Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation

Bingol A., Turkyilmaz M., ÖZKAN M.

FOOD CHEMISTRY, cilt.384, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 384
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.foodchem.2022.132518
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Copigmentation, Anthocyanin stability, Colour density, Aspartic acid, Proline, Valine, PUNICA-GRANATUM L., ASCORBIC-ACID, ANTIOXIDANT, FLAVONOIDS, PHENOLICS, COLOR, PH
  • Ankara Üniversitesi Adresli: Evet

Özet

Copigmentation effects of aspartic acid, proline and valine on individual anthocyanins in strawberry juice (SJ) were investigated during heating at 90, 105 and 150 degrees C. Aspartic acid increased (4.5-45.6%) total anthocyanin stability at all temperatures, while proline and valine had no effect at 90 degrees C but reduced (2.2-19.4%) stability at 150 degrees C. At 90 degrees C, aspartic acid and valine caused the highest A(max) . Evaluating changes in individual anthocyanin contents, A(max), colour density and polymeric colour of SJs together revealed that aspartic acid had copigmentation effects on pelargonidin-3-glucoside and pelargonidin-3-rutinoside, whereas valine on pelargonidin-3-glucoside and cyanidin-3-glucoside. At 105 degrees C, all amino acids increased (7.9-33.1%) stabilities of pelargonidin-3-glucoside, pelargonidin-3-rutinoside, A(max) and colour density all of which together pointed out the copigmentation. At 150 degrees C, interactions between "aspartic acid-pelargonidin-3-glucoside," "proline-pelargonidin-3-rutinoside" and "valine-pelargonidin-3-rutinoside" resulted in high colour density. Thus, among these amino acids, selection should be based on the heating temperature and anthocyanin profile of the product.