Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend

TÜRKYILMAZ M., Hamzaoglu F., Unal H., ÖZKAN M.

FOOD CHEMISTRY, cilt.370, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 370
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.foodchem.2021.131061
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Copigmentation, Colour density, Ascorbic acid, Aspartic acid, Proline, Valine, ASCORBIC-ACID, COLOR, DEGRADATION
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Hayır

Özet

This is the first study revealing effects of aspartic acid (AA), proline and valine as well as ascorbic acid on individual anthocyanins in pomegranate and orange juice blend (POJB) during heating at 90-150 degrees C. Effect of amino acids on colour and anthocyanin stability varied depending on heating temperature. At 90 degrees C (3 h), AA, proline and valine increased (up to 4.7 times) contents of cyanidin-3-glucoside and total anthocyanin, and cyanidin-3,5-diglucoside stability. At 105 degrees C (2 h), AA and valine caused the highest absorbance value at maximum wavelength (A(max)) and high anthocyanin stability, which pointed out copigmentation. At 150 degrees C (0.5 h), AA and valine increased (up to 11%) stabilities of cyanidin-3-glucoside, cyanidin-3,5-diglucoside and delphinidin-3,5-diglucoside, and caused the highest A(max). Owing to copigmentation by hydrophobic interactions/hydrogen bond, degradative effect of ascorbic acid on anthocyanins was slowed down. Thus, these three amino acids might have a high potential for copigmentation in products containing anthocyanins and ascorbic acid at high concentration.