Stability, Antioxidant Capacity and Degradation Kinetics of Pelargonidin-3-glucoside Exposed to Ultrasound Power at Low Temperature

Molecules

Aidong Sun¹  Yajuan Tang²  Weibin Bai²  Guichuan Jiang³  Jianxia Sun⁴  Zhouxiong Mei⁴  Lijun Ding⁴  Chi Zhang⁴ 

[1] College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China;Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China;Department of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan 250199, China;Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China;

关键词: ultrasound;    cavitation;    degradation;    pelargonidin-3-glucoside;    antioxidant activity;    mechanism;   

DOI  :  10.3390/molecules21091109

来源: DOAJ

【 摘 要 】

As an alternative preservation method to thermal treatment, ultrasound is a novel non-thermal processing technology that can significantly avoid undesirable nutritional changes. However, recently literature indicated that anthocyanin degradation occurred when high amplitude ultrasound was applied to juice. This work mainly studied the effect of ultrasound on the stability and antioxidant capacity of pelargonidin-3-glucoside (Pg-3-glu) and the correlation between anthocyanin degradation and •OH generation in a simulated system. Results indicated that the spectral intensities of Pg-3-glu decreased with increasing ultrasound power (200–500 W) and treatment time (0–60 min). The degradation trend was consistent with first-order reaction kinetics (R2 > 0.9100). Further study showed that there was a good linear correlation between Pg-3-glu degradation and •OH production (R2 = 0.8790), which indicated the important role of •OH in the degradation of anthocyanin during ultrasound exposure. Moreover, a decrease in the antioxidant activity of solution(s) containing Pg-3-glu as evaluated by the DPPH and FRAP methods was observed after ultrasound treatment.

【 授权许可】

Unknown