Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries

Meltem Türkyılmaz,Fatmagül Hamzaoğlu,Mehmet Özkan

Food Chemistry（2019）

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摘要

•Two major anthocyanins of sour cherries were isolated.•Sucrose led to reduction in the stabilities of both anthocyanins.•Cherry stem extract (CSE) showed copigmentation effects on these anthocyanins.•Cyanidin-3-glucosylrutinoside caused more stable copigmentation with copigments in CSE.•Interaction between cyanidin-3-rutinoside and copigments in CSE was faster.

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关键词

Cyanidin-3-O-glucosylrutinoside,Cyanidin-3-O-rutinoside,Gallic acid,Pomegranate rind,Cherry stem,Copigmentation,Sucrose

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