Journal
FOOD CHEMISTRY-X
Volume 15, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fochx.2022.100420
Keywords
Anthocyanins; Fatty acids; Lipid solubility; Antioxidation activities; Density functional theory; Caenorhabditis elegans
Categories
Funding
- GuangDong Basic and Applied Basic Research Foundation
- program for scientific research start-up funds of Guangdong Ocean University
- Natural Science Foundation of Fujian Province of China
- [2021A1515110385]
- [060302042105]
- [2021J01997]
- [2022J01905]
- [2022J01909]
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In this study, the acylation modification of blueberry anthocyanins with fatty acid side chains significantly improved the lipid solubility and antioxidant activities, demonstrating potential applications in the food and pharmaceutical industries.
Aimed at exploring the impact of fatty acid side chains on the anthocyanins, n-valeric acid, n-decanoic acid and myristic acid were used to grafting onto the blueberry anthocyanins, and the acylating degree value of the of n- valeric acid acylated anthocyanins (Va-An), n-decanoic acid acylated anthocyanins (De-An) and myristic acid acylated anthocyanins (My-An) reached 6.43 %, 7.56% and 8.38 %, respectively. After acylation modification, the octanol-water partition coefficient of the anthocyanins increased from-0.20 (native anthocyanins, Na-An) to 0.65 (Va-An), 0.66 (De-An) and 0.72 (My-An), respectively, indicating the increasement of the lipid solubility. Besides, although the DPPH clearance of acylated anthocyanins was lower than that of native anthocyanins, the inhibition ratio of beta-carotene bleaching and malonaldehyde reduction effect of the acylated blueberry antho-cyanins in Caenorhabditis elegans were both stronger than that of native anthocyanins, which might be caused by the improvement of lipid solubility of the anthocyanins.
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