Identification of degradation pathways and products of cyanidin-3-sophoroside exposed to pulsed electric field

Sun, Jianxia; Bai, Weibin; Zhang, Yan; Liao, Xiaojun; Hu, Xiaosong

doi:10.1016/j.foodchem.2010.12.002

Cited by 53 publications

(48 citation statements)

References 27 publications

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“…These results are believed that the formation of certain compounds of hydroxybenzoic acid group during storage involves anthocyanin degradation products. The generation of protocatechuic and hydroxybenzoic acid descends from the B-ring of the anthocyanidin aglycon from cyaniding-3-glucoside and pelagonidin-3-glucoside, respectively (Sun et al, 2011). These observations are supported by Rødtjer et al (2010), suggesting that the formation of some phenolic acids during the storage, especially hydroxybenzoic acid and protocatechuic acid, is caused by anthocyanidin degradation.…”

Section: The Differences Of Phenolic Content In Wpc Extract Powder Dumentioning

confidence: 89%

Effects of storage conditions on phytochemical and stability of purple corn cob extract powder

Kapcum

Uriyapongson

2018

Food Sci. Technol

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Recently, purple corn cob has been gaining popularity for a dietary supplement and natural colorant. However, phytochemicals in waxy purple corn cob (WPC) are likely degraded during storage; thus, the microencapsulation by spray drying was used for lengthening those compounds. This work focused on the phenolic and anthocyanin content and antioxidant activity (ADA) in WPC extract microcapsules by hydroxypropyl beta-cyclodextrin (HPβCD) during storage at 4 and 30 °C for 60 days. The results revealed that only peonodin-3-glucoside at 30 °C was found as a higher decrease than 4 °C. Pelagonidin-3-glucoside and ADA were found more stable at both storage temperatures; however, the increase of protocatechuic acid and hydroxybenzoic acid were observed during storage, especially at 30 °C. Consequently, the storage under 4 °C was appropriate to maintain the phytochemical content in WPC extract powder.Keywords: waxy purple corn cob; microencapsulation; phenolics; anthocyanins; hydroxypropyl beta-cyclodextrin. Practical Application:The microencapsulation of WPC extract by HPβCD demonstrates the considerable potential to improve the stability of bioactive compounds during storage at cool and room temperature; thus, HPβCD represents a competent alternative coating material with sensitive compounds from plant extract. Additionally, this work also provides the valuable information describing the phytochemical composition and concentration in the cob, which is perhaps used as a low-cost source of nutraceutical compound for the functional food and pharmaceutical industry.

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Section: The Differences Of Phenolic Content In Wpc Extract Powder Dumentioning

confidence: 89%

Effects of storage conditions on phytochemical and stability of purple corn cob extract powder

Kapcum

Uriyapongson

2018

Food Sci. Technol

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“…Compared with the control, the highest decrease percentages of the antioxidant activity were 74.77% and 72.74%, obtained at 500 W for 60 min as detected by the FRAP and DPPH methods, respectively. Anthocyanins are relatively unstable and easily decolorized or degraded because of changes of temperature, pH, oxygen, light, enzymes, hydrogen peroxide, free radicals and so on during food processing and storage, depending on the equilibria between the nine anthocyanin structures [26][27][28].…”

Section: Effect Of Ultrasound On the Antioxidant Capacity Of Pg-3-glumentioning

confidence: 99%

“…According to Sun et al, [28] phenolic acids, including 2,4-dihydroxybenzoic, 3,4-dihydroxybenzoic, 2,4,6-trihydroxybenzoic, liberated aglycone, chalcone, and coumarin glucoside are the main thermal degradation products of anthocyanins, and most of them were confirmed to have strong antioxidant and free radical scavenging capacity [29]. Some degradation products even have stronger antioxidant properties than the anthocyanin precursor.…”

Section: Effect Of Ultrasound On the Antioxidant Capacity Of Pg-3-glumentioning

confidence: 99%

“…Another study conducted by Zhang [32] in 2007 found PEF and heat treatment both increased the DPPH free radical scavenging capability and ferric reducing ability of cyanindin-3-glucoside, but decreased the •OH and O2• − radical-scavenging abilities. Anthocyanins are relatively unstable and easily decolorized or degraded because of changes of temperature, pH, oxygen, light, enzymes, hydrogen peroxide, free radicals and so on during food processing and storage, depending on the equilibria between the nine anthocyanin structures [26][27][28].…”

Section: Effect Of Ultrasound On the Antioxidant Capacity Of Pg-3-glumentioning

confidence: 99%

“…The literature reveals that ROS, including H 2 O 2 , •OH and superoxide anions, can play an important role in the degradation of anthocyanins [38]. Our previous study [28] investigated the oxidation degradation pathways and mechanism of cyanidin-3-sophoroside by PEF. Those results showed that cyaniding-3-sophoroside was degraded through a Baeyer-Villiger oxidation by the nucleophilic attack of hydrogen peroxide and was then further oxidized to the end-product by hydroxyl radical.…”

Section: The Relationship Between Reactive Oxygen Specie •Oh Generatimentioning

confidence: 99%

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Stability, Antioxidant Capacity and Degradation Kinetics of Pelargonidin-3-glucoside Exposed to Ultrasound Power at Low Temperature

et al. 2016

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Abstract:As an alternative preservation method to thermal treatment, ultrasound is a novel non-thermal processing technology that can significantly avoid undesirable nutritional changes. However, recently literature indicated that anthocyanin degradation occurred when high amplitude ultrasound was applied to juice. This work mainly studied the effect of ultrasound on the stability and antioxidant capacity of pelargonidin-3-glucoside (Pg-3-glu) and the correlation between anthocyanin degradation and •OH generation in a simulated system. Results indicated that the spectral intensities of Pg-3-glu decreased with increasing ultrasound power (200-500 W) and treatment time (0-60 min). The degradation trend was consistent with first-order reaction kinetics (R 2 > 0.9100). Further study showed that there was a good linear correlation between Pg-3-glu degradation and •OH production (R 2 = 0.8790), which indicated the important role of •OH in the degradation of anthocyanin during ultrasound exposure. Moreover, a decrease in the antioxidant activity of solution(s) containing Pg-3-glu as evaluated by the DPPH and FRAP methods was observed after ultrasound treatment.

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The promising stability of carboxylpyranocyanidin‐3‐O‐glucoside during food processing and simulated digestion and its bioavailability research

Li,

Yuan,

Zhang

et al. 2023

J Sci Food Agric

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BackgroundPyranoanthocyanins are stable anthocyanin derivatives. Carboxylpyranoanthocyanin is one of the simplest pyranoanthocyanin, among which the production of carboxylpyranocyanidin‐3‐O‐glucoside (Carboxyl‐pycy‐3‐gluc) is most feasible owing to the abundance of its reactant, cyanidin‐3‐O‐glucoside (Cy‐3‐gluc).ResultsIn this study, Carboxyl‐pycy‐3‐gluc was synthesized and its stability during processing and after ingestion as well as the bioavailability in vivo were comprehensively evaluated. Our results indicated that the color of Carboxyl‐pycy‐3‐gluc remained more steady compared with Cy‐3‐gluc when facing the large‐span pH variation. The high retention of anthocyanin symbolized the superb stability under thermal processing, SO2 bleaching, and ultrasonic treatment of Carboxyl‐pycy‐3‐gluc. Due to the stability under the alkaline condition, Carboxyl‐pycy‐3‐gluc is more stable after oral‐gastro‐intestinal digestion. After in vitro gut microbiota fermentation, the retention of Carboxyl‐pycy‐3‐gluc was significantly higher than that of Cy‐3‐gluc. The larger molecular size made absorption of Carboxyl‐pycy‐3‐gluc into blood tougher than its precursor.ConclusionsThis study demonstrated the promising stability of Carboxyl‐pycy‐3‐gluc during food processing and after digestion, proving the potential of Carboxyl‐pycy‐3‐gluc as a colorant.This article is protected by copyright. All rights reserved.

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Identification of degradation pathways and products of cyanidin-3-sophoroside exposed to pulsed electric field

Cited by 53 publications

References 27 publications

Effects of storage conditions on phytochemical and stability of purple corn cob extract powder

Effects of storage conditions on phytochemical and stability of purple corn cob extract powder

Stability, Antioxidant Capacity and Degradation Kinetics of Pelargonidin-3-glucoside Exposed to Ultrasound Power at Low Temperature

The promising stability of carboxylpyranocyanidin‐3‐O‐glucoside during food processing and simulated digestion and its bioavailability research

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