کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7587652 | 1492079 | 2016 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Co-pigmentation of pelargonidin derivatives in strawberry and red radish model solutions by the addition of phenolic fractions from mango peels
ترجمه فارسی عنوان
ترکیب رنگدانه های پالگرگونیدین در راه حل های مدل تربچه توت فرنگی و قرمز با افزودن کسر فنل از پوست منگوله
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Pelargonidin-based colors suffer from notorious instability. A phenolic mango peel extract and defined phenolic fractions thereof were shown to effectively modulate the visible absorption of anthocyanins from strawberry (Fragaria x ananassa Duch.) and red radish (Raphanus sativus L.) by intermolecular co-pigmentation. Consistently, non-acylated pelargonidin derivatives from strawberry exerted significantly greater hyper- and bathochromic spectral shifts than their acylated counterparts from red radish. The addition of low molecular-weight co-pigments such as gallic acid and monogalloyl glucoses to strawberry anthocyanins led to strong hyperchromic shifts from 30% to 48%, while gallotannins (>six galloyl units) exerted smaller co-pigmentation effects (36 ± 2%; Îλmax 13 nm), possibly due to steric hindrances. In contrast, penta- and hexa-O-galloyl-glucose induced greatest and most stable co-pigmentation effects (53 ± 2%; Îλmax 13 nm). Irrespective of the underlying mechanisms and the responsible compounds, phenolic mango peel extracts might represent suitable color enhancers for coloring foodstuff, particularly for those containing non-acylated pelargonidin derivatives.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 213, 15 December 2016, Pages 625-634
Journal: Food Chemistry - Volume 213, 15 December 2016, Pages 625-634
نویسندگان
Judith Müller-Maatsch, Lena Bechtold, Ralf M. Schweiggert, Reinhold Carle,