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Anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts.
Gras, Claudia C; Nemetz, Nicole; Carle, Reinhold; Schweiggert, Ralf M.
Afiliación
  • Gras CC; University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany. Electronic address: claudia.gras@uni-hohenheim.de.
  • Nemetz N; University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany. Electronic address: nicole.nemetz@yahoo.de.
  • Carle R; University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany; King Abdulaziz University, Faculty of Science, Biological Science Department, P.O. Box 80257, Jeddah 21589, Saudi Arabia. Electronic a
  • Schweiggert RM; University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany. Electronic address: ralf.schweiggert@uni-hohenheim.de.
Food Chem ; 235: 265-274, 2017 Nov 15.
Article en En | MEDLINE | ID: mdl-28554635
Anthocyanin profiles and contents of three purple sweet potato provenances were investigated by HPLC-DAD-MSn. In contrast to widely uniform profiles, the contents of total (558-2477mg/100gDM) and individual anthocyanins varied widely. Furthermore, quantitative and qualitative effects of intermolecular co-pigmentation were studied by adding chlorogenic and rosmarinic acids, and food-grade phenolic apple and rosemary extracts at various dosages to a diluted purple sweet potato concentrate at pH 0.9, 2.6, 3.6, and 4.6. Addition of co-pigments generally increased pKH estimate-values of anthocyanins from 3.28 (without co-pigments) to up to 4.71, thus substantially broadening the pH range wherein colored forms prevail. The most pronounced hyperchromic shift by up to +50.5% at the absorption maximum was observed at pH 4.6. Simply by blending the co-pigments with purple sweet potato anthocyanins at pH-values ranging from 2.6 to 4.6, purplish-blue, light pink, magenta, brick-red, and intense red hues were accessible as expressed by CIE-L∗a∗b∗ color values.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Cromatografía Líquida de Alta Presión / Ipomoea batatas / Antocianinas Tipo de estudio: Qualitative_research Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Cromatografía Líquida de Alta Presión / Ipomoea batatas / Antocianinas Tipo de estudio: Qualitative_research Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article Pais de publicación: Reino Unido