Institute of Food Safety, Ankara University, Dışkapı, 06110 Ankara, Turkey.
Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı, 06830 Ankara, Turkey.
Food Chem. 2019 May 30;281:242-250. doi: 10.1016/j.foodchem.2018.12.089. Epub 2018 Dec 29.
Cyanidin-3-O-glucosylrutinoside and cyanidin-3-O-rutinoside were isolated from sour cherry juice concentrate (SCJC). Sucrose and copigments [gallic acid (GA), cherry stem extract (CSE) and pomegranate rind extract (PRE)] were added to these anthocyanins. Effects of sucrose and copigments on the isolated anthocyanins were studied during storage at 20 °C for 140 days. All copigment sources provided protection against degradation effect of sucrose on the isolated anthocyanins before storage. Although GA increased the stabilities of both isolated anthocyanins, only CSE had copigmentation effect on both isolated anthocyanins. Copigmentation effect on cyanidin-3-O-glucosylrutinoside continued throughout storage. However, this effect on cyanidin-3-O-rutinoside continued for only 56 days of storage. Cyanidin-3-O-glucosylrutinoside containing three sugar moieties was more prone to copigmentation than cyanidine-3-rutinoside containing two sugar moieties. Results showed that the presence of more than one anthocyanin in a media changed stability of copigmentation. We recommend CSE for enhancement in colour density, but GA for enhancement in anthocyanin stability.
矢车菊素-3-O-葡萄糖基芸香糖苷和矢车菊素-3-O-芸香糖苷从酸樱桃浓缩汁（SCJC）中分离得到。在这些花青素中添加了蔗糖和共色素[没食子酸（GA）、樱桃茎提取物（CSE）和石榴皮提取物（PRE）]。在 20°C 下储存 140 天期间，研究了蔗糖和共色素对分离出的花青素的影响。所有共色素来源在储存前都能防止蔗糖对分离出的花青素的降解作用。虽然 GA 增加了两种分离花青素的稳定性，但只有 CSE 对两种分离花青素都有共色素作用。对矢车菊素-3-O-葡萄糖基芸香糖苷的共色素作用在整个储存过程中持续存在。然而，对矢车菊素-3-O-芸香糖苷的这种作用仅持续了 56 天的储存。含有三个糖基的矢车菊素-3-O-葡萄糖基芸香糖苷比含有两个糖基的矢车菊素-3-O-芸香糖苷更容易发生共色素化。结果表明，在一个介质中存在多种花青素会改变共色素化的稳定性。我们建议使用 CSE 来提高颜色密度，但使用 GA 来提高花青素的稳定性。
