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Heat Stability of Strawberry Anthocyanins in Model Solutions Containing Natural Copigments Extracted from Rose (Rosa damascena Mill.) Petals
Ist Teil von
Journal of agricultural and food chemistry, 2008-09, Vol.56 (18), p.8521-8526
Ort / Verlag
Washington, DC: American Chemical Society
Erscheinungsjahr
2008
Link zum Volltext
Quelle
MEDLINE
Beschreibungen/Notizen
Thermal degradation and color changes of purified strawberry anthocyanins in model solutions were studied upon heating at 85 °C by HPLC-DAD analyses and CIELCh measurements, respectively. The anthocyanin half-life values increased significantly due to the addition of rose (Rosa damascena Mill.) petal extracts enriched in natural copigments. Correspondingly, the color stability increased as the total color difference values were smaller for anthocyanins upon copigment addition, especially after extended heating. Furthermore, the stabilizing effect of rose petal polyphenols was compared with that of well-known copigments such as isolated kaempferol, quercetin, and sinapic acid. The purified rose petal extract was found to be a most effective anthocyanin-stabilizing agent at a molar pigment/copigment ratio of 1:2. The results obtained demonstrate that the addition of rose petal polyphenols slows the thermal degradation of strawberry anthocyanins, thus resulting in improved color retention without affecting the gustatory quality of the product.