Stabilization of Lycium ruthenicum Murr. anthocyanins by natural polyphenol extracts

NWIPB OpenIR

	Stabilization of Lycium ruthenicum Murr. anthocyanins by natural polyphenol extracts
	Luan, Guangxiang; Wang, Yuwei; Ouyang, Jian; He, Yanfeng; Zhou, Wu; Dong, Qi; Wang, Honglun; Hu, Na
	2021
发表期刊	JOURNAL OF FOOD SCIENCE
卷号	86 期号:10
摘要	Anthocyanins are a group of flavonoids widely used as natural pigments and in functional foods. However, the sensitivity of anthocyanins to environment factors limits their utilization. The present study examined the stabilizing effects of polyphenol extracts from raspberry, sea-buckthorn, Lonicera edulis, and blackcurrant on Lycium ruthenicum Murr (LRM)-derived anthocyanins. After light and heat exposure, contents of total anthocyanins and the monomers were detected with the pH differential method and the HPLC. Remarkably, polyphenol extracts from raspberry, Lonicera edulis and blackcurrant extended the half-lives of anthocyanins, while the effect of the sea-buckthorn extracts was negligible. Noticeably, petunidin-3-O-[6-O-(4-O-trans-p-coumaroyl-alpha-L-rhamnopyranosyl)-beta-D-glucopyranoside]-5-O-[beta-D-glucopyranoside], the major component of LRM-derived anthocyanins, exhibited a dramatic increase in half-life with the presence of polyphenol extracts from raspberry, Lonicera edulis, and blackcurrant. In summary, our findings suggest the polyphenol extracts could be developed into copigments for stabilization of anthocyanins.
关键词	anthocyanin degradation HPLC analysis Lycium ruthenicum Murr polyphenol extract pH differential method
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/60739
专题	中国科学院西北高原生物研究所
推荐引用方式 GB/T 7714	Luan, Guangxiang,Wang, Yuwei,Ouyang, Jian,et al. Stabilization of Lycium ruthenicum Murr. anthocyanins by natural polyphenol extracts[J]. JOURNAL OF FOOD SCIENCE,2021,86(10).
APA	Luan, Guangxiang.,Wang, Yuwei.,Ouyang, Jian.,He, Yanfeng.,Zhou, Wu.,...&Hu, Na.(2021).Stabilization of Lycium ruthenicum Murr. anthocyanins by natural polyphenol extracts.JOURNAL OF FOOD SCIENCE,86(10).
MLA	Luan, Guangxiang,et al."Stabilization of Lycium ruthenicum Murr. anthocyanins by natural polyphenol extracts".JOURNAL OF FOOD SCIENCE 86.10(2021).