A1 Journal article – refereed
Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives




List of Authors: WeiYang, Maaria Kortesniemi, Xueying Ma, Jie Zheng, BaoruYang
Publisher: ELSEVIER
Publication year: 2019
Journal: Food Microbiology
Journal acronym: FOOD CHEM
Volume number: 281

Abstract

Anthocyanin-rich fractions isolated from blackcurrant (Ribes nigrum L.) including delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside
were enzymatically acylated with lauric acid. All the four anthocyanins
were successfully monoacylated, and their relative proportions did not
affect the conversion yield. The acylation occurred at the 6″-OH
position of the glucosides and at the rhamnose 4‴-OH of the rutinosides.
The rutinoside moieties of the anthocyanins were successfully acylated
for the first time, and the corresponding acylation sites were verified
by NMR analysis. The acylation enhanced the lipophilicity. The
hydrophilic anthocyanin rutinosides were more lipophilic after
acylation. Introducing lauric acid into the anthocyanins significantly
improved the thermostability and capacity to inhibit lipid peroxidation
and maintained UV–vis absorbance and antioxidant activity. This research
provides important insights into acylation of mixed anthocyanins with
different glycosyl moieties.


Last updated on 2019-06-03 at 13:00