Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids

Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids

Anthocyanins are responsible for both attractive colour of pomegranate juice (PJ) and its health-promoting effects against cancer and coronary heart disease. However, 5-hydroxymethylfurfural (HMF) at some concentrations causes anthocyanin degradation. The present study aimed to reduce the degradatio...

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Veröffentlicht in:Journal of the science of food and agriculture 2023-12, Vol.103 (15), p.7836-7848
Hauptverfasser: Türkyılmaz, Meltem, Hamzaoğlu, Fatmagül, Çiftci, Rumeysa Betül Arı, Özkan, Mehmet
Format: Artikel
Sprache:eng
Schlagworte:
Anthocyanins
Cardiovascular disease
Cardiovascular diseases
Color
Coronary artery disease
Degradation
Glucosides
Heart diseases
Hydroxymethylfurfural
Phenolic acids
Phenols
Stability
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Beschreibung
Zusammenfassung:Anthocyanins are responsible for both attractive colour of pomegranate juice (PJ) and its health-promoting effects against cancer and coronary heart disease. However, 5-hydroxymethylfurfural (HMF) at some concentrations causes anthocyanin degradation. The present study aimed to reduce the degradation of PJ anthocyanins as a result of HMF at various concentrations (0-20 mg L ) through phenolic acid [PA; ferulic (FA), gallic (GA) and caffeic acids (CA)] copigmentation during storage at 20 °C. A strong correlation (r = 0.872) was found between anthocyanin degradation rate and HMF concentration in PJ without PA addition. An increase in HMF concentration during storage caused faster (
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.12866