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High yield production of cyanidin-derived pyranoanthocyanins using 4-vinylphenol and 4-vinylguaiacol as cofactors.
Miyagusuku-Cruzado, Gonzalo; Voss, Danielle M; Ortiz-Santiago, Thania N; Cheng, Yesen; Giusti, M Monica.
Afiliación
  • Miyagusuku-Cruzado G; The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA.
  • Voss DM; The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA.
  • Ortiz-Santiago TN; The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA.
  • Cheng Y; The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA.
  • Giusti MM; The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA. Electronic address: Giusti.6@osu.edu.
Food Chem ; 427: 136705, 2023 Nov 30.
Article en En | MEDLINE | ID: mdl-37406449
Pyranoanthocyanins are anthocyanin-derived pigments with vivid colors and enhanced stability, making them promising food colorants. We evaluated two 4-vinylphenols, decarboxylated p-coumaric (pCA) and ferulic acid (FA), as cofactors for pyranoanthocyanin formation. Cyanidin-3-glycosides from saponified black carrot were incubated with 4-vinylphenol or 4-vinylguaiacol in different anthocyanin-to-cofactor molar ratios (1:1-1:30) to form pyranoanthocyanins. Formation efficiency (45 °C, ≤96 h) was compared to their respective precursors at a 1:30 ratio. Composition changes were monitored using uHPLC-PDA-ESI-MS/MS. Pyranoanthocyanin yields with 4-vinylphenol (13.8-33.4%) were ∼12× higher than with pCA and yields with 4-vinylguaiacol (8.1-31.0%) were ∼6.5× higher than with FA. Molar ratios of 1:5 and 1:10 yielded significantly more pyranoanthocyanins. Pyranoanthocyanin formation with 4-vinylphenols followed first-order kinetics, whereas formation with hydroxycinnamic acids followed zero-order kinetics. Detection of intermediate compounds was consistent with a nucleophilic addition and aromatization formation mechanism. Overall, pyranoanthocyanin formation with 4-vinylphenols was more efficient than with hydroxycinnamic acids.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Espectrometría de Masas en Tándem / Antocianinas Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Espectrometría de Masas en Tándem / Antocianinas Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido