Glycosides changed the stability and antioxidant activity of pelargonidin

Isolation and characterization of the anthocyanins derived from red radishes (Raphanus sativus L.) and the protective ability of β‐lactoglobulin against heat‐induced oxidation

“…This may be because these studies used extraction solvents (5% formic acid–water) with higher polarity than in this paper (80% ethanol–water), increasing the extraction ratio of low water‐soluble components (Pg and Mv) in the current work. Additionally, deglycosylation represented the first step in Pg glucoside degradation to produce Pg in an aqueous environment (Li et al., 2021). Interestingly, the deglycosylation of anthocyanin could be induced by HCl (Pinho et al., 2011), which was added in the sample before UHPLC‐QqQ‐MS/MS analysis in this study.…”

“…Anthocyanin extracts without hydrochloric acid for acidification may be helpful to identify the original anthocyanin profile in ARR. Although the increase in Pg improved the antioxidant activity, the ARR stability was decreased (Li et al., 2021). Furthermore, polyacylated anthocyanin content levels in the ARR were not accurate since they were calculated according to the Pg‐3‐glucoside‐5‐glucoside standard curve.…”

“…Anthocyanin (P3D5G, P3D5MG, and P3FD5MG) and β‐Lg binding generated a higher number of H‐bonds than anthocyanidins (Pg and Mv) (Figure 5a), suggesting that the glycosidic groups in the anthocyanins enhanced β‐Lg and anthocyanin hydrogen bonding. However, the glycosidic groups also increased steric hindrance (Li et al., 2021), impeding anthocyanin and β‐Lg interaction. As expected, P3D5MG and Pg displayed lower total and potential energy than P3D5G, P3FD5MG, and Mv (Figure 5b,c), suggesting that P3D5MG and Pg were more likely to bind with β‐Lg than P3D5G, P3FD5MG, and Mv.…”

“…However, further research is required to confirm this conclusion. Li et al (2021) reported that protein oxidation decreased the -SH protein content. ARR+β-Lg binding slightly decreased the -SH content of the β-Lg (Figure 2b), as did epigallocatechin gallate (EGCG) and β-Lg binding (Qie et al, 2020).…”

“…Although Pg is the most stable of the natural anthocyanidins (Fleschhut et al., 2006), these Pg glucosides can also be degraded in thermal processes (Li et al., 2020) and water solutions (Markakis & Jurd, 1974). Recent research has shown that the glycosyl group in Pg glucosides can enhance the stability of Pg since it increases steric hindrance during chemical reactions (Li et al., 2021). Consequently, changing the Pg, acylated Pg, and glycosylated Pg ratio in ARR may help regulate its stability.…”