title: Thermal stability of 3-deoxyanthocyanidin pigments.
abstract: 3-Deoxyanthocyanidins are promising natural colourants due to their unique properties compared to anthocyanins. However, thermal stability of 3-deoxyanthocyanidins is largely unknown. Thermal stability of crude and pure 3-deoxyanthocyanidins was determined at 95 °C/2 h and 121 °C/30 min, at pH 1-7 using HCl, formic or citric acid as acidulants. The colour retention of crude and pure 3-deoxyanthocyanidins (79-89% after 95 °C/2 h and 39-118% after 121 °C/30 min) was high compared to literature reports for anthocyanins under similar treatments. pH significantly affected the thermal stability of 3-deoxyanthocyanidins: Colour retention was better at pH 1-2 (70.2-118%) than at pH 3-7 (39.0-86.8%). Chalcones were identified as the major heat degradation products at pH 3-7. Slow rate of chalcone formation and resistance to C-ring fission were identified as the major contributors to thermal stability of 3-deoxyanthocyanidins. Overall, the heat stability of 3-deoxyanthocyanidins indicates good potential for food use.
authors.affiliation: Department of Soil & Crop Sciences, Texas A&M University, 2474 TAMU, College Station, TX 77843-2474, USA. Electronic address: lyang@ag.tamu.edu.
authors.forename: Liyi
authors.initials: L
authors.lastname: Yang
authors.affiliation: Department of Soil & Crop Sciences, Texas A&M University, 2474 TAMU, College Station, TX 77843-2474, USA.
authors.forename: Linda
authors.initials: L
authors.lastname: Dykes
authors.affiliation: Department of Soil & Crop Sciences, Texas A&M University, 2474 TAMU, College Station, TX 77843-2474, USA; Department of Nutrition & Food Science, Texas A&M University, 2253 TAMU, College Station, TX 77843-2253, USA.
authors.forename: Joseph M
authors.initials: JM
authors.lastname: Awika
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D006358:Hot Temperature; D010860:Pigments, Biological / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D010860:Pigments, Biological
keywords: 3-Deoxyanthocyanidins; Anthocyanins; Heat stability; Natural colour