Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating

Tsai, Pi‐Jen; Delva, Lemâne; Yu, Tzu-Yi; Huang, Ya-Si; Dufossé, Laurent

doi:10.1016/j.foodres.2005.03.017

Cited by 60 publications

(41 citation statements)

References 25 publications

(20 reference statements)

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“…During the last two decades, there has been an increasing interest in phenolic phytochemicals due to their protection against cardiovascular diseases and certain forms of cancer (Katsube et al 2003;Cooke et al 2005;Chen et al 2006). Like other polyphenols, anthocyanins are potent antioxidants (Stintzing et al 2002;Kahkonen & Heinonen 2003;Awika et al 2004;Tsai et al 2005). This function is related to their antiatherosclerotic, anticarcinogenic, and anti-inflammatory properties (McDougall et al 2005;Mattivi et al 2006).…”

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confidence: 99%

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Analysis and characterisation of anthocyanins in mulberry fruit

Qin¹,

Li²,

Niu³

et al. 2010

Czech J. Food Sci.

103

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Qin C., Li Y., Niu W., Ding Y., Zhang R., Shang X. (2010): Analysis and characterisation of anthocyanins in mulberry fruit. Czech J. Food Sci., 28: 117-126.The fruit of mulberry (Morus alba L., Moraceae) has been used as medicinal food in China for a long history. The pigment from the fruit extract is a kind of natural colourant for food processing and has potential medical and commercial values. This study focuses on the analysis and characterisation of anthocyanins from mulberry pigment. The fresh mulberry fruits were extracted with the solvent of 95% alcohol/0.1% HC l (1:1, ratio) at room temperature for 4 h in the dark. After the isolation using C-18 column, the pigment was identified with UV-Visible Spectroscopy, HPLC-PAD, LC-MS, and 1 HNMR. The results showed that the abundant anthocyanins in mulberry pigment are cyanidin 3-O-rutinoside (60%) and cyanidin 3-O-glucoside (38%). The minor anthocyanins (totally 2%) are pelargonidin 3-O-glucoside and pelargonidin 3-O-rutinoside.

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mentioning

confidence: 99%

“…The absorption and purification of mulberry red pigment have been done with resin (Dugo et al 2001). It has been found that mulberry fruit extract has an anti-oxidative property (Tsai et al 2005) and antiradical capacity (Suh et al 2004). On the other hand, the safety of synthetic colourants was questioned in the past years.…”

mentioning

confidence: 99%

Analysis and characterisation of anthocyanins in mulberry fruit

Qin¹,

Li²,

Niu³

et al. 2010

Czech J. Food Sci.

103

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“…The heating of mulberry extracts at 908C gave rise to a rapid decrease in monomeric anthocyanins and a concomitant formation of polymeric pigments. This study also showed that high saccharide content has to be considered when solutions containing anthocyanins are thermally treated because of the formation of intermediates (such as furfural and hydroxymethylfurfural) and end products of the caramelization reaction which might interact with anthocyanins yielding an enhanced pigment loss [291].…”

Section: Structures Of Individual Compounds Content and Changes In Cmentioning

confidence: 84%

“…Grapes [158, 271 -278], prunes [152,279], cherries and cherry juices [23,42,43,181], plums and plum purØe [228,262,280], pomegranates and pomegranate juice [281 -284], mangos [180,285], red oranges [286 -289], cherry laurel [44], mulberries [290,291], apples and apple juice [39,41,108,113,114,196,217,292], litchis [293 -296], raspberries [4, 275,297,298], blackberries [298 -301], black chokeberries [302], blueberries and blueberry juice [14, 58 -60, 106, 275, 303, 304], black currants [165, 305 -309], bilberries [300,307], cranberries [310,311], bayberries [65], berries of Ribes species [164], Annona cherimola fruit [312], black carrots and black carrot juice [235, 313 -315], red and purple potatoes [236], corn kernels [223], asparagus [316], roselles [102,317],...…”

Section: Food Sourcesmentioning

confidence: 99%

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Amarowicz

Carle

Dongowski

et al. 2009

Molecular Nutrition Food Res

139

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The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, monomeric flavanols and anthocyanins. Only publications dealing directly with the effects of storage and postharvest processing on the phenolic acid and flavonoid contents of foods were considered. The expectation that the structural diversity even within each subgroup, and the number of different procedures and of different parameters would make finding homogenous tendencies unlikely, has, in most instances, been confirmed. By adding a database Excel table combined with a focused and unified evaluation, specific additional information was rendered accessible and concise. It holds true for most of the subclasses in question that the effect of storage and food processing on the polyphenol content is negligible in comparison to the differences between different varieties of plants. Variety dependence must always be considered, for all classes of compounds.

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“…Anthocyanins are natural pigments which are responsible for the attractive red, purple and blue colors in Mao fruits. However, anthocyanin are rather unstable during processing and storage, which readily degrade and form colorless or undesirable brown-colored compounds [6,7]. Temperature, time, solid content and storage conditions are considered to be important factors influencing its stability [8].…”

Section: Introductionmentioning

confidence: 99%

The Storage Stability of Anthocyanins in Mao (Antidesma thwaitesianumMüll. Arg.) Juice and Concentrate

Prommakool

Phattayakorn

2016

MATEC Web of Conferences

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Abstract. Mao or Makmao (Antidesma thwaitesianum Müll. Arg.) is a wild plant found in the northeast of Thailand. Mao is one of fruits which are source of anthocyanins. Mao fruits are used for juice and concentrate which are consumed for healthy drinks. Determination of the kinetic parameters is essential to predict the quality changes and stability of anthocyanins in Mao juice and concentrate that occur during storage. The purpose of this research was to study the degradation of anthocyanins in Mao juice and concentrate during storage at 5, 30 and 37°C for 15 days. The storage stability of Mao anthocyanins was studied in 15qBrix juice and 45qBrix concentrate. The degradation kinetic (k), half-life (t1/2), activation energy (Ea) and Q10 values for Mao anthocyanins degradation were determined. The results indicated that analysis of kinetic data for the degradation of anthocyanins followed a first-order reaction. An increase storage temperature from 5 to 30 and 37°C increased k value of anthocyanins in Mao juice and concentrate. Increasing storage temperature decreased t1/2 value of anthocyanins in both concentrations. At 5, 30 and 37 o C, the t1/2 of anthocyanins decreased from 35 to 13 and 5 days for Mao juice and 32 to 25 and 21 days for Mao concentrate. The Ea value of the anthocyanins degradation in Mao juice and concentrate were 38.03 and 8.42 kJ/mol, respectively. Q10 values of both Mao juice and concentrate at 30-37°C were higher than those were storaged at 5-30°C. Thus higher stability of anthocyanins was achieved by using concentration and storage at lower temperature.

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Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating

Cited by 60 publications

References 25 publications

Analysis and characterisation of anthocyanins in mulberry fruit

Analysis and characterisation of anthocyanins in mulberry fruit

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

The Storage Stability of Anthocyanins in Mao (Antidesma thwaitesianumMüll. Arg.) Juice and Concentrate

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