title: Co-pigmentation of pelargonidin derivatives in strawberry and red radish model solutions by the addition of phenolic fractions from mango peels.
abstract: Pelargonidin-based colors suffer from notorious instability. A phenolic mango peel extract and defined phenolic fractions thereof were shown to effectively modulate the visible absorption of anthocyanins from strawberry (Fragaria x ananassa Duch.) and red radish (Raphanus sativus L.) by intermolecular co-pigmentation. Consistently, non-acylated pelargonidin derivatives from strawberry exerted significantly greater hyper- and bathochromic spectral shifts than their acylated counterparts from red radish. The addition of low molecular-weight co-pigments such as gallic acid and monogalloyl glucoses to strawberry anthocyanins led to strong hyperchromic shifts from 30% to 48%, while gallotannins (>six galloyl units) exerted smaller co-pigmentation effects (36±2%; Δλmax 13nm), possibly due to steric hindrances. In contrast, penta- and hexa-O-galloyl-glucose induced greatest and most stable co-pigmentation effects (53±2%; Δλmax 13nm). Irrespective of the underlying mechanisms and the responsible compounds, phenolic mango peel extracts might represent suitable color enhancers for coloring foodstuff, particularly for those containing non-acylated pelargonidin derivatives.
authors.affiliation: University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, 70599 Stuttgart, Germany. Electronic address: j.mueller-maatsch@uni-hohenheim.de.
authors.forename: Judith
authors.initials: J
authors.lastname: Müller-Maatsch
authors.affiliation: University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, 70599 Stuttgart, Germany. Electronic address: lena.bechtold@t-online.de.
authors.forename: Lena
authors.initials: L
authors.lastname: Bechtold
authors.affiliation: University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, 70599 Stuttgart, Germany. Electronic address: ralf.schweiggert@uni-hohenheim.de.
authors.forename: Ralf M
authors.initials: RM
authors.lastname: Schweiggert
authors.affiliation: University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, 70599 Stuttgart, Germany; King Abdulaziz University, Faculty of Science, Biological Science Department, P.O. Box 80257, Jeddah 21589, Saudi Arabia. Electronic address: reinhold.carle@uni-hohenheim.de.
authors.forename: Reinhold
authors.initials: R
authors.lastname: Carle
mesh_terms: D000872:Anthocyanins / Q000032:analysis / Q000737:chemistry*; D003116:Color; D031985:Fragaria / Q000737:chemistry*; D031022:Mangifera / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry*; D010858:Pigmentation; D031224:Raphanus / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D010636:Phenols; C066957:pelargonidin
keywords: Anthocyanins; Bathochromic shift; Gallotannins; Hyperchromic shift; Mangifera indica L.; Mangiferin