Tags

Type your tag names separated by a space and hit enter

Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries.
Food Chem. 2019 May 30; 281:242-250.FC

Abstract

Cyanidin-3-O-glucosylrutinoside and cyanidin-3-O-rutinoside were isolated from sour cherry juice concentrate (SCJC). Sucrose and copigments [gallic acid (GA), cherry stem extract (CSE) and pomegranate rind extract (PRE)] were added to these anthocyanins. Effects of sucrose and copigments on the isolated anthocyanins were studied during storage at 20 °C for 140 days. All copigment sources provided protection against degradation effect of sucrose on the isolated anthocyanins before storage. Although GA increased the stabilities of both isolated anthocyanins, only CSE had copigmentation effect on both isolated anthocyanins. Copigmentation effect on cyanidin-3-O-glucosylrutinoside continued throughout storage. However, this effect on cyanidin-3-O-rutinoside continued for only 56 days of storage. Cyanidin-3-O-glucosylrutinoside containing three sugar moieties was more prone to copigmentation than cyanidine-3-rutinoside containing two sugar moieties. Results showed that the presence of more than one anthocyanin in a media changed stability of copigmentation. We recommend CSE for enhancement in colour density, but GA for enhancement in anthocyanin stability.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Türkyılmaz M
Institute of Food Safety, Ankara University, Dışkapı, 06110 Ankara, Turkey. Electronic address: mturkyilmaz@ankara.edu.tr.
Hamzaoğlu F
Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı, 06830 Ankara, Turkey.
Özkan M
Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı, 06830 Ankara, Turkey.

MeSH

AnthocyaninsColorFood AnalysisFruit and Vegetable JuicesPlant ExtractsPrunus aviumSucrose

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30658754

Citation

Türkyılmaz, Meltem, et al. "Effects of Sucrose and Copigment Sources On the Major Anthocyanins Isolated From Sour Cherries." Food Chemistry, vol. 281, 2019, pp. 242-250.
Türkyılmaz M, Hamzaoğlu F, Özkan M. Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries. Food Chem. 2019;281:242-250.
Türkyılmaz, M., Hamzaoğlu, F., & Özkan, M. (2019). Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries. Food Chemistry, 281, 242-250. https://doi.org/10.1016/j.foodchem.2018.12.089
Türkyılmaz M, Hamzaoğlu F, Özkan M. Effects of Sucrose and Copigment Sources On the Major Anthocyanins Isolated From Sour Cherries. Food Chem. 2019 May 30;281:242-250. PubMed PMID: 30658754.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries. AU - Türkyılmaz,Meltem, AU - Hamzaoğlu,Fatmagül, AU - Özkan,Mehmet, Y1 - 2018/12/29/ PY - 2018/06/05/received PY - 2018/12/16/revised PY - 2018/12/17/accepted PY - 2019/1/20/entrez PY - 2019/1/20/pubmed PY - 2019/3/14/medline KW - Cherry stem KW - Copigmentation KW - Cyanidin-3-O-glucosylrutinoside KW - Cyanidin-3-O-rutinoside KW - Gallic acid KW - Pomegranate rind KW - Sucrose SP - 242 EP - 250 JF - Food chemistry JO - Food Chem VL - 281 N2 - Cyanidin-3-O-glucosylrutinoside and cyanidin-3-O-rutinoside were isolated from sour cherry juice concentrate (SCJC). Sucrose and copigments [gallic acid (GA), cherry stem extract (CSE) and pomegranate rind extract (PRE)] were added to these anthocyanins. Effects of sucrose and copigments on the isolated anthocyanins were studied during storage at 20 °C for 140 days. All copigment sources provided protection against degradation effect of sucrose on the isolated anthocyanins before storage. Although GA increased the stabilities of both isolated anthocyanins, only CSE had copigmentation effect on both isolated anthocyanins. Copigmentation effect on cyanidin-3-O-glucosylrutinoside continued throughout storage. However, this effect on cyanidin-3-O-rutinoside continued for only 56 days of storage. Cyanidin-3-O-glucosylrutinoside containing three sugar moieties was more prone to copigmentation than cyanidine-3-rutinoside containing two sugar moieties. Results showed that the presence of more than one anthocyanin in a media changed stability of copigmentation. We recommend CSE for enhancement in colour density, but GA for enhancement in anthocyanin stability. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30658754/Effects_of_sucrose_and_copigment_sources_on_the_major_anthocyanins_isolated_from_sour_cherries_ DB - PRIME DP - Unbound Medicine ER -