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A comparison of two determination methods for studying degradation kinetics of the major anthocyanins from blood orange.

Identifieur interne : 000983 ( PubMed/Corpus ); précédent : 000982; suivant : 000984

A comparison of two determination methods for studying degradation kinetics of the major anthocyanins from blood orange.

Auteurs : Shaoqian Cao ; Liang Liu ; Siyi Pan ; Qi Lu ; Xiaoyun Xu

Source :

Journal of agricultural and food chemistry [ 1520-5118 ] ; 2009.

RBID : pubmed:19099393

English descriptors

KwdEn :
- Anthocyanins (analysis), Anthocyanins (chemistry), Beverages (analysis), Chromatography, High Pressure Liquid, Citrus sinensis (chemistry), Fruit (chemistry), Glucosides (analysis), Glucosides (chemistry), Hot Temperature, Hydrogen-Ion Concentration, Kinetics.
MESH :
- chemical , analysis : Anthocyanins, Glucosides.
- chemical , chemistry : Anthocyanins, Glucosides.
- analysis : Beverages.
- chemistry : Citrus sinensis, Fruit.
- Chromatography, High Pressure Liquid, Hot Temperature, Hydrogen-Ion Concentration, Kinetics.

Abstract

The thermal degradation of cyanidin 3-(6''-malonyl) glucoside and cyanidin 3-glucoside, which are the two major anthocyanins in blood orange juice, have been investigated using the pH-differential method and RP-HPLC method, respectively. Similar results could be obtained when the degradation kinetics of cyanidin 3-glucoside were studied by either the HPLC method or the pH-differential method. However, contrary results were obtained in the case of cyanidin 3-(6''-malonyl) glucoside. The HPLC analysis indicated that cyanidin 3-(6''-malonyl) glucoside was labile to eliminate a malonyl moiety to form cyanidin 3-glucoside before disappearing during thermal treatment and showed a lower thermal stability than cyanidin 3-glucoside, whereas the result obtained by the pH-differential method actually reflected the content of both cyanidin 3-(6''-malonyl) glucoside and its degradation intermediate. This caused an overestimate of the stability of cyanidin 3-(6''-malonyl) glucoside.

DOI: 10.1021/jf8021964
PubMed: 19099393

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pubmed:19099393

Le document en format XML

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<affiliation><nlm:affiliation>College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China.</nlm:affiliation>
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<author><name sortKey="Liu, Liang" sort="Liu, Liang" uniqKey="Liu L" first="Liang" last="Liu">Liang Liu</name>
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<author><name sortKey="Pan, Siyi" sort="Pan, Siyi" uniqKey="Pan S" first="Siyi" last="Pan">Siyi Pan</name>
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<author><name sortKey="Lu, Qi" sort="Lu, Qi" uniqKey="Lu Q" first="Qi" last="Lu">Qi Lu</name>
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<author><name sortKey="Xu, Xiaoyun" sort="Xu, Xiaoyun" uniqKey="Xu X" first="Xiaoyun" last="Xu">Xiaoyun Xu</name>
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<front><div type="abstract" xml:lang="en">The thermal degradation of cyanidin 3-(6''-malonyl) glucoside and cyanidin 3-glucoside, which are the two major anthocyanins in blood orange juice, have been investigated using the pH-differential method and RP-HPLC method, respectively. Similar results could be obtained when the degradation kinetics of cyanidin 3-glucoside were studied by either the HPLC method or the pH-differential method. However, contrary results were obtained in the case of cyanidin 3-(6''-malonyl) glucoside. The HPLC analysis indicated that cyanidin 3-(6''-malonyl) glucoside was labile to eliminate a malonyl moiety to form cyanidin 3-glucoside before disappearing during thermal treatment and showed a lower thermal stability than cyanidin 3-glucoside, whereas the result obtained by the pH-differential method actually reflected the content of both cyanidin 3-(6''-malonyl) glucoside and its degradation intermediate. This caused an overestimate of the stability of cyanidin 3-(6''-malonyl) glucoside.</div>
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<Abstract><AbstractText>The thermal degradation of cyanidin 3-(6''-malonyl) glucoside and cyanidin 3-glucoside, which are the two major anthocyanins in blood orange juice, have been investigated using the pH-differential method and RP-HPLC method, respectively. Similar results could be obtained when the degradation kinetics of cyanidin 3-glucoside were studied by either the HPLC method or the pH-differential method. However, contrary results were obtained in the case of cyanidin 3-(6''-malonyl) glucoside. The HPLC analysis indicated that cyanidin 3-(6''-malonyl) glucoside was labile to eliminate a malonyl moiety to form cyanidin 3-glucoside before disappearing during thermal treatment and showed a lower thermal stability than cyanidin 3-glucoside, whereas the result obtained by the pH-differential method actually reflected the content of both cyanidin 3-(6''-malonyl) glucoside and its degradation intermediate. This caused an overestimate of the stability of cyanidin 3-(6''-malonyl) glucoside.</AbstractText>
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A comparison of two determination methods for studying degradation kinetics of the major anthocyanins from blood orange.

A comparison of two determination methods for studying degradation kinetics of the major anthocyanins from blood orange.

Source :

English descriptors

Abstract

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri

Pour générer des pages wiki