Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 9, Pages 2783-2794Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b06734
Keywords
anthocyanin; pyranoanthocyanins; pH stability; anti-SO2 bleaching; thertnostability; antioxidant activity
Funding
- National Natural Science Foundation of China (NSFC) [31771983, 31871816]
- Science and Technology Program of Guangzhou [201903010082, 201704020050]
Ask authors/readers for more resources
Pyranoanthocyanins are the important color and functional compounds in red wine. Six common kinds of pyranoanthocyanins were synthesized through the reaction of malvidin-3-O-glucoside (Mv-3-gluc) with acetone, pyruvic acid, p-cumaric acid, caffeic acid, ferulic acid, and sinapid acid, respectively, and their pH (1.0-11.0), SO2 (0-250 ppm), and thermo (5098 degrees C) stabilities and antioxidant activities were comparatively studied. Results showed that the six pyranoanthocyanins all exhibited higher pH and SO2 color stability than Mv-3-glut, especially vitisin-A with a carboxy group on the D ring. The six pyranoanthocyanins also showed much more thermostability than Mv-3-glut, especially methylpyranomv-3-gluc. The degradation kinetics of Mv-3-glut and its derivatives all fitted to a first-order reaction. Moreover, pinotin-A with the o-dihydroxyl group on the E ring presented the strongest antioxidant capability, as evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric ion reducing power (FRAP) assays. Additionally, the increase in the number of rings is beneficial to the improvement of the DPPH radical scavenging ability of anthocyanins.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available