic acids (0.87 mg/mL, ferulic acid:d-gluconic acid:caffeic acid:vanillic acid = 1.5:2.5:2.5:0.5, w/w/w/w) promoted by high hydrostatic pressure (HHP; 300 MPa, 2 min). The copigmentation effect and antioxidant activity of anthocyanins were also evaluated. The structure of anthocyanins was analysed using ultraviolet-visible spectroscopy, Fourier-transform infrared spectroscopy, high-performance liquid chromatography, and mass spectrometry. The results of HHP copigmentation showed that the following anthocyanins were newly formed-delphinidin-3-O-catechol, petunidin-3-O-catechol, delphinidin-4-vinyl-catechol, petunidin-3-O-guaiacol, malvidin-4-vinyl-guaiacol, cyanidin-3-O-(6″-O-caffeoyl)-glucoside, peonidin-3-O-(6″-O-caffeoyl)-glucoside, delphinidin-3-O-(6″-O-caffeoyl)-glucoside, malvidin-3-O-glucoside-4-vinyl-guaiacol, and malvidin-3-O-(6″-O-feruloyl)-glucoside-owing to appropriate modifications that increased the copigmentation rate (R = 42.12%), photo-thermal stability (R > 45%), and potential antioxidant activities expressed in vivo (p < 0.01 vs. Model Group).

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Authors+Show Affiliations

He Y
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Wen L
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China. Electronic address: wenliankui@jlau.edu.cn.
Yu H
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China. Electronic address: yuhansong@jlau.edu.cn.
Zheng F
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun, China.
Wang Z
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Xu X
Ministry of Agriculture Ginseng Product Quality Supervision and Inspection Test Center, Jilin Agricultural University, Changchun 130118, China.
Zhang H
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Cao Y
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Wang B
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Chu B
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Hao J
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.

MeSH

AnthocyaninsCarboxylic AcidsHydrostatic PressurePigments, BiologicalPlant ExtractsVitis

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30064742

Citation

He, Yang, et al. "Effects of High Hydrostatic Pressure-assisted Organic Acids On the Copigmentation of Vitis Amurensis Rupr Anthocyanins." Food Chemistry, vol. 268, 2018, pp. 15-26.
He Y, Wen L, Yu H, et al. Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins. Food Chem. 2018;268:15-26.
He, Y., Wen, L., Yu, H., Zheng, F., Wang, Z., Xu, X., Zhang, H., Cao, Y., Wang, B., Chu, B., & Hao, J. (2018). Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins. Food Chemistry, 268, 15-26. https://doi.org/10.1016/j.foodchem.2018.06.052
He Y, et al. Effects of High Hydrostatic Pressure-assisted Organic Acids On the Copigmentation of Vitis Amurensis Rupr Anthocyanins. Food Chem. 2018 Dec 1;268:15-26. PubMed PMID: 30064742.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins. AU - He,Yang, AU - Wen,Liankui, AU - Yu,Hansong, AU - Zheng,Fei, AU - Wang,Zhitong, AU - Xu,Xuanwei, AU - Zhang,Hao, AU - Cao,Yong, AU - Wang,Bixiang, AU - Chu,Baiji, AU - Hao,Jianyu, Y1 - 2018/06/15/ PY - 2017/12/20/received PY - 2018/06/04/revised PY - 2018/06/11/accepted PY - 2018/8/2/entrez PY - 2018/8/2/pubmed PY - 2018/10/6/medline KW - Anthocyanins KW - Antioxidant activity KW - Caffeic acid (PubChem CID: 689043) KW - Copigmentation KW - Cyanidin-3-O-glucoside (PubChem CID: 197081) KW - Delphinidin-3-O-glucoside (PubChem CID: 165558) KW - Ferulic acid (PubChem CID: 445858) KW - High hydrostatic pressure KW - Malvidin-3-O-glucoside (PubChem CID: 11249520) KW - Organic acids KW - Peonidin-3-O-glucoside (PubChem CID: 14311152) KW - Petunidin-3-O-glucoside (PubChem CID: 176449) KW - Vanillic acid (PubChem CID: 8468) KW - d-Gluconic acid (PubChem CID: 10690) SP - 15 EP - 26 JF - Food chemistry JO - Food Chem VL - 268 N2 - Natural anthocyanins are safer and nutritious as compared to synthetic pigments; however, their stability is poor. They can produce spontaneous copigmentation with organic acids, leading to the improvement of colour stability, albeit slowly. Box-Behnken experimental design was used to elucidate the mechanism of copigmentation between Vitis amurensis Rupr anthocyanins (0.1 mg/mL) and organic acids (0.87 mg/mL, ferulic acid:d-gluconic acid:caffeic acid:vanillic acid = 1.5:2.5:2.5:0.5, w/w/w/w) promoted by high hydrostatic pressure (HHP; 300 MPa, 2 min). The copigmentation effect and antioxidant activity of anthocyanins were also evaluated. The structure of anthocyanins was analysed using ultraviolet-visible spectroscopy, Fourier-transform infrared spectroscopy, high-performance liquid chromatography, and mass spectrometry. The results of HHP copigmentation showed that the following anthocyanins were newly formed-delphinidin-3-O-catechol, petunidin-3-O-catechol, delphinidin-4-vinyl-catechol, petunidin-3-O-guaiacol, malvidin-4-vinyl-guaiacol, cyanidin-3-O-(6″-O-caffeoyl)-glucoside, peonidin-3-O-(6″-O-caffeoyl)-glucoside, delphinidin-3-O-(6″-O-caffeoyl)-glucoside, malvidin-3-O-glucoside-4-vinyl-guaiacol, and malvidin-3-O-(6″-O-feruloyl)-glucoside-owing to appropriate modifications that increased the copigmentation rate (R = 42.12%), photo-thermal stability (R > 45%), and potential antioxidant activities expressed in vivo (p < 0.01 vs. Model Group). SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30064742/Effects_of_high_hydrostatic_pressure_assisted_organic_acids_on_the_copigmentation_of_Vitis_amurensis_Rupr_anthocyanins_ DB - PRIME DP - Unbound Medicine ER -