title: Stability, Antioxidant Capacity and Degradation Kinetics of Pelargonidin-3-glucoside Exposed to Ultrasound Power at Low Temperature.
abstract: As an alternative preservation method to thermal treatment, ultrasound is a novel non-thermal processing technology that can significantly avoid undesirable nutritional changes. However, recently literature indicated that anthocyanin degradation occurred when high amplitude ultrasound was applied to juice. This work mainly studied the effect of ultrasound on the stability and antioxidant capacity of pelargonidin-3-glucoside (Pg-3-glu) and the correlation between anthocyanin degradation and •OH generation in a simulated system. Results indicated that the spectral intensities of Pg-3-glu decreased with increasing ultrasound power (200-500 W) and treatment time (0-60 min). The degradation trend was consistent with first-order reaction kinetics (R² > 0.9100). Further study showed that there was a good linear correlation between Pg-3-glu degradation and •OH production (R² = 0.8790), which indicated the important role of •OH in the degradation of anthocyanin during ultrasound exposure. Moreover, a decrease in the antioxidant activity of solution(s) containing Pg-3-glu as evaluated by the DPPH and FRAP methods was observed after ultrasound treatment.
authors: Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China. jxsun1220@163.com.
authors: Jianxia
authors: J
authors: Sun
authors: Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China. mzxiong1991@163.com.|Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. mzxiong1991@163.com.
authors: Zhouxiong
authors: Z
authors: Mei
authors: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. tangyajuan1990@yeah.net.
authors: Yajuan
authors: Y
authors: Tang
authors: Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China. ddddlj@foxmail.com.
authors: Lijun
authors: L
authors: Ding
authors: Department of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan 250199, China. 13705401192@139.com.
authors: Guichuan
authors: G
authors: Jiang
authors: Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China. 18819471250@163.com.|Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. 18819471250@163.com.
authors: Chi
authors: C
authors: Zhang
authors: College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. adsun68@163.com.
authors: Aidong
authors: A
authors: Sun
authors: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. baiweibin@163.com.
authors: Weibin
authors: W
authors: Bai
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D000975:Antioxidants / Q000737:chemistry*; D003080:Cold Temperature; D000069453:Ultrasonic Waves
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; C078485:pelargonidin-3-glucoside
keywords: antioxidant activity; cavitation; degradation; mechanism; pelargonidin-3-glucoside; ultrasound