By Xiaonan Sui (auth.)
This thesis reviews the influence of foodstuff processing at the balance and antioxidant skill of anthocyanins in aqueous and genuine meals structures. It investigates the consequences of temperature and pH at the balance and antioxidant means of anthocyanins in aqueous structures and in genuine semi-solid and reliable nutrients structures together with bread and biscuits. the result of this thesis supply nutrients brands necessary instructions at the creation of practical meals containing anthocyanins, aiding to lessen anthocyanins loss and accomplish a wanted quantity of anthocyanins in meals with additional well-being merits.
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Extra resources for Impact of Food Processing on Anthocyanins
It is believed that anthocyanins are decomposed by two pathways to end up with either chalcone and coumaric acid glycosides or aldehyde and benzoic acid derivatives, respectively (Patras et al. 2010). According to previous studies, anthocyanin would decompose upon heating into a chalcone structure, the latter being further transformed into a coumarin glucoside derivative with the loss of the B-ring (Hrazdina 1971). The aglycon-sugar bond is more labile than other glycoside bonds at pH 2–4. g. heating cyanidin-3-rutinoside at pH 1 results in the formation of rhamnose and glucose, but only traces of rutinose (Adams 1973).
E. (1972). Degradation of anthocyanins at limited water concentration. Journal of Food Science, 37, 592–595. , & Mateus, N. (2014). Bioavailability of anthocyanins and derivatives. Journal of Functional Foods, 7, 54–66. , & Mateus, N. (2013). Antioxidant and antiproliferative properties of methylated metabolites of anthocyanins. Food Chemistry, 141, 2923–2933. Fisher, U. , & Kammerer, D. R. (2013). ) juices and model solutions. Food Chemistry, 138, 1800–1809. , & Kulling, S. (2006). Stability and biotransformation of various dietary anthocyanins in vitro.
One mL of the diluted ABTS·¯ solution was added to 10 µL of sample, and the mixture was allowed to equilibrate for 7 min before its absorbance at 734 nm was measured. 2, four major peaks (solid line) were observed from the LC/ DAD results, which represented four types of anthocyanins in black rice powder. e. almost all the colorless polyphenols had been removed. The LC/MS results further confirmed the four detected peaks, and they were: cyanidin-3,5-glucoside (m/z 611), cyanidin-3-glucoside (m/z 449), cyanidin-3-rutinoside (m/z 595), and peonidin-3-glucoside (m/z 463).
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