Abstract
The stability enhancing effect of ferulic acid on anthocyanins from purple corn cob was investigated in a model system. The addition of ferulic acid provided color-enhancing and stabilizing effects on purple corn cob during storage and heating. These effects were observed through changes in spectrophotometric and CIE L*a*b* color space parameters. In test samples enhanced with ferulic acid, high-performance liquid chromatography–mass spectrometry detected and identified three new anthocyanin-derived pigments, cyanidin-3-glucoside-vinylguaiacol, pelargonidin-3-glucoside-vinylguaiacol, and peonidin-3-glucoside-vinylguaiacol, with respective m/z values of 595, 579, and 609.
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