Enhancement of Colour Density and Anthocyanin Stabilities in Pomegranate Juice Against Hmf at Various Concentrations Through Amino Acid Copigmentation During Storage
Research Square (Research Square)(2023)
摘要
Abstract Degradation effect of various 5-hydroxymethylfurfural (HMF) concentrations (2.3–15.2 mg/L) on pomegranate juice (PJ) anthocyanins/colour and potential of amino acids [aspartic acid (AA), phenylalanine (PA) and valine (V)] to reduce anthocyanin degradation by copigmentation were investigated. Stabilities of anthocyanin and colour density (CD) were reduced by 5.2–8.2 mg HMF/L but increased by 15.2 mg HMF/L. When ratios of “cy-3,5-diglu to HMF” and “cy-3-glu to HMF” were 1.82–2.67 and 1.91–2.85, respectively, copigmentation took place. AA and V reduced HMF content. As number of –CH 3 group in an amino acid increased, stability of HMF reduction effect by the amino acid also increased. In PJ containing 8.2 mg HMF/L, V, a hydrophobic-aliphatic amino acid, provided the highest stabilities for individual anthocyanins, CD and hyperchromic effect (HE). AA increased the stabilities of CD and HE in PJ containing 5.2 mg HMF/L, while PA increased CD stability at 15.2 mg HMF/L concentration.
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关键词
pomegranate juice,anthocyanin stabilities,amino acid copigmentation,colour density
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