Copigmentation effect of flavonols on anthocyanins in black mulberry juice and their interaction mechanism investigation
文献类型： 外文期刊
作者： Cao, Yan 1 ; Xia, Qile 1 ; Chen, Jianbing 1 ; Jin, Zhao 2 ; Jin, Zhao 2 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Key Lab Postharvest Handling Fruits,Minist Agr & R, Key Lab Fruits & Vegetables Postharvest & Proc Tec, Hangzhou 310021, Peoples R China
2.North Dakota State Univ, Dept Plant Sci, Fargo, ND 58108 USA
关键词： Anthocyanins; Flavonols; Copigmentation effect; Molecular simulation; Black mulberry
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2023 年 399 卷
页码：
收录情况： SCI
摘要： Copigmentation effect of flavonoids on black mulberry juice and its main anthocyanin, cyanidin-3-O-glucoside (C3G), was evaluated. Results showed that the hyperchromic effect of flavonols, such as kaempferol (KAE), hyperoside (HYP), rutin (RUT), quercetin (QTI) and isoquercitrin (IQT), was better than that of quercitrin (QTR) and catechin (CAT). The degradation rate constant (k) of C3G decreased by 8.6 %-50.0 % when KAE, HYP, RUT, QTI and IQT were added, whilst half-life (t1/2), activation energy (Ea) and hydration reaction equilibrium con-stant (pKh) increased by 7.4 %-99.0 %, 60.0 %-95.7 % and 8.3 %-37.8 % respectively. Meanwhile, the maximum absorption wavelength of the mixture displayed bathochromic shift. Molecular simulation indicated that the interaction energy with C3G was KAE > HYP > RUT > QTI > IQT > QTR > CAT. The main driving force forming C3G-flavonol complex were hydrogen bond and Van der Waals interaction. These results will provide theoretical reference to enhance color stability of food rich in anthocyanins.
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