Co-pigmentation of anthocyanins extracted from sour cherry (Prunus cerasus L.) with some organic acids: Color intensity, thermal stability, and thermodynamic parameters.

Shahrbanu Molaeafard, Rashid Jamei, Ahmad Poursattar Marjani

Food chemistry 2021 Mar 01

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The co-pigmentation reactions involving anthocyanins of sour cherry (Prunus cerasusL.) were investigated with tannic, caffeic, 4-hydroxybenzoic, gallic, and malic acids at pH 3.5. The influence of the co-pigments with different concentrations (120, 240, 480, and 960 mg/L), and temperatures (20, 40, 60, 80 and 100 ℃), on the co-pigmentation effects, stoichiometric ratio (n), the equilibrium constant (K) and thermodynamic parameters (ΔG°, ΔH°, and ΔS°) were determined.The strongest immediate co-pigmentation reactions were observed at 960 mg/L, being significantly highest using tannic acid; also,the greatest bathochromic and hyperchromic effects were reasonable for itsn,K, and ΔG° values of 0.64, 56.55, and -10.00 kJ/mol, respectively. Furthermore, tannic and caffeic acids, with the highest negative values ofΔH°(-11.74 kJ/mol) andΔS°(-8.08 J/K.mol) led to the most excellent stability at 100 ℃.The presence of anthocyanins in the sour cherry extract was confirmed with the Fourier-transform infrared spectroscopy technique. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Shahrbanu Molaeafard, Rashid Jamei, Ahmad Poursattar Marjani. Co-pigmentation of anthocyanins extracted from sour cherry (Prunus cerasus L.) with some organic acids: Color intensity, thermal stability, and thermodynamic parameters. Food chemistry. 2021 Mar 01;339:128070