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Stability enhancement of anthocyanins from blackcurrant (Ribes nigrum L.) pomace through intermolecular copigmentation

Azman, E. M., Yusof, N., Chatzifragkou, A. ORCID: and Charalampopoulos, D. ORCID: (2022) Stability enhancement of anthocyanins from blackcurrant (Ribes nigrum L.) pomace through intermolecular copigmentation. Molecules, 27 (17). 5489. ISSN 1420-3049

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To link to this item DOI: 10.3390/molecules27175489


Intermolecular copigmentation describes the interaction between coloured anthocyanins and colourless copigment, which is not bound covalently to the anthocyanins molecule. This is the first study to investigate the effect of intermolecular copigmentation on the stability of individual anthocyanins from dried blackcurrant pomace (DBP) using four pure phenolic acids as copigments (ferulic, caffeic, chlorogenic and rosmarinic acid). Studies were performed at pH 3.0 and pH 6.0, with copigment/ anthocyanin extract molar ratio of 5:1, during storage at 20°C. At both pH 3.0 and 6.0, rosmarinic acid showed the strongest hyperchromic and bathochromic effect (p < 0.05) at day 0. However, rosmarinic acid showed low stability during storage. At pH 3.0, chlorogenic acid and control samples were capable of maintaining very high levels of total anthocyanin stability during storage (p < 0.05). On the other hand, ferulic acid and control samples had the longest estimated half-life during storage at pH 6.0. Intermolecular copigmentation successfully increased the half-life, colour retention and antioxidant activity of anthocyanins solution, with cya-nidin-3-O-glucoside (C3G) exhibiting the highest stability at both pH values. Overall, anthocya-nins from DBP in combination with chlorogenic or ferulic acid showed potential for commercial food applications.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:106939


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