A comparison of two determination methods for studying degradation kinetics of the major anthocyanins from blood orange.
The thermal degradation of cyanidin 3-(6''-malonyl) glucoside and cyanidin 3-glucoside, which are the two major anthocyanins in blood orange juice, have been investigated using the pH-differential method and RP-HPLC method, respectively. Similar results could be obtained when the degradation kinetics of cyanidin 3-glucoside were studied by either the HPLC method or the pH-differential method. However, contrary results were obtained in the case of cyanidin 3-(6''-malonyl) glucoside. The HPLC analysis indicated that cyanidin 3-(6''-malonyl) glucoside was labile to eliminate a malonyl moiety to form cyanidin 3-glucoside before disappearing during thermal treatment and showed a lower thermal stability than cyanidin 3-glucoside, whereas the result obtained by the pH-differential method actually reflected the content of both cyanidin 3-(6''-malonyl) glucoside and its degradation intermediate. This caused an overestimate of the stability of cyanidin 3-(6''-malonyl) glucoside.
Cao
Shaoqian
S
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China.
Liu
Liang
L
Pan
Siyi
S
Lu
Qi
Q
Xu
Xiaoyun
X
D000872:Anthocyanins / Q000032:analysis / Q000737:chemistry*; D001628:Beverages / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D032084:Citrus sinensis / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D005960:Glucosides / Q000032:analysis / Q000737:chemistry; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007700:Kinetics
D000872:Anthocyanins; D005960:Glucosides; C526962:cyanidin-3-(6-malonylglucoside); C462279:cyanidin-3-O-beta-glucopyranoside