Interactive effects of gallic/ferulic/caffeic acids and anthocyanins on pigment thermal stabilities

Data in Brief

Jian-Hua Liu¹  Shu-Juan Zhao²  Bing-Jun Qian²  Jian-Xiong Cai²  Pu Jing² 

[1] College of Resources and Environment Engineering, Yibin University, Yibin, Sichuan 644000, China;Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China;

关键词: Purple sweet potato;    Anthocyanin;    Phenolic acid;    Color;    Molecular dynamic simulation;   

DOI  :  10.1016/j.dib.2017.04.036

来源: DOAJ

【 摘 要 】

The data presented in this article are related to the research article entitled “The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability” (Qian et al., 2017) [1]. This paper described preparation and isolation of anthocyanins from purple sweet potatoes (PSP) and the time-course of anthocyanin profiles treated with gallic, ferulic, or caffeic acids at 95 °C. The color appearance of PSPanthocyanins alone, or with gallic, ferulic, or caffeic acids was described after the 15 h of thermal treatment. The high resolution mass spectrographs of PSP anthocyanins were determined using UPLC-ESI-HRMS. The spatial interaction of peonidin 3-O-(2-O-β-D-glucopyranocyl-β-D-glucopyranoide)-5-O-β-D-glucopyranoside and gallic/ferulic/caffeic acids was illustrated by molecular dynamic simulation.

【 授权许可】

Unknown