Effect of sugar on anthocyanin degradation and water mobility in a roselle anthocyanin model system using 17O NMR.
The purpose of this study was to try to elucidate the relationship between anthocyanin degradation and water mobility using (17)O NMR. A model system containing anthocyanin from roselles with different sugar concentrations (20, 40, 60%) was used to compare the effect of sugar (sucrose and honey) on the kinetics of anthocyanin degradation and water mobility after heating. Data on the anthocyanin degradation index (DI), half-life of anthocyanin, and activation energy of anthocyanin degradation showed that sucrose was a good anthocyanin protector, especially at high concentration. However, honey led to a severe anthocyanin degradation after its concentration reached 40% or it was heated to temperatures >50 degrees C. Spin-spin relaxation rates (R(2)) of water using (17)O NMR were further used to monitor the water mobility in two sugar systems to explain the differences in browning under the same concentration and water activity. R(2) in sucrose was significantly higher than that in honey after the concentration reached 40%. Apparently, increasing the ability to bind with water molecules favored the stability of anthocyanin in sucrose solution.
Tsai
Pi-Jen
PJ
Department of Food Science, National Pingtung University of Science and Technology, 1 Hsueh Fu Road, Nei Pu Hsiang, 91207 Pingtung, Taiwan, Republic of China. pijen@mail.npust.edu.tw
Hsieh
Yu-Yuan
YY
Huang
Tzou-Chi
TC
D000872:Anthocyanins / Q000737:chemistry*; D003116:Color; D004355:Drug Stability; D035264:Flowers / Q000737:chemistry; D031584:Hibiscus / Q000737:chemistry*; D006722:Honey; D009682:Magnetic Resonance Spectroscopy; D012996:Solutions; D013395:Sucrose / Q000494:pharmacology*; D013696:Temperature; D014867:Water / Q000737:chemistry*
D000872:Anthocyanins; D012996:Solutions; D014867:Water; D013395:Sucrose