Comparing the thermal stability of 10-carboxy-, 10-methyl-, and | ResearchBunny

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Abstract

This study compared the thermal stability and degradation products of three pyranoanthocyanins (PACNs) – 10-carboxy-pyranocyanidin-3-glucoside, 10-methyl-pyranocyanidin-3-glucoside, and 10-catechyl-pyranocyanidin-3-glucoside – with their anthocyanin precursor, cyanidin-3-glucoside (Cy3G). PACNs showed significantly greater thermal stability than Cy3G, with half-lives 2.1-8.6 times longer. 10-Methyl-pyranocyanidin-3-glucoside was the most thermally stable based on UHPLC-PDA analysis, while 10-catechyl-pyranocyanidin-3-glucoside exhibited the most stable color due to a colored degradation product. Protocatechuic acid formed in all heated samples, suggesting a similar degradation mechanism across pigments. The C10 substitution significantly influenced PACN stability and degradation products.

Publisher

npj Science of Food

Published On

Feb 18, 2022

Authors

Danielle M. Voss, Gonzalo Miyagusuku-Cruzado, M. Mónica Giusti

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