Dye stability of black cherry plum anthocyanins in the interaction with co-pigments and sucrose sweetener

Shahrbanu Molaeafard; Rashid Jamei; Ahmad Poursattar Marjani

doi:10.1002/fsn3.3943

Dye stability of black cherry plum anthocyanins in the interaction with co-pigments and sucrose sweetener

Food Sci Nutr. 2024 Jan 7;12(4):2611-2618. doi: 10.1002/fsn3.3943. eCollection 2024 Apr.

Authors

Shahrbanu Molaeafard¹, Rashid Jamei¹, Ahmad Poursattar Marjani²

Affiliations

¹ Department of Biology, Faculty of Basic Sciences and Chemistry Urmia University Urmia Iran.
² Department of Organic Chemistry, Faculty of Chemistry Urmia University Urmia Iran.

Abstract

In this research, the co-pigmentation reactions between black cherry plum (Prunus cerasifera Ehrh. cv. Pissardii Nigra) anthocyanins and caffeic, gallic, 4-hydroxybenzoic, malic, and tannic acids with different concentrations (0, 120, 240, 480, and 960 mg L^-1) at various temperatures (20, 40, 60, 80, and 100°C) were investigated at pH 3.5. The strongest immediate co-pigmentations resulted at 960 mg L^-1, being significantly highest using tannic acid at all temperatures. In addition, the anthocyanin stability and the brown polymeric color formation were investigated in the presence of different concentrations of sucrose sweetener (0, 30, and 60%) and different pHs (2 and 3) in the range of 0-60 h. Also, the amount of furfural was measured in the presence of 0% and 30% sucrose concentrations at pH 2 after 20 h at 90°C by HPLC (high-performance liquid chromatography), and the most polymeric color formation was observed in the concentration of 60% sucrose at pH 2 after 60 h.

Keywords: Co‐pigmentation; HPLC; Prunus cerasifera Ehrh. cv. Pissardii Nigra; anthocyanin; furfural; thermal stability.