Precipitate color2/2/2024 For those time points indicated (*), the change in total anthocyanin concentration and change in corresponding hydroxybenzoic acid concentration are statistically different according to two-way ANOVA with Sidak’s multiple comparisons test, where p < 0.05. C圓gly is the sum of cyanidin 3- O-galactoside, cyanidin 3- O-glucoside, and cyanidin 3- O-arabinoside, while p3gly is the sum of peonidin 3- O-galactoside, peonidin 3- O-glucoside, peonidin 3- O-arabinoside. ( D) P3gly and VA in anthocyanin isolate. ( C) C圓gly and PCA in anthocyanin isolate. ( B) Peonidin 3- O-glycosides (p3gly) and vanillic acid (VA) in whole juice. ( A) Cyanidin 3- O-glycosides (c圓gly) and protocatechuic acid (PCA) in whole juice. Data are the absolute value of concentration change from Time 0, as the means ± standard deviations. MALDI anthocyanin cloud cranberry haze juice polymeric color precipitate proanthocyanidin.Īccelerated aging of cranberry juice or isolated anthocyanins at 50 ☌ alters soluble anthocyanins and hydroxybenzoic acids. Therefore, formation of cranberry juice precipitate does not deplete a large portion of soluble anthocyanins rather, the precipitate's pigmentation results from PCs that are also present in the soluble phase. PCs in the precipitate included cyanidin- and peonidin-hexosides and -pentosides covalently bonded to procyanidins. Free anthocyanins were below quantifiable levels in precipitate, implying most anthocyanins in precipitate were polymeric colors (PCs). Loss processes of soluble peonidin-glycosides were better accounted for, where 31 ± 2% were attributable to soluble vanillic acid formation and 3 ± 1% to insoluble materials in cranberry juice and 35 ± 5% to vanillic acid formation and 1.6 ± 0.8% to insoluble materials in the purified anthocyanin system. Formation of soluble protocatechuic acid accounted for 260 ± 10% and insoluble materials for 80 ± 20% of lost soluble cyanidin-glycosides in juice, over-representations plausibly due to quercetin and (epi)catechin in cranberry juice and not observed in the values of 70 ± 20% and 16 ± 6% in the purified anthocyanin system. Anthocyanin-proanthocyanidin heteropolymers were analyzed via Matrix Assisted Laser Desorption/Ionization (MALDI)- Time of Flight (TOF) Mass Spectrometry (MS). Cranberry juice and isolated anthocyanins were incubated at 50 ☌ for up to 10 days to determine polyphenol profiles and degradation rates. Common water-soluble products of anthocyanins' chemical degradation are known, but little is known about the contribution of the insoluble phase to loss processes. Anthocyanins degrade in fruit juice during storage, reducing juice color quality and depleting the health-promoting components of juice.
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