Rak Małgorzata, Bartosz Grzegorz, Sadowska-Bartosz Izabela
Laboratory of Analytical Biochemistry, Institute of Food Technology and Nutrition, Faculty of Technology and Life Sciences, University of Rzeszow, 4 Zelwerowicza Street, 35-601 Rzeszow, Poland.
Doctoral School, University of Rzeszow, 16C Rejtana Street, 35-959 Rzeszow, Poland.
Molecules. 2025 Jun 8;30(12):2510. doi: 10.3390/molecules30122510.
The formation of a new fluorescence band of anthocyanidins and anthocyanidins, centered at about 530 nm (excitation at 460-470 nm), is proposed as a simple indicator of food oxidation. This fluorescence band appeared and increased progressively during the incubation of blueberry juice under aerobic conditions and the cooking of blueberry homogenate and black carrot. The same effect was observed upon the addition of delphinidin to rapeseed oil subjected to simulated frying. A ratiometric parameter (ratio of the fluorescence intensity at the maximum of the new band to the fluorescence intensity of native anthocyanins/anthocyanidin) is proposed as a versatile index useful for the estimation of the oxidation of food products containing anthocyanins or supplemented with anthocyanins or anthocyanidins.
花青素和花色苷形成一个新的荧光带，其中心波长约为530nm（激发波长为460 - 470nm），被提议作为食品氧化的一个简单指标。在有氧条件下蓝莓汁的孵育过程以及蓝莓匀浆和黑胡萝卜的烹饪过程中，这个荧光带出现并逐渐增强。在对菜籽油进行模拟油炸并添加飞燕草色素时也观察到了同样的效果。提出了一个比率参数（新荧光带最大值处的荧光强度与天然花青素/花色苷的荧光强度之比），作为一个通用指标，用于评估含有花青素或添加了花青素或花色苷的食品的氧化情况。
