Stability Enhancement of Anthocyanins from Blackcurrant (Ribes Nigrum L.) Pomace through Intermolecular Copigmentation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Preparation of Dried Blackcurrant Pomace (DBP)
2.3. Extraction of Anthocyanins from Dried Blackcurrant Pomace (DBP)
2.4. Purification of Anthocyanin Extract
2.5. Preparation of Buffer Solutions
2.6. Pigmentation Reactions and Stability Studies
2.6.1. Copigmentation Reactions
2.6.2. Stability Studies
2.7. UV-Vis Spectrophotometry and Color Measurements
2.8. HPLC Analysis of Anthocyanins
2.9. Kinetic Study
2.10. DPPH Radical Scavenging Activity
2.11. Statistical Analysis
3. Results and Discussion
3.1. Effect of Copigmentation on UV-Vis Absorption Spectra
Copigmentation Effect in Buffer Solutions at pH 3.0 and pH 6.0
3.2. Copigmentation Stability during Storage
3.2.1. Effect on Anthocyanin Stability
3.2.2. Effect on Color Stability
3.2.3. Effect on Antioxidant Capacity
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Samples | (a) pH 3.0 | (b) pH 6.0 | ||||
---|---|---|---|---|---|---|
λmax (nm) | Amax | ∆A (%) | λmax (nm) | Amax | ∆A (%) | |
ATC | 519 | 0.6189 | – | 535 | 0.2641 | – |
ATC + Ferulic | 524 | 0.7263 | 17.4 ± 0.4 b | 536 | 0.3484 | 31.9 ± 1.5 c |
ATC + Caffeic | 522 | 0.6664 | 7.7 ± 0.2 c | 536 | 0.3098 | 17.3 ± 0.7 d |
ATC + Chlorogenic | 523 | 0.6632 | 7.2 ± 0.1 c | 544 | 0.3956 | 49.8 ± 1.9 b |
ATC + Rosmarinic | 525 | 0.7438 | 20.2 ± 0.3 a | 546 | 0.4591 | 73.8 ± 2.1 a |
(a) pH 3.0 | ATC | ATC + Ferulic | ATC + Caffeic | ATC + Chlorogenic | ATC + Rosmarinic | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
k | t1/2 (days) | R2 | k | t1/2 (days) | R2 | k | t1/2 (days) | R2 | k | t1/2 (days) | R2 | k | t1/2 (days) | R2 | |
D3G | 0.230 | 51.2 ± 0.7 Ba | 0.991 | 0.558 | 21.9 ± 0.5 Bc | 0.999 | 0.618 | 18.2 ± 0.2 Bd | 0.989 | 0.231 | 50.4 ± 0.8 Ba | 0.990 | 0.258 | 46.3 ± 1.0 Bb | 0.994 |
D3R | 0.303 | 61.8 ± 1.3 Ba | 0.993 | 0.868 | 22.7 ± 0.1 Bd | 0.999 | 0.986 | 18.4 ± 0.1 Be | 0.988 | 0.319 | 57.9 ± 0.6 Bb | 0.995 | 0.377 | 52.5 ± 0.3 Bc | 0.996 |
C3G | 0.082 | 208.2 ± 21.4 Aa | 0.991 | 0.192 | 90.5 ± 4.2 Ab | 0.997 | 0.184 | 90.6 ± 1.6 Ab | 0.994 | 0.085 | 216.1 ± 44.0 Aa | 0.990 | 0.077 | 221.8 ± 3.5 Aa | 0.987 |
C3R | 0.168 | 49.0 ± 1.3 Ba | 0.992 | 0.455 | 20.0 ± 0.1 Bc | 0.998 | 0.476 | 16.3 ± 0.1 Bd | 0.999 | 0.167 | 49.1 ± 0.0 Ba | 0.995 | 0.198 | 46.0 ± 0.5 Bb | 0.999 |
Total ATC | 0.777 | 71.8 ± 1.8 a | 0.994 | 2.065 | 28.3 ± 0.1 c | 0.999 | 2.346 | 22.9 ± 0.2 d | 0.994 | 0.781 | 71.0 ± 0.1 a | 0.995 | 0.877 | 66.1 ± 0.9 b | 0.995 |
(b) pH 6.0 | ATC | ATC + Ferulic | ATC + Caffeic | ATC + Chlorogenic | ATC + Rosmarinic | ||||||||||
k | t1/2 (days) | R2 | k | t1/2 (days) | R2 | k | t1/2 (days) | R2 | k | t1/2 (days) | R2 | k | t1/2 (days) | R2 | |
D3G | 2.252 | 4.7 ± 0.1 Ba | 0.996 | 2.315 | 4.4 ± 0.1 Ca | 0.995 | 2.817 | 3.2 ± 0.1 Bc | 0.998 | 2.365 | 3.8 ± 0.1 Cb | 0.991 | 3.424 | 1.6 ± 0.1 Cd | 0.981 |
D3R | 3.229 | 5.0 ± 0.1 Ba | 0.995 | 3.044 | 5.2 ± 0.3 Ba | 0.997 | 4.489 | 3.1 ± 0.1 Bc | 0.996 | 3.550 | 4.0 ± 0.1 Cb | 0.993 | 5.516 | 1.7 ± 0.1 Cd | 0.984 |
C3G | 0.920 | 9.1 ± 0.6 Aa | 0.996 | 0.853 | 9.6 ± 0.1 Aa | 0.998 | 1.158 | 6.8 ± 0.2 Ab | 0.995 | 0.886 | 8.9 ± 0.2 Aa | 0.994 | 1.257 | 5.5 ± 0.1 Ac | 0.992 |
C3R | 2.067 | 4.9 ± 0.1 Bb | 0.996 | 1.709 | 5.7 ± 0.1 Ba | 0.994 | 3.218 | 2.9 ± 0.1 Bd | 0.985 | 2.032 | 4.7 ± 0.1 Bc | 0.994 | 3.253 | 2.4 ± 0.1 Be | 1.000 |
Total ATC | 8.459 | 5.3 ± 0.1 a | 0.996 | 8.053 | 5.5 ± 0.1 a | 0.997 | 11.158 | 3.6 ± 0.1 c | 0.996 | 8.833 | 4.6 ± 0.1 b | 0.994 | 12.577 | 2.3 ± 0.1 d | 0.989 |
(a) pH 3.0 | ATC | Ferulic | Caffeic | Chlorogenic | Rosmarinic |
---|---|---|---|---|---|
Day 0 | |||||
Day 30 | |||||
Color Ret (%) at Day 30 | 82.8 ±0.5 bc | 79.8 ± 0.3 d | 81.7 ± 0.3 cd | 86.3 ± 1.3 a | 84.8 ± 0.4 ab |
Day 90 | |||||
Color Ret (%) at Day 90 | 60.0 ± 0.3 c | 63.2 ± 0.4 b | 75.2 ± 0.0 a | 60.9 ± 0.4 c | 57.8 ± 0.9 d |
(b) pH 6.0 | ATC | Ferulic | Caffeic | Chlorogenic | Rosmarinic |
Day 0 | |||||
Day 4 | |||||
Color Ret (%) at Day 4 | 94.1 ± 0.3 a | 93.1 ± 0.2 a | 88.7 ± 0.0 b | 86.4 ± 1.3 b | 60.2 ± 1.4 c |
Day 8 | |||||
Color Ret (%) at Day 8 | 84.5 ± 1.8 a | 82.6 ± 0.1 ab | 76.2 ± 2.0 b | 64.5 ± 0.4 c | 48.5 ± 2.6 d |
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Azman, E.M.; Yusof, N.; Chatzifragkou, A.; Charalampopoulos, D. Stability Enhancement of Anthocyanins from Blackcurrant (Ribes Nigrum L.) Pomace through Intermolecular Copigmentation. Molecules 2022, 27, 5489. https://doi.org/10.3390/molecules27175489
Azman EM, Yusof N, Chatzifragkou A, Charalampopoulos D. Stability Enhancement of Anthocyanins from Blackcurrant (Ribes Nigrum L.) Pomace through Intermolecular Copigmentation. Molecules. 2022; 27(17):5489. https://doi.org/10.3390/molecules27175489
Chicago/Turabian StyleAzman, Ezzat Mohamad, Nurhayati Yusof, Afroditi Chatzifragkou, and Dimitris Charalampopoulos. 2022. "Stability Enhancement of Anthocyanins from Blackcurrant (Ribes Nigrum L.) Pomace through Intermolecular Copigmentation" Molecules 27, no. 17: 5489. https://doi.org/10.3390/molecules27175489