Heat Stability of Strawberry Anthocyanins in Model Solutions Containing Natural Copigments Extracted from Rose (Rosa damascena Mill.) Petals

Abstract

Thermal degradation and color changes of purified strawberry anthocyanins in model solutions were studied upon heating at 85 degrees C by HPLC-DAD analyses and CIELCh measurements, respectively. The anthocyanin half-life values increased significantly due to the addition of rose (Rosa damascena Mill.) petal extracts enriched in natural copigments. Correspondingly, the color stability increased as the total color difference values were smaller for anthocyanins upon copigment addition, especially after extended heating. Furthermore, the stabilizing effect of rose petal polyphenols was compared with that of well-known copigments such as isolated kaempferol, quercetin, and sinapic acid. The purified rose petal extract was found to be a most effective anthocyanin-stabilizing agent at a molar pigment/copigment ratio of 1:2. The results obtained demonstrate that the addition of rose petal polyphenols slows the thermal degradation of strawberry anthocyanins, thus resulting in improved color retention without affecting the gustatory quality of the product.

Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot ( Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins

“…Moreover, b* values "ye ow ess" augme ted whe addi g co-pigments; however, possibly being related to the naturally pale yellowish color of phenolic co-pigments. Chroma C* of anthocyanin solutions has been previously observed to increase when adding co-pigments (Fischer et al, 2013;Gonnet, 1999;Rein & Heinonen, 2004;Shikov et al, 2008). Accordingly, this trend became obvious in our study when adding higher co-pigment levels (at ratios 1:3.6 to 1:162), where the color of the co-pigmented samples appeared to be more vivid than that of the non-copigmented control.…”

“…The latter may be flavonoids and hydroxycinnamic acid derivatives such as ferulic, coumaric, caffeic, rosmarinic, and chlorogenic acids (Asen et al, 1972;Cavalcanti et al, 2011;Eiro & Heinonen, 2002;Maccarone et al, 1985;Shikov et al, 2008;Wilska-Jeszka & Korzuchowska, 1996). Co-pigments may also be covalently bound to the anthocyanin skeleton.…”

“…Therefore, the use of copigments has been proposed to enhance anthocyanin stability, and, simultaneously, to improve their tinctorial strength and color shade (Stintzing & Carle, 2004). Several phenolic compounds have been previously reported to serve as co-pigments, being thoroughly investigated regarding the color of wine (Cavalcanti, Santos, & Meireles, 2011), and proposed for color and stability enhancement in several fruit-or berry-based foodstuffs (Maccarone, Maccarone, & Rapisarda, 1985;Rein & Heinonen, 2004;Shikov, Kammerer, Mihalev, Mollov, & Carle, 2008;Wilska-Jeszka & Korzuchowska, 1996). Generally, four types of co-…”

Co-pigmentation of pelargonidin derivatives in strawberry and red radish model solutions by the addition of phenolic fractions from mango peels

“…When performing co-pigmentation experiments with nonpurified pelargonidin 3-glucoside-rich strawberry model solutions, the observed effect was higher than with purified pigments, leading to the conclusion that genuine co-pigments might synergistically enhance the effect (Mazza, & Brouillard, 1990;Wilska-Jezka, & Korzuchowska, 1996). Besides purified co-pigments, various plant extracts obtained from quince, rhubarb, chokeberry, and rose petals were found to fortify the color of strawberry products (Mollov, Mihalev, Shikov, Yoncheva, & Karagyozov, 2007;Wojdyło, Oszmiański, & Bober, 2008;Shikov, Kammerer, Mihalev, Mollov, & Carle, 2008). In the present study, a phenolic extract of dried mango peels (Mangifera indica L. cv.…”

Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins

“…There appears to be a general consensus about the loss of ACYs when exposed to heating (Lin & Chou, 2008;Mulinacci et al, 2008;Shikov, Kammerer, Mihalev, Mollov, & Carle, 2008;Yue & Xu, 2008). However, the extent of loss or the stability of ACYs appears to vary considerably, which may possibly be explained by the nature, extent, and duration of heating.…”