期刊
FOOD CHEMISTRY
卷 235, 期 -, 页码 67-75出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.05.027
关键词
Cyanidin 3-O-sambubioside; Delphinidin 3-O-sambubioside; Hibiscus sabdariffa L.; Metals; Oxidation; Polyphenols; Scission
资金
- INAGBE
- Ministerio do Ensino Superior of the Republica de Angola
- CIRAD France
Effect of oxygen, polyphenols and metals was studied on degradation of delphinidin and cyanidin 3-O-sambubioside of Hibiscus sabdariffa L. Experiments were conducted on aqueous extracts degassed or not, an isolated polyphenolic fraction and extract-like model media, allowing the impact of the different constituents to be decoupled. All solutions were stored for 2 months at 37 degrees C. Anthocyanin and their degradation compounds were regularly HPLC-DAD-analyzed. Oxygen concentration did not impact the anthocyanin degradation rate. Degradation rate of delphinidin 3-O-sambubioside increased 6-fold when mixed with iron from 1 to 13 mg.kg(-1) but decreased with chlorogenic and gallic acids. Degradation rate of cyanidin 3-O-sambubioside was not affected by polyphenols but increased by 3-fold with increasing iron concentration with a concomitant yield decrease of scission product, protocatechuic acid. Two pathways of degradation of anthocyanins were identified: a major metal-catalyzed oxidation followed by condensation and a minor scission which represents about 10% of degraded anthocyanins. (C) 2017 Elsevier Ltd. All rights reserved.
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