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Abstract
The copigmentation effects of three phenolic acids (ferulic acid, sinapic acid, and syringic acid) on the color and thermal stability of Chinese bayberry anthocyanins were investigated. The three copigments of ferulic acid, sinapic acid, and syringic acid were found to have significant effects on the color enhancement of bayberry anthocyanins (p < .05). The maximum absorption wavelength of the anthocyanin aqueous solution exhibited a bathochromic shift, L* decreased, and a* increased with the increase in the molar ratio of copigments. The thermal stability of bayberry anthocyanins was significantly improved after copigmentation. No new anthocyanin derivatives appeared after copigmentation. The thermodynamic parameters (ΔG, ΔH, ΔS) of the three processes were all negative, indicating the three copigmentations were generally spontaneous and exothermic. The equilibrium constant (K) of the sinapic acid group was the greatest among the three phenolic acids, indicating that sinapic acid was more effective in stabilizing the anthocyanins.
Highlights
Chinese bayberry (Myrica rubra Sieb. et Zucc.) is a subtropical plant native to China, with high economic and health-promoting value (Yu, Zhang, Zhao, & Tian, 2018)
We aim to investigate the detailed copigmentation abilities of three common phenolic acids in bayberry anthocyanin solutions
The strongest immediate copigmentation effect at the 1:30 molar ratio occurred between the anthocyanins and each of the three phenolic acids, showing the most dramatic hyperchromic effect and the largest bathochromic shift, which was supported by Brouillard, Mazza, Saad, Albrecht-Gary, and Cheminat (1988), who stated that intermolecular copigmentations are often formed at high mole ratios
Summary
Chinese bayberry (Myrica rubra Sieb. et Zucc.) is a subtropical plant native to China, with high economic and health-promoting value (Yu, Zhang, Zhao, & Tian, 2018). Bayberries are a popular fruit among consumers due to the delicious taste and attractive color, but the fruit is usually processed, for example, into juice, wine, and jam, due to its intense postharvest respiration and poor preservation technology (Fang, Zhang, Tao, Sun, & Sun, 2006). Anthocyanins are crucial pigments responsible for the attractive colors of red bayberry juice and wine. As a natural source of pigments, anthocyanins have attracted great interest in recent years because of their related health-promoting benefits, including antioxidant, anti-inflammatory, and chemoprotective properties (He & Giusti, 2010; Howard, Castrodale, Brownmiller, & Mauromoustakos, 2010; Özgen, Saraçoğlu, & Geçer, 2012; Qin et al, 2009; Sancho & Pastore, 2012). It is essential but challenging to protect anthocyanins from degradation
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