کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584206 | 1492024 | 2018 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
Anthocyanins - آنتوسیانین Ferulic acid (PubChem CID: 445858) - اسید فرولیک (PubChem CID: 445858)Vanillic acid (PubChem CID: 8468) - اسید وانیلیک (PubChem CID: 8468)Caffeic acid (PubChem CID: 689043) - اسید کافئیک (PubChem CID: 689043)Organic acids - اسیدهای آلیHigh hydrostatic pressure - فشار هیدرواستاتیک بالا Antioxidant activity - فعالیت آنتیاکسیدانیCopigmentation - کپی کردن
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Natural anthocyanins are safer and nutritious as compared to synthetic pigments; however, their stability is poor. They can produce spontaneous copigmentation with organic acids, leading to the improvement of colour stability, albeit slowly. Box-Behnken experimental design was used to elucidate the mechanism of copigmentation between Vitis amurensis Rupr anthocyanins (0.1â¯mg/mL) and organic acids (0.87â¯mg/mL, ferulic acid:d-gluconic acid:caffeic acid:vanillic acidâ¯=â¯1.5:2.5:2.5:0.5, w/w/w/w) promoted by high hydrostatic pressure (HHP; 300â¯MPa, 2â¯min). The copigmentation effect and antioxidant activity of anthocyanins were also evaluated. The structure of anthocyanins was analysed using ultraviolet-visible spectroscopy, Fourier-transform infrared spectroscopy, high-performance liquid chromatography, and mass spectrometry. The results of HHP copigmentation showed that the following anthocyanins were newly formed-delphinidin-3-O-catechol, petunidin-3-O-catechol, delphinidin-4-vinyl-catechol, petunidin-3-O-guaiacol, malvidin-4-vinyl-guaiacol, cyanidin-3-O-(6â³-O-caffeoyl)-glucoside, peonidin-3-O-(6â³-O-caffeoyl)-glucoside, delphinidin-3-O-(6â³-O-caffeoyl)-glucoside, malvidin-3-O-glucoside-4-vinyl-guaiacol, and malvidin-3-O-(6â³-O-feruloyl)-glucoside-owing to appropriate modifications that increased the copigmentation rate (Râ¯=â¯42.12%), photo-thermal stability (Râ¯>â¯45%), and potential antioxidant activities expressed in vivo (pâ¯<â¯0.01 vs. Model Group).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 268, 1 December 2018, Pages 15-26
Journal: Food Chemistry - Volume 268, 1 December 2018, Pages 15-26
نویسندگان
Yang He, Liankui Wen, Hansong Yu, Fei Zheng, Zhitong Wang, Xuanwei Xu, Hao Zhang, Yong Cao, Bixiang Wang, Baiji Chu, Jianyu Hao,