Characterization of Bioactive Compounds in Flavored Waters and Fruit Juices

Characterization of Anthocyanin-Bound Pectin-Rich Fraction Extracted from New Zealand Blackcurrant (Ribes nigrum) Juice

“…This was probably due to the shorter methyl radicals in methanol that interacted better with anthocyanins through hydrogen bonding, resulting in better solvation and extraction of anthocyanins . At an UV wavelength of 280 nm, anthocyanins and proteins could be detected because of the aromatic ring on amino acids like the phenylalanine, tryptophan, and tyrosine and phenolic rings on anthocyanins, allowing them to absorb UV light strongly at this wavelength. , The chromatograms at 280 nm (Figure ) had the same trend as at 530 nm, where both pectin-rich fractions exhibited weak anthocyanin signals and were accompanied by a broad peak. The presence of protein in the pectin-rich fractions (Section ) and bound anthocyanins that were not freed by ethanol and methanol might be the cause of these broad peaks.…”

“…This was expected, owing to the bound protein and anthocyanins in the blackcurrant pectin-rich fractions, which absorbed UV at 280 nm. Nevertheless, the citrus pectin might contain residual amounts of UV-absorbing molecules because natural, citrus peel contains phenolic acids, flavanones, flavanols, and polymethoxylated flavones. , Moreover, a small quantity of protein, between 1.44 and 1.72%, has been detected in purified citrus pectin …”

“…This is because the CE method relies on absorbance at 192 and 235 nm wavelengths. An accurate measurement of DE was difficult to obtain because of interference from proteins, anthocyanins, and other polyphenols that could also absorb UV at 235 nm . The DE and the distribution of methyl-esters, also known as the degree of blockiness (DB), determine the overall and local charge density of the pectin, respectively .…”