Thermal stability of 3-deoxyanthocyanidin pigments. Academic Article

abstract

• 3-Deoxyanthocyanidins are promising natural colourants due to their unique properties compared to anthocyanins. However, thermal stability of 3-deoxyanthocyanidins is largely unknown. Thermal stability of crude and pure 3-deoxyanthocyanidins was determined at 95 C/2 h and 121 C/30 min, at pH 1-7 using HCl, formic or citric acid as acidulants. The colour retention of crude and pure 3-deoxyanthocyanidins (79-89% after 95 C/2 h and 39-118% after 121 C/30 min) was high compared to literature reports for anthocyanins under similar treatments. pH significantly affected the thermal stability of 3-deoxyanthocyanidins: Colour retention was better at pH 1-2 (70.2-118%) than at pH 3-7 (39.0-86.8%). Chalcones were identified as the major heat degradation products at pH 3-7. Slow rate of chalcone formation and resistance to C-ring fission were identified as the major contributors to thermal stability of 3-deoxyanthocyanidins. Overall, the heat stability of 3-deoxyanthocyanidins indicates good potential for food use.

authors

• Awika, Joseph

published proceedings

• Food Chem

author list (cited authors)

• Yang, L., Dykes, L., & Awika, J. M.

citation count

• 40

complete list of authors

• Yang, Liyi||Dykes, Linda||Awika, Joseph M

publication date

• October 2014

publisher

• Elsevier  Publisher

published in

• Food Chemistry  Journal

keywords

• 3-deoxyanthocyanidins
• Anthocyanins
• Heat Stability
• Hot Temperature
• Natural Colour
• Pigments, Biological

Digital Object Identifier (DOI)

• 10.1016/j.foodchem.2014.03.105

start page

• 246

end page

• 254

volume

• 160

URL

• http://dx.doi.org/10.1016/j.foodchem.2014.03.105