Susceptibility of anthocyanins to ex vivo degradation in human saliva

► All anthocyanins from selected five fruits were partially degraded in human saliva. ► Degradation of glycosides of delphinidin and petunidin exceeded that of other anthocyanidins. ► There was minimal effect from type and number of saccharides on susceptibility to degradation. ► Extent and pattern...

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Veröffentlicht in:	Food chemistry 2012-11, Vol.135 (2), p.738-747
Hauptverfasser:	Kamonpatana, Kom, Giusti, M. Mónica, Chitchumroonchokchai, Chureeporn, MorenoCruz, Maria, Riedl, Ken M., Kumar, Purnima, Failla, Mark L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Anthocyanins - chemistry Anthocyanins - metabolism Bacteria Bacteria - metabolism Biological and medical sciences Black raspberry blueberries Blueberry Blueberry Plants Blueberry Plants - chemistry Blueberry Plants - metabolism chemistry chlorhexidine Chokeberry cyanidin Degradation delphinidin Food industries Fruit Fruit - chemistry Fruit - metabolism Fruit and vegetable industries fruit extracts Fundamental and applied biological sciences. Psychology grapes Heating Hot Temperature Human Humans Kinetics malvidin Metabolism microbiology Microorganisms Models, Biological Monosaccharides Mouth Mouth - metabolism Mouth - microbiology Oral cavity pelargonidin petunidin Plant Extracts Plant Extracts - chemistry Plant Extracts - metabolism Red grape Rosaceae Rosaceae - chemistry Rosaceae - metabolism Rubus occidentalis Saliva Saliva - chemistry Saliva - metabolism Saliva - microbiology strawberries Strawberry temperature Vitis Vitis - chemistry Vitis - metabolism
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