Cranberry (Vaccinium macrocarpon) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss.
Cranberry (Vaccinium macrocarpon) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss.
复制标题
DOI：
10.3390/antiox10111788
复制
发表时间：
2021-11-09
期刊：
影响因子：
--
通讯作者：
Bolling BW
中科院分区：
文献类型：
--
作者：
Dorris MR;Bolling BW
在储存过程中，果汁中的花青素会降解，降低果汁的颜色质量，消耗果汁中的健康成分。花青素化学降解的常见水溶性产物是已知的，但对不溶相对损失过程的贡献知之甚少。蔓越莓汁和分离的花青素在50°C下孵育长达10天，以确定多酚谱和降解率。采用基质辅助激光解吸/电离(MALDI)-飞行时间（TOF）质谱（MS）对花青素-原花青素异聚物进行了分析。可溶性原儿茶酸的形成占果汁中可溶性花青素苷损失的260±10%，不溶性物质的形成占80±20%，由于蔓越莓汁中的槲皮素和儿茶素（表儿茶素）的过度代表似乎是合理的，而在纯化的花青素系统中没有观察到70±20%和16±6%的值。可溶性芍药苷的损失过程得到了较好的解释，其中可溶性香草酸形成占31±2%，蔓越莓汁中不溶性物质占3±1%，纯化花青素体系中香草酸形成占35±5%，不溶性物质占1.6±0.8%。沉淀中游离花青素低于可量化水平，表明沉淀中大部分花青素为聚合色（PCs）。沉淀中的pc包括与原花青素共价结合的花青素和芍药苷己糖和-戊糖。因此，蔓越莓汁沉淀的形成不会消耗大部分可溶性花青素；相反，沉淀物的色素沉着是由于pc也存在于可溶性相中。
Anthocyanins degrade in fruit juice during storage, reducing juice color quality and depleting the health-promoting components of juice. Common water-soluble products of anthocyanins’ chemical degradation are known, but little is known about the contribution of the insoluble phase to loss processes. Cranberry juice and isolated anthocyanins were incubated at 50 °C for up to 10 days to determine polyphenol profiles and degradation rates. Anthocyanin-proanthocyanidin heteropolymers were analyzed via Matrix Assisted Laser Desorption/Ionization (MALDI)- Time of Flight (TOF) Mass Spectrometry (MS). Formation of soluble protocatechuic acid accounted for 260 ± 10% and insoluble materials for 80 ± 20% of lost soluble cyanidin-glycosides in juice, over-representations plausibly due to quercetin and (epi)catechin in cranberry juice and not observed in the values of 70 ± 20% and 16 ± 6% in the purified anthocyanin system. Loss processes of soluble peonidin-glycosides were better accounted for, where 31 ± 2% were attributable to soluble vanillic acid formation and 3 ± 1% to insoluble materials in cranberry juice and 35 ± 5% to vanillic acid formation and 1.6 ± 0.8% to insoluble materials in the purified anthocyanin system. Free anthocyanins were below quantifiable levels in precipitate, implying most anthocyanins in precipitate were polymeric colors (PCs). PCs in the precipitate included cyanidin- and peonidin-hexosides and -pentosides covalently bonded to procyanidins. Therefore, formation of cranberry juice precipitate does not deplete a large portion of soluble anthocyanins; rather, the precipitate’s pigmentation results from PCs that are also present in the soluble phase.
登录
查看更多内容
影响因子：
8.8
作者：
Ewald, C;Fjelkner-Modig, S;Åkesson, B
通讯作者：
Åkesson, B
影响因子：
6.1
作者：
Häkkinen, SH;Kärenlampi, SO;Törrönen, AR
通讯作者：
Törrönen, AR
影响因子：
8.8
作者：
Farr, Jacob E.;Sigurdson, Gregory T.;Giusti, M. Monica
通讯作者：
Giusti, M. Monica
影响因子：
9.9
作者：
Gao, X.;Cassidy, A.;Ascherio, A.
通讯作者：
Ascherio, A.
影响因子：
3.3
作者：
Bolling, Bradley W.;Chen, Ya-Yen;Chen, C-Y. Oliver
通讯作者：
Chen, C-Y. Oliver