Zeitschriftenaufsatz
Studies into the Stability of 3-O-Glycosylated and 3,5-O-Diglycosylated Anthocyanins in Differently Purified Liquid and Dried Maqui (Aristotelia chilensis (Mol.) Stuntz) Preparations during Storage and Thermal Treatment
Details zur Publikation
Abkürzung der Fachzeitschrift: J. Agric. Food Chem.
Autorenliste: Brauch J.E., Kroner M., Schweiggert R.M., Carle R.
Jahr der Veröffentlichung: 2015
Quelle: Journal of Agricultural and Food Chemistry
Bandnummer: 63
Heftnummer: 39
Erste Seite: 8705
Letzte Seite: 8714
Verlag: American Chemical Society
ISSN: 0021-8561
DOI: 10.1021/acs.jafc.5b03471
URL: https://doi.org/10.1021/acs.jafc.5b03471
Sprachen: Englisch
Peer reviewed
Abstract
Anthocyanin stabilities in diluted and differently purified maqui preparations were assessed during storage and thermal treatment at different pH values. By sequentially depleting the matrix, the influence of polar low-molecular-weight matrix constituents and non-anthocyanin phenolics was shown to be negligible. In contrast, pH substantially affected thermal stabilities of differently glycosylated cyanidin and delphinidin derivatives. At pH 3.6, half-lives of 3-O-glycosides were substantially shorter than those of respective 3,5-O-diglycosides. However, at pH 2.2, an inverse stability behavior was observed. Findings were corroborated using isolated pigments. Upon heating, cyanidin derivatives were more stable than their respective delphinidins, but their stability was similar during storage. Anthocyanins in liquid samples were more stable when stored at 4 degrees C as compared to 20 degrees C, whereas those in dried powders revealed maximum stability throughout storage. The study contains a detailed discussion and mechanistic hypothesis for the above-mentioned findings, providing insights relevant for food applications of maqui anthocyanins.