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 FachzeitschriftJ. Agric. Food Chem.

AutorenlisteBrauch J.E., Kroner M., Schweiggert R.M., Carle R.

Jahr der Veröffentlichung2015

QuelleJournal of Agricultural and Food Chemistry

Bandnummer63

Heftnummer39

Erste Seite8705

Letzte Seite8714

VerlagAmerican Chemical Society

ISSN0021-8561

DOI10.1021/acs.jafc.5b03471

URLhttps://doi.org/10.1021/acs.jafc.5b03471

SprachenEnglisch

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.