acid formation
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2022 ◽  
Vol 183 ◽  
pp. 111724
Author(s):  
Ziyin Zhou ◽  
Yingying Yang ◽  
Wei Shan ◽  
Hui Zhang ◽  
Wei Wei ◽  
...  

2022 ◽  
Vol 144 ◽  
pp. 355-363
Author(s):  
Sineenart Sanpinit ◽  
Kotchakorn Moosigapong ◽  
Siriporn Jarukitsakul ◽  
Kawinsak Jatutasri ◽  
Acharaporn Issuriya ◽  
...  

Plant Science ◽  
2022 ◽  
pp. 111177
Author(s):  
Prateek Gupta ◽  
Marta Rodriguez‐Franco ◽  
Reddaiah Bodanapu ◽  
Yellamaraju Sreelakshmi ◽  
Rameshwar Sharma

2021 ◽  
pp. 134131
Author(s):  
Marianna Bellardita ◽  
Danilo Virtù ◽  
Francesco Di Franco ◽  
Vittorio Loddo ◽  
Leonardo Palmisano ◽  
...  

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1788
Author(s):  
Matthew R. Dorris ◽  
Bradley W. Bolling

Anthocyanins degrade in fruit juice during storage, reducing juice color quality and depleting the health-promoting components of juice. Common water-soluble products of anthocyanins’ chemical degradation are known, but little is known about the contribution of the insoluble phase to loss processes. Cranberry juice and isolated anthocyanins were incubated at 50 °C for up to 10 days to determine polyphenol profiles and degradation rates. Anthocyanin-proanthocyanidin heteropolymers were analyzed via Matrix Assisted Laser Desorption/Ionization (MALDI)- Time of Flight (TOF) Mass Spectrometry (MS). Formation of soluble protocatechuic acid accounted for 260 ± 10% and insoluble materials for 80 ± 20% of lost soluble cyanidin-glycosides in juice, over-representations plausibly due to quercetin and (epi)catechin in cranberry juice and not observed in the values of 70 ± 20% and 16 ± 6% in the purified anthocyanin system. Loss processes of soluble peonidin-glycosides were better accounted for, where 31 ± 2% were attributable to soluble vanillic acid formation and 3 ± 1% to insoluble materials in cranberry juice and 35 ± 5% to vanillic acid formation and 1.6 ± 0.8% to insoluble materials in the purified anthocyanin system. Free anthocyanins were below quantifiable levels in precipitate, implying most anthocyanins in precipitate were polymeric colors (PCs). PCs in the precipitate included cyanidin- and peonidin-hexosides and -pentosides covalently bonded to procyanidins. Therefore, formation of cranberry juice precipitate does not deplete a large portion of soluble anthocyanins; rather, the precipitate’s pigmentation results from PCs that are also present in the soluble phase.


2021 ◽  
Vol 168 (10) ◽  
pp. 100505
Author(s):  
Susanne Lott ◽  
Bhavya Satishbhai Kotak ◽  
Sönke Barra ◽  
Hans-Georg Schweiger

2021 ◽  
pp. 105233
Author(s):  
Alessandra Aiello ◽  
Emanuela Pepe ◽  
Lucia de Luca ◽  
Fabiana Pizzolongo ◽  
Raffaele Romano

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