Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid
| Autor: | Hui Li, Yonghua Hu, Peng Fei, Yuanhong Zhuang, Shan Xue, Liu Jingna, Lian Chen |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Arabinose Antioxidant Chromatography DPPH medicine.medical_treatment food and beverages 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Galactoside p-Coumaric acid Acylation chemistry.chemical_compound 0404 agricultural biotechnology chemistry Glucoside 010608 biotechnology medicine Caffeic acid Food Science |
| Zdroj: | LWT. 130:109673 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2020.109673 |
| Popis: | In this work, p-coumaric acid and caffeic acid were grafted on blueberry anthocyanins through enzyme catalysis method to improve their colour stability and antioxidant activity. The acylation degrees of p-coumaric acylated anthocyanins (Co-An) and caffeic acid anthocyanins (Ca-An) reached 5.38% and 5.68%, respectively. The results from Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, ultraviolet visible spectroscopy and hydrogen nuclear magnetic resonance implied that p-coumaric acid and caffeic acid grafted on the 6-OH of glucoside and galactoside and the 5-OH of arabinose through esterification reaction. As revealed in the in vitro experiment on antioxidation activity and the experiment on colour stability, Co-An and Ca-An showed stronger antioxidant activity in DPPH assay and β-carotene bleaching assay and higher colour stability during storage at 25 °C, 40 °C and 60 °C than native blueberry anthocyanins. |
| Databáze: | OpenAIRE |
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