Anthocyanin pigment stability of Cornus mas–Macrocarpa under treatment with pH and some organic acids

Food Science and Nutrition

Volumn 6, Issue 1, 2018, Pages 168-173

  Babaloo, Farideh ^a   Jamei, Rashid ^a  

^a URMIA UNIVERSITY   (Iran)

Author keywords

Anthocyanin; blueberry; color; copigment; pH

Indexed keywords

EID: 85034222721     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.542     Document Type: Article

References (36)

1. Andersen, O. M., & Markham, K. R. (2005). Flavonoids: Chemistry, biochemistry and applications. Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 United States of America: CRC Press.
2. Castaneda-Ovando, A., De Lourdes Pacheco-Hernández, M., Páez-Hernández, M. E., Rodríguez, J. A., & Galán-Vidal, C. A. (2009). Chemical studies of anthocyanins: A review. Food chemistry, 113(4), 859–871.
3. Chandrasekhar, J., Madhusudhan, M., & Raghavarao, K. (2012). Extraction of anthocyanins from red cabbage and purification using adsorption. Food and Bioproducts Processing, 90(4), 615–623.
4. Chung, C., Rojanasasithara, T., Mutilangi, W., & McClements, D. J. (2016). Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols. Food Chemistry, 212, 596–603.
5. Ercisli, S., Yilmaz, S. O., Gadze, J., Dzubur, A., Hadziabulic, S., & Aliman, Y. (2011). Some fruit characteristics of Cornelian Cherries (Cornus mas L.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 39(1), 255.
6. Gauche, C., Malagoli, E. D. S., & Bordignon Luiz, M. T. (2010). Effect of pH on the copigmentation of anthocyanins from Cabernet Sauvignon grape extracts with organic acids. Scientia Agricola, 67(1), 41–46.
7. Giusti, M. M., & Wrolstad, R. E. (2003). Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal, 14(3), 217–225.
8. Gras, C. C., Bogner, H., Carle, R., & Schweiggert, R. M. (2016). Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins. Food Research International, 85, 291–300.
9. Gris, E. F., Ferreira, E. A., Falcão, L. D., & Bordignon Luiz, M. T. (2007). Influence of ferulic acid on stability of anthocyanins from Cabernet Sauvignon grapes in a model system and a yogurt system. International journal of food science & technology, 42(8), 992–998.
10. Hassanpour, H., Hamidoghli, Y., & Samizadeh, H. (2012). Some fruit characteristics of Iranian cornelian cherries (Cornus mas L.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 40(1), 247.
11. Hassanpour, H., Hamidoghli, Y., & Samizadeh, H. (2013). Estimation of genetic diversity in some Iranian cornelian cherries (Cornus mas L.) accessions using ISSR markers. Biochemical Systematics and Ecology, 48, 257–262.
12. Heras-Roger, J., Alonso-Alonso, O., Gallo-Montesdeoca, A., Díaz-Romero, C., & Darias-Martín, J. (2016). Influence of copigmentation and phenolic composition on wine color. Journal of food science and technology, 53(6), 2540–2547.
13. Jamei, R., & Babaloo, F. (2017). Stability of blueberry (Cornus mas–Yulyush) anthocyanin pigment under pH and co-pigment treatments. International Journal of Food Properties, 20(9), 2128–2133.
14. Jiao, Y., Zhang, Y., He, Z., Zhai, W., Gong, H., & Yang, Z. (2016). Effect of ferulic acid on the formation of pyranoanthocyanins from purple corn (Zea mays L.) cob in a model system and their effects on color. International Journal of Food Properties, 19(4), 847–858.
15. Jing, P., Zhao, S.-J., Ruan, S.-Y., Xie, Z.-H., Dong, Y., & Yu, L. L. (2012). Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH. Food Chemistry, 133(4), 1569–1576.
16. Ko, A., Lee, J. S., Sop Nam, H., & Gyu Lee, H. (2016). Stabilization of black soybean anthocyanin by chitosan nanoencapsulation and copigmentation. Journal of Food Biochemistry, 41(2), https://doi.org/10.1111/jfbc.12316.
17. Lambert, S. G., Asenstorfer, R. E., Williamson, N. M., Iland, P. G., & Jones, G. P. (2011). Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine. Food Chemistry, 125(1), 106–115.
18. Li, X., Xu, J., Tang, X., Liu, Y., Yu, X., Wang, Z., & Liu, W. (2016). Anthocyanins inhibit trastuzumab-resistant breast cancer in vitro and in vivo. Molecular Medicine Reports, 13(5), 4007–4013.
19. Malaj, N., de Simone, B. C., Quartarolo, A. D., & Russo, N. (2013). Spectrophotometric study of the copigmentation of malvidin 3-O-glucoside with p-coumaric, vanillic and syringic acids. Food chemistry, 141(4), 3614–3620.
20. Mirbadalzadeh, R., & Shirdel, Z. (2012). Antihyperglycemic and antihyperlipidemic effects of Cornus mas extract in diabetic rats compared with glibenclamide. Elixir (Hormo. & Signal), 47, 8969–8972.
21. Pina, F. (2014). Chemical applications of anthocyanins and related compounds. A source of bioinspiration. Journal of Agricultural and Food Chemistry, 62(29), 6885–6897.
22. Pineda-Vadillo, C., Nau, F., Guerin-Dubiard, C., Jardin, J., Lechevalier, V., Sanz-Buenhombre, M., … Hingyi, H. (2017). The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. Food chemistry, 214, 486–496.
23. Sari, F. (2015). The copigmentation effect of different phenolic acids on Berberis crataegina anthocyanins. Journal of Food Processing and Preservation, 40(3), 422–430.
24. Skrede, G., Wrolstad, R., & Durst, R. (2000). Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.). Journal of Food Science, 65(2), 357–364.
25. Su, G., Zhu, S., Xu, M., Ramaswamy, H. S., Lin, Y., & Yu, Y. (2016). Pressure degradation kinetics of anthocyanin pigment and visual color of chinese bayberry juice. International Journal of Food Properties, 19(2), 443–453.
26. Sun, J., Cao, X., Liao, X., & Hu, X. (2010). Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits. Food Chemistry, 120(4), 1131–1137.
27. Tierno, R., & Ruiz De Galarreta, J. I. (2016). Influence of selected factors on anthocyanin stability in colored potato extracts. Journal of Food Processing and Preservation, 40(5), 1020–1026.
28. Tsuda, T. (2012). Dietary anthocyanin-rich plants: Biochemical basis and recent progress in health benefits studies. Molecular nutrition & food research, 56(1), 159–170.
29. Wang, J., Shen, X., & Chen, Y. (2013). Effect of pH, temperature and iron on the stability of anthocyanins from black-skinned peanuts (Arachis hypogaea L.). African Journal of Agricultural Research, 8(18), 2044–2047.
30. Wang, W.-D., & Xu, S.-Y. (2007). Degradation kinetics of anthocyanins in blackberry juice and concentrate. Journal of food engineering, 82(3), 271–275.
31. Weber, F., Boch, K., & Schieber, A. (2017). Influence of copigmentation on the stability of spray dried anthocyanins from blackberry. LWT-Food Science and Technology, 75, 72–77.
32. West, B. J., Ma, D.-L., Deng, S., Jensen, C. J., & Su, C. X. (2012). Bioactivities and iridoid determination of a beverage containing noni, cornelian cherries and olive leaf extract. Advance Journal of Food Science and Technology, 4(2), 91–96.
33. Willstatter, R., & Zollinger, E. H. (2008). Anthocyanins of the grape and of the billberry. Journal of the Chemical Society, 112, 47–48.
34. Wrolstad, R. E., Acree, T. E., Decker, E. A., Penner, M. H., Reid, D. S., Schwartz, S. J., … Sporns, P. (2005). Handbook of food analytical chemistry, volume 1: Water, proteins, enzymes, lipids, and carbohydrates. Hoboken, New Jersey: Jon Wiely & Sons, Inc.
35. Zhang, C., Ma, Y., Zhao, X., & Mu, J. (2009). Influence of copigmentation on stability of anthocyanins from purple potato peel in both liquid state and solid state. Journal of Agricultural and Food Chemistry, 57(20), 9503–9508.
36. Zozio, S., Pallet, D., & Dornier, M. (2011). Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.). Fruits, 66(3), 203–215.