High yield production of cyanidin-derived pyranoanthocyanins using 4-vinylphenol and 4-vinylguaiacol as cofactors.

Autor: Miyagusuku-Cruzado G; The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA., Voss DM; The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA., Ortiz-Santiago TN; The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA., Cheng Y; The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA., Giusti MM; The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA. Electronic address: Giusti.6@osu.edu.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2023 Nov 30; Vol. 427, pp. 136705. Date of Electronic Publication: 2023 Jun 24.
DOI: 10.1016/j.foodchem.2023.136705
Abstrakt: Pyranoanthocyanins are anthocyanin-derived pigments with vivid colors and enhanced stability, making them promising food colorants. We evaluated two 4-vinylphenols, decarboxylated p-coumaric (pCA) and ferulic acid (FA), as cofactors for pyranoanthocyanin formation. Cyanidin-3-glycosides from saponified black carrot were incubated with 4-vinylphenol or 4-vinylguaiacol in different anthocyanin-to-cofactor molar ratios (1:1-1:30) to form pyranoanthocyanins. Formation efficiency (45 °C, ≤96 h) was compared to their respective precursors at a 1:30 ratio. Composition changes were monitored using uHPLC-PDA-ESI-MS/MS. Pyranoanthocyanin yields with 4-vinylphenol (13.8-33.4%) were ∼12× higher than with pCA and yields with 4-vinylguaiacol (8.1-31.0%) were ∼6.5× higher than with FA. Molar ratios of 1:5 and 1:10 yielded significantly more pyranoanthocyanins. Pyranoanthocyanin formation with 4-vinylphenols followed first-order kinetics, whereas formation with hydroxycinnamic acids followed zero-order kinetics. Detection of intermediate compounds was consistent with a nucleophilic addition and aromatization formation mechanism. Overall, pyranoanthocyanin formation with 4-vinylphenols was more efficient than with hydroxycinnamic acids.
Competing Interests: Declaration of Competing Interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: M. Monica Giusti reports financial support was provided by USDA. M. Monica Giusti reports financial support was provided by The Ohio State University College of Food Agricultural and Environmental Sciences. Thania N. Ortiz-Santiago reports financial support was provided by FoodSURE Undergraduate Research Program at The Ohio State University. Yesen Cheng reports financial support was provided by FoodSURE Undergraduate Research Program at The Ohio State University. M. Monica Giusti has patent METHODS FOR RAPID SYNTHESIS OF PYRANOANTHOCYANINS pending to Ohio State Innovation Foundation. Gonzalo Miyagusuku-Cruzado has patent METHODS FOR RAPID SYNTHESIS OF PYRANOANTHOCYANINS pending to Ohio State Innovation Foundation.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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