Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism
文献类型： 外文期刊
作者： Cao, Yan 1 ; Zhao, Baofu 2 ; Li, Yougui 3 ; Gao, Haiyan 1 ; Xia, Qile 1 ; Fang, Zhongxiang 4 ;
作者机构： 1.Zhejiang Acad Agr Sci, Food Sci Inst, State Key Lab Managing Biot & Chem Threats Qual &, Key Lab Postharvest Handling Fruits,Minist Agr & R, Hangzhou 310021, Peoples R China
2.Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Peoples R China
3.Zhejiang Acad Agr Sci, Sericultural Res Inst, Hangzhou 310021, Peoples R China
4.Univ Melbourne, Sch Agr & Food, Parkville, VIC 3010, Australia
关键词： Cyanidin-3-O-glucoside; Phenolic acids; Stability; Co-pigmentation effect; Molecular docking
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 411 卷
页码：
收录情况： SCI
摘要： Co-pigmentation effect of phenolic acids on cyanidin-3-O-glucoside (C3G) and the mechanisms were investi-gated. Sinapic acid (SIA), ferulic acid (FA), p-coumaric acid (p-CA) and syringic acid (SYA) significantly enhanced C3G stability (P < 0.05), whereas vanillic acid (VA) and gallic acid (GA) showed no influence (P > 0.05). Among these phenolic acids, SIA and FA had higher binding coefficient with C3G (48.83 and 43.38), reduced degradation rate constant by 40.0 -50.0 %, prolonged half-life by 74.6 -94.7 % at 323 K, and significantly inhibited C3G hydration reaction (pKh = 2.87 and 2.80, P < 0.05). Molecular docking revealed that C3G and co-pigments were connected by hydrogen bond and 7L-7L stacking interaction. Hydroxycinnamic acids of SIA, FA and p-CA bound with ring B and ring C of C3G, while hydroxybenzoic acids of SYA, VA and GA hardly interacted with ring C. Generally, the protection effect of hydroxycinnamic acids on C3G was better than that of hydroxybenzoic acids, exhibiting stronger hyperchromic effect.
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